Perfectly soft and chewy Snickerdoodle cookies with slightly crisp, golden edges and coated with a mouth warming cinnamon sugar mixture. This sweet and buttery cookie has a slight tang that Snickerdoodles are know for thanks to the cream of tartar. A classic during the holidays for sure, but this cookie should be made and enjoyed year round!
- 1 cup butter softened
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Preheat oven to 400 degrees (F).
Cream together butter, sugar, eggs and vanilla. Beat until fluffy (30 seconds).
Blend in the flour, cream of tartar, baking soda and salt.
Mix the 2 tablespoons of sugar and cinnamon in a small bowl.
Using a large cookie dough scoop, make balls of dough, and then roll each ball into the bowl of cinnamon/sugar.
Place dough 3 inches apart on an ungreased baking sheet.
Bake 8-10 minutes, or until set but not too hard. Remove from baking sheets and cool on a cooling rack.
Calories: 177kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 129mg | Potassium: 113mg | Fiber: 1g | Sugar: 21g | Vitamin A: 54IU | Calcium: 26mg | Iron: 1mg