Description
Snickerdoodle cookies are soft, chewy cookies with a distinct cinnamon-sugar coating. This recipe provides a classic version and variations for different preferences.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the 2 tablespoons sugar and cinnamon.
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
- Place the cookies 2 inches apart on ungreased baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For softer cookies, slightly underbake them.
- If you don’t have cream of tartar, you can omit it, but the cookies may spread more.
- Brown butter can be used for a richer flavor.
- Pumpkin puree can be added for pumpkin snickerdoodles. Reduce flour slightly if adding pumpkin.
- For gluten-free cookies, use a gluten-free all-purpose flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg