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Description
Make soft and chewy Snickerdoodle cookies. This recipe is easy to follow and delivers perfect results every time. Enjoy these classic cookies with your family.
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 your oven to 375°F (190°C).
- In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- 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 remaining 2 tablespoons of sugar and cinnamon.
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
- Place the coated dough balls onto ungreased baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra soft cookies, avoid overbaking.
- Store in an airtight container at room temperature.
- You can freeze the dough for later use.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg