Description
These snickerdoodles are soft, chewy, and full of cinnamon-sugar flavor—perfect without the need for cream of tartar!
Ingredients
– 1 ½ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp ground cinnamon (for the dough)
– ¼ tsp salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 2 tbsp granulated sugar (for rolling)
– 1 tsp ground cinnamon (for rolling)
Instructions
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
2. Prepare the dry ingredients:
In a small bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set aside.
3. Cream the butter and sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).
4. Add the egg and vanilla:
Beat in the egg and vanilla extract until fully combined. The mixture should look smooth.
5. Combine the dry and wet ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Be careful not to overmix.
6. Form the cookie dough balls:
Roll the dough into 1-inch balls. Set aside.
7. Make the cinnamon-sugar coating:
In a small bowl, combine the 2 tbsp of sugar with 1 tsp of cinnamon.
8. Roll the dough balls:
Roll each dough ball into the cinnamon-sugar mixture, making sure the dough is fully coated.
9. Bake the cookies:
Place the dough balls on the prepared baking sheets about 2 inches apart. Bake for 8-10 minutes or until the edges are golden and the centers are slightly soft. The cookies will continue to firm up as they cool.
10. Cool the cookies:
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes