Snickerdoodles
Soft, chewy Snickerdoodles with a tangy touch and a cinnamon-sugar coating—perfect for any occasion and irresistibly delicious!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened but not melted
- 1½ cups granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
Topping
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat oven to 375°F and line several baking sheets with parchment paper.
- In a large bowl, using a hand mixer to cream together the butter and sugar, until light and fluffy (about 3 minutes).
- Add in the eggs and vanilla and continue mixing until combined.
- Add the flour, cream of tartar, soda, and salt and mix until just combined.
- In a medium bowl combine sugar and cinnamon. Whisk together.
- Use a 1 tablespoon scoop to scoop out dough, roll into a ball and then roll in the cinnamon sugar mixture.
- Place on the baking sheet, spaced about 2 inches apart.
- Bake 6 to 8 minutes, or until lightly browned on the edges but still soft in the middle.