Description
These Classic Snickerdoodles are soft, chewy, and coated in a perfect cinnamon-sugar mixture. A timeless cookie loved by all, ideal for snacking, gifting, or holiday baking.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together the butter and 1 1/2 cups sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture and mix until combined.
- In a small bowl, combine 2 tablespoons sugar and 2 teaspoons cinnamon.
- Roll dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
- Place cookies 2 inches apart on prepared baking sheets.
- Bake 8–10 minutes until edges are set but centers are soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra chewy cookies, slightly underbake. Dough can be chilled for 30 minutes to control spreading. Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: snickerdoodles, classic snickerdoodles, cinnamon sugar cookies, soft snickerdoodles, chewy cookies