You are going to LOVE this easy snickerdoodle cookie recipe. These soft and chewy snickerdoodle cookies are a family favorite, especially during the holiday months.
For the Snickerdoodles:
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
Cinnamon Sugar Topping:
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Preheat the oven to 350 degrees F. Line 2 large baking sheets with a Silpat baking mat or parchment paper and set aside.
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
In the bowl of a stand mixer, beat the butter and sugar together until light and creamy, about 2 minutes. Scrape down the sides of the bowl with a spatula, if necessary.
Add the eggs and vanilla extract and beat until combined.
Turn the mixer off and add all of the dry ingredients. Mix on low until just combined. Don't over mix.
Roll the cookie dough into balls, about 2 tablespoons of dough per cookie.
In a small bowl, combine the sugar and cinnamon. Roll all of the cookies into the cinnamon sugar mixture, making sure each cookie ball is generously coated.
Place the cookie dough balls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes or until cookies are set around the edges but still soft in the center. Don't over bake. The cookies will set up after they cool.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 3 to 4 minutes. Transfer to a wire cooling rack and cool completely. Continue baking the rest of the cookies.
Calories: 124kcal, Carbohydrates: 18g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 23mg, Sodium: 51mg, Potassium: 44mg, Fiber: 1g, Sugar: 9g, Vitamin A: 171IU, Calcium: 6mg, Iron: 1mg