A simple and delightful recipe for classic snickerdoodle cookies that are soft, chewy, and coated in cinnamon sugar. Perfect for any occasion!
Preparation time
20min
Cooking time
10min
Ingredients
24 Servings
- 280 g all-purpose flour
- 5 g baking soda
- 5 g cream of tartar
- 200 g granulated sugar
- 50 g granulated sugar for rolling
- 10 g ground cinnamon
- 2 large eggs
- 2 g salt
- 227 g unsalted butter
- 5 ml vanilla extract
Directions
Step 1
Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
Step 3
In a large bowl, cream together the butter and 200g of sugar until light and fluffy.
Step 4
Beat in the eggs one at a time, then stir in the vanilla extract.
Step 5
Gradually blend in the dry ingredients until just combined.
Step 6
In a small bowl, mix together the remaining 50g of sugar and ground cinnamon.
Step 7
Shape dough into small balls (about 1 inch in diameter), then roll each ball in the cinnamon-sugar mixture until coated.
Step 8
Place the coated balls onto the prepared baking sheet about 2 inches apart.
Step 9
Bake in the preheated oven for 8-10 minutes, or until edges are set and tops are crackled.
Step 10
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.