Description
A classic snickerdoodle recipe that combines buttery richness and a subtle tang from cream of tartar, perfect for family gatherings.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, cream butter with the granulated sugar and brown sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition. Incorporate vanilla extract.
- Gradually add the dry mixture to the butter mixture, mixing until just combined.
- In a small bowl, combine granulated sugar with ground cinnamon for coating.
- Scoop a tablespoon of dough, roll into a ball, and then coat in cinnamon-sugar mixture.
- Place on baking sheets about 2 inches apart. Bake for 8-10 minutes until edges are set.
- Cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
For chewier cookies, slightly underbake them. Consider chilling the dough for easier shaping if too sticky.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: snickerdoodle, cookies, dessert, family recipe, baking