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Snickerdoodle Cookies

These snickerdoodle cookies are soft, chewy, and covered in a delightful cinnamon-sugar crust, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Softened to a dreamy, spreadable texture
  • 1 1/2 cups granulated sugar For sweetness
  • 2 large eggs For richness and structure
  • 2 3/4 cups all-purpose flour Provides the foundation for the cookie's texture
  • 1 teaspoon baking soda For rise
  • 1 teaspoon cream of tartar For tang and chewiness
  • a pinch salt Enhances flavors
  • 1 teaspoon vanilla extract The soul of baking
Cinnamon-Sugar Coating
  • 1/4 cup granulated sugar For cinnamon-sugar roll
  • 1 tablespoon ground cinnamon The elevating spice
  • optional red and green granulated sugar A festive touch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in vanilla extract.
  5. In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.
  6. Gradually add the dry ingredients to the wet mixture until just combined.
  7. In a small bowl, mix together granulated sugar and ground cinnamon.
  8. Scoop out tablespoon-sized portions of dough and roll them into balls.
  9. Roll each ball in the cinnamon-sugar mixture.
  10. Place the rolled dough balls on the prepared baking sheet, spaced apart.
Baking
  1. Bake in the preheated oven for 8 to 10 minutes.
  2. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Notes

For a lower-calorie version, consider using a sugar substitute. You can freeze raw cookie dough balls before baking for later use.