Description
These Dozen Snickerdoodle Cookies are soft, chewy, and coated in a delicious cinnamon-sugar crust. Perfect for small gatherings or when you want just enough cookies to enjoy fresh without leftovers. They’re quick to make, ready in under an hour, and require no fancy equipment.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar (plus 2 tablespoons for coating)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Preheat the Oven: Preheat to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk flour, cream of tartar, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat butter and 3/4 cup sugar until light and fluffy, about 2–3 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla until well combined.
- Combine Wet and Dry: Slowly mix in the dry ingredients until just combined. Do not overmix.
- Chill Dough: Cover and refrigerate for 20–30 minutes.
- Make Coating: In a small bowl, mix 2 tablespoons sugar with cinnamon.
- Shape and Coat: Roll dough into 1 1/2-inch balls and coat in cinnamon-sugar mixture.
- Bake: Place on baking sheet about 2 inches apart. Bake 10–12 minutes until edges are set.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For extra softness, avoid overbaking. Store in an airtight container for up to 5 days. Dough can be frozen for up to 3 months—bake straight from frozen, adding 1–2 minutes to the bake time.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg