Snickerdoodle Cookies
Soft, sweet, and wonderfully spiced with cinnamon, these Snickerdoodle cookies are easy to make and perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for easier mixing.
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Sugar Mixture
- 3 tablespoons sugar
- 1 tablespoon ground cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and 1 1/2 cups sugar until smooth.
- Beat in the eggs one at a time.
- Combine the flour, cream of tartar, baking soda, and salt; gradually blend into the creamed mixture.
- In a small bowl, mix together the 3 tablespoons of sugar and 1 tablespoon of cinnamon.
Baking
- Shape dough into balls, then roll each ball in the cinnamon sugar mixture.
- Place on ungreased baking sheets, about 2 inches apart.
- Bake for 8 to 10 minutes until lightly browned.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks.
Notes
These cookies are delightful on their own, but you can also serve them with a glass of cold milk or a warm cup of tea. They store well in an airtight container at room temperature for up to one week. For longer freshness, wrap tightly and freeze for up to three months.