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Snickerdoodle recipe

Golden Snickerdoodles on a Plate
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These classic snickerdoodle cookies are soft, chewy, and coated in a generous layer of cinnamon sugar. A simple and satisfying treat perfect for any occasion!

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (192g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a small bowl, combine the 2 tablespoons of granulated sugar and cinnamon.
  7. Roll the dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture.
  8. Place the dough balls on the prepared baking sheet, leaving space between each cookie.
  9. Bake for 8-10 minutes, or until the edges are lightly golden.
  10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For an extra chewy texture, slightly underbake the cookies. Store in an airtight container at room temperature for up to 3 days.

Find it online: https://mommymademeals.com/snickerdoodle-recipe/