These chewy and tangy Snickerdoodle cookies have a light texture and are covered with glistening cinnamon sugar. Grab the kids, they’ll love helping you coat the dough balls in cinnamon sugar!
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 45 minutes
Total Time 27 minutes
Servings 24 cookies
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 16 Tablespoons unsalted butter, softened
- 1 3/4 cups granulated sugar, divided
- 2 large eggs
- 1 Tablespoon cinnamon
Move oven racks to the middle position, and preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats, and set aside.
In a medium bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside. In a large bowl add the butter and 1 1/2 cups of sugar.
Beat with a hand mixer on medium speed until fluffy and pale yellow in color, about 3 minutes. Add the eggs and beat until combined.
Slowly beat in the flour mixture in 3 additions until a cohesive dough forms.
In a small bowl combine the remaining 1/4 cup granulated sugar and cinnamon.
Using a 2-tablespoon scoop, scoop the dough and roll into balls. Then, roll the balls into the cinnamon sugar.
Place the dough 3 inches apart on the prepared baking sheets. Bake, 1 sheet at a time, until the edges are just set and beginning to turn light brown, about 10-12 minutes. The cookies will be soft in the center and still puffy. Cool the cookies on the cookie sheets for 15 minutes, and then transfer the cookies to a wire rack and cool completely.
Repeat with the remaining dough and cinnamon sugar, and serve once the cookies are cooled.
Serving: 1cookie | Calories: 176kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5.5g | Cholesterol: 36mg | Sodium: 109mg | Potassium: 62mg | Fiber: 0.5g | Sugar: 15g | Calcium: 10mg | Iron: 0.7mg