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Snickerdoodle Cookies

Delightful soft and chewy cookies rolled in a heavenly cinnamon sugar mix, 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
  

For the Cookie Dough
  • 1 cup butter, softened Ensure butter is softened, not melted.
  • 1.5 cups sugar, divided 1 cup for the dough, 1/2 cup for rolling.
  • 2 pieces eggs
  • 2.75 cups all-purpose flour Spoon and level flour for accuracy.
  • 2 teaspoons cream of tartar Key ingredient for unique flavor.
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
For the Cinnamon Sugar Coating
  • 2 tablespoons cinnamon Adjust quantity to taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and 1 cup of sugar until smooth.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together flour, cream of tartar, baking soda, and salt.
  5. Slowly stir the dry ingredients into the butter mixture until just combined.
  6. In a small bowl, mix the remaining ½ cup of sugar and cinnamon.
  7. Roll the dough into small balls, then roll them in the cinnamon sugar mixture.
  8. Place the dough balls on a baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 8 to 10 minutes, or until the edges are lightly golden.
  2. Allow them to cool slightly, then enjoy your warm Snickerdoodle Cookies!

Notes

Store leftover cookies in an airtight container at room temperature for several days. For freezing, roll dough into balls, freeze on a baking sheet, then transfer to a bag and bake from frozen, adding extra time.