Classic Snickerdoodle Cookies

Ingredients

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

For the Cinnamon Sugar Coating:

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

3. In a large bowl, using an electric mixer, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. In a small bowl, mix together the 1/4 cup granulated sugar and ground cinnamon for the coating.

6. Scoop out dough by the tablespoonful, roll into balls, and then roll each ball in the cinnamon sugar mixture to coat thoroughly.

7. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

8. Bake for 8-10 minutes, or until the edges are set but the centers still look soft. Be careful not to overbake to keep that desired soft texture.

9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Embrace the simple joy of baking with these Classic Snickerdoodle Cookies. Whether you’re making them for a cozy night in, to share with friends, or as a treat for the family, their cinnamon-sugar goodness is sure to spread smiles.