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
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Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
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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.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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In a small bowl, mix together the 1/4 cup granulated sugar and ground cinnamon for the coating.
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Scoop out dough by the tablespoonful, roll into balls, and then roll each ball in the cinnamon sugar mixture to coat thoroughly.
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Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
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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.
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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.
