Snickerdoodle Cookies
Soft, buttery cookies rolled in cinnamon sugar with a crispy-chewy texture. They're simple enough for weeknight baking but impressive enough for any occasion.
- Total time
- 35 min
- Servings
- 24
- Calories
- 118
- Protein
- 1g
Ingredients
- ¾ cup butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1.75 cups all-purpose flour
- ½ tsp cream of tartar
- 2 tsp cinnamon, divided
Instructions
- 1
Preheat oven to 375°F. Line two baking sheets with parchment paper.
- 2
Beat softened butter and 0.75 cup sugar until pale and fluffy, ~2 minutes.
- 3
Add egg and mix until fully combined, ~30 seconds.
- 4
Whisk flour, cream of tartar, and 0.5 tsp cinnamon in a separate bowl.
- 5
Fold flour mixture into butter mixture until just combined; don't overmix.
- 6
Mix 2 tbsp sugar with remaining 1.5 tsp cinnamon in a small bowl.
- 7
Scoop dough into 1-inch balls. Roll each in cinnamon-sugar, then place 2 inches apart on baking sheets.
- 8
Bake 9–11 minutes, until edges are lightly golden and centers still look soft.
- 9
Cool on baking sheet 5 minutes, then transfer to a wire rack.
Tools you’ll need
- two baking sheets
- parchment paper
- mixing bowl
- electric mixer
- whisk
- small bowl
- cookie scoop or spoon
- wire cooling rack
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