The Best Chewy Snickerdoodle Cookies
The Best Chewy Snickerdoodle Cookies - Slightly crisp edges, cinnamon sugar crackle top with a soft chewy center. That's the classic Snickerdoodle cookie in a nutshell.
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 3/4 cups all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 Tablespoon cinnamon
In a medium-size bowl whisk together the flour, cream of tartar, baking soda, and salt together. Set aside.
In a large mixing bowl cream together the sugar and butter until light and fluffy, about 3-5 minutes. Add the eggs one at a time and mix well. Add the vanilla and blend well.
Add dry ingredients to the wet ingredients and mix well. Chill for at least 1 hour.
Preheat the oven to 350F degrees.
Mix the sugar and cinnamon together in a small bowl. Shape the dough into 1-inch balls and roll in the cinnamon-sugar mixture to coat evenly. Place 2 inches apart on a parchment-lined baking sheet.
Bake for 12-14 minutes, until golden. Rotate the pan in the oven halfway through the baking time, if needed.
Allow the cookies to cool for 3-4 minutes on the baking sheet. Then transfer to a wire rack to cool completely.
Calories: 148kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 135mg | Potassium: 52mg | Fiber: 1g | Sugar: 12g | Vitamin A: 210IU | Calcium: 8mg | Iron: 1mg