There’s something incredibly comforting about a freshly-baked batch of snickerdoodles. The soft, buttery texture combined with that delightful sugary cinnamon coating just takes me back to my grandmother’s kitchen.
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar (for rolling)
- 2 teaspoons cinnamon (for rolling)
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In a large bowl, beat together the softened butter and 1 1/2 cups sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.
Gradually blend the dry ingredient mixture into the creamed mixture until just combined. Do not overmix.
In a small bowl, mix the 2 tablespoons sugar with the cinnamon. Form the dough into rounded tablespoonfuls, and roll in the cinnamon sugar mixture. Place on ungreased cookie sheets, about 2 inches apart.
Bake for 8 to 10 minutes, or until the edges are set but the centers are still soft. Let them stand on the cookie sheet for a couple of minutes before transferring to wire racks to cool completely.
Final words
Thank you for following along with this snickerdoodles recipe. I hope it brings as much joy to your kitchen as it has to mine. These snickerdoodles are perfect for sharing with loved ones or enjoy as a special treat for yourself. Remember, the key to perfect snickerdoodles is to not overmix the dough and to watch them closely as they bake. Happy baking, and do explore other recipes on my site for more delightful treats!
Tags
snickerdoodles recipe, cinnamon sugar cookies, easy baking recipes
