Description
A nostalgic recipe for soft and chewy Snickerdoodles, spiced with cinnamon and love, perfect for any gathering.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- Additional granulated sugar and cinnamon for coating
Instructions
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, cream of tartar, and salt.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until fully combined.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined.
- In a small bowl, mix granulated sugar and ground cinnamon for coating.
- Scoop out about a tablespoon of cookie dough, roll it into a ball, and coat it in the cinnamon-sugar mixture.
- Place the dough balls on the baking sheet, spacing them apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet before transferring them to a wire rack.
Notes
For a dairy-free version, use coconut oil instead of butter. Ensure the dough is chilled if your kitchen is warm to avoid flat cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Snickerdoodle, cookies, dessert, holiday baking, autumn treats