The Best Snickerdoodle Cookie Recipe

• servings: 24 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 cup Unsalted Butter (softened)

1 1/2 cups Sugar

2 large Eggs

2 teaspoons Vanilla

2 3/4 cup Flour

1 1/2 teaspoon Cream of Tartar (for less tang, use 1 teaspoon)

1/2 teaspoon Baking Soda

1 teaspoon Salt

1/4 cup Sugar

1 1/2 Tablespoons Cinnamon

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.

Stir in flour, cream of tartar, baking soda, and salt, just until combined.

In a small bowl, stir together sugar and cinnamon.

If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *

Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.

Nutrition

• Calories: 181 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.002 g
• Cholesterol: 16 mg
• Sodium: 128 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 1 g
• Total Sugars: 16 g
• Protein: 4 g