Soft Baked Snickerdoodle Cookies

• servings: 12 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

2 1/2 cups all-purpose flour

1 1/2 teaspoons cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon sea salt

3/4 teaspoon ground cinnamon

1 cup unsalted butter (softened)

1 cup granulated sugar

1/4 cup brown sugar

1 large egg (room temperature)

1 large egg yolk (room temperature)

1 teaspoon vanilla extract

Cinnamon sugar for rolling (1/4 cup granulated sugar + 1 teaspoon cinnamon)

Directions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper or silicone mats.

Whisk

In a mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and 3/4 teaspoon of ground cinnamon. Set aside.

Cream

In another large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg, egg yolk, and vanilla extract until well combined.

Combine

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Mix

In a small bowl, mix the sugar and cinnamon

Shape the cookie dough into 1-inch balls, and roll them in the cinnamon sugar mixture until coated.

Arrange

Place the coated dough balls onto the prepared baking sheets, leaving space between each cookie for spreading.

Bake in the preheated oven for 8-10 minutes or until the edges are golden but the centers are still slightly soft.

Cool

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 364 kcal
• Total Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 132 mg
• Sodium: 176 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 1 g
• Total Sugars: 25 g
• Protein: 6 g