Soft Baked Snickerdoodle Cookies: The Best Homemade Delight
These soft baked snickerdoodle cookies are the perfect balance of chewy and soft, coated in cinnamon sugar for a delicious flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for coating)
- 2 tablespoons ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- In a small bowl, mix together the coating sugar and cinnamon.
- Roll the dough into balls and coat them in the cinnamon sugar mixture.
- Place the coated balls on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until lightly golden.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For an extra soft cookie, underbake slightly.
- Store in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg