Teresa's Recipes
Classic Snickerdoodle Cookies
Indulge in the delightful nostalgia of these classic snickerdoodle cookies, renowned for their soft and chewy texture, enveloped in a warm cinnamon-sugar embrace. With their origins thought to trace back to the 19th century, these cookies have become a beloved treat, perfect for any occasion. Whether enjoyed with a glass of milk or as a sweet addition to your dessert table, each bite delivers a comforting taste that transports you to simpler, cozy times.
Ingredients
- 2 3/4 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 1 cup (softened) Unsalted butter
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking soda
- 2 teaspoons Cream of tartar
- 1/4 teaspoon Salt
- 3 tablespoons (divided for cookies and coating) Cinnamon
Dietary Notes
- Servings: 24
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Calories: 120
- Fat: 6g
- Carbs: 17g
- Protein: 1g
- Sodium: 50mg
- Sugar: 8g
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and 1 tablespoon of cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
- In a small bowl, combine the remaining 2 tablespoons of cinnamon with 1/2 cup of granulated sugar to create the cinnamon-sugar coating.
- Shape the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.