Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl as needed.
- Add the eggs and vanilla extract to the butter-sugar mixture. Continue mixing for 1-2 minutes until fully incorporated.
- Add in the flour, cream of tartar, baking soda, and salt, and stir until just combined do not overmix.
- In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
- If time allows, wrap the dough in plastic wrap and refrigerate for 20-30 minutes to firm up.
- Scoop dough into small balls using a cookie scoop. Roll each ball into the cinnamon-sugar mixture, coating completely. For flatter cookies, gently press the center of each dough ball before baking.
- Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are slightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
These snickerdoodle cookies have been a beloved family recipe for over three decades. Perfectly soft and chewy, they melt in your mouth, with just the right balance of cinnamon-sugar flavor.