Easy Snickerdoodles
These easy snickerdoodles are soft, chewy cookies coated in a delightful cinnamon-sugar mixture, simplified by skipping cream of tartar while maintaining classic flavors.
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For Rolling
- 3 tablespoons granulated sugar For rolling the dough balls.
- 1 tablespoon ground cinnamon For rolling the dough balls.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt, and set aside.
- In a separate large bowl, beat the softened butter and granulated sugar using an electric mixer until creamy and smooth.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- In a small bowl, combine the remaining sugar and ground cinnamon.
Baking
- Scoop out tablespoon-sized portions of dough and roll them into balls.
- Roll each ball in the cinnamon-sugar mixture until well-coated.
- Place the dough balls on the prepared baking sheet, spacing them about two inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For a thicker cookie, chill the dough for about 30 minutes before baking. Keep an eye on the cookies as they bake to prevent overbaking.