Ingredients:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
Instructions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and stir until fully combined.
In a small bowl, mix together the remaining 2 tablespoons of sugar and 2 teaspoons of ground cinnamon.
Roll the cookie dough into 1 1/2 inch balls, then roll each ball in the cinnamon sugar mixture until fully coated.
Place the cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your freshly baked snickerdoodles!
Notes:
Snickerdoodles can be stored in an airtight container at room temperature for up to one week.
For an extra burst of flavor, try adding a dash of nutmeg to the cinnamon sugar mixture.
Nutrition:
Serving size: 1 cookie
Calories: 120
Total fat: 6g
Saturated fat: 3.5g
Cholesterol: 25mg
Sodium: 70mg
Total carbohydrates: 15g
Dietary fiber: 0g
Total sugars: 8g
Protein: 1g
