Enjoy the soft, crinkly, and cinnamon-sugar coated delight of these snickerdoodle cookies. A perfect blend of sweetness and warmth in every bite.
Ingredients: 2 3/4 cups all-purpose flour. 2 teaspoons cream of tartar. 1 teaspoon baking soda. 1/4 teaspoon salt. 1 1/2 cups granulated sugar. 1 cup unsalted butter, softened. 2 large eggs. 1 teaspoon vanilla extract. 2 tablespoons granulated sugar for rolling. 1 teaspoon ground cinnamon for rolling.
Instructions: Preheat the oven to 350F 175C. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. In a separate large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. In a small bowl, mix together 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for rolling. Shape the cookie dough into 1-inch balls. Roll each dough ball in the cinnamon-sugar mixture until coated evenly. Place the coated dough balls onto ungreased baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 10 minutes
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