You’ll love these soft and chewy cinnamon-infused snickerdoodle cookies. They’re quick and easy to make and beyond delicious! These buttery, soft, perfectly sweet cookies have a big note of cinnamon inside and out.
You may need to double this recipe ... they are THAT good!
Ingredients:
1 cup Unsalted Butter (softened)
1 1/2 cups Sugar
2 large Eggs
2 teaspoons Vanilla
2 3/4 cup Flour
1 1/2 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda
1 teaspoon Salt 1/4 cup Sugar1 1/2 Tablespoons Cinnamon
Cinnamon-Sugar Mixture:
Instructions:
Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla.
Cream for 1-2 minutes longer. Stir in flour, cream of tartar, baking soda, and salt, just until combined. In a small bowl, stir together sugar and cinnamon.
If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth.
Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle.
Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes.
Let cool for several minutes on baking sheet before removing from the pan.