Soft Snickerdoodle Cookies

These snickerdoodle cookies have a hint of crispiness on the outside and a perfectly light, pillow-soft inside. A great cinnamon sugar treat!

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings dozen

Calories 100 kcal

Diet Vegetarian

Equipment

Mixer
2 Large rimmed baking sheet (can bake in batches if you only have one)
Cookie scoop (optional)
Parchment paper (use a nonstick cookie sheet or grease the cookie sheet if not using parchment paper)

Ingredients

½ cup butter softened
¾ cup sugar
1 egg at room temperature
1½ teaspoon vanilla
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon kosher salt (reduce to a pinch if using table salt)
½ teaspoon cinnamon
1½ cups all purpose flour

Cinnamon Sugar

2 tablespoon cinnamon
¼ cup sugar

Instructions

Preheat oven to 375℉.
Cream together butter and sugar using a stand mixer or hand mixer, until it appears light and fluffy.
½ cup butter, ¾ cup sugar
Beat in egg.
1 egg
When egg is fully incorporated, beat in vanilla.
1½ teaspoon vanilla
Stir in cream of tartar, baking soda, salt, and cinnamon.
1 teaspoon cream of tartar, ½ teaspoon baking soda, ¼ teaspoon kosher salt, ½ teaspoon cinnamon
Add flour, ½ cup at a time. Wait until flour from each addition is incorporated before adding more.
1½ cups all purpose flour
Combine cinnamon and sugar in a small bowl.
2 tablespoon cinnamon, ¼ cup sugar
Using a cookie scoop or tablespoon, form cookies into balls. Roll each ball in the cinnamon sugar mixture, covering completely, and place on cookie sheet lined with parchment paper.
Bake for 10 minutes, or until cookies are set on top (if you check them and they seem jiggly on top, bake them for another minute or two.

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