Soft and Chewy Snickerdoodle Cookies
The best soft and chewy snickerdoodle cookie recipe! Easy to make and doesn't require chilling the dough.
Ingredients
- 1 cup butter softened
- 1 1/2 cups sugar
- 2 eggs
- 2 1/2 cups flour
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 1/2 tsp. salt
- 1/4 cup sugar
- 2 tsp. ground cinnamon
Instructions
- Mix the 1/4 cup of sugar and cinnamon together and set aside.
- Cream together your butter, eggs and sugar.
- Mix together the flour, baking soda, salt and cream of tartar.
- Slowly add the dry ingredients to your wet ingredients while mixing, mix well.
- Use your cookie scoop to form dough balls the size of a walnut, about 1 1/2 inches.
- Roll the cookie dough balls in your cinnamon sugar mixture.
- Place on an ungreased baking sheet 2 inches apart.
- Bake for 10 to 12 minutes at 400F. The cookies will be light brown and soft on the top. As they cool the tops will firm up and crack and crinkle a bit.
Nutrition
Serving: 1g | Calories: 214kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 195mg | Potassium: 109mg | Fiber: 1g | Sugar: 18g | Vitamin A: 309IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 1mg
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.