Description

These Snickerdoodle Cookies deliver a classic flavor profile that reminds everyone of childhood bake sales and holiday gatherings. With a delightful combination of soft, pillowy centers and a crisp, cinnamon-sugar coating, they are incredibly easy to whip up, making them a perfect family treat.

Ingredients

Scale

1 cup Unsalted Grass-Fed Butter
1 1/2 cups Organic Cane Sugar
2 Large Eggs
2 teaspoons Pure Vanilla Extract
2 3/4 cups All-Purpose Flour
2 teaspoons Cream of Tartar
1 teaspoon Baking Soda
1/2 teaspoon Sea Salt
2 tablespoons Ground Cinnamo
3 tablespoons Extra Sugar for Rolling

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Instructions

Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper
In a large mixing bowl, beat the softened grass-fed butter and sugar until pale and fluffy
Add the eggs one at a time, followed by the vanilla extract, mixing well
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined
In a small bowl, mix the extra sugar and ground cinnamon for coating
Scoop about 1 1/2 tablespoons of dough, roll it into a ball, and coat it in the cinnamon-sugar mixture
Place the dough balls on the prepared baking sheets, leaving space between them, and bake for 8 to 10 minutes
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool

Notes

Use room temperature ingredients for the best results.

Store cooled cookies in an airtight container at room temperature for up to 5 days.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 12g
Sodium: 110mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0.5g
Protein: 2g
Cholesterol: 30mg