Easy Snickerdoodle Cookies
Snickerdoodles are soft baked cookies that are similar to sugar cookies but with a cinnamon twist to them. Made with cream of tartar for a tangy taste.
Ingredients
- 1 Cup Unsalted Butter room temperature
- 1 ⅓ Cup Sugar
- 1 Large Egg at room temperature
- 1 Large egg yolk at room temperature
- 2 Teaspoons Vanilla Extract
- 3 Cups Flour all purpose
- 2 Teaspoons Cream Of Tartar
- 1 Teaspoon Baking Soda
- 1 ½ Teaspoons Cinnamon
- ½ Teaspoon Salt
For The Coating
- ⅓ Cup Sugar
- 1 Teaspoon Cinnamon
Instructions
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Preheat Oven to 375℉
For The Coating
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Combine the cinnamon and sugar together in a smaller bowl.
For The Cookie Dough
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In a mixing bowl combine the butter and sugar until smooth. Add into the combined butter sugar mixture the egg, egg white, and vanilla extract. Beat until all the ingredients are combined, scraping the sides of the bowl down as needed. Set aside
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Sift together into a bowl the flour, cream of tarter, bakings, soda, cinnamon, and salt.
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Slowly add the sifted flour mixture into the butter mixture. Adding a little bit at a time until all the flour mixture is added into the butter mixture.
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Once the ingredients are all combined measure out 1 ½ tablespoon of dough and roll into a ball shape.
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Coat the rolled cookie balls into the cinnamon sugar coating. Place on prepared cookie sheet. Press down the cookies with the back of a spoon now or when they come out of the oven.
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Bake the snickerdoodle cookies for 10 minutes in the preheated 375℉ oven. The cookies will bake up soft and fluffy with a soft white color to them. Let the cookies cool on the cookie sheet for 5-10 minutes then place on a cooling rack.
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Place in an airtight container for up to a week.
Recipe Notes
The nutritional value may vary depending on the ingredients used.
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