Best Snickerdoodles
Soft, chewy cookies loaded with cinnamon sugar goodness, perfect for any occasion!
Servings: 24 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheets
- Parchment Paper
- Hand Mixer
Ingredients
Dry Ingredients
- 2.5 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 0.5 teaspoon Salt
Wet Ingredients
- 1 cup Butter, softened
- 2 cups White Sugar, divided 1.5 cups for dough, 0.5 cups for coating
- 2 large Eggs
- 2 teaspoons Ground Cinnamon
Instructions
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper for easy cleanup.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large mixing bowl, cream together the softened butter and 1 and 1/2 cups sugar until the mixture is light and fluffy, about 2-3 minutes with a hand mixer.
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
- Gradually add the flour mixture to the butter mixture, mixing just until combined. Do not overmix the dough.
- In a small bowl, combine the remaining 1/2 cup sugar with the ground cinnamon. Stir until evenly mixed.
- Using a tablespoon or a small cookie scoop, roll dough into 1-inch balls, then roll each ball generously in the cinnamon-sugar mixture.
- Place dough balls onto the prepared baking sheets, spacing about 2 inches apart to allow for spreading.
- Bake for 8-10 minutes, or until the cookies are set at the edges but still soft in the center. Do not overbake! Cookies will continue to firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
Store in an airtight container for up to five days. For longer storage, freeze fully-cooled cookies for up to three months.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 50mg | Sugar: 10g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg