Soft Snickerdoodle Cookies
Soft, fluffy cinnamon sugar snickerdoodle cookies that are perfect for cookie exchanges.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 174kcal
- 1 cup butter at room temp
- 1 ½ cup sugar
- 2 large eggs
- 2 ¾ cup flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cream butter and sugar together with electric mixer. Add eggs.
In separate bowl sift flour, tartar, baking soda, and salt together. Slowly combine with butter mix.
Chill dough in fridge for at least 15 minutes more if you can.
Meanwhile grease cookie sheet and make a cinnamon-sugar mix by combining 3 T sugar and 3 tsp. cinnamon in a shallow bowl.
When dough is chilled, take a small amount and roll into a ball about 1..5 -2 inches wide.
Then roll ball in cinnamon-sugar mix to coat and place on cookie sheet.
Bake for 8-10 minutes at 400 deg. Baking time varies depend upon size of dough balls so watch them close. Cool on rack.
Calories: 174kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 149mg | Potassium: 63mg | Sugar: 12g | Vitamin A: 255IU | Calcium: 6mg | Iron: 0.7mg