Snickerdoodles

Here’s a classic Snickerdoodle cookie recipe 🍪✨

Ingredients (makes ~24 cookies)

For the cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups sugar
• 2 large eggs
• 2 ¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract

For rolling

• ¼ cup sugar
• 2 tsp ground cinnamon

Instructions

1. Preheat oven
   375°F (190°C). Line baking sheets with parchment paper.
2. Mix cookie dough
   • Cream butter and 1 ½ cups sugar until light and fluffy.
   • Beat in eggs and vanilla.
   • In a separate bowl, whisk flour, cream of tartar, baking soda, and salt.
   • Gradually mix dry ingredients into wet until combined.
3. Prepare cinnamon-sugar
   Mix ¼ cup sugar with 2 tsp cinnamon in a small bowl.
4. Shape cookies
   Roll dough into 1–inch balls. Roll each ball in cinnamon-sugar. Place 2 inches apart on baking sheets.
5. Bake
   8–10 minutes, until edges are set but centers are soft.
6. Cool
   Let cookies cool on baking sheet for 2–3 minutes, then transfer to a wire rack.

Tips

• Cookies may seem soft at first but firm up as they cool.
• For extra flavor, chill dough 30 minutes before baking.
• Can add a pinch of nutmeg to cinnamon-sugar for a warm twist.

I can also give a chewy version, gluten-free version, or mini snickerdoodle bites if you want.