The Best Soft And Chewy Snickerdoodle Cookies



for 24 cookies


2 teaspoons ground cinnamon

1 cup butter (230 g), softened

2 teaspoons of vanilla

1 cup of sugar (200 g)

⅓ cup brown sugar (75 g)

2 eggs

3 cups flour (375 g)

2 teaspoons of cream of tartar

2 teaspoons baking soda

½ teaspoon salt



In a small bowl, stir together the cinnamon-sugar mixture ingredients until evenly blended. Set aside.

Now make the cookie dough, in a large bowl, whip the butter with the vanilla until light and fluffy.

Add the sugar and brown sugar and stir until well incorporated.

Add the eggs and stir until well incorporated.

Using a sieve, add the flour, cream of tartar, cinnamon, baking soda and salt and sift into the dough. Mix until you obtain a homogeneous dough.

Cover with plastic film and put in the fridge.

Preheat the oven at 375˚F (190˚C).

With your hands, roll the dough into ping-pong sized balls.

Dip the dough into the cinnamon-sugar mixture and roll out, covering the dough ball completely.

Place the cookie dough on a baking sheet lined with parchment paper and bake for 10-12 minutes.

Leave to cool and serve.


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