Soft Snickerdoodle Cookies
I think these are the BEST Snickerdoodle Cookies I have ever made. They are soft, chewy, and thicker then your average snickerdoodle recipe. Perfect for Christmas or in a lunchbox.
Servings: 24
Ingredients
- 1 cup Butter softened
- 19 tbsp Sugar divided
- 1/2 cup Brown Sugar
- 2 Eggs
- 2 3/4 cup Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 3 tsp Cinnamon
Instructions
- Preheat oven to 350.
- Leave eggs sitting at room temperature for about 30 minutes.
- Mix butter, 1 cup sugar, brown sugar and eggs thoroughly in a large bowl.
- Inn a separate bowl, whisk together flour, cream of tartar, baking soda and salt.
- Slowly add dry ingredients into butter mixture. Do not overmix.
- Chill dough for at least 1 hour.
- Chill an ungreased baking sheet for 15 minutes.
- In a small flat bowl, mix together remaining 3 tablespoons of sugar and the cinnamon.
- Form dough into shape of roughly of 1 1/2 "Tater Tot"
- Gently roll into the cinnamon sugar.
- Place on end onto prepared baking sheet, and bake 9-11 minutes.
- Remove from pan immediately.
Nutrition
Calories: 181kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 151mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 256IU | Calcium: 14mg | Iron: 1mg