Recipe of the amazing snickerdoodle cookies, a classic German treat, known for their soft, chewy texture and cinnamon-sugar coating. These cookies are perfect for holiday baking or whenever you’re craving something sweet and comforting.
Cooking time:
30 minutes
Ingredients:
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
2 tbsp sugar (for coating)
2 tsp ground cinnamon (for coating)
Recipe:
Preheat the oven to 375°F. Line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this to the butter mixture, mixing until just combined.
In a small bowl, combine 2 tbsp of sugar with 2 tsp of ground cinnamon.
Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
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