Spiced Snickerdoodles

Spiced snickerdoodles are rolled in cinnamon-sugar and baked until the edges are set while the centers stay soft and slightly puffy. A quick dough and two baking sheets make it easy to bake a batch of 24 cookies.

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Prep Time 20

Cook Time 10

Cooling 5

Total Time 35

Servings: 24 servings

Course: Dessert

Cuisine: American

Calories: 183

Ingredients Equipment Method Notes

Ingredients

For the cookies

1 cup unsalted butter softened
1.5 cups granulated sugar
2 eggs large
1 tsp vanilla extract
2.75 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
0.5 tsp fine salt

For the cinnamon-sugar coating

0.25 cup granulated sugar
2 tsp ground cinnamon

Equipment

2 baking sheets

Method

Make the dough

Heat the oven to 400°F.
Line two baking sheets with parchment paper.
Beat the butter and 1 1/2 cups granulated sugar in a large bowl until light and fluffy, about 2 minutes.
Beat in the eggs and vanilla extract.
Whisk the flour, cream of tartar, baking soda, and salt in a medium bowl.
Gradually mix the dry ingredients into the butter mixture just until combined.

Make the coating

Stir the remaining 1/4 cup granulated sugar and cinnamon together in a small bowl.

Coat and bake

Shape the dough into 1-inch balls.
Roll each ball in the cinnamon-sugar.
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
Bake at 400°F for 8 to 10 minutes, until the edges are set and the centers are still soft and slightly puffy.
Rotate the sheets between oven racks halfway through baking.
Let the cookies cool on the baking sheets for 5 minutes.
Transfer the cookies to a wire rack to cool completely.

Notes

For evenly sized cookies, shape each portion into a 1-inch ball. Store cooled cookies in an airtight container at room temperature for up to 5 days; freeze for up to 3 months. Dairy-free butter can be used as a dairy-free swap.