Snickerdoodle Cookies with Cinnamon Sugar Roll
Classic soft and chewy snickerdoodle cookies with a delightful cinnamon sugar coating and a signature tangy flavor from cream of tartar. Perfect for holiday baking or everyday treats.
Ingredients
Ingredients
- 2.25 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter softened to room temperature
- 1.5 cups granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3 tbsp granulated sugar for coating
- 1.5 tbsp ground cinnamon for coating
Notes
Storage: Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. Make-Ahead: Dough can be chilled for up to 2 days or frozen for 1 month; roll in cinnamon sugar before baking. Variations: Add 1/2 cup chopped pecans or chocolate chips to the dough. Serving Suggestion: Serve warm with a glass of cold milk or as a dessert with vanilla ice cream.