- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
We love these soft and chewy snickerdoodle cookies rolled in an irresistible cinnamon sugar. Every time we make a batch, we fall in love again. Chilling the dough for 30 minutes helps keep the cookies from spreading too much in the oven. You can keep the dough in the fridge for up to 3 days and in the freezer for up to 3 months.
Ingredient:
- 2 ½ cups (325g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (226g) unsalted butter at room temperature, see tips for salted
- 1 ½ cups (300g) granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs at room temperature
- 1/4 cup (50g) granulated sugar
- 1 ½ tablespoons ground cinnamon
