Grandma Ruth's Easy Snickerdoodle Cookies
Enjoy Grandma Ruth's Easy Snickerdoodle Cookies, a beloved recipe featuring soft cookies bursting with cinnamon flavor.
Equipment
- electric mixer
- baking sheet
- parchment paper
- mixing bowls
- wire rack
Ingredients
Cookies
- 1.5 cups white sugar
- 1 cup softened butter
- 2 large eggs
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.25 teaspoon salt
Coating
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions
Preparation
- Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
- To make the cookies: Beat white sugar, butter, and eggs together in a large bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.
- To make the coating: Mix white sugar and cinnamon in a small bowl until well combined.
- Shape dough into 2-teaspoon balls; roll in cinnamon-sugar coating until evenly covered. Arrange balls 2 inches apart on prepared baking sheet.
- Bake in the preheated oven on the center rack for 7 minutes. Cool on baking sheet for 5 minutes; transfer to a wire rack to cool completely.
- Serve and enjoy.
Notes
The cookies may look doughy when removed from the oven. Allowing them to continue to cook on the baking sheet out of the oven prevents them from turning hard. If you prefer crisper cookies, bake 1 to 2 minutes longer. Store cooled cookies in an airtight container for up to 5 days.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 24mgSodium: 92mgPotassium: 44mgSugar: 9gCalcium: 6mgIron: 1mg
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