Soft Cinnamon Sugar Snickerdoodles (Print Version)

Tender cookies enveloped in a sparkling cinnamon sugar crust, perfect with your favorite warm beverage.

# Ingredients:

→ Dry Ingredients

01 - 345 g all-purpose flour
02 - 2 teaspoons cream of tartar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 225 g unsalted butter, softened
06 - 300 g granulated sugar
07 - 2 large eggs

→ Cinnamon Sugar Coating

08 - 50 g granulated sugar
09 - 1 1/2 tablespoons ground cinnamon

# Steps to Follow:

01 - Preheat oven to 190°C. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
03 - In a large bowl, beat softened butter and 300 g sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
04 - Gradually mix the dry ingredients into the wet mixture to form a soft dough.
05 - In a small bowl, combine 50 g sugar and ground cinnamon for coating.
06 - Roll dough into 2.5 cm balls and coat each ball evenly in the cinnamon-sugar mixture.
07 - Place coated dough balls 5 cm apart on prepared baking sheets.
08 - Bake in the preheated oven for 9 to 11 minutes, until edges are set but centers remain soft.
09 - Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

# Additional Notes:

01 - For extra-soft cookies, avoid overbaking as they will set further while cooling.
02 - For a tangy variation, substitute half the butter with cream cheese.
03 - Snickerdoodles pair well with hot chocolate or chai tea.

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