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Luna Hossain

Snickerdoodle Cookies

Snickerdoodle cookies are a simple, cozy treat with a soft, chewy center and a light cinnamon-sugar crunch. The method includes preheating the oven to 350°F, creaming butter and sugar, mixing in eggs, and gently combining the dry ingredients to form a soft dough. The dough is shaped into balls, rolled in cinnamon sugar, and baked for 10–12 minutes until the edges are set and the centers stay soft. After a brief rest and cooling, the cookies become slightly crisp on the outside while remaining tender inside. The recipe is easy, quick, and flavorful without being overpowering.
Calories: ~160 | Carbohydrates: ~22g | Fat: ~7g | Protein: ~2g
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 20
Course: Cookies
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • All-purpose flour
  • Granulated sugar
  • Butter softened
  • Eggs
  • Cinnamon
  • Baking soda
  • Salt

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Spoon or spatula
  • Baking sheet
  • Parchment paper or nonstick surface
  • Cooling rack

Method
 

  1. Heat the oven to 350°F. The oven should be hot before the cookies go in.
  2. In a bowl, mix the softened butter and sugar until smooth. The mixture should look creamy and pale.
  3. Add the eggs and stir until fully mixed. The batter should look thick but even.
  4. Add the flour, baking soda, and salt. Stir gently until a soft dough forms. Stop when no dry flour shows.
  5. In a small bowl, mix sugar and cinnamon. This will coat the cookies.
  6. Scoop dough into balls. Roll each ball in the cinnamon sugar until coated.
  7. Place dough balls on a baking sheet, leaving space between them. They will spread.
  8. Bake for 10–12 minutes. The edges should look set, but the centers should still look soft.
  9. Let cookies cool on the pan for a few minutes, then move them to a rack. They will firm up as they cool.

Notes

Do not overmix the dough, or the cookies can turn tough. If you bake them too long, they will lose their soft centers. Make sure the butter is soft, not melted, or the cookies may spread too much.