Snickerdoodles

By Eera Bhagwat

Fall has officially arrived, which means cooler temperatures, cozy sweaters, UGGs, and, of course, fall baking. These chewy, soft, cinnamon sugar snickerdoodles are the perfect way to bring some of that fall feeling to your kitchen without needing a complicated recipe.

This is a tried-and-true recipe for me; it’s simple, reliable, and you probably have most of the ingredients in your pantry already. They’re easy to make and perfect for a fall evening!

Ingredients:

• Cookies (makes 36):
  • 1 ½ cups white sugar
  • 1 cup softened butter 
  • 2 large eggs
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
• Cinnamon Sugar Coating:
  • 2 tablespoons white sugar
  • 2 tablespoons ground cinnamon

Procedure:

1. Gather all your ingredients, preheat the oven to 400 degrees F, and line a baking sheet with parchment paper.

2. To make the cookies: Beat white sugar, butter, and eggs together in a large bowl using an electric mixer until smooth and creamy.

3. Combine flour, cream of tartar, baking soda, and salt in a separate bowl, then stir into the butter mixture until the dough holds together.

4. To make the coating: Mix the white sugar and cinnamon in a small bowl until well combined.

5. Shape the dough into ~2-teaspoon balls, roll in cinnamon-sugar coating until evenly covered, and arrange on the prepared baking sheet.
6. Bake the cookies for 7 minutes on the center rack of the oven. Cool on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

That’s it, your snickerdoodles are ready to be enjoyed! I recommend grabbing one while they’re still warm and sharing this little taste of fall with your loved ones!