Description

These snickerdoodle cookies are chewy inside with crisp edges, and are covered in delicious cinnamon sugar! This recipe is super easy to make and does not require cream of tartar!

Ingredients

Scale

1 cup (226g) unsalted butter, room temperature
1 1/3 cup (266g) brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 tsp lemon juice
3 cups (450g) all-purpose flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
For the cinnamon sugar: 6 tbsp granulated sugar + 2 tsp cinnamon

Instructions

Preheat the oven to 375F and line a baking sheet with parchment paper.
For the cinnamon sugar: in a bowl, mix the sugar and the cinnamon.
For the cookie dough: in a bowl, combine the flour, cinnamon, baking soda and salt. Set aside. In a separate. bowl, cream the butter with the sugars until fluffy (about 2 minutes). Add the eggs one at a time, followed by the vanilla extract and the lemon juice. Mix the dry ingredients into the wet ingredients until fully incorporated.
To coat the cookie dough: using a medium size cookie scoop, scoop the dough and roll it in between the palm of your hand until smooth. Then roll the dough ball in the cinnamon sugar until fully coated and place it on the lined baking sheet.
Baking: bake the cookies for 9-10 minutes, and let them cool on the sheet for 5 minutes before transferring to a cooling rack.