👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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2
In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar on medium speed until light, fluffy, and pale in color, about 3-5 minutes. Scrape down the sides of the bowl as needed.
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3
Gradually add the self-rising flour to the creamed mixture, mixing on low speed just until combined and no dry streaks of flour remain. Be careful not to overmix the dough.
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4
In a small, shallow bowl, whisk together the remaining 1/2 cup granulated sugar and 2 tablespoons ground cinnamon for the coating.
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5
Scoop out dough portions, about 1.5 to 2 tablespoons each, and roll them into smooth balls. Roll each dough ball thoroughly in the cinnamon sugar mixture until completely coated.
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6
Place the coated dough balls on the prepared baking sheet, leaving about 2 inches between each cookie.
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7
Bake for 8-10 minutes, or until the edges are lightly set and golden, but the centers still look soft and slightly underbaked. Do not overbake for soft cookies!
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8
Immediately upon removing from the oven, gently transfer each warm cookie back into the bowl of cinnamon sugar. Roll it again to create a second, generous coating. The warmth will help the sugar adhere.
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9
Transfer the double-dipped cookies to a wire rack to cool completely. Enjoy the soft, chewy perfection!
💡 Notes
For an authentic snickerdoodle tang, add 1/2 teaspoon of cream of tartar along with the self-rising flour. Store cooled cookies in an airtight container at room temperature for up to 4 days. For extra softness, add a half-slice of bread to the container. Dough can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months. When baking from frozen, add an extra minute or two to the bake time.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
2g
Total Fat
9g
Saturated Fat
5g
Carbs
23g
Fiber
0g
Sugar
15g
Sodium
100mg
Cholesterol
25mg
