Air Fryer Snickerdoodle Cookies
These soft and cinnamony snickerdoodle cookies come together quickly in the air fryer. Perfect for satisfying a cookie craving any day of the week.
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Servings: 18 cookies
Equipment
- air fryer
- wire rack
Ingredients
For the Dough
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Granulated Sugar
- 1/4 cup Packed Brown Sugar
- 1 large Egg
- 1 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1 tsp Cream of Tartar
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
For the Cinnamon Sugar Coating
- 3 tbsp Granulated Sugar
- 1 1/2 tsp Ground Cinnamon
Instructions
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract and mix until fully combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until a soft dough forms.
- In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
- Scoop tablespoon-sized balls of dough and roll each one generously in the cinnamon sugar coating until fully covered on all sides.
- Place the coated dough balls in the air fryer basket in a single layer, leaving about 1 inch of space between each cookie. Work in batches as needed.
- Air fry at 325°F (165°C) for 7-8 minutes, until the edges are set and the tops look slightly crinkled. The centers should still appear soft.
- Let the cookies cool in the basket for 3 minutes before transferring to a wire rack. They will firm up as they cool.
Nutrition
Serving: 1serving | Calories: 118kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g
Cost: $5