Brown Sugar Snickerdoodles
Soft, chewy, and bursting with warm cinnamon flavor, Brown Sugar Snickerdoodles are a delightful twist on the classic cookie! Made with rich, molasses-kissed brown sugar and a signature coating of cinnamon-sugar, these cookies deliver a cozy, caramelized sweetness with every bite. The secret to their irresistible texture lies in the perfect balance of cream of tartar and baking soda, ensuring a soft interior with just the right amount of chew. Quick to prepare, these crowd-pleasing cookies come together in under 30 minutes, making them perfect for holiday baking, afternoon treats, or anytime indulgence. Enjoy them fresh out of the oven or store them for a week's worth of sweet moments!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Cream of tartar
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1.5 cups Brown sugar, packed
- 1 unit Large egg
- 2 teaspoons Vanilla extract
- 0.25 cup Granulated sugar (for coating)
- 1.5 teaspoons Ground cinnamon (for coating)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter and sugar mixture. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together. Do not over-mix.
In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
Scoop about 1.5 tablespoons of dough (or use a medium cookie scoop) and roll it into a ball. Roll each ball in the cinnamon sugar mixture until thoroughly coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked. Do not overbake for soft cookies.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
Nutrition Facts
Calories |
3813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 2037 mg | 89% | |
| Total Carbohydrate | 579.8 g | 211% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 343.3 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 396 mg | 30% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1358 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
