Cinnamon Crisps Cookies Snickerdoodles
Delight your taste buds with these irresistibly soft and chewy Cinnamon Crisps Cookies Snickerdoodles, a delightful twist on the classic snickerdoodle recipe. Infused with warm ground cinnamon and coated in a glimmering cinnamon-sugar layer, these cookies boast a buttery, melt-in-your-mouth texture that pairs perfectly with their slightly crisp edges. Cream of tartar lends a signature tangy flavor, while a hint of vanilla adds a sweet aroma that fills your kitchen as they bake. Perfect for cozy afternoons or holiday gatherings, this easy-to-make, 25-minute recipe yields 24 decadent cookies—ideal for sharing or savoring with a cup of coffee or tea. Whether you're a lifelong snickerdoodle fan or new to these cinnamon-spiced treats, these cookies are sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 2 teaspoons ground cinnamon
- 0.25 cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and 1.5 cups of granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and 2 teaspoons of ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
In a small bowl, combine 0.25 cup of granulated sugar and 2 teaspoons of ground cinnamon to create the coating mixture.
Scoop out dough using a tablespoon or small cookie scoop and roll into 1.5-inch balls.
Roll each ball in the cinnamon sugar coating mixture until fully covered.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly soft.
Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Cinnamon Crisps Cookies Snickerdoodles!
Nutrition Facts
Calories |
3559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2607 mg | 113% | |
| Total Carbohydrate | 617.0 g | 224% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 351.1 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 230 mg | 18% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1555 mg | 33% | |
*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.
