Cinnamon Swirl Sugar Cookies a K a Snickerdoodles
Indulge in the comforting flavors of Cinnamon Swirl Sugar Cookies, also known as Snickerdoodles, a timeless treat that combines the warmth of cinnamon with the sweet simplicity of sugar cookies. These soft and chewy cookies are perfectly balanced with a slight tang from cream of tartar and a signature cinnamon-sugar coating that adds a delightful crunch with every bite. Quick to prepare in just 20 minutes, this recipe makes 24 cookies ideal for sharing or savoring solo alongside a hot cup of coffee or a chilled glass of milk. Whether you're baking for the holidays, treating friends, or satisfying your sweet tooth, these crowd-pleasing cinnamon sugar cookies will instantly transport you to a cozy, homemade paradise.
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 200 grams granulated sugar
- 100 grams light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 320 grams all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon, for cookie dough
- 50 grams granulated sugar, for coating
- 2 teaspoons ground cinnamon, for coating
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using a hand or stand mixer until the mixture is 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 flour, cream of tartar, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
In a shallow bowl, combine the granulated sugar and ground cinnamon for the coating.
Using a cookie scoop or spoon, portion out the dough into 1.5-tablespoon-sized balls. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow room for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked. Do not overbake to maintain a soft texture.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.
Serve warm or at room temperature with a glass of milk or your favorite hot beverage. Enjoy!
Nutrition Facts
Calories |
4134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.6 g | 252% | |
| Saturated Fat | 119.6 g | 598% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 557.6 g | 203% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 299.3 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 336 mg | 26% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1714 mg | 36% | |
*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.
