Classic Snickerdoodles
Soft, chewy, and bursting with nostalgic warmth, these Classic Snickerdoodles are the perfect crowd-pleasing cookies. Made with a simple mix of pantry staples like all-purpose flour, cream of tartar, and vanilla extract, these cookies owe their signature tangy flavor to the addition of cream of tartar and their irresistible texture to perfectly balanced baking soda. Each dough ball is rolled in a delectable cinnamon-sugar coating, creating a glistening, aromatic crust that bakes to pure perfection. Ready in just 25 minutes, including prep and bake time, this timeless recipe is ideal for holiday gatherings, after-school treats, or simply satisfying your sweet tooth. Try these soft, cinnamon-kissed Snickerdoodles and bring the essence of homemade comfort to every bite!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons ground cinnamon
- 0.25 cup granulated sugar (for coating)
Instructions
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and 1.5 cups of granulated sugar until the mixture is light and fluffy.
Add the eggs and vanilla extract to the butter mixture, beating well until smooth and fully combined.
In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough forms.
In a small bowl, combine 2 tablespoons of ground cinnamon with 0.25 cup of granulated sugar to make the coating mixture.
Scoop a tablespoon of dough and roll it into a ball. Roll the dough ball in the cinnamon-sugar coating mixture, fully covering it.
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
4456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.4 g | 263% | |
| Saturated Fat | 125.1 g | 626% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2033 mg | 88% | |
| Total Carbohydrate | 621.3 g | 226% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 352.3 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 309 mg | 24% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1618 mg | 34% | |
*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.
