Easy Snickerdoodle Cookies
Soft, chewy, and irresistibly sweet, these Easy Snickerdoodle Cookies are the ultimate classic treat that comes together in no time! Featuring a buttery dough infused with warm hints of cinnamon and vanilla, these cookies are rolled in a signature cinnamon-sugar coating for that signature spiced flavor and subtle crunch. With only 15 minutes of prep time and a quick 10-minute bake, they’re perfect for satisfying sweet cravings, holiday gatherings, or an anytime indulgence. Thanks to the addition of cream of tartar, these cookies boast a delightfully tangy twist and a characteristic pillowy texture. Whether you’re a seasoned baker or a beginner in the kitchen, this foolproof recipe guarantees delicious results every time. Store them in an airtight container to keep the magic alive for days—if they last that long!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 0.25 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and light brown sugar with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition, then add the vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 2 teaspoons of ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
In a small bowl, combine the 1/4 cup granulated sugar and 1 tablespoon of ground cinnamon for the coating.
Scoop out approximately 1 1/2 tablespoons of dough and roll it into a ball. Roll the dough ball in the cinnamon-sugar mixture until evenly coated, then place it on the prepared baking sheet. Repeat with remaining dough, spacing the cookies about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers appear slightly soft. Do not overbake to keep the cookies chewy.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 14.7 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 97 mg | 2% | |
*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.
