French Vanilla Snickerdoodles
Indulge in the comforting sweetness of French Vanilla Snickerdoodles, a gourmet twist on the beloved classic cookie. These soft and chewy delights are infused with the rich, aromatic flavor of French vanilla extract, elevating the familiar snickerdoodle with an irresistible depth. The dough is coated in a sparkling cinnamon-sugar mixture, creating perfectly crisp edges and a warm spiced finish in every bite. With just 20 minutes of prep time and a quick bake, these cookies are the perfect treat for cozy evenings, festive gatherings, or anytime you crave something special. Yielding 24 cookies, they’re ideal for sharing or savoring solo with a warm drink. Whether you're a snickerdoodle enthusiast or a French vanilla connoisseur, this recipe is a must-try for cookie lovers everywhere!
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Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 pieces large eggs
- 2 teaspoons French vanilla extract
- 2 teaspoons ground cinnamon
- 0.25 cup granulated sugar (for coating)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and 1.5 cups of granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring it is well combined after each addition. Stir in the French vanilla extract.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing the dough.
In a small bowl, combine the remaining 0.25 cup of granulated sugar and the ground cinnamon to make the coating.
Scoop out 1.5 tablespoon portions of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until evenly coated.
Place the coated dough balls onto the prepared baking sheets, spacing them at least 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers appear slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Serve and enjoy!
Nutrition Facts
Calories |
4426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2622 mg | 114% | |
| Total Carbohydrate | 612.7 g | 223% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 351.8 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 204 mg | 16% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1556 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.
