Great American Cookies Snickerdoodles by Todd Wilbur
Recreate the iconic flavor of the beloved Great American Cookies Snickerdoodles with this spot-on recipe by Todd Wilbur, perfect for baking enthusiasts and cookie lovers alike. Infused with the nostalgic charm of cinnamon-sugar and featuring a soft, chewy texture, these homemade snickerdoodles are a true crowd-pleaser. The secret to their signature tang lies in the use of cream of tartar, which pairs beautifully with the buttery dough and warm spice. Quick and easy to prepare, these cookies bake in just 10 minutes and are ready to enjoy fresh out of the oven or at room temperature. Whether you’re serving them at holiday gatherings or savoring them as a midday treat, these snickerdoodles are guaranteed to satisfy your sweet tooth. Keywords: Great American Cookies, snickerdoodles recipe, chewy cookies, cinnamon-sugar cookies, easy homemade cookies, Todd Wilbur recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 2 teaspoons Baking soda
- 2 teaspoons Cream of tartar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Cinnamon (for coating)
- 3 tablespoons Granulated sugar (for coating)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until fluffy and light, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
In a small bowl, combine the cinnamon and sugar for the coating.
Scoop out tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture to thoroughly coat them.
Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies for 9-11 minutes, or until the edges are set and the tops appear slightly cracked. The centers will still look soft, which is ideal for a chewy texture.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
Serve the snickerdoodles warm or at room temperature. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 3883 mg | 169% | |
| Total Carbohydrate | 602.5 g | 219% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 339.7 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 231 mg | 18% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1584 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.
