My Best Snickerdoodles
Soft, buttery, and coated in a perfect cinnamon-sugar shell, "My Best Snickerdoodles" take the classic cookie to a whole new level. Featuring a tender, chewy center and just the right balance of sweetness and spice, these cookies are made with a traditional blend of ingredients like cream of tartar for that signature tang and a cinnamon-sugar coating that adds a delightful crunch. With only 15 minutes of prep time and a short 10-minute bake, this recipe is perfect for both beginner bakers and seasoned pros. Whether you're making them for a holiday treat, a cozy afternoon snack, or a bake sale standout, these snickerdoodles are destined to impress and disappear quickly!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 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
- 0.5 teaspoons salt
- 2 teaspoons ground cinnamon (for coating)
- 2 tablespoons granulated sugar (for coating)
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes. Use a hand mixer or stand mixer for best results.
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients, blending just until combined. Do not overmix.
In a small bowl, combine the additional granulated sugar and ground cinnamon for the coating.
Using a tablespoon or cookie scoop, portion out the dough into small balls, about 1.5 inches in diameter.
Roll each ball in the cinnamon-sugar mixture until fully coated, then place them onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 287.8 g | 105% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 27.0 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 179 mg | 14% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1546 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.
