My Favorite Snickerdoodles
Soft, tender, and delightfully coated in a sparkling cinnamon-sugar crust, "My Favorite Snickerdoodles" are the ultimate classic cookie recipe you'll keep coming back to. These golden-brown treats are made with creamy unsalted butter, a hint of vanilla extract, and the essential secret ingredient—cream of tartar—for that signature tang and pillowy texture. With just 20 minutes of prep time and a quick bake in the oven, these cookies are perfect for any occasion, from festive gatherings to cozy weeknight cravings. The warm aroma of cinnamon and sugar will fill your kitchen as the cookies bake to perfection, their edges slightly crisp while the centers stay irresistibly soft. Serve them fresh with a glass of milk or store them in an airtight container to keep your snickerdoodle dreams alive all week long!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2 pieces 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 two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and 1.5 cups of granulated sugar using a hand or stand mixer until the mixture is light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Do not overmix.
In a small bowl, combine 2 tablespoons of granulated sugar with 2 teaspoons of ground cinnamon to make the coating mixture.
Scoop out 1.5-tablespoon portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers still look slightly undercooked (this ensures a soft texture).
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your delicious snickerdoodles! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3448 | ||
|---|---|---|---|
% 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 | 587.8 g | 214% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 327.0 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.
