Perfect Snickerdoodles
Get ready to fall in love with *Perfect Snickerdoodles*—the ultimate soft and chewy cookies with a delicate, buttery crumb and a golden cinnamon-sugar exterior that melts in your mouth. This iconic recipe combines classic ingredients like cream of tartar, which provides the signature tang and pillowy texture, and a luscious cinnamon-sugar coating that offers the perfect balance of warmth and sweetness. With just 15 minutes of prep time and a quick 10-minute bake, these crowd-pleasers are easy to whip up for any occasion. Perfectly spiced, irresistibly tender, and slightly crisp around the edges, these cookies taste like nostalgia in every bite. Whether you’re baking for a party, a holiday tray, or just for yourself, these snickerdoodles deliver comforting, homemade perfection every time.
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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
- 1.5 cups Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Ground cinnamon
- 0.25 cups Granulated sugar (for coating)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition, and then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully combined. Avoid overmixing to keep the cookies tender.
In a small bowl, combine the ground cinnamon and 1/4 cup of granulated sugar to create the coating mixture.
Scoop out tablespoon-sized portions of the cookie dough and roll each into a ball between your palms.
Roll each dough ball in the cinnamon-sugar mixture until evenly coated. Place the coated balls 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 look slightly underdone. Do not overbake to maintain a soft, chewy texture.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2607 mg | 113% | |
| Total Carbohydrate | 611.5 g | 222% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 352.2 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 179 mg | 14% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1547 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.
