Scrumptious Snickerdoodles
Indulge in the warm, cinnamon-kissed delight of these Scrumptious Snickerdoodles—classic cookies that are irresistibly soft, chewy, and packed with nostalgic charm. Perfectly spiced with cinnamon and rolled in a sweet, crackly sugar coating, these crowd-pleasers strike the perfect balance between buttery richness and a lift of tanginess from cream of tartar. With just 15 minutes of prep time, these easy-to-make cookies bake to golden perfection in under 10 minutes, making them an ideal treat for last-minute desserts or holiday baking marathons. Serve these homemade snickerdoodles fresh out of the oven with a cold glass of milk or alongside a steaming mug of coffee for the ultimate comfort-cookie experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.25 teaspoons salt
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2 pieces large eggs
- 2 teaspoons 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.
In a medium mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and 1.5 cups of granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the creamed butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
In a small bowl, combine the remaining 0.25 cups of sugar with the ground cinnamon for the coating.
Scoop out tablespoon-sized portions of dough and roll them into balls. Then roll each ball in the cinnamon-sugar mixture, ensuring an even coating.
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 8-10 minutes or until the edges are set and the tops are slightly puffy. Do not overbake; the centers should remain soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your scrumptious snickerdoodles with a glass of milk or a warm cup of tea!
Nutrition Facts
Calories |
3546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2015 mg | 88% | |
| Total Carbohydrate | 612.8 g | 223% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 351.9 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 179 mg | 14% | |
| Iron | 18.0 mg | 100% | |
| 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.
