Snickerdoodle Cookies
Soft, chewy, and coated in a fragrant cinnamon-sugar blend, these classic snickerdoodle cookies are the ultimate nostalgic treat for any occasion. Made with simple pantry staples like all-purpose flour, butter, and eggs, this recipe delivers a perfectly tender texture thanks to the addition of cream of tartar—a signature ingredient that sets snickerdoodles apart from other cookies. With just 20 minutes of prep time and a quick 10-minute bake, these sweet, spiced cookies are wonderfully easy to make. Each bite boasts a golden, slightly crisp edge and a melt-in-your-mouth center, making them an irresistible pairing with a glass of milk or a cozy cup of coffee. Perfect for holiday cookie exchanges or everyday indulgence, this recipe is a timeless crowd-pleaser that will keep friends and family coming back for more!
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Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter (softened)
- 1.5 cups granulated sugar
- 2 units large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon (for coating)
- 2 tablespoons granulated sugar (for coating)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and 1.5 cups of granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
In a small bowl, combine the 2 tablespoons of sugar with 2 teaspoons of ground cinnamon to create the coating.
Roll the cookie dough into 1.5-inch balls (about 2 tablespoons of dough per cookie). 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.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. Do not overbake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your classic snickerdoodle cookies with a glass of milk or a cup of coffee!
Nutrition Facts
Calories |
4320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2623 mg | 114% | |
| Total Carbohydrate | 587.4 g | 214% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 326.6 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 204 mg | 16% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1564 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.
