Snickerdoodle Drops
Indulge in the sweet nostalgia of Snickerdoodle Drops—soft, buttery cookies coated in a fragrant cinnamon-sugar crust that melts in your mouth. Perfectly golden on the outside with a tender, chewy center, these bite-sized delights are a simplified take on the classic snickerdoodle, ideal for busy schedules. Made with pantry staples like all-purpose flour, cream of tartar, and a touch of cinnamon, the dough comes together in just minutes. A quick roll in a cinnamon-sugar mix adds that signature flavor and irresistible sparkle. Ready in under 25 minutes, these cookies are perfect for holiday gatherings, after-school snacks, or anytime you’re craving a comforting treat. Pair them with a steaming cup of coffee or a cold glass of milk for the ultimate bite of cozy decadence.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon cream of tartar
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl, and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
In a small bowl, mix the granulated sugar (for coating) and ground cinnamon (for coating).
Using a small cookie scoop or a spoon, portion out tablespoons of dough, rolling each into a ball.
Roll each dough ball in the cinnamon-sugar mixture until completely coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 7-8 minutes, or until the edges are set but the centers are slightly soft. Do not overbake.
Remove from the oven and allow the cookies to cool on the baking sheets for 3-5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Snickerdoodle Drops with a cold glass of milk or a warm cup of coffee!
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 393.4 g | 143% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 251.4 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 149 mg | 11% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 616 mg | 13% | |
*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.
