Snickerdoodle Great American Cookie Co Copycat
Bring the bakery to your kitchen with this irresistible Snickerdoodle Great American Cookie Co Copycat recipe! Perfectly soft, delightfully chewy, and bursting with the warm, nostalgic flavors of cinnamon and sugar, these cookies are a true classic. Made with a buttery dough infused with vanilla and a hint of cream of tartar for that signature tang, each cookie is rolled in a sweet cinnamon-sugar coating for a slightly crisp exterior that melts into a tender center. Ready in under 30 minutes, these homemade snickerdoodles are a foolproof treat for every occasion, from holiday cookie swaps to casual weeknight indulgences. Bake a batch today and enjoy the ultimate comfort dessert fresh from your oven!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1.5 cups Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 2.75 cups All-purpose flour
- 2 teaspoons Cream of tartar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon (for coating)
- 2 tablespoons Granulated sugar (for coating)
Instructions
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together 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, followed by 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 on low speed until a smooth dough forms. Be careful not to overmix.
In a small bowl, combine the 2 teaspoons of ground cinnamon and 2 tablespoons of granulated sugar to create the coating mixture.
Using a cookie scoop or spoon, form dough balls about 1.5 tablespoons each. Roll each ball in the cinnamon sugar mixture until fully coated.
Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow sufficient spreading during baking.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still appear slightly underbaked. This ensures a soft and chewy texture.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store 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.
