Snickerdoodles
Indulge in the timeless charm of Snickerdoodles, a classic cookie recipe that combines soft, pillowy centers with a delightfully crisp cinnamon-sugar coating. Perfect for any occasion, these treats are made with simple pantry ingredients like all-purpose flour, cream of tartar, and unsalted butter for an irresistibly tender bite. The magic lies in rolling each dough ball in a fragrant blend of ground cinnamon and granulated sugar, creating a golden, crackly crust that’s both sweet and aromatic. With just 15 minutes of prep time and a quick bake in the oven, these cookies are a warm and nostalgic dessert option that’s sure to impress. Serve them fresh with a glass of milk, or package them up as a thoughtful homemade gift—either way, Snickerdoodles are the ultimate crowd pleaser. Perfectly spiced and endlessly satisfying, these cookies are a must-try for anyone who loves classic comfort food baking!
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Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 1.5 teaspoons Cream of tartar
- 0.25 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.25 cup Granulated sugar (for rolling)
- 1 tablespoon Ground cinnamon (for rolling)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
In a large mixing bowl, beat the softened butter and 1.5 cups of granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until combined. Do not overmix.
In a small bowl, stir together 0.25 cups of granulated sugar and 1 tablespoon of ground cinnamon for the rolling mixture.
Scoop out tablespoon-sized portions of dough and roll each into a ball.
Roll each ball in the cinnamon-sugar mixture until fully coated, then place them on the prepared baking sheets about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers are slightly underbaked for a soft texture.
Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Calories |
4431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 614.1 g | 223% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 352.2 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 231 mg | 18% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1336 mg | 28% | |
*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.
