Snickerdoodles Blue Ribbon
Indulge in the classic charm of Snickerdoodles Blue Ribbon, the perfect combination of soft, buttery interiors and a delectable cinnamon-sugar crust that will have everyone reaching for seconds. This award-worthy recipe takes just 15 minutes of prep time and features the perfect balance of ingredients like cream of tartar for a signature tang and a generous cinnamon-sugar coating for that iconic crunch. Baked to golden perfection in under 10 minutes, these cookies are soft in the center with lightly crisp edges, making them an irresistible treat for any occasion. With easy-to-follow steps and simple pantry staples, this recipe is perfect for seasoned bakers and beginners alike. Serve them warm with a glass of milk, or pack them up for a party platter—these crowd-pleasers will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 1.5 cups granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2.75 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons cream of tartar
- 0.5 teaspoons salt
- 2 teaspoons ground cinnamon
- 0.25 cup granulated sugar (for coating)
- 2 teaspoons 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, use a hand or stand mixer to cream together the softened unsalted butter and 1.5 cups of granulated sugar 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.
In a separate bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
In a small bowl, combine 0.25 cup of granulated sugar with 2 teaspoons of ground cinnamon to create the coating.
Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll each ball generously in the cinnamon-sugar coating mixture.
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked. The cookies will continue to bake as they cool on the pan.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the Snickerdoodles in an airtight container at room temperature for up to 5 days. Enjoy your award-worthy cookies!
Nutrition Facts
Calories |
3556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2243 mg | 98% | |
| Total Carbohydrate | 618.4 g | 225% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 352.1 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 231 mg | 18% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 827 mg | 18% | |
*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.
