Snickerdoodles Cinnamon Cookies
Get ready to indulge in the ultimate cookie classic with these irresistible Snickerdoodles Cinnamon Cookies! Soft, buttery, and bursting with warm cinnamon flavor, these cookies are made with a hint of cream of tartar for that signature tangy chewiness. Rolled in a fragrant cinnamon-sugar coating before baking, each bite delivers a perfect balance of sweetness and spice with a crisp edge and a tender center. Ready in just 30 minutes and yielding two dozen cookies, this easy-to-follow recipe is perfect for holiday baking, gifting, or satisfying your dessert cravings any day of the week. Whether you're a seasoned baker or a cookie novice, these timeless cinnamon cookies guarantee smiles at every bite.
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Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 0.5 teaspoon salt
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2 items large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon (for coating)
- 0.25 cup granulated sugar (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 medium mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set the dry mixture aside.
In a large mixing bowl, cream together the unsalted butter and 1.5 cups of granulated sugar using a hand mixer or stand mixer, 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 just until combined. Be careful not to overmix the dough.
In a small bowl, prepare the cinnamon-sugar coating by combining 2 teaspoons of ground cinnamon and 0.25 cups of granulated sugar.
Scoop out about 1.5 tablespoons of dough and roll it into a ball using your hands. Then roll each ball in the cinnamon-sugar mixture until it is fully coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
3545 | ||
|---|---|---|---|
% 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 | 612.8 g | 223% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 352.0 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 179 mg | 14% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1547 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.
