Snickerdoodles Dream
Indulge your sweet tooth with 'Snickerdoodles Dream,' a sensational twist on the classic cinnamon-sugar cookie! These soft, buttery delights are spiced to perfection with warm cinnamon and a hint of cream of tartar, giving them their signature tang and chewy texture. Each cookie is rolled in a generous cinnamon-sugar coating, ensuring every bite is bursting with flavor. Ready in just 30 minutes, this easy recipe yields 24 irresistible cookies perfect for cozy afternoons or festive gatherings. With their slightly crisp edges and melt-in-your-mouth centers, these snickerdoodles are sure to become your new favorite treat. Perfect for dessert lovers seeking comfort food with a nostalgic twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 1.5 cups granulated sugar
- 0.5 cup packed light brown 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 ground cinnamon (for dough)
- 0.25 teaspoon salt
- 2.5 teaspoons ground cinnamon (for coating)
- 2 tablespoons granulated sugar (for coating)
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper for easy cleanup.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes using an electric mixer.
Add the eggs and vanilla extract to the bowl, and mix until well combined.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon (for dough), and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.
In a small bowl, stir together the 2.5 teaspoons of ground cinnamon and 2 tablespoons of granulated sugar for the coating.
Using a tablespoon or cookie scoop, scoop out balls of dough (about 1.5 inches in diameter) and roll each one in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked (they will continue to cook as they cool).
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2042 mg | 89% | |
| Total Carbohydrate | 689.9 g | 251% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 427.1 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 268 mg | 21% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1683 mg | 36% | |
*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.
