Snickerdoodles the Best
Prepare to fall in love with "Snickerdoodles the Best," a timeless cookie recipe that delivers soft, chewy perfection coated in a sweet cinnamon-sugar crust. Featuring a balanced blend of buttery richness, a hint of tang from cream of tartar, and warm spice from freshly ground cinnamon, these cookies are a treat for any occasion. With a quick prep time of just 15 minutes and simple techniques like rolling dough balls in a spiced sugar mixture, this recipe guarantees homemade comfort without the fuss. Perfect for sharing or indulging, these snickerdoodles bake up golden and fragrant, ensuring they’ll be the star of your dessert platter. Whether you’re whipping these up for holidays, bake sales, or everyday cravings, don’t miss the chance to experience what makes this the ultimate snickerdoodle recipe!
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 200 grams Granulated sugar
- 110 grams Light brown sugar
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 320 grams All-purpose flour
- 2 teaspoons Cream of tartar
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 teaspoons Ground cinnamon (for rolling)
- 50 grams Granulated sugar (for rolling)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated and a soft dough forms.
In a small bowl, mix the ground cinnamon and granulated sugar for rolling.
Using a cookie scoop or tablespoon, portion out cookie dough balls (about 1.5 tablespoons per ball). Roll each dough ball in the cinnamon-sugar mixture until completely coated.
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. Do not overbake for a chewy texture.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
4371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.0 g | 265% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 2650 mg | 115% | |
| Total Carbohydrate | 615.2 g | 224% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 361.0 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 270 mg | 21% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1684 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.
