Soft Snickerdoodle Cookies
Indulge in the ultimate comfort cookie with these Soft Snickerdoodle Cookies—an irresistibly chewy treat with a signature cinnamon-sugar coating. Perfectly balanced with the tangy lift of cream of tartar and a buttery vanilla base, these cookies melt in your mouth while delivering a warm, spiced flavor in every bite. Ready in just 30 minutes, this no-chill recipe is perfect for satisfying spontaneous cookie cravings. Each cookie features a golden cinnamon-speckled exterior and a soft, tender center, making them an ideal choice for cozy gatherings, holiday dessert tables, or simply enjoying with a glass of milk. Whether you’re a seasoned baker or a beginner, these classic snickerdoodles are a foolproof way to win hearts and taste buds alike!
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Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 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). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a small bowl, combine the cinnamon and granulated sugar for the coating.
Using a cookie scoop or a tablespoon, portion out dough balls (about 1.5 tablespoons each), and roll them in the cinnamon-sugar mixture until evenly coated.
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
Bake for 9-11 minutes, or until the edges are set and the centers look slightly underbaked. Do not overbake to ensure soft cookies.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
4429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 1443 mg | 63% | |
| Total Carbohydrate | 612.9 g | 223% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 352.1 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 205 mg | 16% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1573 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.
