Soft Snickerdoodles
Indulge in the ultimate comfort cookie with these Soft Snickerdoodles, a timeless treat that boasts a pillowy texture and a warm, cinnamon-sugar coating. Perfectly spiced and delightfully chewy, this recipe combines pantry staples like softened butter, cream of tartar, and a hint of vanilla extract to create cookies that melt in your mouth with every bite. The dough is rolled generously in a fragrant cinnamon-sugar mixture, ensuring a sweet, spiced crust that gives way to a soft, buttery center. Quick and easy to prepare in just under 25 minutes, these snickerdoodles are an irresistible crowd-pleaser for holidays, cookie swaps, or any sweet craving. Whether served warm with a glass of milk or as a dessert buffet star, these soft snickerdoodles are pure cinnamon-sweet perfection!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 2.75 cups All-purpose flour
- 2 teaspoons Cream of tartar
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 teaspoons Ground cinnamon (for coating)
- 3 tablespoons Granulated sugar (for coating)
Instructions
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together the softened butter and granulated sugar using a hand or stand mixer 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.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients into the wet mixture. Mix until fully combined, but do not overmix.
In a small bowl, combine the cinnamon and sugar for the coating.
Scoop tablespoon-sized portions of the dough and roll them into balls with your hands.
Roll each dough ball in the cinnamon-sugar mixture until fully coated and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the cookies are puffed and the edges are set but not browned.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy your soft snickerdoodles!
Nutrition Facts
Calories |
180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 14.1 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 82 mg | 2% | |
*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.
