Super Soft Snickerdoodle Cookies
Sink your teeth into the ultimate comfort treat with these Super Soft Snickerdoodle Cookies! Crafted from a perfect blend of creamy butter, fragrant vanilla, and a hint of tangy cream of tartar, these cookies are irresistibly tender and chewy with just the right amount of cinnamon spice. Rolled in a glistening cinnamon-sugar coating, they bake to golden perfection with edges that are slightly crisp and centers that stay melt-in-your-mouth soft. Ready in just 25 minutes from start to finish, this easy recipe is a must-try for cozy gatherings, holiday cookie swaps, or anytime indulgence. These timeless cinnamon sugar cookies promise to be a crowd-pleaser—and the perfect addition to your baking repertoire!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.25 teaspoons salt
- 1.5 teaspoons ground cinnamon
- 0.25 cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (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 large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer on medium speed 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 until combined.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
In a small bowl, combine the 0.25 cup granulated sugar and 2 teaspoons ground cinnamon for the coating.
Use a cookie scoop or tablespoon to scoop the dough and roll it into 1.5-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake one sheet at a time in the preheated oven for 8-10 minutes, or until the edges are set but the center still looks slightly underbaked.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy your soft, chewy Snickerdoodle cookies! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 360.4 g | 131% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 350.4 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 172 mg | 13% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 206 mg | 4% | |
*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.
