The Best Snickerdoodles I Have Ever Eaten
Get ready to experience pure cookie perfection with *The Best Snickerdoodles I Have Ever Eaten*. These irresistible treats feature a soft and chewy center with crisp edges, elevated by the signature tangy flavor of cream of tartar and a buttery richness that melts in your mouth. Each cookie is generously coated in a perfect blend of cinnamon and sugar, creating a warm and fragrant bite that’s hard to resist. With just 15 minutes of prep time and a quick bake, this recipe is as simple as it is delicious, making it ideal for any occasion. Whether served fresh from the oven or saved for later, these snickerdoodles will quickly become a staple in your cookie repertoire. Perfect keywords for SEO include "easy snickerdoodle recipe," "soft snickerdoodle cookies," and "best homemade snickerdoodles."
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Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 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.
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and 1.5 cups granulated sugar 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 and mix until a soft dough forms.
In a small bowl, mix 0.25 cup granulated sugar and 2 teaspoons ground cinnamon together to make the coating.
Scoop about 1.5 tablespoons of dough and roll it into a ball. Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
Place the coated balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers look slightly underbaked. Do not overbake for soft and chewy cookies.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
4439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 616.1 g | 224% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 352.2 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 244 mg | 19% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1590 mg | 34% | |
*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.
