Grandma D's Famous Snickerdoodles
Indulge in the nostalgic warmth of *Grandma D's Famous Snickerdoodles*, a timeless cookie recipe that's soft, chewy, and brimming with cozy cinnamon-sugar goodness. This classic treat features a perfectly balanced dough made with creamy butter, a hint of tangy cream of tartar, and a delightful crackly coating of cinnamon-spiced sugar, giving each bite a comforting homemade touch. With just 15 minutes of prep time, these cookies are easy to whip up and bake to golden perfection in under 10 minutes. Whether you're recreating cherished family memories or searching for the ultimate snickerdoodle, this recipe delivers irresistibly tender cookies with slightly crisp edges and a sweet, cinnamon-kissed finish. Perfect for holiday cookie swaps, after-school snacks, or anytime cravings—store them in an airtight container to keep the magic alive all week long!
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Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2 large eggs
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 0.25 cup additional granulated sugar (for coating)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the butter and 1.5 cups of granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 2 minutes.
Step 3
Add the eggs, one at a time, mixing well after each addition, until fully incorporated.
Step 4
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 6
In a small bowl, mix the 0.25 cup of granulated sugar with 2 teaspoons of ground cinnamon to create the coating.
Step 7
Scoop out dough using a tablespoon or small cookie scoop and roll into balls (about 1 inch in diameter).
Step 8
Roll each dough ball in the cinnamon-sugar mixture to coat evenly.
Step 9
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 10
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked. Do not overbake for soft snickerdoodles.
Step 11
Remove from the oven and let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 12
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving size | (920.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3565.1 |
| Total Fat 109.3g | 0% |
| Saturated Fat 59.5g | 0% |
| Cholesterol 620mg | 0% |
| Sodium 2603.9mg | 0% |
| Total Carbohydrate 620.9g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 360.0g | |
| Protein 47.1g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 177.5mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 1528.2mg | 0% |
Source of Calories