Scrumptious Snickerdoodles
Indulge in the warm, cinnamon-kissed delight of these Scrumptious Snickerdoodles—classic cookies that are irresistibly soft, chewy, and packed with nostalgic charm. Perfectly spiced with cinnamon and rolled in a sweet, crackly sugar coating, these crowd-pleasers strike the perfect balance between buttery richness and a lift of tanginess from cream of tartar. With just 15 minutes of prep time, these easy-to-make cookies bake to golden perfection in under 10 minutes, making them an ideal treat for last-minute desserts or holiday baking marathons. Serve these homemade snickerdoodles fresh out of the oven with a cold glass of milk or alongside a steaming mug of coffee for the ultimate comfort-cookie experience.
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Ingredients
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.25 teaspoons salt
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 0.25 cup granulated sugar (for coating)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Step 2
In a medium mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, cream the butter and 1.5 cups of granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs, one at a time, to the creamed butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Step 6
In a small bowl, combine the remaining 0.25 cups of sugar with the ground cinnamon for the coating.
Step 7
Scoop out tablespoon-sized portions of dough and roll them into balls. Then roll each ball in the cinnamon-sugar mixture, ensuring an even coating.
Step 8
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 9
Bake in the preheated oven for 8-10 minutes or until the edges are set and the tops are slightly puffy. Do not overbake; the centers should remain soft.
Step 10
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Enjoy your scrumptious snickerdoodles with a glass of milk or a warm cup of tea!
Nutrition Facts
| Serving size | (917.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3545.9 |
| Total Fat 109.3g | 0% |
| Saturated Fat 59.5g | 0% |
| Cholesterol 620mg | 0% |
| Sodium 2014.7mg | 0% |
| Total Carbohydrate 612.8g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 351.9g | |
| Protein 47.1g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 179.2mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 1547.2mg | 0% |
Source of Calories