Snickerdoodle Cookies

Soft, chewy, and coated in a fragrant cinnamon-sugar blend, these classic snickerdoodle cookies are the ultimate nostalgic treat for any occasion. Made with simple pantry staples like all-purpose flour, butter, and eggs, this recipe delivers a perfectly tender texture thanks to the addition of cream of tartar—a signature ingredient that sets snickerdoodles apart from other cookies. With just 20 minutes of prep time and a quick 10-minute bake, these sweet, spiced cookies are wonderfully easy to make. Each bite boasts a golden, slightly crisp edge and a melt-in-your-mouth center, making them an irresistible pairing with a glass of milk or a cozy cup of coffee. Perfect for holiday cookie exchanges or everyday indulgence, this recipe is a timeless crowd-pleaser that will keep friends and family coming back for more!

Nutriscore Rating: 36/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 24

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 units large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon (for coating)
• 2 tablespoons granulated sugar (for coating)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and 1.5 cups of granulated sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Step 6

In a small bowl, combine the 2 tablespoons of sugar with 2 teaspoons of ground cinnamon to create the coating.

Step 7

Roll the cookie dough into 1.5-inch balls (about 2 tablespoons of dough per cookie). Roll each ball in the cinnamon-sugar mixture until fully coated.

Step 8

Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Step 9

Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. Do not overbake.

Step 10

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve and enjoy your classic snickerdoodle cookies with a glass of milk or a cup of coffee!

Nutrition Facts

Serving size	(1014.7g)

Amount per serving	% Daily Value*
Calories	4320.3

Total Fat 205.3g	0%
Saturated Fat 125.0g	0%
Polyunsaturated Fat g
Cholesterol 888.7mg	0%
Sodium 2622.7mg	0%
Total Carbohydrate 587.4g	0%
Dietary Fiber 11.8g	0%
Total Sugars 326.6g
Protein 48.3g	0%

Vitamin D 196.7IU	0%
Calcium 204.4mg	0%
Iron 18.1mg	0%
Potassium 1563.5mg	0%

*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.

Source of Calories

Fat: 42.1%

Protein: 4.4%

Carbs: 53.5%