Soft Snickerdoodle Cookies
Indulge in the ultimate comfort cookie with these Soft Snickerdoodle Cookies—an irresistibly chewy treat with a signature cinnamon-sugar coating. Perfectly balanced with the tangy lift of cream of tartar and a buttery vanilla base, these cookies melt in your mouth while delivering a warm, spiced flavor in every bite. Ready in just 30 minutes, this no-chill recipe is perfect for satisfying spontaneous cookie cravings. Each cookie features a golden cinnamon-speckled exterior and a soft, tender center, making them an ideal choice for cozy gatherings, holiday dessert tables, or simply enjoying with a glass of milk. Whether you’re a seasoned baker or a beginner, these classic snickerdoodles are a foolproof way to win hearts and taste buds alike!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon (for coating)
- 0.25 cup 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, using a hand or stand mixer, cream the softened butter and granulated sugar together 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 until just combined. Do not overmix.
Step 6
In a small bowl, combine the cinnamon and granulated sugar for the coating.
Step 7
Using a cookie scoop or a tablespoon, portion out dough balls (about 1.5 tablespoons each), and roll them in the cinnamon-sugar mixture until evenly coated.
Step 8
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
Step 9
Bake for 9-11 minutes, or until the edges are set and the centers look slightly underbaked. Do not overbake to ensure soft cookies.
Step 10
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
| Serving size | (1040.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4429.0 |
| Total Fat 205.3g | 0% |
| Saturated Fat 125.0g | 0% |
| Cholesterol 888.7mg | 0% |
| Sodium 1443.1mg | 0% |
| Total Carbohydrate 612.9g | 0% |
| Dietary Fiber 11.8g | 0% |
| Total Sugars 352.1g | |
| Protein 48.3g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 205.3mg | 0% |
| Iron 18.2mg | 0% |
| Potassium 1573.0mg | 0% |
Source of Calories