Super Soft Snickerdoodle Cookies

Sink your teeth into the ultimate comfort treat with these Super Soft Snickerdoodle Cookies! Crafted from a perfect blend of creamy butter, fragrant vanilla, and a hint of tangy cream of tartar, these cookies are irresistibly tender and chewy with just the right amount of cinnamon spice. Rolled in a glistening cinnamon-sugar coating, they bake to golden perfection with edges that are slightly crisp and centers that stay melt-in-your-mouth soft. Ready in just 25 minutes from start to finish, this easy recipe is a must-try for cozy gatherings, holiday cookie swaps, or anytime indulgence. These timeless cinnamon sugar cookies promise to be a crowd-pleaser—and the perfect addition to your baking repertoire!

Nutriscore Rating: 30/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 24

Ingredients

• 1 cup unsalted butter
• 1.5 cups granulated sugar
• 2 pieces large eggs
• 2 teaspoons pure vanilla extract
• 2.75 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 0.25 teaspoons salt
• 1.5 teaspoons ground cinnamon
• 0.25 cup granulated sugar (for coating)
• 2 teaspoons ground cinnamon (for coating)

Directions

Step 1

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

Step 2

In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.

Step 3

Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract until combined.

Step 4

In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and ground cinnamon.

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, combine the 0.25 cup granulated sugar and 2 teaspoons ground cinnamon for the coating.

Step 7

Use a cookie scoop or tablespoon to scoop the dough and roll it into 1.5-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.

Step 8

Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.

Step 9

Bake one sheet at a time in the preheated oven for 8-10 minutes, or until the edges are set but the center still looks slightly underbaked.

Step 10

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Step 11

Serve and enjoy your soft, chewy Snickerdoodle cookies! Store leftovers in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	(581.3g)

Amount per serving	% Daily Value*
Calories	2338.7

Total Fat 106.2g	0%
Saturated Fat 59.0g	0%
Polyunsaturated Fat g
Cholesterol 620mg	0%
Sodium 749.3mg	0%
Total Carbohydrate 360.4g	0%
Dietary Fiber 4.9g	0%
Total Sugars 350.4g
Protein 13.2g	0%

Vitamin D 80IU	0%
Calcium 171.8mg	0%
Iron 2.8mg	0%
Potassium 206.0mg	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: 39.0%

Protein: 2.2%

Carbs: 58.8%