Classic Snickerdoodle Cookies
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Classic Snickerdoodle Cookies
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Snickerdoodle Cookies are in many respects the perfect cookie. Crunchy on the edges and chewy in the center. Be sure to allow at least 2 inches between each dough ball, as they really do flatten and get nice a big while baking. And don't forget to have a big glass of cold milk handy for dunking!
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Ingredients
- 2¾ cups all-purpose white flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter 2 sticks, room temperature
- 2 cups sugar divided
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoon cinnamon ground
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Instructions
- Pre-heat oven to 400°F.
- Line two large baking sheets with parchment paper.
- In a large bowl, sift together the flour, cream of tartar, baking soda, and salt.
- In a stand mixer, or with an electric hand mixer and a large bowl, cream the softened butter with 1½ cups sugar by beating them together for about 1½ minutes on medium, until fluffy and pale.
- Add vanilla, and then the eggs, one at a time, and beat until well blended and smooth.
- Gradually add in the flour mixture and continue beating until fully incorporated and the dough has come together, about 3 to 4 minutes.
- In a medium-sized bowl, mix together the remaining ½ cup of sugar with the cinnamon.
- Roll portions of the dough into generous 1 to 1½-inch balls with your hands (the dough will be soft). Roll each ball in the cinnamon-sugar mixture.
- Place on the baking sheets, spaced about 2 inches apart.
- Bake the cookies on the center two racks in the oven for 10 minutes. After about 5 minutes of baking, switch the sheets. The cookies will flatten on their own as they bake. If you made extra thick cookies, they may need to bake a couple more minutes. The cookies will harden somewhat as they cool.
- Remove the baking sheets and allow to rest for 3 to 5 minutes. Transfer to baking racks and serve warm, or allow to come to room temperature.
Notes
- NOTE: See Tutorial Video at the top of the post for visual reference. If you enjoyed this video, please subscribe to our YouTube Channel!
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- The dough can be made up to 1 day in advance. Keep in an air-tight container with a lid in the fridge. Remember, that though the dough is really tempting to nibble on, it does contain raw eggs, which can be risky for anyone with a compromised immune system.
- Store baked cookies in an air-tight container with a lid on the counter for up to 1 week. The cookies can be frozen for up to 1 month. The cookie dough can be frozen for up to 2 months. Let completely thaw and come to room temperature before baking.
Nutrition Information
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Calories
400kcal
(20%)
Carbohydrates
51g
(17%)
Protein
1g
(2%)
Fat
23g
(35%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
286mg
(12%)
Potassium
132mg
(4%)
Fiber
1g
(4%)
Sugar
50g
(100%)
Vitamin A
709IU
(14%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 1g | 2% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 286mg | 12% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 709IU | 14% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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