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Classic Snickerdoodle Cookies

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8 people
Calories: 400 kcal
Course: Dessert
Cuisine: American

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

Instructions

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  1. Pre-heat oven to 400°F.
  2. Line two large baking sheets with parchment paper.
  3. In a large bowl, sift together the flour, cream of tartar, baking soda, and salt.
  4. 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.
  5. Add vanilla, and then the eggs, one at a time, and beat until well blended and smooth.
  6. Gradually add in the flour mixture and continue beating until fully incorporated and the dough has come together, about 3 to 4 minutes.
  7. In a medium-sized bowl, mix together the remaining ½ cup of sugar with the cinnamon.
  8. 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.
  9. Place on the baking sheets, spaced about 2 inches apart.
  10. 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.
  11. 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

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

% 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.