Servings
Font
Back
5.0 from 15 votes

Snickerdoodle Cookies

Soft, chewy cookies with a crispier exterior that are rolled in cinnamon sugar.

Prep Time
10 mins
Cook Time
10 mins
Chill Time
30 mins
Total Time
50 mins
Servings: 48 cookies
Calories: 126 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup unsalted butter, softened (2 sticks)
  • 1 ½ cup granulated sugar
  • 2 large eggs room temperature
  • 2 Tablespoons milk
  • 1 teaspoon vanilla
  • 2 ¾ cup all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Cinnamon Sugar Coating
  • ¼ cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

    Cup of Yum
  1. In a large mixing bowl, beat together butter and sugar until fluffy. Then add eggs, milk and vanilla and beat until creamy.
  2. In a different medium bowl, whisk together flour, cream of tartar, baking soda and salt.
  3. Gradually add dry ingredients to butter mixture and beat until creamy.
  4. Cover and chill dough for at least 30 minutes for best results.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Line baking sheets with parchment paper or silicone mat and set aside.
  7. Combine sugar and cinnamon in a small bowl while oven is preheating.
  8. Using a cookie dough scoop or Tablespoon scoop dough out and roll into a ball.
  9. Place cookie dough ball into sugar and cinnamon mixture and roll to coat. Place on prepared baking sheet.
  10. Place pan in preheated oven at 350 degrees Fahrenheit and bake for 8-101 minutes or until slightly set int he center for a soft cookie, bake longer if you want a crisp cookie.
  11. Remove from oven and let cool for 2 minutes on baking sheet and then place onto wire rack to cool.
  12. Store in airtight container.

Notes

  • I recommend using room-temperature eggs when you make the dough. It makes it easier to incorporate them into the dough.
  • Softened butter is also important! Leave it out for at least 30 minutes before making the dough.
  • For the best snickerdoodles, don’t skip the chilling step. Allowing the dough to chill for at least 30 minutes will allow the butter to firm up, so your cookies don’t spread as much in the oven.
  • How long do the keep at room temperature?Homemade snickerdoodles are great for the cookie jar because they keep well! As long as the container is airtight they will keep for one to two weeks. The less air they are exposed to, the better!
  • Can you make the dough in advance?Yes, you can make it up to two to three days in advance. The dough will harden as it sits in the refrigerator so it may be harder to scoop the dough.
  • You can form the dough balls first and then chill them to bake later. You can also freeze the dough balls. When you bake them, you may need to add additional baking time if they are frozen or cold from the refrigerator.

Nutrition Information

Calories 126kcal (6%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 3g (15%) Cholesterol 17mg (6%) Sodium 63mg (3%) Potassium 40mg (1%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 134IU (3%) Calcium 6mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 48cookies

Amount Per Serving

Calories 126

% Daily Value*

Calories 126kcal 6%
Carbohydrates 20g 7%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 63mg 3%
Potassium 40mg 1%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 134IU 3%
Calcium 6mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.