Snickerdoodle Cookies
User Reviews
5.0
234 reviews
Excellent
Snickerdoodle Cookies
Report
You are going to LOVE these soft, chewy, buttery Snickerdoodle Cookies! With NO CHILLING required they are ready in under 30 minutes!
Share:
Ingredients
- 1 1 cup unsalted butter softened to room temperature
- 1 ½ 1 ½ cups granulated sugar
- 1 1 large egg + 1 egg yolk
- ¼ ¼ teaspoon vanilla extract
- 3 3 cups all-purpose flour (see my post on how to measure flour properly to avoid cookies that are dry)
- 1 ½ 1 ½ teaspoon cream of tartar
- 1 1 teaspoon cornstarch
- 1 1 teaspoon baking soda
- ½ ½ teaspoon salt
- ½ ½ teaspoon ground cinnamon
For rolling
- ¼ ¼ cup granulated sugar
- 1 1 Tablespoon ground cinnamon
Add to Shopping List
Instructions
- Preheat oven to 350F¹ (175C) and line cookie sheets with parchment paper
- In stand mixer or with hand mixer cream butter and sugar together on medium-low speed until combined.
- Add egg, egg yolk, and vanilla extract, stirring again until combined. Pause to scrape down the sides and bottom of the bowl as needed.
- In separate bowl, whisk together flour, cream of tartar, cornstarch, baking soda, salt, and cinnamon.
- With mixer on low speed, gradually stir flour mixture into your butter mixture until completely combined (the dough becomes fairly thick, and you will need to scrape the sides/bottom of the bowl several times to ensure it is well combined).
- In a separate small bowl, stir together cinnamon and sugar for rolling.
- Roll dough into 1 ½ Tablespoon-sized balls and roll in your cinnamon/sugar mixture.
- Place on prepared cookie sheets and bake on 350F (175C) for 11-12 minutes, the centers may appear slightly under-done still and that is OK! Allow cookies to cool completely on baking sheet where they will finish baking without drying out or becoming hard or crumbly.
Equipments used:
Notes
- Never place cookie dough on hot cookie sheet, it will melt and you will have extremely thin cookies.
- When I originally published this recipe I recommended baking the cookies at 375F (190C) for 10 minutes. That will still work (and work well!), but I've found that baking them at 350F (175C) for 11-12 minutes yields even softer, chewier cookies and now recommend that.
Nutrition Information
Show Details
Serving
1cookie
Calories
194kcal
(10%)
Carbohydrates
29g
(10%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
29mg
(10%)
Sodium
99mg
(4%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
249IU
(5%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 194kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 29mg | 10% |
| Sodium | 99mg | 4% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 249IU | 5% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
234 reviews
Excellent
Other Recipes
You'll Also Love
