Snickerdoodle Cookies
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
7 mins
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Total Time
22 mins
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Servings
36
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Calories
127 kcal
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Course
Baked Goods
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Cuisine
American
Snickerdoodle Cookies
Description
The Snickerdoodle Cookies recipe uses all-purpose flour combined with granulated and brown sugars, nutmeg, cinnamon, baking soda, and salt to form a spiced dough. Melted butter, eggs, and vanilla integrate moisture and richness. Cookie dough balls are rolled through a cinnamon sugar mixture containing extra nutmeg before baking at a high temperature. The baking process yields cookies with slightly crisp edges and soft centers, characteristic of snickerdoodles.
The cookies are suitable as sweet snacks or treats, offering a spiced flavor profile balanced by their tender crumb. The cinnamon sugar coating provides a textured outside with a traditional snickerdoodle appearance and taste.
Instructions advise against overbaking to maintain softness, recommend parchment-lined baking sheets for best results, and include storage methods: cookies keep well at room temperature for several days and freeze successfully for weeks.
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar granulated
- ½ cup brown sugar packed
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter unsalted, melted
- 3 egg
- 1 teaspoon vanilla
For the cinnamon sugar
- ¼ cup sugar
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
Instructions
- Preheat Oven: Preheat your oven to 425°F. Line 2 baking sheets with parchment paper.
- Combine Wet and Dry Ingredients: In a large bowl, mix together the flour, sugars, nutmeg, cinnamon, baking soda, and salt until well combined. In a separate bowl, whisk together the melted butter, eggs, and vanilla. Pour the wet ingredients into the bowl of dry ingredients, and use a spatula to mix the dough thoroughly.
- Make Cookies: In a shallow bowl, mix together the sugar, cinnamon, and nutmeg. Scoop about two tablespoons worth of cookie dough into your hands and roll until a 1 - 1 1/2" ball forms. Roll the dough ball through the cinnamon sugar until it is well coated. Place the ball onto the prepared baking sheets.
- Bake & Cool: Transfer the baking sheets to the oven and bake for 7-8 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling completely.
Notes
- Avoid overbaking; cookies will finish cooking while resting on the hot baking sheet after removal from the oven.
- Use a cookie scoop for uniform-sized cookies to ensure even baking.
- Always line baking sheets with parchment paper or silpat mats instead of greasing.
- Store leftover cookies in an airtight container at room temperature up to 5 days.
- Freeze cookies in airtight containers or bags for up to 6 weeks for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 127kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 74mg | 3% |
| Potassium | 21mg | 0% |
| Sugar | 9g | 18% |
| Vitamin A | 175IU | 4% |
| Calcium | 10mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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