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Snickerdoodle Cookies

Soft and chewy snickerdoodle cookies are the ultimate sweet treat!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
56 mins
Servings: 33 cookies
Calories: 137 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 cup (2 sticks) salted butter, softened
  • 1 ½ cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
For the Topping:
  • ¼ cup granulated sugar
  • 1 ½ tablespoons cinnamon

Instructions

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  1. Preheat oven to 375°F. Line baking sheets with parchment paper or silicone mats; set aside.
  2. Sift (or whisk) flour, salt, baking soda and cream of tartar into a medium mixing bowl; set aside.
  3. Cream together butter and sugar with an electric mixer on medium speed until light and fluffy (about 3-6 minutes). Beat in the eggs, one at a time, until incorporated (about 30 seconds), scraping down the bowl as necessary. Add vanilla extract and mix to combine.
  4. Reduce the mixer speed to low and gradually add the flour mixture until combined (about 30 seconds). Give the dough one more stir by hand to make sure that all of the ingredients are completely mixed together.
  5. If time allows, cover the bowl and chill the dough in the refrigerator for about 30 minutes. This isn't necessary, but it yields thicker cookies that spread less in the oven.
  6. Combine the sugar and cinnamon for the topping in a small bowl.
  7. Using damp hands, roll about 2 tablespoons of dough at a time into balls, then roll in the cinnamon sugar topping to coat. Arrange the dough on the prepared baking sheets, spaced about 3 inches apart.
  8. Bake the cookies for about 10-11 minutes, or until just lightly brown around the edges but still soft and puffy in the center. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For thicker cookies, chill the dough for at least 30 minutes before baking.
  • Keep your hands damp as you roll the cookie dough. This prevents the dough from sticking to your palms.
  • Don't overbake the cookies. Watch for the cookies' edges to just start to turn a slightly darker color. The insides of the cookies should still be soft and puffy when they come out of the oven. They will firm up as they cool, resulting in that great soft and chewy texture that we're looking for. Overbaking the cookies will yield dry, hard, or crunchy cookies.

Nutrition Information

Serving 1cookie Calories 137kcal (7%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 25mg (8%) Sodium 122mg (5%) Potassium 49mg (1%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 187IU (4%) Vitamin C 1mg (1%) Calcium 9mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 33cookies

Amount Per Serving

Calories 137

% Daily Value*

Serving 1cookie
Calories 137kcal 7%
Carbohydrates 20g 7%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 25mg 8%
Sodium 122mg 5%
Potassium 49mg 1%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 187IU 4%
Vitamin C 1mg 1%
Calcium 9mg 1%
Iron 1mg 6%

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