Servings
Font
Back
0 from 771 votes

Snickerdoodle Recipe

This easy snickerdoodle recipe is a must-try if you’re craving cookies but are short on time. They take just 20 minutes to throw together and the results are tender, chewy cookies that are wonderfully sweet with warm cinnamon flavor.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 30 cookies
Calories: 136 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cookies:
  • 2¾ cups all-purpose flour (330g)
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • 1 cup unsalted butter softened (226g)
  • 1 cup granulated sugar (200g)
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
For the Cinnamon-Sugar Coating:
  • ⅓ cup granulated sugar (67g)
  • 1½ teaspoons ground cinnamon

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F. Line two ungreased baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt.
  3. In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs on at a time beating well between each addition. Scrape down the bowl and mix in the vanilla
  4. With the mixer on low speed, gradually add in the flour mixture and beat just until combined. Scrape the down down and mix in any remaining dry areas.
For the Coating:
    Cup of Yum
  1. In a small bowl, mix sugar and cinnamon together.
  2. Use a cookie scoop or tablespoon to portion out the cookie dough into 1½ tablespoons sized balls. Roll the dough in the palms of your hands to create smooth balls, then coat them in cinnamon sugar. Place the dough balls on the cookie sheets 2 inches apart.
  3. Bake for 9 to 10 minutes or until puffed and just starting to wrinkle around the edges. Let the cookies cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Notes

  • Weigh the flour. Adding too much flour is a common mistake and yields dry, floury cookies. The easiest way to use the correct amount of flour is by using a kitchen scale. If you don’t have one, fluff the flour with a spoon in its container, sprinkle it into your measuring cup, and use a knife to level it off. Don’t scoop directly from the flour container, as you will likely scoop too much.
  • For a less puffy, chewy texture: Substitute one of the eggs for just an egg yolk and replace ¾ cup of the granulated sugar with ¾ cup (165g) light brown sugar.
  • How to manage too-sticky dough: The dough will be soft when rolling it between your palms, but it shouldn’t stick to your hands. If the dough is too sticky, you can chill it for 20 minutes and then scoop and roll into balls. Or, scoop it directly into the cinnamon sugar, coat, and roll each one into a smooth ball.
  • Don’t overbake the cookies. The centers should still appear slightly shiny. If you bake them for too long, they will become crisp and dry.

Nutrition Information

Calories 136kcal (7%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 29mg (10%) Sodium 101mg (4%) Potassium 36mg (1%) Fiber 0.4g (2%) Sugar 9g (18%) Vitamin A 208IU (4%) Vitamin C 0.01mg (0%) Calcium 7mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 30cookies

Amount Per Serving

Calories 136

% Daily Value*

Calories 136kcal 7%
Carbohydrates 18g 6%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 29mg 10%
Sodium 101mg 4%
Potassium 36mg 1%
Fiber 0.4g 2%
Sugar 9g 18%
Vitamin A 208IU 4%
Vitamin C 0.01mg 0%
Calcium 7mg 1%
Iron 1mg 6%

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