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Snickerdoodles Recipe
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Snickerdoodles Recipe

Soft, chewy, and delightfully sprinkled with cinnamon sugar, snickerdoodle cookies are a timeless treat that will always make you smile!

Prep Time
15 mins
Cook Time
12 mins
Additional Time
10 mins
Total Time
37 mins
Servings: 42 cookies
Calories: 120 kcal
Course: Dessert, Baked Goods
Cuisine: American

Ingredients

  • 1 cup butter room temperature (2 sticks, unsalted
  • 1¾ cups granulated sugar
  • 2 egg room temperature, large
  • 2 teaspoons vanilla extract pure
  • 3½ cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1½ teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 tablespoons milk room temperature
For Rolling
  • ⅓ cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

    Cup of Yum
  1. In a medium bowl, whisk the flour, cinnamon, cream of tartar, baking soda, and salt together. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until creamy, about 3-4 minutes.
  3. Beat in the eggs and vanilla until combined.
  4. To the wet ingredients, add dry ingredients and milk. Beat just until mixed and dough starts sticking together. Set aside.
  5. Line baking sheets with parchment paper. Set aside.
  6. In a small bowl, combine the remaining granulated sugar and ground cinnamon. Stir until combined.
  7. Using a 2-tablespoon-sized cookie scoop, scoop cookies one at a time into the cinnamon sugar mixture.
  8. Roll the cookie dough balls around in the mixture to fully coat each, then form cookies into balls and place onto a prepared baking sheet. Cookies can be close together on the baking sheet at this point.
  9. Place the tray of cookie dough into the freezer for 10 minutes to chill. This will help reduce cookies from spreading.
  10. While the cookies chill, preheat oven to 375°F.
  11. Once chilled, place the cookie dough balls onto the prepared baking sheet about 2 inches apart. Place remaining cookie dough balls back into the freezer.
  12. Bake cookies for 12-13 minutes. Cookies are done once bottoms are lightly browned.
  13. Let baked cookies cool on the baking sheet for about 10 minutes before moving onto wire rack to cool completely.
  14. Repeat steps for remaining cookie dough.

Notes

  • Storage: Store snickerdoodles in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition Information

Serving 1cookie Calories 120kcal (6%) Carbohydrates 18g (6%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 20mg (7%) Sodium 58mg (2%) Potassium 37mg (1%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 149IU (3%) Vitamin C 1mg (1%) Calcium 9mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 42 cookies

Amount Per Serving

Calories 120

% Daily Value*

Serving 1cookie
Calories 120kcal 6%
Carbohydrates 18g 6%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 20mg 7%
Sodium 58mg 2%
Potassium 37mg 1%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 149IU 3%
Vitamin C 1mg 1%
Calcium 9mg 1%
Iron 1mg 6%

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