0 from 12 votes
Snickerdoodles Recipe
Snickerdoodles Cookie Recipe - Simply the easiest and best Snickerdoodles recipe I've ever made, these cinnamon sugar cookies are so soft, buttery, and filled with cinnamon!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 36
Calories: 121 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 1 cup butter softened, room temperature
- 1 1 cup granulated sugar
- 1/2 1/2 cup brown sugar
- 2 2 large eggs room temperature
- 3 3 teaspoons vanilla extract
- 2 3/4 2 3/4 cups all-purpose flour
- 1 1 teaspoon cream of tartar
- 1 1 teaspoon baking soda
- 1/4 1/4 teaspoon kosher salt
Cinnamon Sugar Mixture
- 2 2 tablespoons granulated sugar
- 2 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 325º F.
- Cream together butter and sugar. Add in eggs and vanilla.
- Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Slowly incorporate into the butter and sugar mixture.
- Mix together granulated sugar and cinnamon in a small bowl.
- Scoop cookie dough by the tablespoon full and roll into a ball. Roll the ball into the prepared sugar and cinnamon mixture. Place onto a large cookie sheet, about 2-3 inches apart.
- Bake for about 8 to 10 minutes until cookies have lightly browned. Remove from oven and allow to cool completely.
Cup of Yum
Notes
- Cream of Tartar Substitute. Replace the cream of tartar and the baking soda in the recipe with 2 teaspoons of baking powder and 1/2 teaspoon of lemon juice.
- These cookies are excellent to make ahead, especially throughout the holidays. Simply prepare the cookies as instructed and then store in an airtight container for up to a week.
- If you’d like to make them more in advance, use the Freezer Friendly instructions below.
- There are a few ways to make these delicious cookies ahead of time to freeze them.
- To freeze the baked cookies, cool the cookies completely and then freeze on the baking sheet. When the cookies have frozen solid, about 30 minutes, store the cookies in an airtight, freezer-safe container for up to 3 months. When ready to serve, allow the cookies to reach room temperature.
- To freeze the cookie dough, roll the cookies to form the cookie dough balls and then place them onto a parchment-lined baking sheet. Freeze completely on the baking sheet. Once the cookies have frozen solid, about 30 minutes, transfer the cookies to an airtight, freezer-safe container to freeze for up to 3 months. When ready to serve, allow the cookies to thaw in the refrigerator and then bake as instructed.
Nutrition Information
Serving
1g
Calories
121kcal
(6%)
Carbohydrates
17g
(6%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
24mg
(8%)
Sodium
97mg
(4%)
Potassium
33mg
(1%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
173IU
(3%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 121
% Daily Value*
| Serving | 1g | |
| Calories | 121kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 97mg | 4% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 173IU | 3% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.