Soft Snickerdoodle Cookie Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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RESTING TIME
30 mins
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Servings
24 cookies
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Calories
182 kcal
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Course
Baked Goods
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Cuisine
American
Soft Snickerdoodle Cookie Recipe
Description
Soft Snickerdoodles are made by creaming softened butter with both granulated and light brown sugars, then blending in eggs and vanilla extract for moisture and flavor. The dry ingredients include all-purpose flour, cream of tartar which provides the signature tang, baking soda for leavening, and salt to balance sweetness. Chilling the dough helps maintain shape while baking.
Before baking, dough balls are rolled in a cinnamon sugar mixture, which caramelizes lightly in the oven to form a sweet, textured crust. Cookies are spaced on baking sheets to allow spreading but maintain thickness depending on how the dough is shaped, yielding either thicker or thinner cookies.
This recipe keeps cookies fresh for up to 5-6 days stored in an airtight container at room temperature, allowing for convenient batch baking ahead of time.
Ingredients
SNICKERDOODLE COOKIES:
- 1 cup butter softened to room temperature, unsalted
- 1 ¼ cups granulated sugar white
- 2 tablespoons light brown sugar packed
- 2 large egg
- 2 teaspoons vanilla extract pure
- 2 ¾ cup flour all purpose or plain
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 teaspoon salt
CINNAMON SUGAR:
- 5 tablespoons granulated sugar white
- 2 tablespoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, beat butter and sugar(s) until light and fluffy (about 5 minutes), scraping the sides of the bowl. Beat in eggs and vanilla for a further 2 minutes until well incorporated.
- Fold in flour, cream of tartar, baking soda and salt until just combined.
- In a separate small bowl, combine sugar and cinnamon.
- Cover dough and refrigerate for about 30 minutes (if time allows).
- Roll cookie dough into balls (about 1 ½ tablespoons of dough per cookie). Roll in the cinnamon/sugar mixture and evenly coat.
- Arrange cookies at least 3-inches apart on prepared baking sheets. Sprinkle with a little extra cinnamon/sugar to ensure cookies are completely covered.
- For thick cookies: spoon dough onto your baking sheets straight from the spoon (use a cookie dough scoop). Don't roll them into perfect round balls. You'll want higher rather than wider cookie dough balls so that they bake thick.For thin cookies: Make a small indent in the centre of each cookie ball by lightly pressing down before baking to flatten them out a little.
- Bake for 10-11 minutes or until edges are golden.
- Let cool for about 10-15 minutes on baking sheet before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature to keep them fresh for 5 to 6 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 128mg | 5% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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