BEST Snickerdoodle Cookie Recipe
Snickerdoodle cookies are the ultimate comfort treat, offering a delightful blend of soft, chewy texture and a warm cinnamon-sugar coating. Perfect for any occasion, these nostalgic cookies are sure to impress family and friends alike. With just the right amount of sweetness and spice, they’re guaranteed to be a hit at your next gathering. Indulge in this simple recipe that will make you a star baker!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 3 tbsp cinnamon-sugar mixture (3 tbsp granulated sugar + 1 tbsp ground cinnamon for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cream of tartar, and salt; set aside.
- In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy.
- Add in the egg and vanilla extract; mix until combined.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat in the cinnamon-sugar mixture.
- Place on prepared baking sheets and bake for 10-12 minutes or until edges are slightly golden but centers remain soft.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 8g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: - For a dairy-free version, substitute butter with coconut oil. - Add chopped nuts for extra crunch or experiment with spices like nutmeg. - Store cookies in an airtight container at room temperature for up to one week.