The Best Snickerdoodles Cookies Recipe
Classic snickerdoodle cookie recipe you'll love for its timeless taste, bringing back childhood memories.
Equipment
- oven
- Mixing Bowl
- baking sheets
- parchment paper
- stand mixer or hand mixer
- Small Cookie Scoop
Ingredients
- 1 cup unsalted butter softened
- 1.5 cup granulated sugar
- 2 large eggs
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.25 teaspoon kosher salt
For the topping
- 0.5 cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350 degrees. Prepare two baking sheets with parchment paper or silicone mat, set aside.
- In a large bowl, beat together butter, sugar, and eggs with a hand or stand mixer until light and fluffy.
- In another bowl, whisk together flour, salt, cream of tartar, and baking soda. Add to the sugar and butter mixture and beat until dough forms.
- In a small bowl mix together cinnamon sugar coating. Form ½ inch round balls of dough and roll each in the cinnamon sugar.
- Place dough balls two inches apart on your baking sheet.
- Bake the cookies for 8 to 10 minutes until lightly golden. Let cool on a cooling rack for five minutes.
Notes
Be sure to get a nice coating of cinnamon sugar on each cookie dough ball. Cookies can be frozen by dividing the dough into balls, coating in cinnamon sugar, and freezing before transferring to an airtight container. To achieve fluffier cookies, slightly underbake them or refrigerate the dough if the butter was too soft.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 70mgPotassium: 30mgSugar: 8gVitamin A: 200IUCalcium: 15mgIron: 0.5mg
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