Snickerdoodle Recipe
Servings: 12 Servings
Ingredients
For the Dough:
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Prep and Preheat: Line baking sheets with parchment paper.
- Make the Dough: Cream butter and sugar until light and fluffy (2-3 minutes), then add the eggs and mix well.1 cup unsalted butter, 1 ½ cups granulated sugar, 2 large eggs
- Mix Dry Ingredients: Combine the flour, cream of tartar, baking soda, and salt in a separate bowl. Gradually add to the wet ingredients, mixing just until combined.2 ¾ cups all-purpose flour, 1 ½ teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt
- Prepare Cinnamon-Sugar Coating: Stir together the granulated sugar and cinnamon in a small bowl.¼ cup granulated sugar, 2 teaspoons ground cinnamon
- Shape and Coat: Scoop or roll the dough into 1 ½-inch balls. Coat each ball generously in the cinnamon-sugar mixture.
- Chill the Dough: Refrigerate the coated dough balls for at least 30 minutes or longer if possible.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 9-11 minutes, just until edges are set. The centers will still look soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- This recipe makes about 24-30 cookies, depending on the size of the dough balls. If you stick to the 1 ½-inch ball size mentioned in the instructions, you'll likely end up with around two dozen cookies. If you make them slightly smaller, you could get closer to 30.
- I like to place the cinnamon-sugar rolled cookie dough onto a single, large baking sheet lined with parchment paper then refrigerate. This way, you can place all the dough balls close together to chill and transfer them to a separate baking sheet as needed to bake.
- My oven takes right at 10 minutes to bake these cookies. However, after a couple of pans go in and out, it takes anywhere from 11-12 minutes. You may need to add extra time due to the hot oven air being let out.
Nutrition Facts
Snickerdoodle Recipe
Serving Size
2 cookies
Amount per Serving
Calories
364
% Daily Value*
Fat
16
g
25
%
Saturated Fat
10
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
68
mg
23
%
Sodium
224
mg
9
%
Potassium
109
mg
3
%
Carbohydrates
51
g
17
%
Fiber
1
g
4
%
Sugar
29
g
32
%
Protein
4
g
8
%
Vitamin A
513
IU
10
%
Vitamin C
0.01
mg
0
%
Calcium
17
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
