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–+ servings
Snickerdoodles

Irresistibly Easy Snickerdoodles That Melt in Your Mouth

These Snickerdoodles are soft, chewy cookies with a sugary, cinnamon-kissed coating, perfect for holiday baking.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 ¾ cups all-purpose flour Gluten-free flour can be used for a gluten-free version.
  • 1 teaspoon baking soda Acts as a leavening agent; no substitutions recommended.
  • 2 teaspoons cream of tartar Can substitute with a mix of baking powder (1 tsp) and baking soda (½ tsp).
  • 2 teaspoons ground cinnamon Try adding nutmeg for a festive twist.
  • ¼ teaspoon salt Enhances overall flavor.
  • 1 cup unsalted butter Swap for vegan butter for a dairy-free version.
  • 1 ½ cups granulated sugar Substitute with brown sugar for a richer taste.
  • 2 large eggs Flax eggs or applesauce work well for a vegan option.
  • 2 teaspoons vanilla extract Opt for pure vanilla for the best results.
For Rolling
  • 3 tablespoons granulated sugar Sweet coating for the cookies.
  • 1 tablespoon ground cinnamon Classic pairing with sugar.

Equipment

  • Oven
  • Mixing bowl
  • Stand Mixer
  • Baking sheets
  • Parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, and salt.
  3. In a stand mixer, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract.
  5. Gradually mix the dry ingredient blend into the wet mixture until just combined.
  6. In a separate bowl, combine granulated sugar and ground cinnamon for rolling.
  7. Roll tablespoon-sized portions of dough into balls and coat them in the cinnamon-sugar mixture.
  8. Place the coated dough balls onto the baking sheets, leaving 2 inches of space between them.
  9. Bake for 8 to 10 minutes until puffed and slightly crinkled on top.
  10. Let the cookies cool on the sheets for 5 minutes before transferring to wire racks.
  11. Cool completely on wire racks before storing in an airtight container.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 60mgPotassium: 40mgSugar: 9gVitamin A: 300IUCalcium: 10mgIron: 0.5mg

Notes

These Snickerdoodles are a simple yet delightful treat perfect for holiday baking and sharing with loved ones.

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