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Stack of freshly baked snickerdoodle cookies with a cinnamon-sugar coating, one with a bite taken out, resting on a gray plate with a cinnamon stick nearby. The soft, chewy texture is highlighted against a blurred background.

Snickerdoodle Cookies

5 from 1 vote
Classic snickerdoodle cookies with soft centers, crisp edges, and signature cinnamon-sugar coating—perfect for any occasion and bursting with nostalgic flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough:
  • 2 ¾ cups All-purpose flour - Spoon & leveled
  • 2 teaspoon Cream of tartar - Essential for tangy chew
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Unsalted butter - Room temperature
  • 1 ½ cups Granulated sugar
  • 2 Eggs - Room temperature
  • 1 teaspoon Pure vanilla extract
For the Cinnamon-Sugar Coating:
  • ¼ cup Granulated sugar
  • 1 ½ teaspoon Ground cinnamon - Use fresh cinnamon

Equipment

  • Electric mixer (Stand or handheld)
  • Mixing bowls (One medium, one large)
  • Baking sheets (Light-colored preferred)
  • Cooling rack (For even cooling)
  • Small bowl (For cinnamon-sugar mixture)
  • Measuring cups & spoons (For accuracy)
  • Cookie scoop (Or tablespoon for even portions)
  • Rubber spatula (For scraping bowl)
  • Whisk (For dry ingredient mixing)

Method
 

  1. Preheat oven to 375°F. Line baking sheets with parchment paper.
  2. Combine cinnamon and sugar in small bowl. Set aside.
  3. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt.
  4. In large bowl, cream butter and sugar until light and fluffy.
  5. Beat in eggs one at a time, mixing well.
  6. Mix in vanilla extract.
  7. Gradually add dry ingredients to wet, mixing until just combined.
  8. Scoop tablespoon-sized dough balls.
  9. Roll each ball in cinnamon-sugar until fully coated.
  10. Bake 8–10 minutes until edges set and centers look slightly underbaked.
  11. cool on baking sheet 5 minutes, then transfer to rack to cool completely.

Nutrition

Serving: 1cookieCalories: 135kcalCarbohydrates: 19gProtein: 1.5gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.8gCholesterol: 25mgSodium: 85mgPotassium: 30mgFiber: 0.3gSugar: 10gVitamin A: 180IUCalcium: 6mgIron: 0.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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