Easy Snickerdoodle Cookie Recipe
This easy snickerdoodle cookie recipe has quickly become a family favorite. These cookies are perfectly soft and full of cinnamon flavor!
Servings: 2 dozen
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Ingredients
- 1 cup butter or margarine
- 1 ½ cups sugar
- 2 eggs
- 2 ¾ cups flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 3 Tbsp sugar
- 3 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl mix butter, sugar and eggs.
- In a separate bowl combine flour, cream of tartar, baking soda and salt.
- Add dry ingredients to butter mixture and blend well.
- Chill the dough in the refrigerator for 10-15 minutes.
- Meanwhile mix sugar and cinnamon in a small bowl.
- Roll dough into 1 inch balls and coat in the cinnamon and sugar mixture.
- Place on greased cookie sheets and bake for 10 minutes.
- Remove to a cooling rack immediately.
Notes
- For best results, allow your ingredients to come to room temperature before you start baking.
- Use unsalted butter for better control over flavor and a smoother texture.
- To ensure even baking, use a cookie scoop so that each of your cookies are a uniform size and shape.
- Rest the dough balls for 2 minutes before baking to help them spread more evenly.
- Lightly dust your hands with flour before rolling if the dough feels sticky.
- For extra softness, underbake by 30 seconds; they’ll finish baking as they cool.
- Swap half the cinnamon for pumpkin spice to make a cozy fall version without changing the base recipe.
- Store these cookies in an airtight container for up to 5 days or freeze them for up to 3 months.
Nutrition
Serving: 24servings | Calories: 2160kcal | Carbohydrates: 302g | Protein: 24g | Fat: 98g | Saturated Fat: 60g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 4g | Cholesterol: 408mg | Sodium: 1636mg | Potassium: 536mg | Fiber: 6g | Sugar: 168g | Vitamin A: 3083IU | Vitamin C: 0.1mg | Calcium: 110mg | Iron: 9mg