Snickerdoodle Cookie Recipe
This Snickerdoodle Cookie Recipe is a classic! These cookies are soft, chewy, warm, and coated in a delicious, slightly crunchy cinnamon and sugar mixture.
Servings: 22 cookies
Calories: 173kcal
Ingredients
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 4 teaspoons ground cinnamon
Snickerdoodles
- 1 cup unsalted butter softened to room temperature (1 cup = 2 sticks)
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour spoon and leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone baking mat.
Cinnamon Sugar Coating
- Mix sugar and cinnamon in a medium sized bowl until well combined. Set aside.
Snickerdoodles
- Place butter and sugar in the bowl of a stand mixer, then cream together until light and fluffy, about 2 minutes.
- Beat in eggs, vanilla, and almond extract.
- Beat in flour, cream of tartar, baking soda, baking powder, and salt.
- Cover and chill for at least 1 hour.
- Scoop the dough using a medium cookie scoop (you’ll get 22 cookies).
- Roll the dough in the cinnamon sugar mixture - don’t be shy - then place 6 cookie dough balls onto the prepared baking sheet.
- Bake for 10 minutes, then remove from oven.
- Let cool on the baking sheet for 5 minutes.
- Move to a wire cooling rack to continue cooling.
- Repeat with remaining cookie dough.
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Video
Notes
Be sure to keep the remaining cookie dough cold in the fridge while the other batches are baking to keep the cookies from spreading too much.
Nutrition
Serving: 1cookie | Calories: 173kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 111mg | Potassium: 77mg | Fiber: 1g | Sugar: 7g | Vitamin A: 282IU | Calcium: 13mg | Iron: 1mg