BEST Snickerdoodle Cookies Recipe
Make these easy Snickerdoodles in under 30 minutes - no chill time! These are the perfect snickerdoodle recipe that you can make as cookies or bars!
Servings 22 cookies
Calories 145kcal
Cost $5
Ingredients
For the cookie dough:
- ¾ cup (170g) unsalted butter softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 2 cups (248g) all-purpose flour
For the coating:
- ¼ cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F. Line two cookie sheet with silicone baking mats or parchment paper.
- Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer). Cream until the mixture is fluffy, about one minute.
- Add the egg and vanilla and mix until smooth, then mix in baking soda, cream of tartar, and salt. Add flour and mix until cookie dough forms.
- Stir together sugar and cinnamon for coating in a small bowl.
- Scoop 2 tablespoon balls of cookie dough and roll between the palms of your hand. Roll in cinnamon sugar and place on cookie sheet, 2” apart.
- Bake for 10-13 minutes or until they are cracked on the tops and just lose the glossy sheen. Err on the side of under baked for best results.
- Store cookies in an airtight container for up to 3 days or freeze for up to a month.
Notes
Baking sizes:
1-tablespoon cookies: 8-12 minutes
2-tablespoon cookies: 11-15 minutes
Jumbo 1/4 cup cookies: 12-16 minutes
9x13-inch pan: 14-19 minutes
1-tablespoon cookies: 8-12 minutes
2-tablespoon cookies: 11-15 minutes
Jumbo 1/4 cup cookies: 12-16 minutes
9x13-inch pan: 14-19 minutes
Nutrition
Serving: 1cookie | Calories: 145kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 80mg | Potassium: 62mg | Fiber: 1g | Sugar: 11g | Vitamin A: 204IU | Calcium: 7mg | Iron: 1mg