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5 from 11 votes

Snickerdoodle Cookies

Throwing it back to my childhood favorite today with these snickerdoodle cookies! 
Prep Time2 hours 15 minutes
Cook Time10 minutes
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: German
Servings: 36 cookies
Author: Gaby Dalkin

Ingredients

  • 8 ounces unsalted butter at room temperature
  • 1 ¾ cups sugar divided
  • 2 large eggs
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ tablespoons ground cinnamon

Instructions

  • Cream together the butter and 1 ½ cups sugar in a stand mixer until smooth, about 2-3 minutes.
  • Add the eggs, making sure to scrape down the sides of the mixing bowl. Add the flour, cream of tartar, salt and baking soda and mix on low until everything is incorporated. Cover the dough with plastic wrap and refrigerate for at least 2 hours.
  • Preheat your oven to 400 degrees
  • Combine the remaining ¼ cup of sugar and cinnamon in a small bowl. Scoop out 2 tablespoons worth of dough and roll the dough into a ball and roll into the sugar. Place the cookies onto a parchment lined baking sheet, about 12 per sheet, and bake for 9-10 minutes until the edges are just slightly golden brown and the center is still a bit soft.
  • Remove the baking sheet from the oven and let the cookies rest for about 5 minutes before transferring them to a cooling rack. Repeat this process for the remaining dough.

Notes

Cookies are perfect for freezing for later! I even eat them straight from the freezer...

Nutrition

Calories: 122kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 51mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 172IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 1mg