Snickerdoodle Cookies
Our Snickerdoodle Cookies are a timeless treat, with their soft and chewy centers coated in a delightful cinnamon and sugar blend, capturing the warm, comforting flavors of homemade baking in every bite.
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Ingredients
- 1 cup unsalted butter, softened 227 grams
- 1 ¾ cups granulated sugar, divided 350 grams
- ½ cup firmly packed light brown sugar 110 grams
- 2 large eggs 100 grams, room temperature
- 1 ½ teaspoons vanilla extract 6 grams
- 2 ¾ cups all-purpose flour 344 grams
- 1 ½ teaspoons cream of tartar 4.5 grams
- 1 teaspoon baking soda 5 grams
- 1 teaspoon kosher salt 3 grams
- 2 ½ teaspoons ground cinnamon 5 grams
Instructions
- Preheat oven to 400 degrees. Line baking sheets with parchment paper.
- In a bowl of a stand mixer, fitted with paddle attachment, beat butter and 1 ¼ cups (250 grams) granulated sugar and brown sugar at medium speed until fluffy, 3 – 4 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla.
- In a medium bowl, combine flour, cream of tartar, baking soda and salt. Add dry ingredients to butter mixture and stir until just combined. In another medium bowl, combine cinnamon and remaining ½ cup (100 grams) granulated sugar.
- Using a 1 ½ tablespoon scoop, form cookie dough balls (28 to 30 grams each) and toss into cinnamon sugar mixture until well coated. Please two inches apart on prepared pans.
- Bake, one batch at a time, until edges are lightly golden brown but centers look slightly wet (8 – 10 minutes). Remove from oven and let cool on pan for 5 minutes. Remove cookies onto a wire rack and let cool completely.
Nutrition
Calories: 4811kcal | Carbohydrates: 727g | Protein: 49g | Fat: 197g | Saturated Fat: 120g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 51g | Trans Fat: 7g | Cholesterol: 815mg | Sodium: 3614mg | Potassium: 1470mg | Fiber: 12g | Sugar: 458g | Vitamin A: 6163IU | Vitamin C: 0.2mg | Calcium: 303mg | Iron: 19mg