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Snickerdoodles

Chewy Snickerdoodles That Melt in Your Mouth

These chewy snickerdoodles are a nostalgic treat filled with cinnamon-sugar goodness, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 8 Tbsp Salted Butter, softened Adds richness and flavor; use unsalted for a lighter taste.
  • 1.25 cups Granulated Sugar, divided 1 cup for the dough, 1/4 cup for rolling.
  • 1/4 cup Brown Sugar Enhances moisture and caramel-like flavor.
  • 2 Large Eggs Binds the ingredients together for texture.
  • 1 tsp Vanilla Extract Adds aromatic depth; substitute with almond extract if desired.
  • 2 tsp Baking Powder Creates a delightful chewy texture.
  • 1/2 tsp Salt Balances the sweetness.
  • 2.5 cups All-Purpose Flour, sifted Provides structure to the cookies.
For the Cinnamon-Sugar Coating
  • 1 Tbsp Cinnamon Essential flavoring; adjust to taste.
  • 1/4 cup Granulated Sugar Used alongside cinnamon for coating.

Equipment

  • Oven
  • Mixing Bowl
  • Electric Mixer
  • Baking Sheet
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and position an oven rack in the center.
  2. In a large mixing bowl, beat the softened salted butter with 1 cup of granulated sugar and brown sugar until light and fluffy (3-4 minutes).
  3. Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract. Mix until the batter is smooth.
  4. In a separate bowl, whisk together baking powder, salt, and sifted all-purpose flour. Gradually add to the buttery batter in two batches, mixing on low speed.
  5. Cover the bowl with plastic wrap and refrigerate the dough for about 15 minutes.
  6. Combine remaining 1/4 cup of granulated sugar with 1 tablespoon of cinnamon in a small bowl.
  7. Shape dough into 2-tablespoon balls, roll in cinnamon-sugar mixture until fully coated.
  8. Place dough balls on a lined baking sheet, spacing them about 2 inches apart, and bake for 9-10 minutes until edges are golden.
  9. Allow cookies to cool on the sheet for 3-5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 25mgSodium: 60mgPotassium: 40mgSugar: 7gVitamin A: 150IUCalcium: 10mgIron: 0.5mg

Notes

Store baked snickerdoodles in an airtight container at room temperature for optimal freshness. They can be frozen for up to 6 months.

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