Puffy Snickerdoodle Cookies Recipe

Name: Puffy Snickerdoodle Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/3 cup Flour; 1 teaspoon Cream Of Tartar; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/2 cups Butter, Unsalted, Room Temperature; 1/4 cups Truvia Baking Blend Or Triple This Amount If You Use Granulated Sugar; 1 whole Egg; 1/2 teaspoons Vanilla Extract; 1-1/2 Tablespoon Sugar; 1/2 Tablespoons Cinnamon

Servings: persons

1
Preheat oven to 350u00b0F. Line two baking sheets with parchment paper; set aside.
2
In a medium bowl stir together flour, cream of tartar, baking soda and salt; set aside.
3
In a large mixing bowl beat together butter and sugar until light and fluffy. Add the egg and beat until combined. Beat in the vanilla. Gradually add the flour mixture into the sugar mixture and beat until just combined.
4
Cover the bowl with a sheet of plastic wrap and chill the dough for at least 30 minutes.
5
In a small shallow bowl mix together the sugar and cinnamon.
6
Roll the dough into 1-inch balls and roll in the cinnamon and sugar mixture to coat.
7
Place dough balls onto prepared cookie sheet about 2 inches apart and bake for 10 minutes, until lightly golden on the bottom. Remove pan from oven.
8
Let cookies rest on baking sheet for 2-3 minutes and then remove them to a cooling rack. Store cookies in an airtight container.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/3 cup Flour, 1 teaspoon Cream Of Tartar, 1/2 teaspoons Baking Soda, 1/4 teaspoons Salt, and more.

Yes, Puffy Snickerdoodle Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Puffy Snickerdoodle Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions