Snickerdoodle Cookies Recipe

Introduction

Snickerdoodles are classic cinnamon-sugar cookies with a soft, chewy texture and a slightly tangy flavor. Perfect for a cozy snack or a festive treat, these cookies are simple to make and always a crowd-pleaser.

Ingredients

• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1½ cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ⅓ cup sugar (for rolling)
• 2 tablespoons cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. Step 3: In a stand mixer, cream the softened butter and 1½ cups sugar until light and fluffy. Add the eggs and vanilla extract, then blend until fully combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
5. Step 5: In a small bowl, combine ⅓ cup sugar with 2 tablespoons cinnamon.
6. Step 6: Using a small cookie scoop, portion the dough and roll each piece into a ball. Roll each ball twice in the cinnamon-sugar mixture to coat thoroughly.
7. Step 7: Place the coated dough balls about 2 inches apart on an ungreased baking sheet.
8. Step 8: Bake for 8-10 minutes until the edges are set and the cookies appear cracked on top. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Make sure your butter is just softened, not melted, to achieve the perfect cookie texture.
• For extra cinnamon flavor, add a teaspoon of cinnamon directly to the dough.
• Try dipping the cookie dough balls once more in the cinnamon sugar for an even thicker coating.
• Use a cookie scoop for uniform size and even baking.

Storage

Store snickerdoodles in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To refresh, warm them in a low oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes snickerdoodles different from regular sugar cookies?

Snickerdoodles have cream of tartar which gives them a distinct tangy flavor and a soft, chewy texture. The cinnamon-sugar coating also sets them apart from classic sugar cookies.

Can I make snickerdoodles without cream of tartar?

Cream of tartar is key for the signature texture and flavor. If you don’t have it, you can substitute with an equal amount of lemon juice or vinegar combined with baking soda, but the results may vary slightly.

Snickerdoodle Cookies Recipe

Print Recipe

★★★★★

4.5 from 108 reviews

Classic Snickerdoodle cookies with a soft, chewy texture and a delightful cinnamon-sugar coating, perfect for any occasion or holiday treat.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Total Time: 25 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, just softened
• 1½ cups sugar
• 2 eggs
• 1 teaspoon vanilla extract

Cinnamon Sugar Coating

• ⅓ cup sugar
• 2 tablespoons cinnamon

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cookies.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, cream of tartar, baking soda, and salt. Set this dry mixture aside for later use.
3. Cream Butter and Sugar: Using a stand mixer, cream together the softened butter and 1½ cups sugar until the mixture is light and fluffy. This creates a smooth base for your cookie dough.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing thoroughly to ensure an even consistency.
5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients in the mixer bowl. Mix well until all ingredients are fully incorporated and a dough forms.
6. Prepare Cinnamon Sugar Coating: In a small bowl, mix together ⅓ cup sugar and 2 tablespoons cinnamon. This will be used to coat the cookie dough balls.
7. Shape and Coat Cookies: Use a small cookie scoop to portion out the dough, then roll each scoop into a ball. Roll each cookie ball in the cinnamon sugar mixture twice for a well-coated exterior.
8. Arrange on Baking Sheet: Place the coated cookie balls on an ungreased cookie sheet, spacing them about 2 inches apart to allow room for spreading during baking.
9. Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until edges are lightly golden. The centers should remain soft.
10. Cool: Allow the cookies to sit on the cookie sheet for a few minutes after removing from the oven, then transfer them to a wire rack to cool completely.

Notes

• For best results, do not overbake; cookies should be soft in the center.
• Make sure the butter is just softened and not melted for proper creaming.
• You can store the cookies in an airtight container at room temperature for up to a week.
• Rolling the dough balls twice in cinnamon sugar ensures a flavorful, crunchy coating.
• If you prefer crispier cookies, bake for the full 10 minutes.

Keywords: Snickerdoodle, cinnamon sugar cookies, classic cookies, soft cookies, holiday cookies