Snickerdoodles (2024)

This yummy Snickerdoodles recipe will hook you after just one bite! These timeless cookies feature a crispy, cinnamon-kissed exterior and a perfectly soft, chewy center that simply melts in your mouth!

Best Snickerdoodles Recipe

The humble classic snickerdoodle, where sugar and spice come together to create a soft and chewy cookie with a hint of cinnamon magic. The dough is similar to sugar cookies but with a twist! It includes a dash of cream of tartar for a touch of tang, and you roll the cookies in cinnamon and sugar just before baking.

• Unsalted Butter: Creates the rich and buttery base of the cookie dough, ensuring a decadent texture and flavor. It’s important to use unsalted butter to prevent your cookies from turning out overly salty.
• Granulated Sugar: Provides the sweetness that compliments the warm spice.
• Large Eggs: Act as a binding agent and add moisture as well as structure.
• Vanilla Extract: Elevates the overall flavor profile with aromatic notes.
• All-Purpose Flour: Forms the structure of the snickerdoodle cookies and creates a well-balanced texture.
• Cream of Tartar: Brings a subtle tangy flavor to the snickerdoodles and enhances their chewy texture.
• Baking Soda: Serves as a leavening agent that gives the cookies rise and makes them soft.
• Salt: Used to balance the sweetness and develop the flavor of the dough.

Cinnamon Sugar Coating

• Granulated Sugar: Adds a delightful sweetness to the exterior and a bit of texture.
• Ground Cinnamon: Provides warm and earthy notes that complement the sweetness of the cookie.

How To Make Snickerdoodles

Break out your mixing bowl and baking sheets; this easy recipe is going to remind you how fun cookie baking can be! You can whip up a batch of these snickerdoodles in less than an hour!

Preheat The Oven

Start by preheating your oven to 375°F (190°C). Then line two baking sheets with parchment paper or silicone baking mats.

Whisk The Dry Ingredients

Whisk the all-purpose flour, cream of tartar, baking soda, and salt together in a separate medium bowl. This step is important because it ensures an even distribution of the leavening agents, contributing to the cookie’s consistency.

Make The Cookie Dough

Next, cream the softened butter and 1½ cups of granulated sugar together in a large bowl until the mixture is light and fluffy. Then beat the eggs one at a time into the butter mixture followed by the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix or the cookies may turn out tough.

Form The Cookies

First, combine the granulated sugar and ground cinnamon together in a small bowl. Now, use a cookie scoop or spoon to scoop balls of dough that are about 1 to 1.5 inches in diameter and form them into balls. Then roll the balls in the cinnamon sugar until fully covered.

Arrange the cookie dough balls on the prepared baking sheets, placing them about 2 to 3 inches apart. You need to make sure that you give the cookies plenty of space to spread.

Bake And Cool

Transfer the baking sheets to the preheated oven and let them bake for 8 to 10 minutes or until the edges are slightly golden but the centers are still soft and puffy. Then remove the cookies from the oven and let them cool on the baking sheets for a few minutes before placing them on a wire rack to cool completely.

Frequently Asked Questions

Storage

You can store snickerdoodles in an airtight container at room temperature for about a week. I recommend avoiding refrigeration to maintain their delightful texture. For longer storage, you can freeze them for up to 3 months. Just layer them between parchment paper in a freezer-safe container and thaw out at room temperature when ready to serve.

Discover More Delicious Cookie Recipes

• Coconut Macaroons
• Rugelach Cookies
• Easy Sugar Cookies
• Gingerbread Cookies
• Gingerbread Cookies
• Thumbprint Cookies
• Russian Tea Cakes