Snickerdoodle Cookie Recipe

Introduction

Snickerdoodle cookies are a classic treat known for their soft texture and cinnamon-sugar coating. These cookies offer a perfect balance of sweetness and mild tang from cream of tartar, making them irresistible for any occasion.

Ingredients

• 2 3/4 cups (358g) all-purpose flour (measured correctly)
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (310g) sugar, plus 3 tbsp for rolling
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1 tbsp ground cinnamon

Instructions

1. Step 1: Preheat the oven to 400°F. Line a darker cookie sheet with a silicone baking mat or parchment paper for best results.
2. Step 2: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, cream the butter and 1 1/2 cups sugar until light in color and fluffy, about 2-3 minutes.
4. Step 4: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. Step 5: Add the vanilla extract and mix until fully incorporated.
6. Step 6: Gradually add the dry ingredient mixture and mix until just combined.
7. Step 7: In a small bowl, combine the remaining 3 tablespoons of sugar with the cinnamon.
8. Step 8: Scoop cookie dough into 1 tablespoon-sized balls.
9. Step 9: Roll each ball in the cinnamon-sugar mixture and place them on the prepared cookie sheet, spacing them about 2 inches apart.
10. Step 10: Bake for 6 to 8 minutes until edges are set but centers are still soft.
11. Step 11: Remove cookies from the oven and let them sit on the sheet for 2-3 minutes before transferring to a cooling rack.
12. Step 12: Once cooled, store cookies in an airtight container.

Tips & Variations

• For softer cookies, slightly underbake by reducing the baking time by a minute.
• Use room temperature butter to ensure proper creaming and a light texture.
• Try adding a pinch of nutmeg to the cinnamon sugar for a warm, aromatic twist.
• Make smaller or larger cookies by adjusting the dough ball size; just adjust baking time accordingly.

Storage

Store snickerdoodle cookies in an airtight container at room temperature for up to one week. To keep them soft longer, add a slice of bread to the container, which helps maintain moisture. Reheat gently in the microwave for 10-15 seconds if you prefer warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes snickerdoodles different from regular sugar cookies?

Snickerdoodles use cream of tartar and baking soda, which gives them a slight tang and a chewy texture, as well as their signature cinnamon coating. Regular sugar cookies typically do not have cream of tartar and are often sweeter and less tangy.

Can I freeze snickerdoodle dough?

Yes, you can freeze the dough balls before rolling in cinnamon sugar. Place them on a baking sheet to freeze individually, then transfer to a resealable bag. Bake from frozen, adding a minute or two to the baking time.

Snickerdoodle Cookie Recipe

Print Recipe

★★★★★

4.4 from 148 reviews

This classic Snickerdoodle Cookie recipe yields soft, chewy cookies with a perfect cinnamon-sugar coating. Featuring a simple mix of pantry staples like cream of tartar, cinnamon, and vanilla, these cookies bake quickly to golden perfection, making them an ideal treat for any occasion.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 3/4 cups (358g) all-purpose flour (measured correctly)
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (310g) sugar, plus 3 tbsp for rolling
• 2 large eggs
• 1 1/2 tsp vanilla extract

Coating

• 1 tbsp ground cinnamon

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) and prepare a cookie sheet lined with a silicone baking mat or parchment paper for easy removal and cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside to keep the dry ingredients ready for incorporation.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and 1 1/2 cups of sugar until the mixture is light in color and fluffy, about 2 to 3 minutes.
4. Add Eggs: Incorporate the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure all ingredients are fully mixed.
5. Add Vanilla: Mix in the vanilla extract until well combined to infuse flavor.
6. Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients and mix just until combined, avoiding overmixing to maintain cookie tenderness.
7. Prepare Cinnamon Sugar: In a small bowl, mix the remaining 3 tablespoons of sugar with ground cinnamon to make the classic snickerdoodle coating.
8. Shape Dough Balls: Scoop out tablespoon-sized portions of dough and form them into balls with your hands.
9. Coat Dough Balls: Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
10. Arrange on Baking Sheet: Place the coated dough balls onto the prepared cookie sheet, spacing them about 2 inches apart to allow for spreading.
11. Bake: Bake in the preheated oven for 6 to 8 minutes until the edges are set and the cookies have a slightly cracked surface.
12. Cool: Remove the cookies from the oven and let them sit on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.
13. Store: Once fully cooled, store the cookies in an airtight container to maintain their freshness and softness.

Notes

• For best results, measure flour accurately by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag.
• Using a darker cookie sheet helps cookies brown evenly on the bottom.
• If you prefer crispier cookies, bake towards the higher end of the suggested time.
• Cookies will spread during baking; spacing them about 2 inches apart prevents them from sticking together.
• Letting cookies cool slightly on the baking sheet helps them set before transferring to a cooling rack to avoid breakage.

Keywords: snickerdoodle cookies, cinnamon sugar cookies, classic cookie recipe, chewy cookies, homemade cookies