Snickerdoodle Cookies Recipe

Introduction

Snickerdoodle cookies are classic treats known for their soft, chewy texture and distinctive cinnamon-sugar coating. These cookies are simple to make and perfect for sharing with friends or enjoying with a glass of milk.

Ingredients

• 1 cup salted butter (2 sticks, softened)
• 1 and 1/3 cup granulated sugar
• 1/3 cup brown sugar (packed)
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 and 1/4 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 and 1/2 teaspoons cream of tartar
• 1/3 cup granulated sugar (for rolling)
• 1 and 1/2 tablespoons cinnamon (for rolling)

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or silicone mats.
2. Step 2: In a large bowl or stand mixer, beat the softened butter for a couple of minutes until smooth, scraping the sides and bottom occasionally.
3. Step 3: Add 1 and 1/3 cup granulated sugar and 1/3 cup packed brown sugar. Beat for 2 minutes until light and fluffy, scraping the bowl as needed.
4. Step 4: Add the eggs and vanilla extract, and beat well until the mixture is smooth and homogenous, scraping sides and bottom of the bowl.
5. Step 5: Spoon and level 3 and 1/4 cups of flour into a bowl, then stir in the baking soda, kosher salt, and cream of tartar using a small spoon.
6. Step 6: Gently beat the flour mixture into the butter mixture. Stop when flour streaks remain, then scrape the edges of the bowl with a spatula.
7. Step 7: Beat a few more seconds until all flour streaks disappear. Avoid over mixing to keep cookies tender.
8. Step 8: Using a large cookie scoop or spoon, shape dough into balls about 1½ to 2 inches across.
9. Step 9: In a small bowl, mix 1/3 cup sugar with 1 and 1/2 tablespoons cinnamon. Roll each dough ball in the cinnamon-sugar to coat.
10. Step 10: Place coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
11. Step 11: Bake for 9-11 minutes until edges are set but centers remain slightly shiny. Avoid overbaking for a soft, chewy texture.
12. Step 12: Right after removing from the oven, use a spoon to gently push the cookie edges toward the center to create a round shape with a thicker, chewier center.
13. Step 13: Let cookies cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool further.
14. Step 14: While cookies are still warm enough to handle, roll each cookie one more time in the cinnamon-sugar on both sides for an extra cinnamon kick.

Tips & Variations

• Use cream of tartar to achieve the classic tangy flavor and chewy texture unique to snickerdoodles.
• Spoon and level your flour to prevent adding too much, keeping cookies tender.
• For a twist, try adding a pinch of nutmeg to the cinnamon-sugar coating for extra warmth.
• Freeze dough balls rolled in cinnamon sugar in a ziplock bag for up to 3 months. Bake from frozen, adding a couple of minutes to the baking time.

Storage

Store baked snickerdoodles in an airtight container at room temperature for up to one week. To refresh, warm them briefly in the microwave for a soft texture. Unbaked dough balls can be frozen for up to 3 months; bake them directly from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do snickerdoodles use cream of tartar?

Cream of tartar adds a slight tanginess and reacts with baking soda to help cookies rise and create their signature chewy texture.

How can I keep my snickerdoodles soft?

Avoid overbaking and slightly underbake the cookies so centers stay soft. Also, do not overmix the dough, and store cookies in an airtight container.

Snickerdoodle Cookies Recipe

Print Recipe

★★★★★

4.8 from 132 reviews

Classic Snickerdoodle Cookies that are soft, chewy, and coated in a delightful cinnamon-sugar crust. Perfectly balanced with a hint of vanilla and cream of tartar to create the signature tangy flavor, these homemade cookies are easy to make and bake to perfection in your oven.

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

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup salted butter (2 sticks, softened)
• 1 and 1/3 cups granulated sugar
• 1/3 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 and 1/4 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 and 1/2 teaspoons cream of tartar

Cinnamon Sugar Coating

• 1/3 cup granulated sugar
• 1 and 1/2 tablespoons ground cinnamon

Instructions

1. Preheat the oven: Set your oven to 350 degrees Fahrenheit. Prepare your baking sheets by lining them with parchment paper or silicone baking mats to ensure cookies don’t stick.
2. Make the dough base: In a large bowl or stand mixer, beat the softened butter for a couple of minutes until smooth and creamy. Scrape the sides and bottom of the bowl occasionally.
3. Add sugars: Add the granulated sugar and packed brown sugar to the butter. Beat for about 2 minutes until the mixture is light, fluffy, and free of lumps, scraping the bowl as needed.
4. Incorporate eggs and vanilla: Add the eggs one at a time along with vanilla extract. Beat well until the batter is smooth and fully combined.
5. Measure flour: Spoon and level the all-purpose flour into your measuring cup carefully to avoid packing. Do not add it to the batter yet.
6. Mix dry ingredients: In the measured flour, stir in the baking soda, kosher salt, and cream of tartar using a teaspoon.
7. Combine wet and dry: Gently beat the flour mixture into the butter mixture. Stop mixing while some flour streaks remain. Then use a spatula to scrape down the bowl edges.
8. Final mixing: Beat for just a few more seconds until the dough is uniform with no streaks. Avoid overmixing to keep cookies tender.
9. Shape dough balls: Use a large cookie scoop or spoon to form dough balls approximately 1½ to 2 inches in diameter.
10. Prepare cinnamon sugar coating: In a small to medium bowl, combine granulated sugar and cinnamon. Roll each dough ball in this mixture to coat thoroughly.
11. Arrange on baking sheet: Place coated dough balls on the lined baking sheet, spacing them about 2 inches apart. Typically, 12 fit on an 11×17 inch sheet.
12. Bake the cookies: Bake in the preheated oven for 9 to 11 minutes until edges are just set and the centers appear shiny but the rest of the cookie is matte.
13. Shape cookies while warm: Immediately after removing from oven, gently push the edges of each cookie toward the center using a spoon to round the shape and thicken the center, creating a chewier texture.
14. Cool on the pan: Let the cookies rest on the pan for 3-5 minutes to firm up before transferring them to a wire rack to cool further.
15. Extra cinnamon sugar coating: While still warm but cool enough to handle, dip each cookie back into the cinnamon sugar coating on both sides for an enhanced cinnamon-sugar crust.
16. Freezing instructions: To freeze dough, shape it into balls, roll in cinnamon sugar, and place in a ziplock bag. Freeze for up to 3 months. Bake directly from frozen and add a couple of minutes to the bake time without thawing.

Notes

• Do not overmix the dough to avoid tough cookies.
• Underbaking slightly retains the soft and chewy texture characteristic of snickerdoodles.
• Pressing the cookie edges inward right after baking helps produce a thicker and chewier center.
• Using cream of tartar is essential for the authentic tangy flavor and texture.
• Make sure to spoon and level flour instead of scooping directly from the bin to avoid dense cookies.
• Freezing dough balls in cinnamon sugar allows you to bake fresh cookies anytime with no thawing needed.

Keywords: snickerdoodle, cookies, cinnamon sugar, soft cookies, classic cookies, homemade cookies, dessert