Snickerdoodle Cookies Recipe

Introduction

Snickerdoodle cookies are classic cinnamon-sugar treats with a soft and chewy center and a slightly crisp edge. Their sweet, buttery flavor and warm cinnamon coating make them a favorite for cookie lovers of all ages. These homemade snickerdoodles are easy to make and perfect for sharing with family and friends.

Ingredients

• 1 cup salted butter (2 sticks, softened)
• 1 and 1/3 cups 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. Prepare baking sheets by lining them 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. Scrape the sides and bottom of the bowl as needed.
3. Step 3: Add the granulated sugar and brown sugar. Beat for about 2 minutes until the mixture is light and fluffy, scraping the bowl intermittently.
4. Step 4: Add the eggs and vanilla extract. Beat well until fully combined and the mixture is smooth.
5. Step 5: In a separate bowl, combine the flour, baking soda, kosher salt, and cream of tartar. Stir to mix the dry ingredients evenly.
6. Step 6: Gradually add the dry mixture to the butter mixture. Beat gently at first, then use a spatula to scrape down the bowl. Avoid over mixing—stop when the flour is nearly combined with just a few streaks remaining.
7. Step 7: Beat briefly a few more seconds until all flour streaks disappear, then stop mixing to keep the cookies tender.
8. Step 8: Using a cookie scoop or spoon, shape the dough into balls about 1½ to 2 inches in diameter.
9. Step 9: In a small bowl, mix the 1/3 cup granulated sugar with the cinnamon. Roll each dough ball thoroughly in the cinnamon-sugar mixture to coat.
10. Step 10: Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between them.
11. Step 11: Bake for 9 to 11 minutes, until the edges are just set and the centers look shiny but not wet. Do not over bake to maintain softness.
12. Step 12: Immediately after removing from the oven, use a spoon to gently push the edges of each cookie toward the center to round the shape and create a thicker, chewy center. Do this within 30 to 60 seconds before the edges harden.
13. Step 13: Let the cookies rest on the baking sheet for 3 to 5 minutes, then transfer to a wire rack to cool slightly.
14. Step 14: While still warm and sturdy enough to handle, dip each cookie into the cinnamon-sugar mixture on both sides for an extra cinnamon-sugar coating.
15. Step 15: Enjoy your snickerdoodles fresh with a glass of milk or store for later. To freeze, shape dough balls, roll them in cinnamon sugar, and freeze in a ziplock bag for up to 3 months. Bake from frozen, adding a couple of minutes to the baking time.

Tips & Variations

• Use cream of tartar to get the signature tang and texture of classic snickerdoodles.
• Spoon and level your flour to avoid packing and prevent dense cookies.
• For a softer cookie, slightly underbake and shape the hot cookies immediately after baking.
• Try adding a pinch of nutmeg or ground cloves to the cinnamon sugar for a warm spice twist.

Storage

Store baked snickerdoodles in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. For longer storage, freeze baked cookies in a sealed bag for up to 3 months. Reheat gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch of salt to the dough to balance the flavors.

Why do snickerdoodles need cream of tartar?

Cream of tartar gives snickerdoodles their characteristic tangy flavor and helps create their unique chewy, tender texture.

Snickerdoodle Cookies Recipe

Print Recipe

★★★★★

4.6 from 99 reviews

These classic Snickerdoodle Cookies are soft, chewy, and coated in a sweet cinnamon-sugar blend. Made with butter, cream of tartar, and a perfect balance of sugars, these cookies bake up with delightfully crisp edges and a tender center. They’re ideal for holiday baking or any time you crave a comforting, cinnamon-flavored treat.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 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

Cinnamon Sugar Coating

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

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone mats for easy cookie removal and cleanup.
2. Make the Dough Base: In a large bowl or stand mixer, beat the softened butter for a couple of minutes until smooth, scraping the bowl as needed to ensure even mixing.
3. Add Sugars: Add the granulated sugar and packed brown sugar to the butter. Beat for 2 minutes until the mixture is light, fluffy, and free of lumps, scraping down the bowl periodically.
4. Incorporate Eggs and Vanilla: Beat in the eggs one at a time alongside vanilla extract, ensuring the mixture becomes smooth and homogeneous with no streaks.
5. Measure and Prepare Dry Ingredients: Spoon and level the flour into a measuring cup carefully to avoid packing. Mix in the baking soda, kosher salt, and cream of tartar into the flour mixture with a small spoon.
6. Combine Dry with Wet Ingredients: Gently beat the flour mixture into the butter mixture. Stop when flour streaks remain, then use a spatula to scrape the bowl edges and fold to complete combining. Avoid overmixing to prevent tough cookies.
7. Form Cookie Dough Balls: Using a large cookie scoop or spoon, shape dough into balls approximately 1.5 to 2 inches in diameter.
8. Prepare Cinnamon Sugar Coating: In a separate small or medium bowl, stir together the granulated sugar and ground cinnamon.
9. Coat Dough Balls: Roll each cookie dough ball in the cinnamon sugar mixture to coat evenly. Reserve some cinnamon sugar for finishing steps.
10. Arrange on Baking Sheets: Place coated dough balls onto prepared baking sheets, spacing them about 2 inches apart to allow spreading.
11. Bake: Bake at 350°F for 9 to 11 minutes. Look for edges to be just set and centers slightly shiny; do not over bake to maintain a soft and chewy texture.
12. Shape Cookies Immediately: When removing from the oven, quickly use a spoon to gently push the edges of each cookie inward to round their shape and thicken the center, doing this within 30 to 60 seconds before edges harden.
13. Cool on Pan: Let cookies rest on the baking sheet for 3 to 5 minutes to set before transferring to a wire rack to cool further for a few minutes.
14. Final Cinnamon Sugar Coat: While still warm but firm enough to handle, dip each cookie back into the cinnamon sugar, coating both sides to enhance the cinnamon flavor and texture.
15. Storage and Freezing: Dough balls can be frozen in a resealable bag for up to 3 months. Bake directly from frozen with an additional 2 minutes added to baking time; no thawing required.

Notes

• Do not overmix the dough to avoid tough cookies; slight flour streaks initially are okay before final brief mixing.
• Underbaking slightly helps keep the cookies soft and chewy rather than dry and chalky.
• Rolling the dough balls twice in cinnamon sugar—before and after baking—intensifies the cinnamon flavor and texture.
• Use parchment paper or silicone mats to prevent sticking and for easy cleanup.
• Shaping the cookies immediately after baking helps create a round, thick center with chewy edges.
• Heavily pack flour inaccurately affects dough texture; always spoon and level flour when measuring.
• Freezing dough balls makes for convenient baking later; just add time when baking frozen dough.

Keywords: snickerdoodle, snickerdoodle cookies, cinnamon sugar cookies, soft cookies, chewy cookies, classic cookie, holiday cookies