Snickerdoodle Cookies
These Snickerdoodle Cookies feature a yummy cinnamon sugar coating with a soft and chewy interior, making them the perfect blend of sweet and spice. This treat is a dream for all cookie enthusiasts and cinnamon lovers alike!
What’s better than homemade snickerdoodles, especially when they’re so easy to make!? Did I mention my recipe is straightforward and easy? You will be able to whip up these classic cookies with minimal effort. So grab your mixing bowl and let’s get baking – your taste buds are in for a treat!
Best Snickerdoodle Recipe
In this post I will show you step-by-step how to make classic Snickerdoodle cookies! Here, you will find detailed instructions with pictures, and if you scroll to the bottom of this post, you can find the ingredient amounts. This recipe will yield 32 cookies.
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Make the Cookie Dough
Whisk together the all-purpose flour, cream of tartar, baking soda, one teaspoon salt, and a teaspoon of ground cinnamon until combined. Set aside.
Beat the softened butter with a hand mixer or stand mixer on medium-high speed for about 45 seconds until creamy. Add the sugar and continue beat for another minute until the mixture is light and fluffy.
Add the eggs one at a time to the butter mixture.
Scrape down the sides of the bowl to ensure everything is well mixed. Add the vanilla extract and mix until just combined.
Add the dry ingredients to the wet mixture, mixing on low speed.
Once the dough starts to come together, use a spatula or wooden spoon to finish mixing by hand until no streaks of flour remain. The dough should now be thick, smooth, and ready for baking.
Shaping the Cookies
Using a cookie scoop or tablespoon, portion the dough into 32-34 balls. If the dough is too sticky, cover the bowl with plastic wrap and refrigerate for 1 hour. This will firm up the dough, making it easier to roll.
Make the cinnamon sugar mixture. In a small bowl, combine the granulated sugar and cinnamon powder.
Then roll each portion gently between your palms to form smooth balls. Work quickly to avoid softening the dough. Roll each ball in the Cinnamon Sugar Topping until fully coated.
Place the coated balls on a parchment-lined baking sheet or cookie sheet, spacing them about 2 inches apart.
Chill them the refrigerator for at least 1 hour before baking. This helps the cookies hold their shape and lets the cinnamon sugar flavor develop.
For a quicker option, place the dough balls in the freezer for 30 minutes or until very firm.
Baking
Now it’s time to bake the Snickerdoodle Cookies! Preheat your oven to 375ºF.
Once preheated, bake the cookies for 10 to 12 minutes, until the edges are slightly golden. The centers should look slightly underbaked, as they will continue to firm up while cooling.
Allow the cookies to cool on the baking sheet for about 10 min, then transfer them to a wire rack to cool completely. Enjoy your perfectly baked snickerdoodle cookies!
Storage
Store the Snickerdoodle Cookies for up to 5 days in an airtight container at room temperature…if they last that long!
If you want to prepare these cookies for another time, they can last in the freezer for up to three months! Once they are frozen, transfer them to a plastic bag, removing as much air as possible before sealing.
This way, you can enjoy the convenience of having homemade snickerdoodle cookies ready to bake whenever you want a sweet treat. No need to thaw the cookies before you bake.
Tips and Tricks for Perfect Snickerdoodles
- Don’t Skip the Cream of Tartar: The cream of tartar is essential for your dough to achieve that signature tangy taste and chewy texture that defines snickerdoodles.
- Chill for Structure: After shaping your dough into balls, chill them in the fridge for at least an hour. This step not only firms up the dough but also enhances the flavors as the ingredients meld together.
- Whip Butter and Sugar: Beat the butter and sugar until light and fluffy—this aeration process adds to the cookie’s softness and overall texture.
- Use Fresh Spices: Opt for freshly ground cinnamon when rolling the dough balls. It brings out a robust, aromatic flavor that complements the sweetness of the cookie.
- Master the Bake Time: Bake until the edges are just golden, ensuring the centers remain soft and chewy. They will firm up as they cool on the baking sheet. Make sure NOT to overbake, your cookies will be too hard!
Why do Snickerdoodles need cream of tartar?
Snickerdoodle cookies traditionally include cream of tartar for two primary reasons:
- Leavening Agent: Cream of tartar, which is actually potassium hydrogen tartrate, reacts with baking soda (sodium bicarbonate) to create carbon dioxide gas. This gas helps the dough rise and gives snickerdoodles their characteristic soft and chewy texture.
- Tangy Flavor: Cream of tartar contributes a slightly tangy flavor to the cookie. This distinct taste is a hallmark of snickerdoodles and sets them apart from other cookies.
Overall, cream of tartar plays a crucial role in both the texture and flavor profile of snickerdoodles, making it an essential ingredient in traditional recipes.
Why You Will Love These Cookies!
You will love these soft Snickerdoodle cookies for their irresistible blend of comforting flavors and delightful textures. Each bite offers a perfect balance of sweetness from the cinnamon sugar coating and a subtle tanginess from the cream of tartar. The exterior is wonderfully crisp, giving way to a soft, chewy center that practically melts in your mouth.
Whether enjoyed warm from the oven with a glass of milk or shared at gatherings with loved ones, these cookies evoke a sense of nostalgia and warmth. Easy to make yet full of character, they are sure to become a favorite in your baking repertoire, bringing smiles and satisfaction with every batch.
Snickerdoodle Cookie Variations
Add a few different ingredients to the cookie dough batter to level up your snickerdoodle game with these variations.
- Add my Cinnamon Cream Cheese Frosting: Once the cookies have cooled, add a dollop of my this frosting to level up these cookies! It will add some creaminess that will perfectly balance these cookies!
- Try Adding Dulce de Leche to the Centers: This recipe is my first one ever on the blog! Walk down memory lane with me and add a dollop of richness to the centers of these snickerdoodle cookies!
- Chocolate Chip Snickerdoodles: Fold in a cup of chocolate chips into the dough before rolling them in cinnamon sugar. The combination of cinnamon, sugar, and chocolate creates a decadent twist on the classic snickerdoodle.
- Nutty Snickerdoodles: Add finely chopped nuts such as pecans or almonds to the dough for added crunch and nutty flavor. Roll the dough balls in cinnamon sugar as usual for a delightful contrast of textures.
- Lemon Snickerdoodles: Add the zest of one lemon to the dough for a bright, citrusy twist. The tangy lemon flavor pairs wonderfully with the sweet cinnamon sugar coating, creating a refreshing variation of the classic cookie.
- Pumpkin Spice Snickerdoodles: Incorporate a tablespoon of pumpkin pie spice into the dough for a seasonal twist. This variation adds warm flavors of cinnamon, nutmeg, and cloves, making them perfect for autumn.
Other Recipe Suggestions
If you like my snickerdoodle recipe, you’ll love these recipes too!
- Dulce de Leche Filled Snickerdoodles
- Jumbo Thick Chocolate Chip Cookies
- Cinnamon Roll Cheesecake
- Apple Pie Cinnamon Rolls
- Cinnamon Cream Cheese Frosting
- Pumpkin Cookies
- Dulce de Leche Crumbl Cookies
Snickerdoodle Recipe
Ingredients
Cinnamon Sugar Topping
- 1/2 cup granulated sugar
- 2 1/2 tbsp cinnamon powder
Snickerdoodle Cookie Dough
- 3 1/3 cups all-purpose flour 425 grams
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp cinnamon powder
- 1/4 tsp salt
- 1 cup unsalted butter room temperature (226 grams)
- 1 1/2 cups granulated sugar 300 grams
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
Instructions
Cinnamon Sugar Topping
- Mix the granulated sugar and cinnamon powder in a small shallow bowl. Set aside.
- Line a baking sheet with parchment paper.
Snickerdoodle Cookie Dough
- In a bowl, mix the flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
- Beat the butter with a mixer for 45 seconds at medium-high speed.
- Add the granulated sugar and beat for another minute.
- Add the eggs, one at a time, mixing until one egg is completely incorporated before adding the next one. Scrape the bowl in between.
- Add the vanilla and mix to combine.
- Add the dry ingredient mixture to the bowl. Mix on low until the dough forms. You can finish mixing with a spatula until the flour is completely incorporated.
- Use a cookie scoop to form about 32 to 34 balls of dough that should weigh about 32 grams each. If the dough is too soft and sticky, cover and place it in the fridge for 1 hour or until it becomes easier to roll.
- Roll each cookie dough piece between your hands into a smooth ball.
- Coat the cookie dough pieces in the Cinnamon Sugar Topping, by dredging it in the mixture.
- Place each cookie dough ball next to each other on top of the parchment lined baking sheet.
- Place the baking sheet in the fridge for at least 1 hour before baking.
- Alternatively, you can place the cookies in the freezer for about 30 minutes. Once the cookies have frozen, transfer them to ziplock bags and keep them in the freezer. This way you can have cookies to bake whenever you want.
Baking the Cookies
- Pre-heat the oven to 375ºF.
- Once the oven has pre-heated, place the frozen or chilled cookie dough balls about 2 to 3 inches apart on a baking sheet lined with a silicone mat or parchment paper.
- Bake the cookies in the oven for about 10 to 12 minutes, or until they look slightly golden around the edges. The cookies shouldn’t look fully baked, they can look slightly under baked, as they will continue to bake and firm as they cool down.
- Let the cookies cool down for about 10 minutes, then transfer to a wire rack. Once they are cool enjoy!
