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.
Why You’ll Love These Snickerdoodles
- Simple Cookie Recipe! Crafted in just a few steps with very basic pantry ingredients, this quick and easy cookie recipe is perfect for a fun day of baking with the kids.
- Cinnamon Sugar Bliss! Each soft and chewy bite is the perfect blend of sugary goodness and the warm embrace of cinnamon, making these snickerdoodles irresistible.
- Classic Favorite! No matter the time of year or occasion you serve these nostalgic cookies, they evoke comforting memories that transport you back to your childhood.
Ingredients You’ll Need
- 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
If your cookies have a metallic taste, it could be due to overuse or the use of expired baking soda. You can also opt for aluminum-free baking soda if you are sensitive to detecting a metallic flavor in baked goods.
These cookies are easy to customize. To add a crunch, consider adding chopped nuts, such as pecans or almonds. You can also incorporate chocolate chips for added decadence or a bit of lemon or orange zest to introduce a hint of citrus.
Yes! Scoop the dough into individual portions, freeze them on a baking sheet, and then transfer to a freezer-safe container. When ready to bake, simply thaw the desired amount in the refrigerator or at room temperature and proceed with the baking instructions.
Store them in an airtight container at room temperature with a slice of fresh bread. This helps to maintain their softness and prevents them from drying out too quickly.
- Accurate measurements are key. For example, use level cups for flour and sugar for the best results. Slight variations can impact the final result.
- The butter consistency matters. Use butter that is softened but not melted. This consistency is crucial for achieving the right texture.
- Use room-temperature eggs. Allow the eggs to come to room temperature before starting the recipe. This results in better cookie dough.
- Chill the dough if necessary. If the dough feels too soft, consider chilling it in the refrigerator for 15 to 20 minutes. This trick helps maintain the shape of the cookies during baking and is often used when making chocolate chip cookies.
- Aim for uniform cookie size. Try to form cookies that are all about the same size. This helps them to bake more evenly.
- Let them sit on the baking sheets. A brief resting period on the baking sheets helps set the cookies, which prevents them from falling apart.
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
Craving More? Follow Along:
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
- In a large bowl, cream together the softened butter and 1½ cups sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- In a small bowl, combine ¼ cup sugar and 2 teaspoons of ground cinnamon.
- Scoop out balls of dough (about 1 to 1.5 inches in diameter) and roll them in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2-3 inches apart.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers are still soft and puffy.
- Allow cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Tips & Notes:
- Don’t Overbake: Keep an eye on the cookies in the oven. They’re ready when the edges are lightly golden but the centers are still soft and puffy. Overbaking can result in cookies that are too crisp.
- Chill the Dough: If the dough is too sticky to handle, you can refrigerate it for about 30 minutes to make it easier to roll into balls.
- Uniform Size: For evenly baked cookies, try to make the dough balls roughly the same size. You can use a cookie scoop for consistent portions.
- Cinnamon-Sugar Coating: Rolling the dough balls in the cinnamon-sugar mixture adds that signature Snickerdoodle flavor. Don’t skip this step!
- Cooling: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This helps them set and maintain their soft texture.
- Storage: Store your Snickerdoodles in an airtight container at room temperature. They stay fresh for several days, but they’re so delicious they might not last that long!