Snickerdoodles

freshly baked snickerdoodle cookies on a metal plate.

5 from 1 vote

Get ready to fall in love with the irresistible charm of our Snickerdoodles! These cookies are soft, chewy, and simply melt in your mouth. With a sweet cinnamon-sugar coating, they're the perfect blend of warmth and sweetness in every bite.

Prep Time15

Cook Time10

Total Time25

Course: Cookies, Dessert

Cuisine: American

Servings:

Calories: 184kcal

Author: Joanna Cismaru

Equipment

Ingredients

Cookie Dough

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

US Customary - Metric

Instructions

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.

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!

Nutrition