If you’re searching for that perfect blend of buttery softness and a cozy hint of cinnamon, this Snickerdoodle Cookies Recipe will instantly become your new favorite treat. These classic cookies deliver a delightful crackly top dusted with cinnamon-sugar, paired with a tender, melt-in-your-mouth center that really does satisfy all your cookie cravings. Trust me, once you try this Snickerdoodle Cookies Recipe, you’ll want to bake them again and again to share with friends, family, or just to enjoy by yourself with a glass of milk or a cup of tea.
Ingredients You’ll Need
This Snickerdoodle Cookies Recipe shines because of its simple yet essential ingredients. Each component plays a key role, whether it’s infusing flavor, contributing to that iconic chewy texture, or creating the beautiful golden color that makes these cookies irresistible.
- 1 cup salted butter (softened): The buttery base brings richness and helps create a tender crumb.
- 1 and 1/3 cups granulated sugar: Adds sweetness and contributes to the crunchy edges.
- 1/3 cup packed brown sugar: Adds a subtle molasses note and extra moisture.
- 2 large eggs: Bind everything together and give the cookies their lovely structure.
- 2 teaspoons vanilla extract: Brings warmth and depth to the flavor.
- 3 and 1/4 cups all-purpose flour: The foundation that forms the cookie’s perfect chewiness.
- 1 teaspoon baking soda: Helps the cookies rise and enhances the soft texture.
- 3/4 teaspoon kosher salt: Balances sweetness and enhances all the flavors.
- 1 and 1/2 teaspoons cream of tartar: The secret ingredient that gives Snickerdoodles their signature tang and chew.
- Cinnamon-sugar mixture (1/3 cup granulated sugar + 1 and 1/2 tablespoons cinnamon): This magical coating provides that classic crackly cinnamon topping.
How to Make Snickerdoodle Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
First things first, preheat your oven to 350°F (175°C). This ensures it’s perfectly hot when your cookies are ready to bake. Line baking sheets with parchment paper to make cleanup easier and prevent sticking.
Step 2: Cream the Butter and Sugars
Using a stand mixer or a large bowl, beat the softened butter until smooth and creamy. Add both the granulated and brown sugars, then continue to beat until the mixture is light and fluffy. This step is key because it incorporates air, giving your cookies a lovely lift and texture.
Step 3: Add Eggs and Vanilla
Next, mix in the eggs and vanilla extract until everything is fully combined. The eggs help bind the dough, while vanilla brings out all the warm, sweet flavors we love in these cookies.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the flour, baking soda, kosher salt, and cream of tartar. Gradually add these dry ingredients to the wet mixture, mixing just until blended. Avoid overmixing here to keep your cookies tender and soft.
Step 5: Shape and Coat the Dough
Use a cookie scoop or spoon to form dough balls about 1.5 to 2 inches in diameter. Roll each ball generously in the cinnamon-sugar mixture until fully coated—that’s what gives these cookies their distinctive crackled, spiced crust.
Step 6: Bake to Perfection
Place the coated dough balls about two inches apart on the lined baking sheets. Bake for 9 to 11 minutes, watching for edges to set while the centers remain shiny and slightly soft. This balance is what makes Snickerdoodles deliciously chewy inside.
Step 7: Final Touches
Right after removing the cookies from the oven, gently reshape them with a spatula if they’ve flattened out too much. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. This helps them firm up without losing that tender texture.
How to Serve Snickerdoodle Cookies Recipe
Garnishes
These cookies are delightful on their own, but a light dusting of extra cinnamon-sugar right before serving can add an eye-catching sparkle and a flavor boost. For a decadent twist, a drizzle of melted white chocolate or a sprinkle of sea salt works beautifully too.
Side Dishes
Snickerdoodles pair wonderfully with a cold glass of milk or a warm cup of chai tea to enhance their cinnamon warmth. For a breakfast or brunch treat, serve alongside fresh fruit or yogurt to balance the sweetness.
Creative Ways to Present
For gifting or special occasions, stack Snickerdoodles tied with rustic twine or place them in a decorated tin lined with parchment paper. Alternatively, sandwich two cookies together with cinnamon-spiced cream cheese frosting for an indulgent twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store your leftover Snickerdoodle Cookies in an airtight container at room temperature for up to a week. Adding a slice of bread inside helps keep them soft by maintaining moisture levels—an old bakery trick that really works.
Freezing
You can freeze unbaked cookie dough balls by placing them on a baking sheet to freeze individually, then transferring to a freezer-safe bag or container for up to three months. When ready to bake, just pop them in the oven straight from the freezer, adding a couple of minutes to the baking time.
Reheating
If your cookies lose a bit of their fresh-baked softness, a quick 10-to-15 second zap in the microwave revives that warm, gooey sensation perfectly. For slightly crisp edges, warming in a low oven works wonders too.
FAQs
What makes Snickerdoodle Cookies different from regular sugar cookies?
Snickerdoodles have a signature tang thanks to cream of tartar, and they’re rolled in cinnamon sugar which gives them their distinct crackly top and warm flavor. Regular sugar cookies usually don’t involve these ingredients or this spice coating.
Can I substitute cream of tartar if I don’t have it on hand?
Cream of tartar is a key ingredient for that classic Snickerdoodle tang and texture. If you really need a substitute, try mixing 1/2 teaspoon baking powder per 1 teaspoon cream of tartar, but the flavor and chew might be a little different.
How do I keep my Snickerdoodles soft and chewy?
Don’t overbake your cookies! Take them out when the edges are set but the centers still look shiny and slightly underdone. Also, storing them with a slice of bread helps maintain softness over time.
Can this Snickerdoodle Cookies Recipe be made gluten free?
Yes! Replace the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure. Be mindful of baking times and texture which may vary slightly.
Are Snickerdoodles safe to freeze after baking?
Absolutely! Once fully baked and cooled, you can freeze these cookies in an airtight container or freezer bag for up to three months. Thaw at room temperature for the best texture.
Final Thoughts
I cannot recommend this Snickerdoodle Cookies Recipe enough—it’s a true crowd-pleaser that feels both nostalgic and fresh. Whether you’re an experienced baker or just starting out, these cookies are forgiving and thoroughly delicious, making them a perfect choice any day of the week. Go ahead, dust off that mixer and treat yourself to a batch because nothing says comfort quite like a warm Snickerdoodle cookie fresh from the oven.
Print
Snickerdoodle Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic Snickerdoodle Cookies, soft and chewy with a perfect cinnamon-sugar coating. These cookies feature a tender texture from cream of tartar and a balanced sweetness with both granulated and brown sugar, making them an irresistible treat for any occasion.
Ingredients
Cookie Dough
- 1 cup salted butter (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
- 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 cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a stand mixer or large bowl, beat the softened butter until smooth. Add granulated sugar and brown sugar, mixing until the mixture is light and fluffy.
- Add Eggs and Vanilla: Incorporate eggs one at a time along with vanilla extract, mixing well after each addition until fully combined.
- Combine Dry Ingredients: Gradually add the all-purpose flour, baking soda, kosher salt, and cream of tartar into the wet mixture. Stir until just combined, avoiding overmixing to keep the dough tender.
- Shape Dough Balls: Using a cookie scoop or spoon, form the dough into balls about 1.5 to 2 inches in diameter.
- Coat in Cinnamon Sugar: Roll each dough ball thoroughly in the cinnamon-sugar mixture until fully coated for that signature Snickerdoodle flavor.
- Bake Cookies: Place the coated cookie balls on lined baking sheets, spacing them about two inches apart to allow room for spreading. Bake for 9 to 11 minutes, or until edges are set but the centers remain shiny and soft.
- Reshape if Needed: Immediately after removing from the oven, gently reshape the cookies with a spatula if they have spread unevenly.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the butter is softened but not melted to achieve the best dough consistency.
- Do not overbake; the cookies will continue to firm up as they cool, giving a soft center with crisp edges.
- You can store the cookies in an airtight container for up to a week to keep them fresh.
- For a nuttier flavor, consider adding 1/2 cup chopped nuts to the dough.
