Classic Snickerdoodle Cookies Recipe

Introduction

Snickerdoodle cookies are a classic treat known for their soft texture and signature cinnamon-sugar coating. These buttery cookies are simple to make and perfect for sharing any time of year.

Ingredients

• 1 cup unsalted butter (softened)
• 1 1/2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons cream of tartar (for less tang, use 1 teaspoon)
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 cup sugar
• 1 1/2 tablespoons ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large mixing bowl, cream the softened butter and 1 1/2 cups sugar together for 4-5 minutes until light and fluffy. Scrape down the sides of the bowl, then add the eggs and vanilla extract. Continue to cream for another 1-2 minutes until well combined.
3. Step 3: Stir in the flour, cream of tartar, baking soda, and salt until just combined. Avoid overmixing to keep the cookies tender.
4. Step 4: In a small bowl, mix the 1/4 cup sugar with the ground cinnamon.
5. Step 5: If you have time, wrap the dough in plastic and refrigerate for 20-30 minutes to make it easier to handle. Roll the dough into small, smooth balls. Roll each ball in the cinnamon-sugar mixture, then coat a second time using a spoon to ensure they are fully covered. For flatter cookies, gently press down the center of each ball before baking.
6. Step 6: Place the coated balls on a baking sheet lined with parchment paper. Bake for 9-11 minutes until the edges are set but the centers remain soft. Let cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a softer cookie, use less cream of tartar or reduce baking soda slightly.
• Chilling the dough improves flavor and helps maintain shape during baking.
• Add a pinch of nutmeg or ginger to the cinnamon-sugar mix for a warm spice twist.
• Use superfine sugar for coating to give the cookies a more delicate crunch.

Storage

Store snickerdoodles in an airtight container at room temperature for up to one week. To keep them soft, place a slice of bread in the container. They can also be frozen for up to three months; thaw at room temperature before serving. Reheat briefly in a low oven or microwave for a freshly baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What gives snickerdoodles their unique flavor?

The combination of cream of tartar and cinnamon in the coating gives snickerdoodles their characteristic tangy and spicy flavor.

Can I make snickerdoodles gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking, but make sure it includes xanthan gum for structure.

Classic Snickerdoodle Cookies Recipe

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★★★★★

5 from 78 reviews

Classic Snickerdoodle cookies with a crisp cinnamon-sugar coating and a soft, chewy center. These traditional cookies are flavored with cream of tartar and a hint of vanilla, delivering a delightful balance of sweetness and spice perfect for any occasion.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 3 dozen cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup Unsalted Butter (softened)
• 1 1/2 cups Sugar
• 2 large Eggs
• 2 teaspoons Vanilla Extract
• 2 3/4 cups All-Purpose Flour
• 1 1/2 teaspoons Cream of Tartar (use 1 teaspoon for less tang)
• 1/2 teaspoon Baking Soda
• 3/4 teaspoon Salt

Cinnamon Sugar Coating

• 1/4 cup Sugar
• 1 1/2 Tablespoons Ground Cinnamon

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the proper baking temperature by the time your dough is ready.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 1/2 cups sugar together for 4-5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed. Add eggs and vanilla extract, then continue to beat for another 1-2 minutes until well combined.
3. Mix Dry Ingredients: In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. Gradually stir these dry ingredients into the wet mixture until just incorporated to avoid overmixing.
4. Prepare Cinnamon Sugar: In a small bowl, mix together 1/4 cup sugar and 1 1/2 tablespoons ground cinnamon, ensuring it is evenly combined for coating the cookies.
5. Chill Dough and Shape: If possible, wrap your cookie dough and refrigerate it for 20-30 minutes to firm up, which helps with shaping. Roll the dough into small, round balls that are smooth. Roll each ball in the cinnamon sugar mixture once, then coat again using a spoon to ensure full coverage. For flatter cookies, gently press down on the center of each dough ball before baking.
6. Bake the Cookies: Place the coated cookie balls onto a parchment paper-lined baking sheet, spacing them adequately to allow spreading. Bake in the preheated oven for 9-11 minutes until the edges are set and slightly golden but the centers remain soft.
7. Cool: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack or plate to cool completely.

Notes

• Using cream of tartar is essential for the classic tangy flavor and chewy texture of snickerdoodles.
• Refrigerating the dough before baking helps prevent excessive spreading and makes shaping easier.
• Pressing the cookie balls before baking results in a flatter cookie if preferred.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Snickerdoodle, cinnamon sugar cookies, classic cookies, chewy cookies, easy cookie recipe, homemade cookies