If you have a sweet tooth and crave something both delightfully soft and cinnamony, this Snickerdoodle Cookies Recipe is just what you need in your baking repertoire. These classic cookies boast a tender interior kissed by a crackly, cinnamon-sugar crust that instantly brings a cozy, nostalgic feeling with each bite. From the simple, pantry-friendly ingredients to the impossibly easy method, this recipe will have you baking batches of warm, comforting Snickerdoodles that feel like a big, warm hug on a plate.
Ingredients You’ll Need
The beauty of this Snickerdoodle Cookies Recipe lies in its simplicity. Each ingredient plays a starring role, coming together to create that signature chewy texture and that irresistible cinnamon sugar coating that’s the hallmark of these treats.
- 1 cup unsalted butter, softened: Adds richness and softness to the cookie’s crumb.
- 1 ½ cups granulated sugar: Sweetens and helps create that tender, chewy texture.
- 2 large eggs: Provide structure and moisture, binding the dough beautifully.
- 2 ¾ cups all-purpose flour: The foundation that gives these cookies their satisfying bite.
- 2 teaspoons cream of tartar: The secret ingredient that gives snickerdoodles their tangy flavor and chewy texture.
- 1 teaspoon baking soda: Helps the cookies rise properly and adds tenderness.
- ¼ teaspoon salt: Balances sweetness and enhances the overall flavor.
- ¼ cup granulated sugar (for rolling): Gives a sweet crunch on the cookie’s surface.
- 1 tablespoon ground cinnamon (for rolling): Provides that warm, fragrant coating that defines the snickerdoodle.
How to Make Snickerdoodle Cookies Recipe
Step 1: Preheat and Prepare
Before diving into mixing, preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. This ensures easy cookie removal and even baking.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened butter and 1 ½ cups sugar until the mixture is light and fluffy. This step incorporates air, setting the stage for a soft, tender cookie texture.
Step 3: Add the Eggs
Add the eggs one by one, beating well after each addition. This helps to fully incorporate the eggs and create an emulsion, making your dough smooth and cohesive.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Combining these dry ingredients separately ensures that your leavening agents and flour are spread evenly throughout the dough.
Step 5: Combine Wet and Dry
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Overmixing here can make your cookies tough, so be gentle for the perfect tender bite.
Step 6: Prepare Cinnamon Sugar Coating
In a small bowl, combine ¼ cup sugar and 1 tablespoon cinnamon. This fragrant blend will coat your cookie dough balls, creating that signature snickerdoodle sparkle and spice.
Step 7: Roll and Coat
Scoop tablespoon-sized portions of dough, roll them into balls, then generously coat each ball in the cinnamon-sugar mixture. This coating is what makes these cookies truly irresistible.
Step 8: Bake to Perfection
Place your dough balls about 2 inches apart on the prepared baking sheets. Bake for 9 to 11 minutes, depending on how you like your cookies: 9 minutes for chewier centers and 11 minutes for just a crisp edge. You’ll know they’re done when the edges turn lightly golden but the centers remain soft.
Step 9: Cool
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This final step lets them set just right, so every bite melts perfectly on your tongue.
How to Serve Snickerdoodle Cookies Recipe
Garnishes
A light dusting of powdered sugar can add a pretty touch and a hint of extra sweetness. If you’re feeling indulgent, a drizzle of melted white chocolate adds a lovely contrast to the cinnamon flavor that’s sure to impress guests.
Side Dishes
Pair your snickerdoodles with warm beverages like a cup of creamy hot chocolate, a spiced chai latte, or a simple glass of cold milk. The combination of warm and cold complements the cookies and makes for a perfect cozy treat experience.
Creative Ways to Present
Arrange the cookies in a charming stack tied with rustic twine for gift-giving or party platters. For a fun twist, sandwich two cookies together with a dollop of vanilla ice cream for an irresistible snickerdoodle ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Place leftover cookies in an airtight container at room temperature. They will stay fresh and chewy for up to a week, ready whenever a cinnamon-scented craving hits.
Freezing
You can freeze both the cookie dough balls and the baked cookies. For dough, place the coated balls on a tray to freeze individually before transferring to a sealed bag. When baking from frozen, just add 1 to 2 minutes extra bake time. Baked cookies freeze well too and thaw quickly at room temperature.
Reheating
Gently warm cookies in a 300°F oven for 5 minutes to revive their fresh-baked softness. Alternatively, a quick microwave zap of 10 seconds can bring back that just-out-of-the-oven warmth.
FAQs
What makes a snickerdoodle different from a sugar cookie?
A key distinguishing ingredient in snickerdoodles is cream of tartar, which gives them a subtle tang and chewy texture not found in regular sugar cookies, plus their signature cinnamon-sugar coating.
Can I substitute butter with margarine or shortening?
Butter is best for flavor and texture, but margarine or shortening can work in a pinch. Keep in mind the flavor and chewiness might be slightly different when using substitutes.
How do I make snickerdoodles chewier?
For chewier cookies, bake closer to the 9-minute mark and ensure you don’t overbake. Also, slightly under-mixing the flour and not over-creaming the butter and sugar helps maintain chewiness.
Why do my snickerdoodles spread too much?
Make sure your butter is softened but not melted and your flour is measured correctly. Too warm dough or too little flour can cause excess spreading.
Can I add mix-ins like chocolate chips to the Snickerdoodle Cookies Recipe?
Absolutely! Chocolate chips or chopped nuts can add fun texture and flavor. Just fold them in gently after mixing the dough for the best results.
Final Thoughts
This Snickerdoodle Cookies Recipe is a warm, comforting classic that feels like home with every bite. Whether you’re baking for a holiday, a cozy night in, or just because, these cookies deliver simple joy and irresistible flavor. So grab your mixing bowl and cinnamon, and let’s make some delicious memories!
Print
Snickerdoodle Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic Snickerdoodle Cookies are soft, chewy, and coated in a delightful cinnamon-sugar mixture. These easy-to-make cookies have a slightly tangy flavor from cream of tartar and a tender texture perfect for holiday baking or anytime treats.
Ingredients
Dough
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 ½ cups granulated sugar until the mixture is light and fluffy, which helps create tender cookies.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate fully and add moisture to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to ensure even distribution of leavening agents.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough and toughening the cookies.
- Prepare Cinnamon Sugar: In a small bowl, combine ¼ cup granulated sugar with 1 tablespoon ground cinnamon, which will coat the dough balls for the classic Snickerdoodle flavor.
- Shape and Roll: Scoop tablespoon-sized portions of dough, roll them into balls, then roll each dough ball in the cinnamon-sugar mixture to fully coat.
- Arrange on Baking Sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading during baking.
- Bake Cookies: Bake the cookies for 9–11 minutes, watching for lightly golden edges while keeping the centers soft for the ideal texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, which helps them set and retain texture.
Notes
- For chewier cookies, bake closer to 9 minutes.
- For crispier edges, extend baking time closer to 11 minutes.
- You can freeze the dough balls and bake them directly from frozen, just add 1–2 extra minutes to the baking time.
