Snickerdoodle Cookie Recipe

Introduction

Snickerdoodle cookies are a delightful classic treat with a soft, chewy texture and a signature cinnamon-sugar coating. Perfect for any occasion, these cookies are simple to make and irresistibly delicious.

Ingredients

• 2 3/4 cups (358g) all-purpose flour (measured correctly)
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (310g) sugar, plus 3 tbsp for rolling
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1 tbsp ground cinnamon

Instructions

1. Step 1: Preheat oven to 400°F. Prepare a cookie sheet with a silicone baking mat or parchment paper. A darker cookie sheet is recommended for best results.
2. Step 2: In a medium bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy, about 2-3 minutes.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. Step 5: Mix in the vanilla extract until thoroughly combined.
6. Step 6: Gradually add the dry ingredients to the wet mixture and mix until combined.
7. Step 7: In a small bowl, combine the remaining 3 tablespoons of sugar with the cinnamon.
8. Step 8: Scoop out balls of cookie dough, about one tablespoon each.
9. Step 9: Roll each dough ball in the cinnamon sugar mixture, then place on the prepared cookie sheet, leaving about 2 inches between each cookie.
10. Step 10: Bake for 6-8 minutes until edges are set but centers remain soft.
11. Step 11: Remove cookies from the oven and allow to sit on the cookie sheet for 2-3 minutes before transferring to a cooling rack.
12. Step 12: Once cooled, store the cookies in an airtight container.

Tips & Variations

• For softer cookies, bake on the shorter end of the time range and let them rest on the baking sheet before moving.
• Try adding a pinch of nutmeg to the cinnamon sugar for a warm spice twist.
• Use room temperature butter for easier creaming and better texture.
• Chill the dough for 30 minutes before rolling for thicker cookies that hold their shape well.

Storage

Store snickerdoodle cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a sealed container or bag for up to three months. To reheat, warm gently in a low oven or microwave for a few seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes snickerdoodle cookies unique?

The signature tangy flavor comes from cream of tartar in the dough, combined with the cinnamon sugar coating that gives snickerdoodles their classic taste and texture.

Can I use salted butter instead of unsalted butter?

Yes, but reduce the added salt in the recipe to 1/4 teaspoon or omit it entirely to avoid over-salting the cookies.

Snickerdoodle Cookie Recipe

---

★★★★★

4.6 from 146 reviews

• Author: Lana
• Total Time: 23 minutes
• Yield: 45 cookies 1x

Pin Recipe

Print Recipe

Description

This classic Snickerdoodle cookie recipe delivers soft, chewy cookies rolled in a cinnamon-sugar coating with a slight tang from cream of tartar. Perfect for satisfying cookie cravings with a hint of warm cinnamon spice, these cookies bake quickly and make an abundant batch ideal for sharing.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 3/4 cups (358g) all-purpose flour (measured correctly)
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (310g) sugar, plus 3 tbsp for rolling
• 2 large eggs
• 1 1/2 tsp vanilla extract

Coating

• 1 tbsp ground cinnamon

---

Instructions

1. Preheat the oven: Preheat your oven to 400°F (204°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set this mixture aside for later.
3. Cream butter and sugar: In a large mixing bowl, beat the room temperature unsalted butter with 1 1/2 cups of sugar until the mixture is light in color and has a fluffy texture, which should take about 2 to 3 minutes.
4. Add eggs: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
5. Add vanilla: Mix in the vanilla extract evenly into the wet ingredients.
6. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients and mix until just combined to form the cookie dough.
7. Prepare cinnamon sugar coating: In a small bowl, combine the remaining 3 tablespoons of sugar with the ground cinnamon to make the cinnamon-sugar mixture.
8. Form dough balls: Scoop the cookie dough using about one tablespoon per cookie and shape each into a ball.
9. Coat dough balls: Roll each dough ball thoroughly in the cinnamon-sugar mixture, ensuring an even coating.
10. Arrange on baking sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
11. Bake: Bake the cookies in the preheated oven for 6 to 8 minutes, until the edges are set but the centers are still soft.
12. Cool cookies: Remove the cookies from the oven and let them rest on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely.
13. Storage: Once cooled, store the Snickerdoodle cookies in an airtight container to maintain freshness.

Notes

• For best texture, measure flour correctly by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag.
• Using a darker cookie sheet helps achieve better browning on the cookies.
• Do not overbake; Snickerdoodles should remain soft and chewy.
• Room temperature butter helps in creaming properly resulting in lighter cookies.
• Baking at a high temperature (400°F) creates a slightly crisp outer edge with a soft center.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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