If you’re craving a cookie that’s soft, chewy, and bursting with warm cinnamon flavor, you’ve come to the right place. This Snickerdoodle Cookies Recipe is a timeless classic that perfectly balances sweet and spice with a delightful tang from the cream of tartar. Each bite melts in your mouth, offering just the right amount of crunch on the edges and a tender center that makes these cookies utterly irresistible. Whether you’re a lifelong fan or new to snickerdoodles, this recipe will quickly become one of your favorite go-tos for cozy afternoons or festive gatherings.
Ingredients You’ll Need
The beauty of this Snickerdoodle Cookies Recipe lies in its simplicity. Every ingredient is thoughtfully chosen to enhance the cookie’s signature flavor and texture without any fuss. From the creamy richness of butter to the aromatic kick of cinnamon, these staples come together to create a classic treat everyone will love.
- 1 cup unsalted butter (softened at room temperature): Provides a rich, creamy base that ensures tender, melt-in-your-mouth cookies.
- 1 1/2 cups granulated sugar: Gives the perfect sweetness and helps create a slightly crisp outer layer.
- 2 large eggs: Act as a binding agent and add moisture for a chewy texture.
- 2 tsp vanilla extract: Adds depth and enhances the overall flavor profile of the dough.
- 2 3/4 cups all-purpose flour: Forms the structure of the cookies, balancing softness with just enough firmness.
- 1 1/2 tsp cream of tartar: The secret behind the classic snickerdoodle tang and chewy consistency.
- 1/2 tsp baking soda: Works with the cream of tartar to give the cookies their slight rise and softness.
- 1/4 tsp salt: Balances the sweetness and brings out the cinnamon flavor.
- 1/3 cup granulated sugar: Used for rolling to add a sweet, crunchy coating.
- 2 Tbsp cinnamon: The star spice that gives snickerdoodles their iconic warm, spicy taste.
How to Make Snickerdoodle Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by combining the softened butter and sugar in your stand mixer fitted with a paddle attachment. Beat on medium-high speed until your mixture is fluffy and lightened in color, about five minutes. This step is crucial for getting that tender crumb and prevents the cookies from being too dense.
Step 2: Add the Vanilla and Eggs
Mix in the vanilla extract and eggs one at a time, making sure everything blends smoothly. Keep beating for around two minutes, allowing the eggs to incorporate fully and giving the batter a lovely creamy texture.
Step 3: Whisk Dry Ingredients
In a separate bowl, whisk together the flour, salt, baking soda, and cream of tartar. This ensures all your dry ingredients are evenly distributed, preventing any surprises in your dough and keeping the texture consistent throughout.
Step 4: Combine Wet and Dry Ingredients
Gradually stir the dry mixture into the butter batter until everything is well combined. Resist overmixing here! Once mixed, cover your dough with plastic wrap and pop it in the refrigerator for 20 minutes. This chilling step firms up the dough, making it easier to handle and allowing the flavors to meld beautifully.
Step 5: Prepare Cinnamon-Sugar Coating
While your dough chills, mix together 1/3 cup granulated sugar with 2 tablespoons of cinnamon in a small bowl. This simple cinnamon-sugar combination is what gives each cookie that iconic crunchy, spicy crust that makes snickerdoodles so unforgettable.
Step 6: Shape and Bake the Cookies
Form equal-sized dough balls (about 1 to 1 1/2 inches each), then roll them generously in the cinnamon-sugar mixture. Place them spaced out on your baking sheet and press down slightly in the center of each ball to create an even top that helps the cookies bake evenly. Bake at 350°F for 8 to 10 minutes or until the edges turn a light golden brown. Let the cookies cool a few minutes before enjoying that perfect first bite.
How to Serve Snickerdoodle Cookies Recipe
Garnishes
If you want to add a personal touch, dust your snickerdoodles with a light sprinkle of extra cinnamon sugar right after baking to amp up that warm spice note. For a fancy twist, drizzle melted white chocolate or dip half the cookie in your favorite frosting for a delightful contrast.
Side Dishes
These cookies pair beautifully with a cold glass of milk or a steaming cup of chai or coffee, enhancing the cinnamon notes and giving you the ultimate comfort treat. For an adult gathering, a creamy vanilla latte or a spicy mulled wine acts as a decadent companion.
Creative Ways to Present
Arrange your snickerdoodles in a festive tin tied with rustic twine for gift-giving, or stack them high on a decorative plate with fresh fruit and edible flowers for holiday parties. You could even create mini ice cream sandwiches using cinnamon or vanilla ice cream to wow your guests!
Make Ahead and Storage
Storing Leftovers
Store your leftover snickerdoodles in an airtight container at room temperature for up to one week. This keeps them soft and chewy, preserving that fresh-baked taste you love. Adding a slice of bread to the container helps maintain moisture for an even better texture.
Freezing
If you want to make these cookies ahead, freeze the unbaked dough balls on a tray first, then transfer them to a freezer bag. When you’re ready, bake directly from frozen, just add an extra minute or two to the bake time. Baked cookies can also be frozen in airtight containers for up to three months.
Reheating
To bring your snickerdoodles back to their perfect softness, warm them briefly in the microwave for about 10 seconds or pop them in a low oven (300°F) for 5 minutes. This freshens up the texture and aroma, making you feel like you just baked them moments ago.
FAQs
What makes snickerdoodles different from regular sugar cookies?
Snickerdoodles are unique because of their cinnamon-sugar coating and the addition of cream of tartar, which gives the cookies their signature tangy flavor and chewy texture unlike traditional sugar cookies.
Can I use salted butter instead of unsalted butter?
While you can use salted butter, it’s best to reduce or omit additional salt in the recipe to avoid the cookies becoming too salty. Unsalted butter offers better control over the flavor balance.
Why do snickerdoodles need cream of tartar?
Cream of tartar acts as an acid that reacts with baking soda to create leavening, giving snickerdoodles their tender chew and slight tang. It’s the secret ingredient that defines the classic texture and flavor.
Can I substitute the cinnamon with other spices?
You can experiment with other warm spices like nutmeg or pumpkin pie spice, but cinnamon is traditional and offers the best flavor profile for authentic snickerdoodles.
What’s the best way to measure flour for this recipe?
For perfect cookies, spoon your flour lightly into the measuring cup and level it off with a knife rather than scooping directly with the cup, preventing your dough from becoming too dry or dense.
Final Thoughts
This Snickerdoodle Cookies Recipe is a wonderful blend of nostalgia, flavor, and simplicity that anyone can master in their own kitchen. Whether you’re baking for a crowd or just treating yourself, these cookies deliver joy in every bite. Give this recipe a try and watch how these cozy, cinnamon-kissed treats become your new favorite tradition.
Print
Snickerdoodle Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These classic Snickerdoodle Cookies are soft, chewy, and coated with a perfect cinnamon-sugar crust. Made with a tender dough flavored by cream of tartar and cinnamon, they bake up golden and delicious, ideal for a delightful homemade treat or sharing with friends and family.
Ingredients
Dough
- 1 cup unsalted butter (softened at room temperature)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon-Sugar Coating
- 1/3 cup granulated sugar
- 2 Tbsp cinnamon
Instructions
- Prepare the butter and sugar mixture: Combine the softened butter and 1 1/2 cups granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until the mixture becomes fluffy and light in color, about 5 minutes.
- Add eggs and vanilla: Incorporate the two large eggs and 2 teaspoons of vanilla extract into the creamed butter and sugar. Continue beating on medium speed until fully combined and smooth, approximately 2 minutes.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the butter mixture, stirring or mixing on low speed until a uniform dough forms. Cover the dough with plastic wrap and refrigerate it for 20 minutes to firm up.
- Prepare cinnamon-sugar coating: In a small bowl, mix 1/3 cup granulated sugar with 2 tablespoons of cinnamon. This will be used to coat the dough balls.
- Form and coat cookies: Divide the dough into equal-sized balls. Roll each ball generously in the cinnamon-sugar mixture ensuring full coverage.
- Shape and bake: Place the coated dough balls on a baking sheet lined with parchment paper or a silicone mat. Press down lightly in the center of each to flatten slightly and produce an even top. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes or until the edges turn lightly golden.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack. Serve once cooled to enjoy the classic snickerdoodle texture and flavor.
Notes
- For best results, ensure the butter is softened but not melted before creaming with sugar.
- Do not overbake; snickerdoodles are best when soft and chewy, so remove from the oven as soon as the edges start to brown lightly.
- You can store baked cookies in an airtight container at room temperature for up to 5 days.
- Refrigerating the dough helps to develop flavor and maintain cookie shape during baking.
- This recipe yields about 30 medium-sized cookies; adjust baking times slightly if making larger or smaller cookies.
