If you’re looking for a cookie that’s as comforting as it is delectable, Snickerdoodle Cookies are here to sprinkle cinnamon sweetness into your kitchen. These classic cookies balance a soft, pillowy center with a slightly crisp edge, all enveloped in a cozy coat of cinnamon-sugar. Whether you grew up baking snickerdoodles on rainy afternoons or you’re brand new to the magic, get ready—these cookies are genuine crowd-pleasers, and they’re surprisingly simple to make!
Ingredients You’ll Need
There’s something beautiful about how straightforward Snickerdoodle Cookie ingredients are. Each one has a specific job—from creating that iconic tang to the unmistakable cinnamon aroma. Nothing complicated here, just basics used in the most delicious way!
- Unsalted Butter (1 cup, softened): The foundation for chewy, rich cookies and that buttery flavor everyone loves.
- Granulated Sugar (1 1/2 cups for dough, 1/4 cup for rolling): Sweetens the dough and helps cookies get their signature crackly tops.
- Eggs (2 large): Bind everything together and give your cookies structure as they bake.
- All-Purpose Flour (2 3/4 cups): The backbone of your dough, keeping the cookies soft but not cakey.
- Cream of Tartar (2 teaspoons): Adds the irresistible tang that makes Snickerdoodle Cookies unique and keeps the texture perfectly chewy.
- Baking Soda (1 teaspoon): Gives your cookies the lift they need to puff up and stay light.
- Salt (1/4 teaspoon): Balances out the sweetness and enhances all the flavors.
- Ground Cinnamon (2 teaspoons, for rolling): Essential for that warm, nostalgic spice—don’t underestimate its power!
How to Make Snickerdoodle Cookies
Step 1: Cream the Butter and Sugar
This is where the magic begins! In a large bowl, beat your softened butter and 1 1/2 cups of sugar together until it’s light, fluffy, and pale yellow. This step helps create airy cookies with tender centers, so give it a good mix—at least 3 to 5 minutes. The more you cream, the better your base!
Step 2: Add the Eggs
One egg at a time, beat them into your butter-sugar mixture. This prevents the dough from splitting and ensures a smooth consistency. Take a moment to admire how silky your cookie dough is becoming.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. The cream of tartar is the secret ingredient that gives classic Snickerdoodle Cookies their lovely chew and signature tang. Gradually add these dry ingredients to your wet mixture, mixing just until combined—don’t overdo it, or you’ll lose that soft, tender texture.
Step 4: Make the Cinnamon-Sugar Coating
A snickerdoodle just isn’t a snickerdoodle without its sweet, spiced shell! In a small bowl, blend 1/4 cup of sugar with 2 teaspoons of cinnamon until evenly combined. Rolling dough balls in this mixture infuses every bite with a cozy hug of warmth and sweetness.
Step 5: Shape and Roll Cookie Dough
Scoop and roll the dough into 1-inch balls—slightly smaller than a golf ball is just right. Roll each ball thoroughly in your cinnamon-sugar mixture so every inch is covered. No need to be shy here; generous coating is what makes these Snickerdoodle Cookies iconic!
Step 6: Arrange and Bake
Place the coated dough balls onto an ungreased baking sheet, spacing them about 2 inches apart. They need a little breathing room to spread and puff while baking. Pop the tray into your 375°F preheated oven for 8 to 10 minutes, until the edges are just set and the centers are soft. If you love extra soft snickerdoodles, pull them out on the earlier side—they’ll finish setting as they cool.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for two minutes before transferring them to a wire rack. This quick rest helps them set up just right, holding onto that irresistible softness in the center. Resist the temptation to eat them straight from the oven (if you can!) and let them cool completely for the perfect bite.
How to Serve Snickerdoodle Cookies
Garnishes
The irresistible sparkle of cinnamon sugar is usually enough, but for extra flair, dust your finished Snickerdoodle Cookies with a little extra cinnamon-sugar blend just before serving. For special occasions, a light drizzle of white chocolate or a quick dusting of powdered sugar can make them even more eye-catching and festive.
Side Dishes
Pairing is half the fun! Serve your cookies alongside a tall glass of cold milk or a steaming mug of chai tea for cozy nostalgia. For an elevated dessert experience, team them up with vanilla ice cream or sweet-tart berries—the warmth from the cinnamon is delicious against something cool and creamy.
Creative Ways to Present
Arrange Snickerdoodle Cookies in a towering stack tied with festive ribbon for a sweet holiday gift, or nestle them into a pretty tin lined with parchment for a classic treat box. If you’re feeling whimsical, turn your cookies into ice cream sandwiches, or crumble them over a sundae for extra crunch and spice.
Make Ahead and Storage
Storing Leftovers
Let your fresh-baked cookies cool completely, then pop them into an airtight container. At room temperature, Snickerdoodle Cookies stay perfectly soft and flavorful for up to 5 days—if they last that long! Add a slice of bread to the container if you want to keep them extra moist.
Freezing
You can freeze both baked cookies and unbaked dough balls. To freeze the dough, shape and roll in cinnamon sugar, then freeze on a baking sheet before transferring to a zip-top bag. When you’re ready for fresh cookies, just bake straight from the freezer, adding a minute to the baking time. Baked cookies freeze beautifully, too—just let them cool completely before sealing them up for up to 2 months.
Reheating
If you love your Snickerdoodle Cookies warm and gooey, pop them in a 300°F oven for 3 to 5 minutes or give them a very quick zap in the microwave (about 5-10 seconds). This revives their softness and brings the cinnamon aroma back to life!
FAQs
What does cream of tartar do in Snickerdoodle Cookies?
Cream of tartar provides that classic tang and helps keep the texture perfectly chewy instead of crunchy. It also reacts with baking soda to ensure your cookies rise nicely while staying soft.
Can I make Snickerdoodle Cookies without cream of tartar?
While cream of tartar is key to traditional flavor, you can substitute with 2 teaspoons of lemon juice or white vinegar for a similar effect—or just use a different cookie recipe for a less tangy result.
Why do my Snickerdoodle Cookies turn out flat?
Cookies can flatten for a few reasons: over-softened butter, warm dough, or not enough flour. Try chilling the dough for 30 minutes before baking or double-checking your ingredient measurements for best results.
How do I make sure my cookies stay soft?
Slightly underbake your Snickerdoodle Cookies, then let them finish setting on the baking sheet. Storing them in an airtight container with a slice of bread also keeps them extra soft!
Can I double this recipe?
Absolutely! Double all the ingredients as listed, and either bake in batches or freeze some dough balls for fresh cookies whenever you crave that cinnamon-sugar magic.
Final Thoughts
There’s just something irresistibly joyful about baking (and sharing!) a fresh batch of Snickerdoodle Cookies. Whether you follow this recipe for a cozy night in or a festive celebration, you’re sure to win smiles all around. Give it a try—you’ll love the aroma, the taste, and the sweet memories that come with every bite!
Print
Snickerdoodle Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These classic Snickerdoodle Cookies are a favorite for their soft, chewy texture and irresistible cinnamon-sugar coating. Perfect for any occasion, these cookies are easy to make and even easier to enjoy.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Rolling Mixture:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Cream Butter and Sugar: In a large bowl, cream softened butter and 1 1/2 cups sugar until light and fluffy.
- Add Eggs: Beat in eggs one at a time until well combined.
- Prepare Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Combine Ingredients: Gradually add dry ingredients to butter mixture, mixing until a soft dough forms.
- Roll Cookies: In a small bowl, combine 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls, roll in cinnamon-sugar mixture.
- Bake: Place cookies on baking sheet about 2 inches apart. Bake for 8-10 minutes until edges are set and centers are soft.
- Cool: Let cookies cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
Notes
- For extra soft cookies, slightly underbake and let them finish setting on the baking sheet.
- Store in an airtight container to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
