Easy Snickerdoodles
My all time favorite snickerdoodles! This easy recipe yields perfectly soft and chewy cookies with a generous coating of cinnamon sugar. A classic cookie you’ll crave again and again! Snickerdoodles weren’t part of my childhood, but as an adult, I discovered them, and they quickly became my all-time favorite cookie. Their soft, chewy texture, subtle tang, and cinnamon sugar coating are irresistible. My version is extra easy to make, and I cannot wait for you to make them. For more of my favorite cookie recipes, see our homemade shortbread cookies, these easy chocolate chip cookies, and my favorite oatmeal cookies. Key Ingredients Flour: I use all-purpose flour for these cookies. Some bakers love using bread flour to make their cookies chewier. If you want to experiment with it, the dough will be drier, so consider adding a tablespoon or two of milk. Cream of Tartar: This is the key to what sets snickerdoodles apart from other cookies. This acidic powder gives snickerdoodles their signature tangy flavor and chewy texture. I don’t recommend leaving it out. I buy it in the spice aisle of the grocery store. Baking Soda: It helps our cookies rise and turn a lovely golden brown. Butter: It’s the reason these cookies taste so incredible. If you use salted butter, remove the salt called for in the recipe below. The butter needs to be room temperature for this recipe. Sugar and Vanilla: I use granulated sugar to make snickerdoodles. The vanilla adds flavor and richness. Eggs: They add moisture, structure, and improve the flavor of our cookie dough. Room temperature eggs are best. If you forget to take them out in advance, place them in a bowl of lukewarm water for a few minutes. Cinnamon Sugar: Before baking, we roll balls of snickerdoodle dough in cinnamon sugar (you can make it yourself; see our recipe below). Flour: I use all-purpose flour for these cookies. Some bakers love using bread flour to make their cookies chewier. If you want to experiment with it, the dough will be drier, so consider adding a tablespoon or two of milk. Cream of Tartar: This is the key to what sets snickerdoodles apart from other cookies. This acidic powder gives snickerdoodles their signature tangy flavor and chewy texture. I don’t recommend leaving it out. I buy it in the spice aisle of the grocery store. Baking Soda: It helps our cookies rise and turn a lovely golden brown. Butter: It’s the reason these cookies taste so incredible. If you use salted butter, remove the salt called for in the recipe below. The butter needs to be room temperature for this recipe. Sugar and Vanilla: I use granulated sugar to make snickerdoodles. The vanilla adds flavor and richness. Eggs: They add moisture, structure, and improve the flavor of our cookie dough. Room temperature eggs are best. If you forget to take them out in advance, place them in a bowl of lukewarm water for a few minutes. Cinnamon Sugar: Before baking, we roll balls of snickerdoodle dough in cinnamon sugar (you can make it yourself; see our recipe below). How to Make Snickerdoodles I use my handheld electric mixer or stand mixer to cream the butter, sugar, and vanilla together until light and fluffy. Then I add the eggs. Finally, slowly incorporate a mixture of flour, cream of tartar, baking soda, and salt. Now that you have your cookie dough, I highly recommend chilling it for 30 minutes. I realize this adds time before you get to enjoy your freshly baked snickerdoodle, but chilling the dough does a few things: It prevents the cookies from spreading too much in the oven. It makes them chewier since the flour can absorb more moisture. It makes them taste better. It prevents the cookies from spreading too much in the oven. It makes them chewier since the flour can absorb more moisture. It makes them taste better. While you can technically skip the chilling step, I strongly recommend it for the best snickerdoodles. I recommend chilling the dough for at least 30 minutes, but you can chill it longer (up to 3 days) if you like. If you want to skip chilling, you can. Just be mindful that your cookies might spread more than shown in our video and photos. Then, once the dough has chilled, you can roll cookie dough balls in cinnamon sugar. We are generous with the cinnamon for our coating and use 1 ½ tablespoons with 1/4 cup of sugar. The tangy flavor from the cream of tartar and this easy cinnamon sugar coating makes these cookies taste amazing. Easy Snickerdoodles PREP 45 mins COOK 10 mins TOTAL 55 mins PREP 45 mins COOK 10 mins TOTAL 55 mins We love these soft and chewy snickerdoodle cookies rolled in an irresistible cinnamon sugar. Every time we make a batch, we fall in love again. Chilling the dough for 30 minutes helps keep the cookies from spreading too much in the oven. You can keep the dough in the fridge for up to 3 days and in the freezer for up to 3 months. Makes 28 cookies Watch Us Make the Recipe You Will Need For the Snickerdoodles 2 ½ cups (325g) all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon fine sea salt 1 cup (226g) unsalted butter at room temperature, see tips for salted 1 ½ cups (300g) granulated sugar 1/2 teaspoon vanilla extract 2 large eggs at room temperature 1/4 cup (50g) granulated sugar 1 ½ tablespoons ground cinnamon Directions Make Cookie Dough 1Sift or whisk flour, cream of tartar, baking soda, and salt together, then set aside. 2In a large bowl, using a handheld mixer at medium speed beat the butter, sugar, and vanilla together until light and fluffy for 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment). 3Reduce the speed to low, then add the eggs one at a time, beating well after each addition. 4Scrape the sides and bottom of the bowl then add the flour mixture in three parts, mixing until it just disappears. 5Wrap with plastic wrap and chill the cookie dough at least 30 minutes or up to 3 days. Make Cookie Dough 1Sift or whisk flour, cream of tartar, baking soda, and salt together, then set aside. 2In a large bowl, using a handheld mixer at medium speed beat the butter, sugar, and vanilla together until light and fluffy for 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment). 3Reduce the speed to low, then add the eggs one at a time, beating well after each addition. 4Scrape the sides and bottom of the bowl then add the flour mixture in three parts, mixing until it just disappears. 5Wrap with plastic wrap and chill the cookie dough at least 30 minutes or up to 3 days. Bake the Cookies 1Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper or use silicon baking mats. 2In a small bowl, mix the sugar and cinnamon. 3Shape heaping tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon sugar mixture and place 2 inches apart onto baking sheets. (A medium cookie scoop is helpful here). 4Bake the cookies until they have puffed a little and the tops look set, 8 to 10 minutes. They should be light golden. 5Cool on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely. (The cookies will fall a little as they cool). Bake the Cookies 1Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper or use silicon baking mats. 2In a small bowl, mix the sugar and cinnamon. 3Shape heaping tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon sugar mixture and place 2 inches apart onto baking sheets. (A medium cookie scoop is helpful here). 4Bake the cookies until they have puffed a little and the tops look set, 8 to 10 minutes. They should be light golden. 5Cool on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely. (The cookies will fall a little as they cool). Adam and Joanne's Tips Storing: Place baked and cooled cookies into an airtight container lined with a paper towel. Store at room temperature for up to 4 days. Freezing the cookie dough: Line a baking sheet with parchment paper. Scoop and roll individual dough balls, roll them into cinnamon sugar, and then place them onto the baking sheet (they can be close together). Put them in the freezer until hard, for about 30 minutes. Transfer frozen dough balls to an airtight container or plastic bag. Freeze for up to 3 months. Bake from frozen. Expect an additional 2 to 3 minutes of baking time. Salted butter: If you use salted butter in this recipe, omit the salt called for above. The nutrition facts provided below are estimates. Storing: Place baked and cooled cookies into an airtight container lined with a paper towel. Store at room temperature for up to 4 days. Freezing the cookie dough: Line a baking sheet with parchment paper. Scoop and roll individual dough balls, roll them into cinnamon sugar, and then place them onto the baking sheet (they can be close together). Put them in the freezer until hard, for about 30 minutes. Transfer frozen dough balls to an airtight container or plastic bag. Freeze for up to 3 months. Bake from frozen. Expect an additional 2 to 3 minutes of baking time. Salted butter: If you use salted butter in this recipe, omit the salt called for above. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 cookie / Calories 152 / Protein 2g / Carbohydrate 21g / Dietary Fiber 0g / Total Sugars 13g / Total Fat 7g / Saturated Fat 4g / Cholesterol 31mg AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us