Enjoy the warm, cinnamon-scented magic found in this recipe for Snickerdoodle cookies.
These timeless treats are soft, chewy, and coated in a cinnamon-sugar shell with a perfect balance between sweet and spice.
This easy Snickerdoodle recipe can produce delicious, bakery-quality results just in time for the holidays.
Share Holiday Joy with this recipe for Snickerdoodle Cookies
- With just a few pantry staples and a simple technique, you can whip up a batch in no time.
- Prepare this recipe for Snickerdoodle cookies and freeze the dough balls so you can bake some whenever the craving strikes.
- The combination of baking soda and cream of tartar creates a soft and chewy center with a slight tangy flavor.
- You can modify the recipe by adding ingredients like nutmeg, browned butter, or even pumpkin spice if desired.
Ingredients
Dry Ingredients: Use all purpose flour to provide structure and stability, so the cookies hold their shape while remaining soft and tender. Cream of tartar and baking soda combine to create a chewy texture while adding that bit of tangy flavor, and the cinnamon adds warmth and spice to the dough.
Creamy Ingredients: Butter is always best! It is rich and moist, enhancing the overall flavor in all your baked goods. The granulated sugar helps create a slightly crisp edge when baked, while the brown sugar adds a deeper, caramel-like flavor. Plus it helps keep the cookies moist and chewy.
Cinnamon Sugar Topping: This topping could not be more simple – just cinnamon and sugar. The combination gives the cookies a warm, glistening finish.
Possible Variations
Spice things up by adding a pinch of nutmeg or cardamom to the dry ingredients, as well as to the cinnamon sugar, for extra warmth. Double up the cinnamon in the sugar topping for even more bold flavor.
For a bit of a citrus twist, mix in 1 tsp of orange or lemon zest to the wet ingredients.
Have gluten free dietary requirements? Use a 1:1 gluten-free flour substitute for version that will suit your needs.
How To Make Snickerdoodle Cookies
- Whisk together the dry ingredients
- Cream butter, add sugars and whip until fluffy. Add eggs and mix again.
- Add dry ingredients into the creamed ingredients until just mixed.
- Roll into balls, then in the cinnamon-sugar mixture. Freeze and bake (as per recipe below).
- Cool on rack, coat with cinnamon-sugar again, then cool completely.
Cookie Tips You Won’t Snicker At!
- Freeze the dough balls for 15 minutes before baking to help prevent overspreading, and ensure thick, chewy cookies.
- Don’t over-bake the cookies. Snickerdoodles will appear slightly undercooked when you remove them from the oven—which is normal. They’ll set as they cool.
- Whisk the flour in your bin, then spoon or sprinkle it into your measuring cup. Level it off with a flat blade knife. This is an important tip for any cookie recipe because too much flour can create a dense cookie.
- Roll the cookies generously in the topping, and re-coat while warm for a perfectly sweet finish.
Snickerdoodle Storage Secrets
Store cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread, or apple, to the container to keep them soft.
While not necessary, you can refrigerate baked cookies in a sealed container for up to 1 week. Snickerdoodles will taste best at room temp, so allow that time before serving. Alternately, pop them in a 250˚F oven to warm for about 2-3 minutes.
Freeze rolled and coated dough balls on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the baking time. Or allow them to thaw and bake for the directed time.
You can freeze fully cooled Snickerdoodle cookies in a sealed container for up to 3 months. Thaw at room temperature before enjoying, or heat slightly for an even more tasty treat.
More Cookies To Share!
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Snickerdoodle Cookies
Ingredients
- 1 cup butter salted
- 1½ cups granulated sugar divided
- ½ cup brown sugar
- 2 eggs
- 2½ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 Tablespoon cinnamon divided
Instructions
- In a large mixing bowl, beat butter till creamy and light in color.
- Add 1 cup white sugar and brown sugar, beat until fluffy.
- Add eggs and continue to beat until smooth.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda and ½ Tablespoon cinnamon.
- Add flour mixture to the buttery blend, mix only until incorporated. Scoop sides of the bowl down with a rubber scraper.
- In a small bowl, combine ½ cup sugar and ½ Tablespoon cinnamon.
- Roll dough into balls, then roll in the cinnamon sugar mixture. Place the balls on a baking sheet leaving plenty of room in between.
- Flatten the balls just slightly so they do not roll. They will spread while baking. Place in freezer for 15 minutes.
- Preheat oven to 350˚F
- While waiting, continue to roll the other balls. Place them in the freezer as well.
- Take out of freezer and bake 10 minutes. They will look puffed up, but they will fall once cool. Don't over bake them.
- Using a scraper, push the edges a bit towards the center. Allow cookies to cool slightly on the baking sheet before transferring to a baking rack. While still a bit warm, coat cookies with more cinnamon sugar if desired (highly recommended).
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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