Soft, chewy snickerdoodle cookies made with butter, sugar, and cinnamon. These classic cookies are the perfect blend of sweetness and spice.
Can we just take a second to appreciate the magic of snickerdoodles? These cookies hit differently. For me, they’re like edible time machines. Every bite takes me back to my grandmother’s kitchen—her tiny floral apron, the old radio humming in the background, and the smell of cinnamon practically hugging the air.
I remember the first time I “helped” her bake them. By help, I mean eating more dough than I rolled, but she never minded. Snickerdoodles were her way of saying, “Here, have a cookie and let the world wait for a moment.” Fast forward to now, and I still bake them on those days when I need a little extra comfort—or when I just want the house to smell amazing.
Why You’ll Love This Snickerdoodle Cookies Recipe?
- Perfect Texture: Chewy in the middle, crisp on the edges. Every cookie should aspire to this level of greatness.
- Cinnamon Sugar Coating: It’s not just a topping; it’s a hug in flavor form.
- Simple Ingredients: You’ve probably got everything you need in your pantry right now.
- Make-Ahead Friendly: Chill the dough for better flavor and texture. (Plus, who doesn’t love having cookie dough ready to go?)
- Nostalgic Appeal: These cookies taste like childhood memories—only better because you get to eat them as an adult, too.
Ingredient Notes:
Before diving in, let’s talk about the ingredients. They’re simple, sure, but every single one has a purpose.
- Unsalted Butter: Softened butter is the key to that rich, creamy base. Forgot to take it out? No problem—pop it in the microwave for a few seconds, but don’t let it melt!
- Granulated Sugar: This sweet staple does double duty, adding sweetness to the dough and creating that perfect cinnamon-sugar crust.
- Cream of Tartar: This is the not-so-secret ingredient that gives snickerdoodles their signature tang. Skip it, and you’re just making sugar cookies.
- Cinnamon: Use a good-quality cinnamon for the coating. It’s the star of the show, after all.
- Vanilla Extract: Just a teaspoon adds depth and warmth to the flavor.
How To Make Snickerdoodle Cookies?
Step 1: The Prep Work
Start by letting your butter sit out at room temperature for about 30 minutes. Trust me, this step is worth it. While you’re waiting, mix up your cinnamon-sugar coating and set it aside.
Step 2: Cream It Like You Mean It
In your trusty stand mixer, beat the softened butter and sugar until it’s light and fluffy. This step is key—don’t rush it. Add the eggs and vanilla extract, and mix until everything is smooth and creamy.
Step 3: Dry Meets Wet
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add this to your butter mixture, and mix until a soft dough forms. It’ll smell amazing already—try not to eat it all just yet.
Step 4: Roll and Coat
Scoop out the dough (a cookie scoop is your best friend here), roll it into balls, and coat each one generously in the cinnamon-sugar mix. This is where the magic happens.
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Step 5: Chill Time
Refrigerate the dough balls for at least 45 minutes. This helps the flavors meld and prevents the cookies from spreading too much.
Step 6: Bake and Enjoy
Preheat your oven to 350°F (175°C). Arrange the dough balls on a baking sheet, leaving enough space for them to spread a little. Bake for 10-12 minutes, just until the edges are set. Let them cool on the sheet for a few minutes before transferring them to a wire rack.
Storage Options:
- Room Temperature: Store in an airtight container for up to 5 days. Honestly, though, they’ll be gone by day two.
- Freezer: Freeze the dough balls after rolling them in cinnamon sugar. Bake straight from frozen—just add a couple of extra minutes to the baking time.
Variations and Substitutions:
- Gluten-Free: Use a 1:1 gluten-free flour substitute.
- Sugar-Free: Swap granulated sugar for a sugar substitute like erythritol.
- Spiced Up: Add a pinch of nutmeg or cardamom to the cinnamon-sugar mix for a twist.
- Chocolate Lover’s Dream: Mix in some mini chocolate chips for a chocolate-cinnamon combo.
What to Serve with Snickerdoodle Cookies?
These cookies are versatile, but if you’re looking to take things up a notch:
- Coffee or Tea: A warm drink and a snickerdoodle are a match made in heaven.
- Ice Cream: Sandwich a scoop of vanilla or cinnamon ice cream between two cookies. Dessert goals, right?
- Fresh Fruit: A side of berries or apple slices makes for a refreshing pairing.
Frequently Asked Questions:
Why do I need to chill the dough?
Chilling helps the cookies keep their shape and intensifies the flavor. Skip this step, and you might end up with flat, sad cookies.
Can I skip the cream of tartar?
Not really. It’s what makes a snickerdoodle a snickerdoodle. If you’re in a pinch, a teaspoon of lemon juice can work as a substitute.
Why are my cookies too hard?
Overbaking is usually the culprit. Take them out when the edges are set but the centers still look soft—they’ll firm up as they cool.
Snickerdoodle cookies aren’t just a treat; they’re a warm, cinnamon-sugar hug. Whether you’re baking them for a cozy night in or a family gathering, these cookies are bound to bring smiles (and requests for seconds).
So, what’s your snickerdoodle story? Have you tried adding your own twist? Let’s swap cookie tales in the comments below!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Snickerdoodle Cookies
Ingredients
- 1 c. 226g Unsalted butter, softened (see notes)
- 2 c. 380g Granulated sugar
- 2 Large eggs
- 1 tsp. 5ml Pure vanilla extract
- 3 1/2 c. 420g All-purpose flour
- ½ tsp. Baking soda
- ½ tsp. Cream of tartar
- 1/2 tsp. salt
For the coating:
- ¼ c. 58g Granulated sugar
- 1 tbsp. 7.5g cinnamon
Instructions
- Start by letting the butter sit at room temperature for 30 minutes.
- In your stand mixer combine the butter with the sugar. Beat them together on medium speed until they are well blended.
- Add the eggs and vanilla extract, to the mixture. Continue mixing until everything is thoroughly combined.
- In a bowl mix together the dry ingredients; flour, baking soda and cream of tartar. Then add this mixture to the wet ingredients in your stand mixer. Beat everything together on medium-low speed until a well-formed dough starts to come together.
- In another bowl combine cinnamon and sugar stirring them together until mixed.
- Using a cookie scoop, scoop out portions of cookie dough. Roll them in the cinnamon sugar mixture to coat each cookie evenly.
- Place the cookies onto a baking sheet lined with silicone. Refrigerate the dough for 45 minutes or longer if desired.
- Preheat your oven to 350°F (175°C). Arrange the cookies on a baking sheet leaving 2 inches of space between each one. If you refrigerate your dough for, more than 2 hours let it sit at room temperature for 10 minutes before baking.
- Bake your cookies at 350°F (175°C) for 10 to 12 minutes. After removing them from the oven allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
