If you’re searching for the kind of cozy, cinnamon-swirled treat that instantly transports you back to childhood, look no further than the BEST Snickerdoodle Cookies Recipe. These cookies are everything you want: soft and buttery interiors, delightfully crisp edges, and that signature crackly cinnamon-sugar coating. Whether you’re baking for a holiday, a potluck, or simply to fill your kitchen with the irresistible scent of cinnamon, this recipe delivers the classic snickerdoodle magic with minimal fuss and maximum flavor.
Ingredients You’ll Need
One of the things I adore about the BEST Snickerdoodle Cookies Recipe is how it relies on simple, everyday ingredients that each play a starring role. From the tangy lift of cream of tartar to the aromatic swirl of cinnamon, every element brings something special to the table.
- All-purpose flour: Forms the sturdy base for these cookies, giving them just the right chew and tenderness.
- Cream of tartar: The not-so-secret ingredient for classic snickerdoodle tang and that signature pillowy texture.
- Baking soda: Helps the cookies rise and gives them beautiful cracks on top.
- Salt: Just a touch to balance all the sweetness and highlight the cinnamon.
- Unsalted butter (softened): Makes the cookies rich, soft, and utterly irresistible—don’t skip the softening step!
- Granulated sugar: Sweetens the dough and gives the cookies their iconic cinnamon-sugar exterior.
- Large eggs: Bind everything together and add richness for that melt-in-your-mouth bite.
- Vanilla extract: Rounds out the flavors with a warm, sweet aroma.
- For Rolling—Granulated sugar: Adds a sparkly, crunchy finish to every bite.
- For Rolling—Ground cinnamon: The key to that classic snickerdoodle flavor—don’t be shy!
How to Make BEST Snickerdoodle Cookies Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 375°F and lining two baking sheets with parchment paper. This quick step ensures your cookies bake evenly and release effortlessly, making cleanup a breeze.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. This blend creates the perfect foundation for your cookies and ensures the leaveners and salt are evenly distributed for consistent results in every batch.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, about 2 to 3 minutes. This is where your cookies get their irresistible texture—don’t rush it! A good creaming gives you those soft, chewy insides and crackly tops that set the BEST Snickerdoodle Cookies Recipe apart.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. The eggs help bind everything together, while vanilla adds a gentle, aromatic sweetness.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix—stop as soon as you see no more streaks of flour. This keeps your cookies soft and tender.
Step 6: Make Cinnamon-Sugar Coating
In a small bowl, stir together the ¼ cup granulated sugar and 1 tablespoon ground cinnamon. This mixture is what transforms ordinary cookies into snickerdoodles, giving them that iconic flavor and texture.
Step 7: Shape and Roll
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball generously in the cinnamon-sugar mixture until fully coated. This is where you can get little ones involved—rolling dough in cinnamon sugar is pure, simple joy!
Step 8: Bake to Perfection
Place the dough balls about 2 inches apart on your prepared baking sheets. Bake for 9 to 11 minutes, just until the edges are set and the centers look slightly underbaked (that’s the secret to extra soft cookies!). Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
How to Serve BEST Snickerdoodle Cookies Recipe
Garnishes
While these cookies are perfect on their own, you can make them extra special with a dusting of powdered sugar or a drizzle of white chocolate. For a festive touch, sprinkle a pinch of extra cinnamon on top right after baking—the warmth helps it stick and adds a little sparkle.
Side Dishes
Snickerdoodle cookies pair beautifully with a cold glass of milk, a mug of chai, or even a scoop of vanilla ice cream. If you’re hosting a cookie platter, add in some chocolate chip and oatmeal cookies for a crowd-pleasing trio.
Creative Ways to Present
For a fun twist, stack these cookies in a clear jar tied with a ribbon for a charming homemade gift. Or, sandwich a scoop of cinnamon ice cream between two cookies for a snickerdoodle ice cream sandwich—trust me, it’s next-level delicious!
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your BEST Snickerdoodle Cookies Recipe in an airtight container at room temperature. They’ll stay soft and flavorful for up to five days, making them perfect for lunchboxes or after-dinner treats all week long.
Freezing
If you want to keep cookies on hand for future cravings, freeze the unbaked dough balls after coating them in cinnamon sugar. Place them on a tray to freeze individually, then transfer to a zip-top bag. When you’re ready to bake, just add an extra minute or two to the bake time—fresh cookies anytime!
Reheating
To bring back that fresh-from-the-oven warmth, pop a cookie in the microwave for about 10 seconds. The centers turn soft and gooey again, just like magic!
FAQs
What does cream of tartar do in snickerdoodles?
Cream of tartar gives snickerdoodles their classic tang and helps create their unique chewy texture. It also reacts with baking soda to give the cookies just the right lift and crackle.
Can I make these cookies without cream of tartar?
While you can try substituting with lemon juice or vinegar, the BEST Snickerdoodle Cookies Recipe really shines with cream of tartar. It’s what gives them that signature flavor and texture.
Why do my snickerdoodles come out flat?
If your cookies spread too much, it might be because your butter was too warm or you overmixed the dough. Chilling the dough for 30 minutes before baking can help cookies hold their shape better.
Can I freeze baked snickerdoodle cookies?
Absolutely! Let the cookies cool completely, then store them in an airtight container or freezer bag for up to two months. Thaw at room temperature or give them a quick zap in the microwave before enjoying.
How do I keep my snickerdoodles soft?
Store them with a slice of bread in the container—the cookies will absorb moisture from the bread and stay perfectly soft. Also, be sure not to overbake them; slightly underbaked centers make all the difference!
Final Thoughts
If you’ve never tried making the BEST Snickerdoodle Cookies Recipe at home, now’s the time! They’re a breeze to whip up, impossibly delicious, and guaranteed to put a smile on anyone’s face. Happy baking, and don’t forget to share (if you can bear to part with a few)!
Print
BEST Snickerdoodle Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
This BEST Snickerdoodle Cookies Recipe delivers soft, chewy, and perfectly spiced cookies with a cinnamon-sugar coating. Classic American treats, these cookies are quick to prepare and bake, making them an ideal dessert or snack for any occasion.
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For Rolling
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside to combine evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2–3 minutes using a hand or stand mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract for flavor.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Prepare Cinnamon Sugar: In a small bowl, combine ¼ cup granulated sugar with 1 tablespoon ground cinnamon for rolling the dough balls.
- Shape and Coat Dough: Scoop tablespoon-sized portions of dough and roll into balls. Coat each dough ball thoroughly in the cinnamon-sugar mixture.
- Arrange for Baking: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake for 9–11 minutes, or until the edges are set and the centers appear slightly underbaked for a soft texture.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra soft cookies, slightly underbake and let them finish setting on the baking sheet.
- Store baked cookies in an airtight container for up to 5 days to maintain freshness.
- You can freeze the dough balls before baking for easy future cookies; simply add an extra minute or two to the baking time when ready.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
