Name: Snickerdoodle Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup salted butter (softened); 1 and 1/3 cup granulated sugar; 1/3 cup brown sugar (packed); 2 large eggs; 2 teaspoons vanilla extract; 3 and 1/4 cups all-purpose flour (spooned and leveled); 1 teaspoon baking soda; 3/4 teaspoon kosher salt; 1 and 1/2 teaspoons cream of tartar; 1/3 cup granulated sugar (for rolling); 1 and 1/2 tablespoons cinnamon (for rolling)

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why make this recipe

Snickerdoodle cookies are a classic treat loved by many for their soft, chewy texture and delightful cinnamon flavor. They bring a warm, nostalgic feeling to any occasion, whether it’s a family gathering or a cozy evening at home. The combination of brown sugar and cream of tartar gives them their signature tang, while the cinnamon-sugar coating adds a sweet crunch that makes them irresistible. Making your own snickerdoodles at home means you can enjoy these cookies fresh out of the oven, ready to be shared or savored alone with a glass of milk.

how to make Snickerdoodle Cookies

Making snickerdoodle cookies is easy and fun! Here’s how you can whip up a batch in no time.

Ingredients:

1 cup salted butter (softened)
1 and 1/3 cup granulated sugar
1/3 cup brown sugar (packed)
2 large eggs
2 teaspoons vanilla extract
3 and 1/4 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 and 1/2 teaspoons cream of tartar
For rolling: 1/3 cup granulated sugar, 1 and 1/2 tablespoons cinnamon

Directions:

Preheat the oven to 350°F and prepare baking sheets with parchment paper or a silicone mat.
In a large bowl or stand mixer, beat the softened butter for a couple of minutes until smooth.
Add the granulated and brown sugars, and beat for 2 minutes until light and fluffy.
Add the eggs and vanilla extract; mix until smooth and homogenous.
In a separate bowl, stir together flour, baking soda, kosher salt, and cream of tartar.
Gradually add the flour mixture to the butter mixture without overmixing, leaving some flour streaks.
Shape dough balls about 1 and 1/2 to 2 inches across.
Roll the dough in a mixture of granulated sugar and cinnamon to coat.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for about 9-11 minutes until edges are set but centers are still shiny.
Immediately shape the cookies after removing from the oven by pushing the edges toward the center.
Let the cookies cool on the pan for 3-5 minutes before transferring to a wire rack.
While still warm, coat the cookies in the cinnamon sugar mixture for added flavor.
For freezer instructions, shape dough into balls, roll in cinnamon sugar, and store in a ziplock bag for up to 3 months, baking straight from frozen.

how to serve Snickerdoodle Cookies

Snickerdoodle cookies are best served warm, so enjoy them fresh from the oven! You can offer them alongside a glass of cold milk, which complements their sweet, cinnamon flavor. For a special treat, try serving them with a scoop of vanilla ice cream sandwiched between two cookies.

how to store Snickerdoodle Cookies

To keep your snickerdoodle cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, you can freeze them. Place the cookies in a ziplock bag, separating layers with parchment paper, and they will stay good for up to three months.

tips to make Snickerdoodle Cookies

Make sure your butter is softened to room temperature for the best texture.
Do not overmix the dough; this keeps the cookies chewy.
After baking, reshaping the cookies helps them look nice and keeps them soft.
Feel free to adjust the cinnamon sugar coating to your taste.

variation

You can add a twist to your snickerdoodle cookies by mixing in chocolate chips or nuts. Another delicious variation is to use pumpkin spice instead of cinnamon for a fall-inspired treat.

FAQs

1. Can I use unsalted butter instead of salted?
Yes, you can use unsalted butter. Just add a pinch of salt to the dough.

2. What is cream of tartar, and can I skip it?
Cream of tartar is a stabilizing agent that helps the cookies rise and gives them a unique flavor. It’s best not to skip it, but if you do, you can replace it with white vinegar or lemon juice.

3. How do I make my cookies thicker?
To make thicker cookies, chill the dough for 30 minutes before baking. This will help them maintain their shape while baking.