Nothing beats warm, soft, and perfectly spiced cookies fresh from the oven, which is why I’m so excited to share the BEST Snickerdoodle Cookies Recipe with you. These cookies boast that nostalgic cinnamon-sugar kiss on the outside combined with a tender, chewy crumb on the inside that feels like a big hug in every bite. Whether you’re new to snickerdoodles or a longtime fan, this recipe brings out the classic flavors while keeping the process straightforward and fun. Get ready to fill your kitchen with the irresistible aroma of cinnamon and vanilla goodness!
Ingredients You’ll Need
All you need are simple, everyday ingredients that come together to create the magic of snickerdoodles. Each one plays a vital role—from the creamy butter that gives richness to the cream of tartar that lends that signature tang and chewy texture.
- ¾ cup unsalted butter, softened: Butter provides that tender, melt-in-your-mouth texture every snickerdoodle needs.
- 1 cup granulated sugar: Sweetens and helps create the perfect cookie crumb.
- 1 large egg: Binds everything together and adds moisture for softness.
- 1 teaspoon baking soda: Makes the dough rise just enough to get that soft, airy feel.
- ¼ teaspoon salt: Balances sweetness and enhances all the flavors.
- 2 teaspoons cream of tartar: The secret ingredient that gives snickerdoodles their classic tangy bite and chewy texture.
- 1 teaspoon vanilla extract: Adds warmth and depth to the cookie’s flavor.
- 2 cups all-purpose flour: The foundation that creates structure without toughness.
- ¼ cup granulated sugar (for coating): Provides the sweet, crunchy cinnamon-sugar outer layer.
- 2 teaspoons ground cinnamon: The star spice that delivers the iconic snickerdoodle flavor.
How to Make BEST Snickerdoodle Cookies Recipe
Step 1: Preheat and Prepare Pans
Start strong by preheating your oven to 350°F (175°C). Line two baking sheets with silicone mats or parchment paper—this ensures your cookies bake evenly and don’t stick. Proper prep is key to baking success!
Step 2: Cream Butter and Sugar
Using a mixer, beat the softened butter and granulated sugar until the mixture turns fluffy and light—about one minute. This step is crucial because it incorporates air, helping your cookies rise beautifully and stay tender inside.
Step 3: Add Wet Ingredients
Next, mix in the egg and vanilla extract until everything is smooth and fully combined. These two ingredients add richness and that classic vanilla aroma that makes snickerdoodles utterly irresistible.
Step 4: Add Dry Ingredients
Sprinkle in the baking soda, cream of tartar, and salt, then gradually fold in the all-purpose flour. Keep mixing gently until a soft dough forms. Avoid overmixing to keep your cookies tender rather than tough.
Step 5: Make Cinnamon-Sugar Coating
In a small bowl, stir together the additional granulated sugar and ground cinnamon. This simple blend will coat your dough balls and deliver that iconic, sweet-spiced crunch on each bite.
Step 6: Shape and Coat Dough
Scoop 2-tablespoon portions of dough and roll each into a smooth ball using your palms. Then, roll each ball in the cinnamon-sugar mixture, making sure every nook and cranny is coated. Lay them out on your prepared cookie sheets, keeping a 2-inch gap between each.
Step 7: Bake to Perfection
Bake for 10-13 minutes until the cookies crackle on top and lose their glossy shine. For that soft and chewy texture that makes this the BEST Snickerdoodle Cookies Recipe, don’t overbake—slightly underbaking is totally intentional and oh-so-delicious. Let them cool a bit on the pans before moving to a wire rack.
How to Serve BEST Snickerdoodle Cookies Recipe
Garnishes
The beauty of these cookies lies in their simplicity, but if you want to fancy them up, sprinkle a tiny pinch of extra cinnamon sugar on top right after baking. A light dusting of powdered sugar also adds a sweet, snowy touch perfect for holiday gatherings.
Side Dishes
Pair your snickerdoodles with a cold glass of milk or a warm cup of chai tea. The cinnamon in the cookies blends beautifully with spiced beverages, making your snack time feel cozy and indulgent. For an adult twist, a latte with cinnamon syrup elevates the experience.
Creative Ways to Present
Stack snickerdoodle cookies tied with a rustic twine ribbon for a charming gift or arrange them on a festive platter surrounded by cinnamon sticks. You can even sandwich a dollop of cream cheese frosting or vanilla ice cream between two cookies for a divine dessert treat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers and patience isn’t your strong suit, no worries! Store your snickerdoodle cookies in an airtight container at room temperature. They stay soft and chewy for up to three days—perfect for an afternoon snack or last-minute dessert.
Freezing
For longer storage, freeze your baked cookies in a sealed container or zip-top bag. They’ll keep up to one month and thaw quickly at room temperature, so you can enjoy that fresh-baked taste anytime you want.
Reheating
Want to enjoy your frozen or leftover cookies freshly warmed? Pop them in the microwave for about 10 seconds or a few minutes in a 300°F (150°C) oven. This revives their softness and makes the cinnamon aroma come alive all over again.
FAQs
Can I substitute butter with margarine or oil?
Butter is key to the texture and flavor of snickerdoodles, so it’s best not to swap it for margarine or oil. The cookies may turn out greasy or lack that rich buttery taste that makes them so special.
Why is cream of tartar important in this recipe?
Cream of tartar adds a touch of acidity that gives snickerdoodles their signature tang and chewy texture. Without it, your cookies might taste bland and be less chewy, more like regular sugar cookies.
How thick should I make the cookie dough balls?
Scooping about 2 tablespoons of dough per cookie and rolling them into smooth balls helps ensure even baking and the perfect diameter. This size bakes up with the ideal chewy center and cinnamon-sugar crust.
Can I make these gluten-free?
Absolutely! You can swap the all-purpose flour with a gluten-free flour blend, but make sure it contains xanthan gum or another binder for the best texture. You might notice subtle differences, but the cinnamon-sugar flavor will still shine.
What’s the best way to keep cookies soft?
For soft snickerdoodles, slightly underbake them and store them in an airtight container the moment they’re cool. Adding a slice of bread to the container can help maintain moisture and keep your cookies soft longer.
Final Thoughts
There you have it—the BEST Snickerdoodle Cookies Recipe that’s sure to become a favorite in your home. Full of warm cinnamon, a touch of tang, and that perfect chewy bite, these cookies are delightfully simple to make yet feel wonderfully special. Trust me, once you try this recipe, your cookie jar will never be empty for long. Dive in, have fun baking, and enjoy every delicious bite!
Print
BEST Snickerdoodle Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These BEST Snickerdoodle Cookies are soft, chewy, and loaded with a delightful cinnamon-sugar coating. Featuring classic ingredients like cream of tartar and cinnamon, they bake up with a perfect cracked top and slightly glossy finish, making them an irresistible treat for cookie lovers craving a warm, nostalgic flavor.
Ingredients
Cookie Dough
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 2 cups (248g) all-purpose flour
Cinnamon-Sugar Coating
- ¼ cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cookie sheets with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the softened butter and granulated sugar until the mixture is fluffy, about one minute.
- Add Wet Ingredients: Add the egg and vanilla extract to the creamed mixture and mix until smooth and fully combined.
- Add Dry Ingredients: Mix in the baking soda, cream of tartar, and salt. Gradually add the all-purpose flour, mixing until a soft cookie dough forms and all ingredients are just incorporated.
- Make Cinnamon-Sugar Coating: In a small bowl, stir together the additional granulated sugar and ground cinnamon to make the coating for the cookies.
- Shape and Coat Dough: Scoop out 2-tablespoon portions of dough, roll each ball between the palms of your hands to form a smooth ball, then roll in the cinnamon-sugar mixture until well coated. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake Cookies: Bake the cookies for 10-13 minutes, or until they are cracked on top and just lose their glossy sheen. For best results, slightly underbake for a soft, chewy texture. Remove from the oven and let cool on the pans for a few minutes before transferring to a wire rack to cool completely.
- Storage: Store snickerdoodle cookies in an airtight container at room temperature for up to 3 days, or freeze for up to a month for longer storage.
Notes
- For a chewier texture, slightly underbake the cookies until just losing their glossy sheen.
- Use parchment paper or silicone mats to prevent sticking and help with easy cleanup.
- You can freeze the cookie dough balls before baking for up to a month; just add an additional minute to baking time when baking from frozen.
- Room temperature butter is key to achieving a fluffy creamed mixture.
- Ensure to space the cookie dough balls at least 2 inches apart to give room for spreading during baking.
