Snickerdoodle Cookies Recipe

If you are searching for the ultimate Snickerdoodle Cookies Recipe to add to your baking repertoire, you have just found a gem. These delightful cookies blend soft, chewy centers with the perfect hint of cinnamon sugar crunch on the outside. With a tender crumb and a distinctive tang from cream of tartar, they strike a balance between classic comfort and finger-licking good flavor. Trust me, once you try this Snickerdoodle Cookies Recipe, you will find yourself coming back to bake batch after batch, sharing smiles and sweet moments with friends and family.

Ingredients You’ll Need

Gathering the right ingredients is half the fun when baking Snickerdoodles. Each ingredient plays a simple yet crucial role, ensuring your cookies turn out soft, flavorful, and perfectly textured every single time.

• 1 cup salted butter (2 sticks, softened): Provides rich flavor and contributes to a tender, melt-in-your-mouth texture.
• 1 and 1/3 cup granulated sugar: Adds sweetness and helps cookie edges caramelize just right.
• 1/3 cup brown sugar (packed): Brings moisture and a slight depth with its subtle molasses notes.
• 2 large eggs: Bind the dough and create a soft, chewy structure.
• 2 teaspoons vanilla extract: Infuses a warm, aromatic undertone enhancing overall flavor.
• 3 and 1/4 cups all-purpose flour (spooned and leveled): The foundation of your cookie, offering structure without heaviness.
• 1 teaspoon baking soda: Helps cookies rise so they stay pleasantly airy but not cakey.
• 3/4 teaspoon kosher salt: Balances the sweetness and intensifies other flavors.
• 1 and 1/2 teaspoons cream of tartar: Adds the classic tangy bite unique to Snickerdoodles and ensures their signature chewy texture.
• 1/3 cup granulated sugar (for rolling): Creates the irresistible crispy cinnamon-sugar shell.
• 1 and 1/2 tablespoons cinnamon (for rolling): Delivers the warm spice that makes Snickerdoodles unforgettable.

How to Make Snickerdoodle Cookies Recipe

Step 1: Preheat and Prepare Your Baking Sheets

Start by heating your oven to 350 degrees Fahrenheit and lining your baking sheets with parchment paper or silicone mats. This ensures your cookies bake evenly without sticking and makes clean-up a breeze.

Step 2: Cream the Butter

Beat the softened butter for a couple of minutes until it’s silky smooth. This is the essential base that guarantees a tender crumb once your cookies bake.

Step 3: Add Sugars and Beat Until Fluffy

Incorporate both the granulated and brown sugars, beating for around 2 minutes. Scrape down the sides and bottom of your bowl to incorporate all the sugar evenly. Your mixture should look light and fluffy, which is the secret to soft cookies with great lift.

Step 4: Mix in Eggs and Vanilla

Add the eggs and vanilla extract, beating until the mixture becomes completely smooth and homogeneous. This helps create a luscious dough with a hint of aromatic sweetness.

Step 5: Prepare Dry Ingredients but Don’t Mix Yet

Spoon and level the flour into a bowl, so it’s perfectly measured without packing. Add baking soda, salt, and cream of tartar to the flour and stir gently. These dry ingredients bring the unique Snickerdoodle tang and manage the cookie’s rise and texture.

Step 6: Combine Wet and Dry Ingredients Without Overmixing

Gradually beat the flour mixture into your butter mixture, but stop while there are still some streaks of flour. Use a spatula to scrape down the edges, then mix briefly just until all flour is incorporated. Overmixing leads to tough cookies, so gentle is key here.

Step 7: Shape Your Cookies

Using a large cookie scoop or spoon, form dough balls about 1 and 1/2 to 2 inches across. This size is perfect for that soft center with chewy edges everyone loves.

Step 8: Roll in Cinnamon Sugar

Mix the 1/3 cup granulated sugar with the 1 and 1/2 tablespoons cinnamon in a bowl. Roll each dough ball thoroughly in the cinnamon-sugar mixture, reserving some for later. This coating forms that classic Snickerdoodle flavor and the gorgeous crackly exterior.

Step 9: Bake the Cookies

Arrange your dough balls about 2 inches apart on the cookie sheets and bake for 9 to 11 minutes. Look for edges that are just set, with centers still shiny. Slight underbaking is the magic that keeps these cookies soft and chewy.

Step 10: Shape the Cookies Immediately

Right after removing from the oven, take a spoon to gently push the cookie edges toward the center, rounding them out while the dough is still warm. This ensures thick, chewy centers and beautifully shaped Snickerdoodles.

Step 11: Cool and Add Final Cinnamon Sugar Coating

Let cookies rest on the pan for a few minutes, then transfer to a wire rack to cool slightly. While they’re still warm but firm enough, dip each cookie back into the cinnamon-sugar mixture, coating both sides for an extra burst of flavor that’s utterly addictive.

How to Serve Snickerdoodle Cookies Recipe

Garnishes

A dusting of powdered sugar or a light drizzle of melted white chocolate adds a fancy touch without overshadowing the classic cinnamon sugar charm. Freshly grated nutmeg or a sprinkle of sea salt can also elevate the flavor if you want to experiment a bit.

Side Dishes

Snickerdoodles are fantastic with a tall glass of cold milk, but pairing them with vanilla ice cream makes for a dreamy dessert. You can even serve alongside a warm cup of spiced chai or hot cocoa for cozy gatherings or an afternoon treat.

Creative Ways to Present

Arrange your cookies in a rustic basket lined with a linen napkin for casual sharing, or stack and tie them with twine for charming homemade gifts. You can also sandwich softened cream cheese frosting between two cookies for a fun twist that everyone will adore.

Make Ahead and Storage

Storing Leftovers

Store your finished Snickerdoodle Cookies in an airtight container at room temperature. They stay wonderfully soft for up to a week and can be refreshed by warming gently in the microwave for a few seconds.

Freezing

You can freeze both the dough and the baked cookies! Shape the dough into balls, roll them in cinnamon sugar, then store in a ziplock bag for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to your bake time for perfect cookies any day.

Reheating

Reheat cookies by warming them in a 300-degree oven for about 5 minutes or microwaving for 10-15 seconds. This revives their soft, chewy texture and warm cinnamon fragrance.

FAQs

What makes Snickerdoodle Cookies different from regular sugar cookies?

Snickerdoodles are unique due to the use of cream of tartar which adds a tangy flavor, and the cinnamon sugar coating that gives a warm spice kick. Their texture is also distinctively soft and chewy, compared to more crisp sugar cookies.

Can I use salted butter in this Snickerdoodle Cookies Recipe?

Absolutely! Salted butter adds a bit of extra flavor depth. Just reduce added salt slightly if you prefer less saltiness.

Why is cream of tartar important in Snickerdoodles?

Cream of tartar not only gives Snickerdoodles their signature tang but also reacts with baking soda to give the cookies their tender, chewy texture and slight rise.

How do I avoid flat or tough cookies?

Be careful not to overmix the dough after adding the flour and don’t overbake the cookies. Slightly underbaking ensures a soft texture, and gentle mixing keeps gluten development minimal, preventing toughness.

Can I freeze the dough once it’s rolled in cinnamon sugar?

Yes! Rolling the dough in cinnamon sugar before freezing preserves the traditional coating. You can bake from frozen and add a couple of extra minutes to the bake time.

Final Thoughts

This Snickerdoodle Cookies Recipe is a warm hug in the form of a cookie—soft, sweet, cinnamon-kissed, and utterly irresistible. Whether you’re baking for a holiday, a casual snack, or a special treat, these cookies are guaranteed to bring smiles and a cozy feeling to any occasion. Go ahead and give this recipe a try; your kitchen will fill with wonderful memories and the delightful scent of cinnamon sugar baking.

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