Snickerdoodle cookies are a beloved classic, known for their soft, chewy texture and distinctive cinnamon-sugar flavor. These cookies are perfect for any occasion, from holiday gatherings to a simple afternoon treat. With a hint of cream of tartar that gives them their unique tangy taste, snickerdoodles are a staple in many kitchens.
Why You’ll Love These Snickerdoodle Cookies
- Classic Flavor
- Chewy Texture
- Easy to Make
- Crowd-Pleaser
- Versatile
Snickerdoodle Cookies
Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter (softened) | 1 cup |
| Sugar | 2 cups |
| Large eggs | 2 |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 2 1/2 cups |
| Cream of tartar | 1 1/2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 1/2 tablespoons |
Optional Add-Ons
- A dash of nutmeg for extra spice
- White chocolate chips for added sweetness
- A sprinkle of sea salt on top for a sweet and salty twist
Step-by-Step Instructions for Snickerdoodle Cookies
Preparing the Dough
Step 1. Cream the Butter and Sugar
- In a large bowl, beat 1 cup of softened unsalted butter with 1 1/2 cups of sugar until light and fluffy. This step is crucial for ensuring a soft, chewy texture.
- Creaming the butter and sugar incorporates air into the mixture, giving the cookies a light, tender texture. Use an electric mixer on medium speed for about 3-4 minutes until it reaches this consistency.
Step 2. Add the Eggs and Vanilla
- Add 2 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract until well combined.
- This ensures the eggs are fully incorporated, providing moisture and helping to bind the dough together.
Step 3. Combine the Dry Ingredients
- In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 1/2 teaspoons of cream of tartar, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
- This ensures the baking soda and cream of tartar are evenly distributed throughout the flour, helping the cookies rise and giving them their unique tangy flavor.
Step 4. Form the Dough
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Overmixing can develop the gluten in the flour, leading to tough cookies. The dough should be soft and pliable, similar to playdough.
Preparing the Cinnamon-Sugar Mixture
Step 5. Mix the Cinnamon and Sugar
- In a small bowl, combine 1/2 cup of sugar and 1 1/2 tablespoons of ground cinnamon. Mix well to ensure even distribution of the cinnamon.
- This mixture will give the cookies their characteristic flavor and appearance.
Shaping and Baking the Cookies
Step 6. Preheat the Oven
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. The parchment paper prevents the cookies from sticking and ensures even baking.
Step 7. Form the Cookie Balls
- Using a cookie scoop or tablespoon, scoop the dough and roll into balls about the size of a walnut (roughly 1 inch in diameter). Rolling the dough into balls helps ensure even baking.
Step 8. Roll in Cinnamon-Sugar
- Roll each ball in the cinnamon-sugar mixture until evenly coated. Rolling the dough balls thoroughly ensures the cookies are fully flavored and have a beautiful, even coating.
Step 9. Arrange on Baking Sheet
- Place the coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. This spacing allows the cookies to spread during baking without touching each other.
Step 10. Bake
- Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers are set.
- The baking time may vary slightly depending on your oven, so keep an eye on the cookies to prevent overbaking. Slightly underbaked cookies will continue to set as they cool, giving you that perfect chewy texture.
Step 11. Cool on Wire Rack
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps the cookies firm up and prevents them from breaking apart.
Storage and Serving
Storage: Store the snickerdoodle cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in an airtight container for up to 3 months. Ensure they are completely cooled before storing to maintain freshness and texture.
Serving: These cookies are best served at room temperature. They pair wonderfully with a cold glass of milk, a cup of coffee, or hot cocoa. Perfect for any time of the day!
Tips for Success
- Soften the Butter: Ensure the butter is softened to room temperature for easy mixing. Room temperature butter allows for better incorporation of sugar and creates a smooth dough.
- Measure Ingredients Accurately: Spoon and level the flour to avoid adding too much, which can result in dry cookies. Use a kitchen scale for the most accurate measurements.
- Don’t Skip Chilling: While not mandatory for snickerdoodles, chilling the dough can make it easier to handle and result in thicker cookies. If the dough is too soft, refrigerate it for about 30 minutes before rolling.
- Roll Thoroughly: Roll the dough balls thoroughly in the cinnamon-sugar mixture to get that classic snickerdoodle flavor in every bite. Ensure an even coating for consistency.
- Don’t Overbake: Keep an eye on the cookies as they bake and remove them when the edges are just set and slightly golden. They will continue to cook on the baking sheet after being removed from the oven.
Variations
Spiced Snickerdoodles: Add a pinch of cloves or nutmeg to the dough for an extra layer of flavor. This adds a warm, spicy note that complements the cinnamon.
Chewy Snickerdoodles: For an even chewier texture, reduce the baking time slightly and allow the cookies to cool on the baking sheet for a few minutes longer.
Pumpkin Snickerdoodles: Replace a portion of the butter with pumpkin puree and add a bit of pumpkin pie spice for a fall-inspired twist. You’ll get a moist, flavorful cookie perfect for autumn.
Chocolate Dipped: After the cookies have cooled, dip half in melted chocolate for an indulgent treat. You can also drizzle the melted chocolate over the top for a decorative touch.
What Others are Saying About This Recipe
- Sarah M. – “These are hands down the BEST chocolate chip cookies I’ve ever made! The brown butter adds this incredible nutty flavor that made my whole family go crazy for them. Even my mother-in-law asked for the recipe!”
- James T. – “I’ve tried dozens of cookie recipes over the years, but this one is a game-changer. The overnight chill is worth the wait—creates the perfect chewy center with crispy edges. My cookies looked exactly like the pictures!”
- Amelia K. – “Made these for my daughter’s bake sale and they sold out in 20 minutes! People were coming back asking if there were more. The combination of dark and milk chocolate is absolute perfection.”
- Priya S. – “The coffee addition is brilliant—you can’t taste it specifically, but it makes the chocolate flavor so much deeper. I added walnuts to mine and they were divine. Already made them three times this month!”
Snickerdoodle cookies marry softness, chewiness, and that irresistible sweet cinnamon flavor into one delightful treat. Their simplicity and universal appeal make them a standout favorite in any baker’s recipe collection. Whether you’re whipping them up for a festive holiday, a special occasion, or simply indulging in a sweet craving, snickerdoodles always rise to the occasion. Enjoy baking and savor each delicious bite!