why make this recipe
Snickerdoodle Cookies are a classic, comforting treat: crisp edges, soft centers, and a warm cinnamon-sugar coating. They’re quick to pull together with pantry staples and make a crowd-pleasing dessert for holidays, bake sales, or an everyday sweet fix. If you like simple, buttery cookies you might also enjoy this 3-ingredient melt-in-your-mouth butter cookies for an even easier option.
introduction
This Snickerdoodle Cookies recipe yields tender, mildly tangy cookies with a signature crackled top and a cinnamon-sugar exterior. Cream of tartar gives them that classic snickerdoodle tang and soft chew, while rolling each dough ball in cinnamon sugar creates the unmistakable flavor and appearance.
how to make Snickerdoodle Cookies
Start by combining dry ingredients, cream the butter and sugar until light, then add eggs and vanilla. Gently fold in the dry mix to avoid overworking the dough. Chill briefly if the dough is soft, then roll into balls and coat generously in cinnamon-sugar before baking. The brief bake time keeps centers soft while edges turn lightly golden.
Ingredients :
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 2 tablespoons ground cinnamon (for rolling)
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, combine flour, cream of tartar, baking soda, and salt; set aside.
- In a large mixing bowl, cream together the softened butter and sugar until fluffy.
- Beat in the eggs and vanilla extract until well combined.
- Gradually mix in the dry ingredients until just combined.
- In a small bowl, mix together the sugar and cinnamon for rolling.
- Roll the dough into balls and then roll in the cinnamon sugar mixture.
- Place on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake in preheated oven for 8-10 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Snickerdoodle Cookies
Serve warm or at room temperature. Pair with milk, coffee, or tea. For a dessert plate, offer alongside vanilla ice cream or a dollop of whipped cream and a dusting of cinnamon.
how to store Snickerdoodle Cookies
Cool completely before storing. Keep in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months; thaw at room temperature.
tips to make Snickerdoodle Cookies
- Measure flour properly: spoon and level to avoid dense cookies.
- Don’t overmix after adding flour; stop when just combined.
- If dough is sticky, chill for 20–30 minutes to make rolling easier.
- Watch bake time closely — remove when edges are just golden for soft centers.
- For extra crunch, press slightly on dough balls before baking.
variation (if any)
- Brown Butter Snickerdoodles: brown the butter and cool before creaming for a nutty depth.
- Spiced Snickerdoodles: add 1/4 teaspoon ground nutmeg or cardamom to the cinnamon-sugar mix.
- Mini Snickerdoodles: make smaller dough balls and bake 6–8 minutes for bite-sized treats.
FAQ
Q: Can I use salted butter?
A: Yes — reduce added salt by about 1/4 teaspoon.
Q: Why is cream of tartar important?
A: It gives snickerdoodles their characteristic tang and helps with texture. If you’re out, some recipes substitute with a mix of lemon juice and baking soda, but results vary.
Q: Can I freeze the raw dough?
A: Yes. Freeze dough balls on a tray, then transfer to a bag. Bake from frozen, adding 1–2 minutes to baking time.
Conclusion
For a tried-and-true version and extra tips, see this The Best Snickerdoodle Recipe.
Snickerdoodle Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, combine flour, cream of tartar, baking soda, and salt; set aside.
- In a large mixing bowl, cream together the softened butter and sugar until fluffy.
- Beat in the eggs and vanilla extract until well combined.
- Gradually mix in the dry ingredients until just combined.
- In a small bowl, mix together the sugar and cinnamon for rolling.
- Roll the dough into balls and then roll in the cinnamon sugar mixture.
- Place on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake in preheated oven for 8-10 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
