Snickerdoodles

These Snickerdoodles are soft, thick cookies with crisp edges. They are perfectly chewy and buttery and are coated with cinnamon sugar. They are the best Snickerdoodle cookies!

You will love biting into these snickerdoodle cookies! They have soft middles and deliciously crisp edges. They are rolled in a mixture of cinnamon sugar for that classic Snickerdoodle flavor.

I was inspired to share this recipe because it’s my great grandmother’s Snickerdoodle recipe. I hope this recipe will become your go-to snickerdoodle recipe too!

For more cookie recipes, try my sour cream chocolate chip cookies, cranberry shortbread cookies, and maple syrup chocolate chip cookies.

Jump to:

• WHY THIS RECIPE WORKS
• INGREDIENT NOTES
• SUBSTITUTIONS & VARIATIONS
• STEP BY STEP INSTRUCTIONS
• EXPERT TIPS
• RECIPE FAQS
• STORING AND FREEZING
• MORE COOKIE RECIPES YOU WILL LOVE
• Snickerdoodles

WHY THIS RECIPE WORKS

• You probably have most or all the ingredients you need for snickerdoodles.
• You don’t need any special equipment to make them.
• The cinnamon sugar coating is warm, sweet and so delicious!
• They have the best texture. They are soft in the middle and slightly crisp on the edges.
• My husband told me these cookies disappeared faster than anything else he’s brought to work with him!

INGREDIENT NOTES

Below are notes about some of the ingredients for Snickerdoodle cookies. Please see recipe card below for complete list of ingredients and their measurements.

• Cream of tartar: The only ingredient you may not have on hand is cream of tartar. Cream of tartar gives snickerdoodles a slightly tangy flavor and their chewy texture.
• Butter: We are using room temperature, unsalted butter.
• Flour: Use all purpose flour. Be sure to scoop the flour into your measuring cup. Avoid dredging the measuring cup in the flour. Dredging can cause you to pack in too much flour and will lead to dry cookies.
• Sugar: This recipe uses granulated sugar in the cookie dough and in the coating. Granulated sugar adds sweetness and helps give the cookies structure.
• Cinnamon: Cinnamon helps give snickerdoodles their classic flavor. The color of the cinnamon coating gives the flavor of the cookies away and is so amazing to bite into!

SUBSTITUTIONS & VARIATIONS

• Cinnamon: Add a sprinkle of extra cinnamon to the tops of your snickerdoodles to give them even more cinnamon flavor!
• Cream of tartar: I wouldn’t recommend leaving out or substituting cream of tartar. The combination of cream of tartar and baking soda is what gives snickerdoodles their distinct taste and texture.
• Butter: Some Snickerdoodle recipes use shortening in place of butter. I have never tried this and I prefer to use butter. I like the flavor butter adds.

STEP BY STEP INSTRUCTIONS

Step 1: Combine the dry ingredients. In a medium-sized bowl, whisk together the flour, cream of tarter, baking soda and salt. Set aside.

Step 2: Cream the butter and sugar. In a large bowl, using a mixer, cream the butter and sugar until well combined.

Next, add the eggs one at a time. Mix until smooth.

Step 3: Add the dry ingredients. Add the dry ingredients to the sugar mixture gradually and mix until just combined.

Step 4: Chill the dough. Cover the bowl with plastic wrap. Chill dough for at least 30 minutes.

Step 5: Make the cinnamon sugar. In a small mixing bowl, stir together the 2 tbsp sugar and 2 tsp cinnamon.

Step 6: Form and coat cookie dough balls. Scoop out about 1 tablespoon of dough per cookie. Roll each cookie into a ball. Roll each ball in the cinnamon sugar mixture to coat.

Then, place the balls about 2 inches apart onto a baking sheet lined with parchment paper.

Step 7: Bake. Bake at 375 Fahrenheit for 9-11 minutes, rotating the baking sheets halfway through.

Remove from the oven and allow to cool on the baking sheets for 5 minutes and then transfer them to wire racks to cool completely.

EXPERT TIPS

• Tip #1: Avoid overmixing. Overmixing can lead to dense cookies. Mix cookie dough until just combined.
• Tip #2: Sift the flour. Sift the flour with a sifter or a strainer. Sifting the flour makes the cookies softer and more fluffy.

RECIPE FAQS

STORING AND FREEZING

Room temperature: Store leftover cookies in an airtight container at room temperature for up to 3 days.

Freezer: Freeze baked cookies in an airtight container for up to 2 months.

MORE COOKIE RECIPES YOU WILL LOVE

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