This classic recipe for Snickerdoodle Cookies makes super soft, buttery cookies coated with cinnamon and sugar. They’re easy to make and are the best Snickerdoodles you’ll ever have!
FOR THE COOKIE DOUGH
- 1 cup butter, room temperature
- 1 1/2 cups sugar
- 2 3/4 cups flour, sifted
- 2 tsp cream of tarter
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs, beaten
FOR THE CINNAMON SUGAR TOPPING
- 2 tbsp sugar
- 2 tsp cinnamon
ADDITIONAL INGREDIENTS IF MAKING BUNNY COOKIES
- Semi sweet, milk, or dark chocolate, melted
- White chocolate, melted
INSTRUCTIONS FOR REGULAR SNICKERDOODLES
1. Preheat oven to 375F. Line baking sheets with parchment paper and set aside.
2. In a medium-sized bowl, whisk together the flour, cream of tarter, baking soda and salt. Set aside.
3. In a large bowl, using a mixer, cream the butter and sugar until well combined (about 2 minutes). Mix in the eggs and mix until smooth. Add the dry ingredients to the sugar mixture gradually and mix until just combined. Chill dough for at least 30 minutes.
4. In a small mixing bowl, stir together the 2 tbsp sugar and 2 tsp cinnamon.
5. Take the dough out of the fridge and scoop out about 1 tablespoon per cookie. Roll each cookie into a ball and then roll each ball in the cinnamon sugar mixture to coat. Place the balls about 2 inches apart on the prepared baking sheets.
5. Bake 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.
FOR BUNNY COOKIES
FOLLOW STEPS 1-4 FROM ABOVE.
5. Next, take dough out of fridge and form dough into 1 tablespoon sized balls for the heads. Flatten the ball with your palm then coat it in the cinnamon-sugar topping. Gently place the head on the baking sheet.
6. For the ears, use about 1/2 tablespoon of dough per ear. Roll the dough between your palms to form cylinder shapes. Make sure to make one end thinner so that they resemble rabbit ears. Gently roll the ears in the cinnamon-sugar then place them above the head so they are just touching the head. Place the more narrow end on the bottom closest to the head. No need to push them or attach them since they will stick together as they bake. Leave about 1 inch between the ears and point them straight up.
7. Bake them on a cookie tray 2 inches apart. Bake 8-10 minutes, rotating 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.
8. To decorate the bunnies, pour the melted chocolate into a zip lock bag and snip the very end with scissors. Really just snip it and test it out first. You can always cut the end more if needed. Feel free to fill in the ears, give the bunnies whiskers, use all white or all dark chocolate. Use the pictures above as examples or look up images of bunnies or cartoon bunnies for other decorating ideas! Let chocolate dry for about an hour or eat them as is!
Keywords: Snickerdoodles, Cookies