There’s something magical about the perfect Snickerdoodle cookie. The warm aroma of cinnamon, the buttery softness, and the nostalgic, comforting taste make them a timeless favorite. Passed down in my family for over 30 years, this Snickerdoodle cookie recipe has stood the test of time and continues to bring joy with every bite.
If you’re looking for the best Snickerdoodle cookie recipe that’s easy to make and guarantees soft, chewy cookies every time, you’ve found it!
What Are Snickerdoodles?
Snickerdoodles are not your average sugar cookie. These delightful treats are rolled in a cinnamon-sugar mixture before baking, giving them a lightly crisp exterior and a signature cracked surface. What sets them apart is their slightly tangy flavor, thanks to cream of tartar, and their soft, chewy interior.
Why You’ll Love This Snickerdoodle Cookie Recipe
- Soft and Chewy Perfection: These cookies have the ideal texture—slightly crisp edges and a pillowy center.
- Easy to Make: No complicated steps or special equipment required.
- Nostalgic Flavor: The cinnamon-sugar coating and buttery dough evoke warm memories of home-baked comfort.
- Crowd-Pleaser: Always a hit at parties, bake sales, or as an everyday treat.
Ingredients for Snickerdoodles
This recipe calls for just nine simple ingredients, most of which you probably already have in your pantry:
- Butter: Use softened, unsalted butter for the creamiest dough.
- Sugar: Granulated sugar adds sweetness.
- Eggs: Large eggs help bind the dough and add richness.
- Vanilla Extract: Use pure vanilla for the best flavor.
- Flour: All-purpose flour provides structure.
- Cream of Tartar: A key ingredient that creates the signature tangy flavor and chewy texture.
- Baking Soda: Works with cream of tartar to help the cookies rise.
- Salt: Balances the sweetness and enhances the flavor.
- Cinnamon-Sugar: A mixture of ground cinnamon and sugar for rolling the dough.
The Secret to Perfect Snickerdoodles
Why Use Cream of Tartar?
Cream of tartar is a must for authentic Snickerdoodles. It:
- Adds a slight tanginess that balances the cookie’s sweetness.
- Reacts with baking soda to create a light and chewy texture.
- Helps achieve the classic cracked surface.
Tips for the Best Cookies:
- Room-Temperature Ingredients: Ensure your butter and eggs are at room temperature for smooth mixing.
- Generous Coating: Roll each dough ball thoroughly in cinnamon-sugar for a flavorful crust.
- Don’t Overbake: The cookies should look slightly underdone when removed from the oven; they’ll continue to set as they cool.
How to Make Snickerdoodle Cookies
This recipe is straightforward and doesn’t require chilling the dough. You’ll have a batch of warm, delicious cookies ready in under an hour.
Step 1: Prepare the Dough
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) of softened butter and 1 ½ cups sugar until light and fluffy (about 4-5 minutes).
- Beat in 2 large eggs and 2 teaspoons of vanilla extract until fully combined.
Step 2: Combine Dry Ingredients
- In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Step 3: Create Cinnamon-Sugar Coating
In a small bowl, combine 2 tablespoons sugar with 1 teaspoon ground cinnamon.
Step 4: Roll and Coat the Dough
- Scoop 1 ½ tablespoons of dough and roll into balls.
- Roll each ball generously in the cinnamon-sugar mixture, ensuring complete coverage.
Step 5: Bake the Cookies
- Place the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each.
- For flatter cookies, press the balls slightly with the back of a spoon.
- Bake for 8-10 minutes, or until the edges are just golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Snickerdoodle Cookie Variations and Substitutions
- Extra Cinnamon Kick: Add an extra teaspoon of ground cinnamon to the dough.
- Stuffed Snickerdoodles: Place a caramel or chocolate piece inside each dough ball before rolling in cinnamon-sugar.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour for similar results.
- Holiday Twist: Add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture for festive flavors.
FAQs
Can I Chill the Dough?
Chilling is optional for this recipe. However, if you prefer slightly thicker cookies or find the dough sticky, refrigerate it for 30 minutes.
Can I Freeze Snickerdoodles?
Yes! You can freeze both unbaked dough balls and baked cookies. For dough balls, freeze on a baking sheet before transferring them to a zip-top bag. For baked cookies, store in an airtight container. Both can be frozen for up to 3 months.
How Do I Store Snickerdoodles?
Store Snickerdoodles in an airtight container at room temperature for up to 5 days. For longer storage, freeze them as described above.
When Are Snickerdoodles Done?
Snickerdoodles should look slightly underbaked in the center when removed from the oven. They will firm up as they cool.
Final Thoughts
These Snickerdoodles are the perfect combination of sweet, tangy, and cinnamon-spiced flavors. They’re soft, chewy, and incredibly easy to make. Whether you’re baking for a holiday, a party, or just because, this recipe is guaranteed to become a staple in your kitchen.
Enjoy the simple joy of baking and sharing these timeless cookies with family and friends. Happy baking!
Ingredients Recap
- Butter
- Sugar
- Eggs
- Vanilla Extract
- Flour
- Cream of Tartar
- Baking Soda
- Salt
- Cinnamon-Sugar
Make a batch today and savor the warmth and nostalgia of these classic Snickerdoodle cookies! 😊