If there’s one cookie that instantly brings a sense of nostalgia and coziness, it’s Snickerdoodles. These cinnamon sugar-coated classics have the perfect balance of chewy centers, crisp edges, and that signature tang you can only get from cream of tartar. Whether you’re baking for a holiday, a family get-together, or just to satisfy your own sweet tooth, Snickerdoodles are the beloved favorite everyone runs to first on the cookie tray. There’s something magical about the swirl of cinnamon and sugar that makes every bite feel like a warm hug.
Ingredients You’ll Need
What I love most about Snickerdoodles is how a handful of simple, everyday ingredients come together to create such a memorable treat. Each component is essential, from the creamy butter to the unmistakable kick of cinnamon sugar, giving this cookie its iconic taste and texture.
- Unsalted Butter (1 cup, softened): Brings richness and helps create the perfect chewy center.
- Granulated Sugar (1 1/2 cups): Sweetens the dough and helps form those crisp edges.
- Eggs (2 large): Bind everything together and keep the cookies soft.
- Vanilla Extract (2 teaspoons): Adds warmth and enhances all the flavors.
- All-Purpose Flour (2 3/4 cups): Gives the cookies their shape and structure.
- Cream of Tartar (2 teaspoons): The secret ingredient for tang and that classic Snickerdoodle texture.
- Baking Soda (1 teaspoon): Helps the cookies rise just the right amount.
- Salt (1/2 teaspoon): Balances the sweetness and brings out all the flavors.
- Granulated Sugar (1/4 cup, for coating): Helps create that irresistible sugary crust.
- Ground Cinnamon (1 tablespoon, for coating): Essential for that warm, spicy finish on every cookie.
How to Make Snickerdoodles
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper so your Snickerdoodles won’t stick and will bake up with golden bottoms. This step keeps cleanup easy and ensures perfect cookies every time.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and 1 1/2 cups of granulated sugar. Keep mixing until the mixture is light, creamy, and fluffy; this usually takes about two to three minutes. Creaming the butter and sugar well is the secret to those classic Snickerdoodle cracks and that soft, tender bite.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, then pour in the vanilla extract. Mix until everything is smooth and glossy. The eggs help the cookies hold together, while the vanilla brings a cozy aroma you’ll notice even before baking.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Incorporating these dry ingredients separately ensures they distribute evenly, so your Snickerdoodles bake up perfectly every time.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to your wet mixture, stirring just until a soft dough forms. Don’t over-mix—stop as soon as no flour streaks remain. The dough will be soft but should easily come together.
Step 6: Make the Cinnamon Sugar Coating
In a small bowl, combine the 1/4 cup granulated sugar and 1 tablespoon of ground cinnamon. This is where the Snickerdoodles get their signature sparkle and flavor.
Step 7: Shape and Coat the Dough Balls
Scoop out tablespoon-sized portions of dough and gently roll them into smooth balls in your hands. Roll each dough ball in the cinnamon sugar mixture until it’s completely coated. This coating is what gives Snickerdoodles their classic crackly top and spiced flavor.
Step 8: Bake to Perfection
Arrange the coated dough balls on your prepared baking sheet, leaving about 2 inches between each cookie. Bake for 8 to 10 minutes, just until the edges are set and the centers are still a bit soft. If you love extra chewy Snickerdoodles, lean toward the shorter baking time and let them finish setting on the sheet.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set up without overbaking, keeping the centers chewy and delicious.
How to Serve Snickerdoodles
Garnishes
Although Snickerdoodles are absolutely perfect on their own, you can make them even more special with a light dusting of extra cinnamon sugar right after they come out of the oven. For a festive twist, drizzle with white chocolate or add a sprinkle of edible glitter for holidays and parties.
Side Dishes
Pair these cookies with an ice-cold glass of milk, a mug of hot cocoa, or your favorite coffee for a cozy treat. On a dessert platter, Snickerdoodles play beautifully with chocolate chip cookies, brownies, or fresh fruit like sliced strawberries and grapes.
Creative Ways to Present
For a fun presentation, stack Snickerdoodles in a clear glass jar tied with ribbon for the ultimate edible gift. Sandwich a scoop of vanilla ice cream between two cookies for a dreamy ice cream sandwich, or crumble them over yogurt or ice cream for a sweet, spiced topping.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Snickerdoodles in an airtight container at room temperature. They’ll stay soft and delicious for up to a week, making them perfect for snacking or packing in lunchboxes.
Freezing
Snickerdoodles freeze beautifully! You can freeze the baked cookies or the unbaked dough balls (coated in cinnamon sugar) for up to 3 months. Simply place them in a freezer-safe bag or container, separating layers with parchment paper.
Reheating
To bring back that fresh-baked warmth, place a cookie or two in the microwave for about 10 seconds. If baking from frozen, add a minute or two to the bake time and enjoy warm, gooey Snickerdoodles anytime.
FAQs
Why do Snickerdoodles use cream of tartar?
Cream of tartar gives Snickerdoodles their signature tang and chewy texture. It also reacts with the baking soda to help the cookies rise and crackle on top, setting them apart from other sugar cookies.
Can I make Snickerdoodles without cream of tartar?
While cream of tartar is key to the classic flavor and texture, you can substitute with lemon juice or baking powder in a pinch, though the results will be a bit different from traditional Snickerdoodles.
What makes Snickerdoodles chewy instead of crunchy?
The combination of creamed butter, the right ratio of flour, and slightly underbaking keeps Snickerdoodles chewy. Letting them finish setting on the baking sheet also helps lock in that soft center.
Can I double the recipe for a crowd?
Absolutely! This recipe easily doubles, so you can bake up a big batch of Snickerdoodles for parties, bake sales, or gifting. Just use a larger mixing bowl and bake in batches.
How do I keep Snickerdoodles soft after baking?
Seal them in an airtight container as soon as they’re fully cooled. Placing a slice of sandwich bread in the container can help maintain moisture and keep your Snickerdoodles soft for days.
Final Thoughts
If you’ve never made Snickerdoodles at home, there’s no better time to dive in and treat yourself! These cookies are simple, comforting, and full of cinnamon-sugar magic. Give them a try and watch how quickly they disappear—once you taste a homemade Snickerdoodle, you might never go back to store-bought again.
Print
Snickerdoodles Recipe
- Total Time: 25 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Classic Snickerdoodles are soft, chewy cinnamon sugar cookies with a pleasantly tangy flavor from cream of tartar. These easy-to-make treats are perfect for holiday baking or any time you want a comforting, sweet cookie with a crisp cinnamon sugar coating.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar using an electric mixer or sturdy spoon until the mixture is light and fluffy. This step helps to incorporate air for a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until the ingredients are well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to ensure they are evenly distributed throughout the dough.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Avoid overmixing to maintain a tender texture.
- Prepare Cinnamon Sugar: In a small bowl, mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon to create the classic snickerdoodle coating.
- Shape and Coat: Scoop tablespoon-sized portions of dough and roll each into a ball. Then, roll the balls thoroughly in the cinnamon sugar mixture to coat them evenly.
- Arrange and Space: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 8–10 minutes or until the edges are set and the centers remain slightly soft. This ensures a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely for the best texture.
Notes
- For extra chewy snickerdoodles, slightly underbake the cookies and let them finish setting on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
- Make sure the butter is softened, not melted, for the best texture.
- Rolling dough balls thoroughly in cinnamon sugar gives the signature crackled cinnamon crust.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
