These soft and chewy snickerdoodles are a beloved family recipe that’s stood the test of time for over three decades. Coated in a cinnamon-sugar blend and baked to perfection, they’re the kind of cookie that brings comfort and joy year-round — especially during the holiday season.
Why You’ll Love This Snickerdoodle Recipe
- Buttery, pillowy texture with a tender center and lightly crisp edges.
- That nostalgic cinnamon-sugar flavor never fails to please.
- Easy to prepare with pantry staples and no chilling required.
- Gets rave reviews every time — kids and adults both adore these!
- A classic recipe that’s simple, foolproof, and incredibly delicious.
What Exactly Is a Snickerdoodle?
Snickerdoodles are soft sugar cookies rolled in cinnamon sugar before baking. They stand out for their signature tang, which comes from cream of tartar, and a perfectly chewy consistency. When baked, they develop delicate cracks on top, a golden-brown hue, and irresistible cinnamon aroma.
What Do Snickerdoodles Taste Like?
They’re sweet but not overly so, with just a hint of tartness that sets them apart from regular sugar cookies. The cinnamon-sugar coating delivers warm spice, while the inside stays moist and tender. That contrast — crisp edge, chewy middle — is the magic of a great snickerdoodle.
Key Ingredients for Classic Snickerdoodles
You only need 9 ingredients to whip up these perfect cookies:
- Unsalted Butter: Room temperature is best for creaming. If using salted butter, reduce added salt.
- Granulated Sugar: The base of the cookie and the cinnamon-sugar topping.
- Eggs: Adds structure and moisture.
- Pure Vanilla Extract: Use a high-quality vanilla for the best depth of flavor.
- All-Purpose Flour: Standard flour keeps things simple and chewy.
- Cream of Tartar: Crucial for that unique tang and softness.
- Baking Soda: Works with cream of tartar to help the cookies rise.
- Salt: Enhances flavor — reduce if using salted butter.
- Cinnamon Sugar Mixture: For that classic coating before baking.
Why Cream of Tartar Is Essential
Cream of tartar does three things that define a true snickerdoodle:
- Lifts the Dough: Reacts with baking soda to create a tender, fluffy texture.
- Adds Tang: Brings that slight sourness that makes snickerdoodles distinct.
- Crackled Top: Helps produce the signature crinkly finish.
How to Make the Best Snickerdoodle Cookies (Step-by-Step)
These cookies are fast, easy, and don’t require chilling.
- Cream the Butter and Sugar (4–5 minutes): Whip until light and fluffy. This adds air to the dough and gives the cookies their soft texture.
- Add Eggs and Vanilla: Mix until smooth.
- Combine Dry Ingredients Separately: Whisk together flour, cream of tartar, baking soda, and salt.
- Add Dry to Wet: Mix just until the dough forms.
- Roll in Cinnamon Sugar: Form dough into balls and roll generously (twice is best!) in cinnamon-sugar.
- Bake: Place on a parchment-lined, light-colored baking sheet. Bake until edges are just golden, about 8–10 minutes. Do not overbake — they’ll set as they cool.
Tip: If you prefer a flatter cookie, gently press each dough ball before baking.
Pro Tips for Soft, Chewy Snickerdoodles
- Don’t overbake! Pull them out when they still look slightly underdone — they’ll finish setting on the tray.
- Use a light-colored baking sheet and parchment for even baking.
- Bake in small batches if you want perfectly round, uniform cookies.
- Store properly (see below) to keep them soft for days.
Variations and Add-Ins
Want to change things up? Try one of these twists:
- Half cake flour: For an extra tender, soft crumb.
- Cinnamon chips: Adds pockets of cinnamon goodness.
- Caramel-filled: Wrap dough around soft caramels before baking.
- Add-ins: Chopped nuts, white chocolate chips, or toffee bits work great too.
Do You Need to Chill the Dough?
No chilling is required for this recipe — just mix, roll, and bake! However, if you want to prepare ahead, wrap the dough tightly and refrigerate for up to 72 hours.
FAQ
Can I freeze snickerdoodle cookies?
Yes! They freeze beautifully. Store baked cookies in a freezer-safe bag for up to 3 months. Let them thaw at room temperature for 30 minutes before enjoying.
How long do they stay fresh?
Store in an airtight container at room temperature for 2 days for maximum softness.
How do I know when they’re done baking?
They’re ready when the edges are lightly golden and the centers are puffed but soft. The top should look slightly crackled. Start checking at 8 minutes — oven times may vary.
Snickerdoodle Cookies
These soft and chewy snickerdoodle cookies are a classic cinnamon-sugar treat passed down for generations. With a tender interior and that signature tang from cream of tartar, they’re a beloved favorite for holidays, bake sales, or anytime cookie cravings hit. This family recipe has stood the test of time for over 30 years!
Ingredients
For the Dough:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1½ teaspoons cream of tartar (use 1 tsp for less tang)
- ½ teaspoon baking soda
- ¾ teaspoon salt
Cinnamon Sugar Coating:
- ¼ cup sugar
- 1½ tablespoons ground cinnamon
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar for 4–5 minutes until the mixture is light and fluffy. Scrape down the sides as needed.
- Add Eggs and Vanilla: Beat in the eggs and vanilla for another 1–2 minutes until well incorporated.
- Mix the Dry Ingredients: Add flour, cream of tartar, baking soda, and salt. Mix just until everything is combined—do not overmix.
- Make the Cinnamon Sugar: In a separate bowl, stir together the cinnamon and sugar for rolling.
- Chill the Dough (Optional but Recommended): If you have time, chill the dough in the fridge for 20–30 minutes for easier rolling and enhanced flavor.
- Form the Cookies: Roll the dough into small smooth balls. Roll each ball generously in the cinnamon-sugar mixture. For extra cinnamon flavor, roll a second time to coat thoroughly.
- Flatten (Optional): If you prefer thinner cookies, press each ball slightly in the center before baking to help them spread more evenly.
- Bake: Arrange the dough balls on your prepared trays and bake for 9–11 minutes. The cookies will look slightly underdone when you remove them—this is key to keeping them soft.
- Cool: Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
- Freezing Instructions:
Snickerdoodles freeze beautifully! Store in airtight freezer-safe bags or containers for up to 3 months. When you're ready to eat, let them thaw at room temperature for about 30 minutes. - Keeping Them Soft:
These cookies stay soft for up to 2 days when stored in an airtight container at room temperature. - Baking Tip:
Start checking the cookies at the 8-minute mark. Factors like cookie size, pan type, and oven accuracy can affect bake time. They should appear slightly soft in the center but will firm up as they cool.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 185Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 100mgCarbohydrates 26gFiber 1gSugar 15gProtein 2g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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