Snickerdoodles Recipe
Snickerdoodles are soft, chewy cookies coated in a sweet cinnamon-sugar mixture that gives them their signature flavour and golden crackled tops. Lightly tangy from cream of tartar and perfectly buttery inside, these classic cookies are simple yet irresistible. Perfect for holiday baking or everyday treats, snickerdoodles bring cozy, cinnamon-sweet comfort in every bite.
In this blog post, you will learn how to make homemade snickerdoodles.
How to Make Snickerdoodles
In a medium sized bowl, whisk the all-purpose flour, baking soda, cinnamon, salt, and cream of tartar together. Set aside.
Take your softened, unsalted butter and add the granulated sugar. Cream together using a hand mixer on medium speed.
Add the 2 eggs and vanilla extract and continue beating until light and fluffy.
Slowly begin to pour in the dry ingredients into the wet ingredients. Beating together on slow until fully mixed together. The batter will be thick.
Roll your batter into small balls and roll them in the Cinnamon Sugar Coating.
Place the cookie dough balls onto a parchment paper lined baking sheet and bake for 11-12 minutes.
Take the back of your spoon and press down on top of each cookie for the traditional cracked look of this type of cookie. Let cool on the baking sheet for about 5-10 minutes or until they can be easily transferred to a cooling rack to continue to cool.
How to Make the Cinnamon Sugar Coating
In a small bowl, whisk together granulated sugar and cinnamon!
Storage
To store snickerdoodles, keep them in an airtight container at room temperature for up to 5 days. Layer the cookies with parchment paper to prevent them from sticking together.
If you want to keep them soft and chewy, place a small slice of bread in the container. The cookies will absorb the moisture and stay fresh longer.
For longer storage, freeze baked snickerdoodles for up to 3 months; thaw them at room temperature before serving.
Ingredients
All-Purpose Flour: all-purpose flour forms the base of the cookie dough, providing structure and helping the cookies hold their soft, chewy texture.
Cream of Tartar: cream of tartar is the signature ingredient in snickerdoodles. It gives the cookies their classic tangy flavor and chewy texture while helping them rise slightly.
Baking Soda: baking soda works with the cream of tartar as a leavening agent, giving the cookies a light, soft consistency.
Cinnamon: cinnamon adds warm spice and flavour, especially when mixed with sugar to create the signature snickerdoodle coating.
Salt: salt enhances the overall flavor and balances the sweetness in the cookies.
Unsalted Butter: unsalted butter provides richness and helps create a soft, tender crumb while adding delicious buttery flavour.
Granulated Sugar: granulated sugar sweetens the cookies and creates that signature crisp coating when combined with cinnamon.
Eggs: eggs bind the ingredients together and contribute to the cookies’ chewy, soft texture.
Vanilla Extract: vanilla extract adds depth and warmth to the flavor, complementing the cinnamon perfectly.
Looking for more cookie recipe? Try these recipes below!
- Red Velvet Cookies with Cream Cheese Frosting
- Oatmeal Chocolate Chip Cookies
- Double Chocolate Chip Cookies
Snickerdoodle Cookies Recipe
Ingredients
Snickerdoodle Batter
- 3 c. all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 c. unsalted butter
- 1 1/4 c. granulated sugar
- 2 eggs
- 1 1/2 tsp. vanilla extract
Cinnamon Sugar Coating
- 1/4 c. sugar
- 1 tsp. cinnamon
Instructions
- In a medium bowl, whisk the all-purpose flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, take the softened unsalted butter and granulated sugar and cream together with a hand mixer. It will take about 2 minutes on medium speed. Scrape the sides of bowl of down as needed.
- Slowly pour the dry ingredients into the wet ingredients beating on low until fully incorporated. The batter will be thick.
- Whisk the granulated sugar and cinnamon in a small bowl.
- Roll the snickrdoodle batter into small bowls then roll them around in the cinnamon sugar coating and place onto a baking sheet lined with parchment paper. The cookies will spread so leave about 3 inches between each cookie.
- Bake in the oven 11-12 minutes at 375℉/190℃/Gas Mark 5.
- Remove from the oven and press down on the top of each cookie with the back of a small spoon for the signature cracked look.
- Let cool on the tray for 5-10 minutes then remove the cookies from the sheet and place onto a cooling rack to continue to let cool.
Notes
Author: Sarah Young