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Snickerdoodle Cookies, fresh from the oven — imagine pulling a tray of these warm, cinnamon-sugar-coated treats out of your kitchen, their sweet aroma wrapping you in comfort. These cookies aren’t just a dessert—they’re a nostalgic hug in cookie form, perfect for cozy evenings, holiday gatherings, or anytime you crave something soft, chewy, and absolutely irresistible.
Why You’ll Love This Snickerdoodle Cookie Recipe
There are thousands of cookie recipes out there, but snickerdoodles occupy a special place in the world of homemade baking. Here’s why this recipe will quickly become your new favorite:
- Perfect Texture – These cookies are soft in the center with just the right amount of chewy edges.
- Classic Flavor – A signature blend of cinnamon and sugar creates the iconic snickerdoodle taste.
- Nostalgia in Every Bite – This is the cookie that takes you back to childhood memories and family kitchens.
- Simple Ingredients – You probably already have everything you need in your pantry.
- Versatile Treat – Ideal for holiday cookie swaps, after-school snacks, or Pinterest-worthy Halloween pies and dessert boards.
Ingredient Information
Every ingredient in this snickerdoodle recipe has a role to play. Let’s break them down so you understand not just what to add, but why.
Pantry Essentials:
- All-Purpose Flour – Provides the structure. You can swap part of the flour with whole wheat for added fiber.
- Cream of Tartar – The signature ingredient that sets snickerdoodles apart from sugar cookies, giving them their tangy flavor.
- Baking Soda – Works with cream of tartar to help the cookies rise.
- Granulated Sugar – Used both in the dough and in the cinnamon-sugar coating for that delightful crunch.
- Butter – Unsalted and softened for the perfect melt-in-your-mouth texture.
Flavor and Texture Enhancers:
- Eggs – Provide structure and moisture. Room temperature eggs blend more smoothly.
- Vanilla Extract – A must for warmth and depth of flavor.
- Ground Cinnamon – The star spice that brings warmth, comfort, and that classic snickerdoodle vibe.
- Salt – Balances sweetness and enhances all flavors.
Optional Additions:
- Pumpkin Pie Spice – For a fall-inspired twist.
- Brown Sugar – Adds moisture and a hint of molasses flavor.
- Sprinkles or Colored Sugar – Perfect if you’re making themed cookies, like Halloween pies in cookie form.
How to Make Snickerdoodle Cookies Step by Step
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.
Step 3: Cream Butter and Sugar
Using an electric mixer, cream together the softened butter and sugar until light and fluffy. This usually takes about 2–3 minutes.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in vanilla extract.
Step 5: Combine Wet and Dry
Gradually add the dry mixture into the wet ingredients, mixing until just combined.
Step 6: Cinnamon-Sugar Coating
In a small bowl, mix additional sugar and ground cinnamon. Roll cookie dough balls into the mixture until coated.
Step 7: Bake
Place coated dough balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 8–10 minutes, until the edges are set but the centers remain soft.
Step 8: Cool and Enjoy
Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack.
Storage Information
Snickerdoodles are best enjoyed fresh, but they store beautifully:
- Room Temperature: Keep in an airtight container for up to 5 days.
- Freezer (Dough): Freeze rolled dough balls for up to 2 months. Bake directly from frozen, adding 2 extra minutes to the baking time.
- Freezer (Baked): Store baked cookies in airtight bags for up to 3 months.
Helpful Tips
- Don’t overbake—the centers should look slightly underdone when you pull them from the oven.
- Use parchment paper instead of greasing your pan for even baking.
- Chill your dough for 20–30 minutes if your kitchen is warm to prevent spreading.
- Add a pinch of nutmeg for extra flavor depth.
- For extra chewy cookies, replace half the granulated sugar with brown sugar.
Variations
Snickerdoodles are a fantastic base for creativity. Try these fun spins:
- Pumpkin Snickerdoodles: Add pumpkin purée and pumpkin spice for an autumn twist.
- Chocolate-Dipped: Dip half of each cookie in melted dark or white chocolate.
- Stuffed Snickerdoodles: Fill the dough with caramel, Nutella, or even cream cheese.
- Holiday Edition: Roll in colored sugar for Christmas or orange/black sugar for Halloween pies and dessert boards.
- Gluten-Free: Use a 1:1 gluten-free flour blend for those with sensitivities.
FAQ (Frequently Asked Questions)
Why are snickerdoodles different from sugar cookies?
The cream of tartar gives them their tangy flavor and soft texture.
Can I make snickerdoodles without cream of tartar?
Yes, substitute with baking powder, but the classic tang will be missing.
Why did my snickerdoodles turn out flat?
This can happen if your butter was too soft or melted. Chill your dough before baking.
How do I keep them soft longer?
Add a slice of bread to your storage container—the cookies absorb the moisture and stay soft.
Can I double the recipe?
Absolutely! These cookies freeze well, so doubling is a great idea.
Are snickerdoodles good for Halloween pies or dessert boards?
Yes! Their cinnamon sugar makes them perfect to add to themed dessert trays.
Can I add nuts or raisins?
Of course—pecans, walnuts, or raisins add texture and flavor.
How do I know when they’re done?
They should be set at the edges but still soft in the center. Don’t wait for browning.
Can I use margarine instead of butter?
Butter gives the best flavor, but margarine works in a pinch.
Can I make them vegan?
Yes! Replace butter with vegan margarine and eggs with flax eggs.
Related Recipes You’ll Love
- Classic Chocolate Chip Cookies
- Soft and Chewy Oatmeal Raisin Cookies
- Peanut Butter Blossoms
- Pumpkin Pie Spice Cookies
- Sugar Cookies with Royal Icing
Pin and Share on Pinterest!
These irresistible snickerdoodles are meant to be shared—both on your table and online. Don’t forget to pin this recipe to your favorite cookie or holiday board. Whether you’re baking for Christmas, Halloween pies, or just because, this recipe is the one you’ll return to again and again.
PrintSnickerdoodle Cookies
Soft, chewy, and coated in cinnamon-sugar, these classic Snickerdoodle Cookies are a nostalgic favorite. Perfectly buttery with a slightly tangy flavor from cream of tartar, they’re ideal for holidays, bake sales, or cozy evenings at home.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30–40 mins
- Yield: 24 cookies
Ingredients
– 1 cup (2 sticks) unsalted butter, softened
– 1 ½ cups granulated sugar
– 2 large eggs
– 2 ¾ cups all-purpose flour
– 2 tsp cream of tartar
– 1 tsp baking soda
– ¼ tsp salt
– 3 tbsp granulated sugar (for rolling)
– 1 tbsp ground cinnamon (for rolling)
Instructions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. ⏱️ 5 min
2. Cream together softened butter and 1 ½ cups sugar until light and fluffy. ⏱️ 3–4 min
3. Add eggs one at a time, beating well after each addition. ⏱️ 2 min
4. Whisk together flour, cream of tartar, baking soda, and salt. Gradually mix into wet ingredients. ⏱️ 5–6 min
5. Mix 3 tbsp sugar with cinnamon. Roll dough into 1.5-inch balls and coat in cinnamon-sugar. ⏱️ 10 min
6. Place on baking sheet, 2 inches apart. Bake 9–11 min until edges set, centers soft. ⏱️ 10 min/batch
7. Cool 5 min on sheet, then transfer to wire rack to cool completely. ⏱️ 10 min
Notes
Prep Time: 20 minutes | Baking Time: 10 minutes per batch | Total Time: 30–40 minutes
Kcal: 190 kcal | Servings: 24 cookies