Snickerdoodles are a classic cookie that’s loved for their irresistible combination of buttery softness, a slight tang from the cream of tartar, and a delightful cinnamon-sugar coating. These cookies are perfect for any occasion, whether you’re baking for the holidays, or simply indulging in a sweet treat. If you are looking for classic cookie recipes, make sure to check out our Chocolate Chip Cookies.
What Makes These Snickerdoodles Special?
These Snickerdoodles stand out for their perfect balance of softness, flavor, and texture. The cream of tartar gives the cookies their signature slight tanginess and chewy texture. The cinnamon-sugar coating adds that unforgettable warmth with every bite. This recipe is incredibly straightforward, and the comes together quickly. Around here, snickerdoodles are a go-to treat whenever we’re short on time but craving something delicious.
Helpful Tip for Perfect Snickerdoodles
One trick to ensure your Snickerdoodles turn out perfectly every time is to make sure your butter is properly softened but not melted. This helps achieve that smooth, fluffy texture when creaming the butter and sugar together. If your butter is too warm, your cookies may spread more than desired during baking. Also, rolling the dough generously in the cinnamon-sugar mixture ensures that every bite is full of flavor.
Storage and Make-Ahead Tips
Snickerdoodles store wonderfully at room temperature for up to five days in an airtight container. If you’d like to enjoy freshly baked cookies throughout the week, you can prepare the dough ahead of time and freeze it. Simply shape the dough into balls and freeze them on a cookie sheet before transferring to a freezer bag. When you’re ready to bake, roll the frozen dough balls in cinnamon-sugar and bake as usual—just add an extra minute or two to the baking time. This method makes it super easy to enjoy warm, freshly baked Snickerdoodles on demand!
Snickerdoodles
Ingredients
- 1 cup (2 sticks) unsalted butter, softened but not melted
- 1½ cups granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
Topping
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat oven to 375°F and line several baking sheets with parchment paper.
- In a large bowl, using a hand mixer to cream together the butter and sugar, until light and fluffy (about 3 minutes).
- Add in the eggs and vanilla and continue mixing until combined.
- Add the flour, cream of tartar, soda, and salt and mix until just combined.
- In a medium bowl combine sugar and cinnamon. Whisk together.
- Use a 1 tablespoon scoop to scoop out dough, roll into a ball and then roll in the cinnamon sugar mixture.
- Place on the baking sheet, spaced about 2 inches apart.
- Bake 6 to 8 minutes, or until lightly browned on the edges but still soft in the middle.
This recipe was adapted from iambaker.net’s Snickerdoodle Recipe.
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