Snickerdoodle Cookies

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Snickerdoodle Cookies are a classic treat loved for their soft, chewy texture and warm cinnamon-sugar coating. Perfect for holidays, cookie exchanges, breakfast or any time you crave a sweet, cozy bite, these cookies have a delightful tang from a touch of cream of tartar, setting them apart from your typical sugar cookie. Whether you’re a long-time snickerdoodle lover or trying them for the first time, this easy recipe will give you perfectly soft and flavorful cookies every time. Let’s get baking!

Snickerdoodle Cookies Recipe

Prep Time: 10 minutes
Chill Time: 30 minutes
Cook Time: 8–10 minutes
Total Time: 50 minutes
Servings: 24 cookies

Ingredients:

For the 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
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

For the Cinnamon-Sugar Coating:

  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons ground cinnamon

Instructions:

  1. Make the Dough: In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  2. Add the Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  3. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes. This helps the cookies hold their shape and enhances the flavor.
  4. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  5. Shape and Roll in Cinnamon Sugar: In a small bowl, mix together the cinnamon and sugar for the coating. Roll the chilled dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
  6. Bake: Place the coated dough balls on the prepared baking sheets, about 2 inches apart. Bake for 8–10 minutes, or until the edges are set and the centers are slightly soft. The cookies will continue to bake on the baking sheet as they cool, so don’t overbake.
  7. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy these classic snickerdoodle cookies with a glass of milk or a cup of coffee!

Tips for the Best Snickerdoodle Cookies

  • Don’t Skip the Cream of Tartar: It adds a signature tangy flavor and helps keep the cookies soft and chewy.
  • Chill the Dough: Chilling the dough helps prevent spreading and makes it easier to roll into balls.
  • Experiment with Spices: For a twist, try adding a pinch of nutmeg or cardamom to the cinnamon-sugar coating!

Serving Suggestions

Snickerdoodle Cookies are perfect for holiday cookie platters, breakfast, snack time, or cozy evenings at home. They also make a great gift when packaged up in a festive tin or cookie box. Store them in an airtight container at room temperature for up to a week, or freeze for up to a month.

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