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These snickerdoodle cookies are full of buttery and cinnamon flavor and so easy to make. Melt in your mouth delicious, they’re soft, chewy, and perfect for bake sales, holidays, and more. Prepare them in advance for a simple dessert guaranteed to please!
I adore classic chocolate chip cookies and soft peanut butter cookies as much as the next person. However, nothing beats a sweet snickerdoodle cookie during the holiday season. Especially when paired with a warm mug of hot chocolate!
Why You’ll Love this Recipe
- Crunchy edges and chewy on the inside.
- Easy to make.
- Combined in one bowl.
- Perfect for bake sales, holidays, etc.
- Great to make ahead of time.
Ingredient Notes
- Butter – Unsalted and softened.
- Sugar – You’ll need granulated sugar for both the cookie dough and the topping.
- Eggs – Make sure they’re at room temperature for even baking.
- Vanilla Extract – If you can, use high-quality pure vanilla extract. Madagascar vanilla is my favorite, and definitely worth the splurge!
- Flour – I use all-purpose flour for easy baking.
- Cream of Tartar – Creates a tangy taste and extra chewy cookies.
Cinnamon – This is key to creating the sweet and spicy flavor of snickerdoodles.
Top Tips for Melt-In-Your-Mouth Snickerdoodle Cookies
- Use softened butter and a room-temperature egg for best results!
- Portion the dough with a cookie scoop for equal-sized snickerdoodles.
- Chill the dough to prevent excess spreading.
- Don’t overbake! For extra soft cookies, remove them from the oven after 8 minutes of baking. Or, for a slightly crunchier texture, let keep them in the oven for the full 10 minutes. Just keep in mind that they’ll continue to bake slightly as they cool.
Why Are They Called Snickerdoodle Cookies?
Also known as cinnamon sugar cookies, the origins of the name snickerdoodle remain unclear. Some believe the term comes from the German word, “Schneckennudel,” which means snail noodles when translated to English. However, others believe that the name of these classic cookies has no meaning and is simply a jumble of words that may have come from snicker and doodle. No matter the origin, one thing we can all agree on is that these buttery cinnamon-spiced treats make for a delicious dessert!
Why Is There Cream of Tartar in Snickerdoodle Recipes?
The use of cream of tartar is what separates snickerdoodle cookies from sugar cookies. Not only does it add a tangy taste, but it also helps create the cracked surface and chewy texture snickerdoodles are known for having.
How to Store
Room Temperature: Leftover baked cookies will stay fresh in an airtight container for up to 7 days. You can also store the dough for up to 3 days.
Freezer: Baked cookies can be frozen for up to 3 months. Or, freeze your cookie dough balls with or without the cinnamon sugar coating for up to 2-3 months.
Thawing: Transfer frozen cookies to the fridge overnight, and enjoy. Or, let the dough sit at room temperature for 30 minutes while the oven pre-heats, and bake as usual.
More Cookie Recipes
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Snickerdoodle Cookies
Equipment
- Bowl
- spatula
- Electric Mixer or Whisk
- baking sheet
Ingredients
- 1 cup unsalted butter , softened
- 1 & ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 2 eggs, room temperature
- 2 & ¾ cups all-purpose flour
- 1 & ½ teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon Kosher salt
Cinnamon Sugar Mixture
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, salt, baking powder, baking soda, and cream of tartar.
- Cream the softened butter using an electric mixer, once it’s nice and smooth add the sugar and vanilla extract. Mix for 2-3 minutes.
- Add the eggs one at a time and mix until well combined. Scrape the sides and bottom of the bowl, as needed.
- Gradually add the flour mixture to the sugar mixture and mix on medium speed until it forms a cookie dough. Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Combine the ground cinnamon and 1/4 cup granulated sugar. Mix until well combined.
- Form equal-sized dough balls, and then roll each one in the cinnamon sugar mixture.
- Place cookies on the prepared baking sheet and bake for 8-10 minutes.
Notes
- Use softened butter and a room-temperature egg for best results!
- Portion the dough with a cookie scoop for equal-sized snickerdoodles.
- Chill the dough to prevent excess spreading.
- Don’t overbake! For extra soft cookies, remove them from the oven after 8 minutes of baking. Or, for a slightly crunchier texture, let keep them in the oven for the full 10 minutes. Just keep in mind that they’ll continue to bake slightly as they cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
