Snickerdoodle Cookies Recipe: Soft, Chewy, and Full of Cinnamon

Snickerdoodle cookies have earned their place as a classic favorite in every cookie jar. With their tender, chewy texture and a perfect dusting of cinnamon sugar, they strike the perfect balance between sweet and spice. Whether you’re a baking newbie or a seasoned pro, this snickerdoodle cookies recipe is simple to follow and guaranteed to delight your taste buds. In this article, we’ll walk you through an easy recipe, tips, and everything you need to know to create the best homemade snickerdoodle cookies.

What Are Snickerdoodle Cookies?

Snickerdoodles are soft, buttery cookies rolled in a mixture of cinnamon and sugar. While they might appear similar to sugar cookies, what sets them apart is their addition of cream of tartar, which not only gives them a distinct flavor but also contributes to their signature chewy texture. These cookies are often enjoyed during the holidays, but they’re so easy to make that they can be enjoyed year-round.

Snickerdoodle Cookies Recipe

Let’s dive into the recipe! Below, I’ve broken it down into simple steps, ensuring you can bake snickerdoodle cookies that are soft, chewy, and delicious every time.

Ingredients:

2 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons cream of tartar
1 teaspoon ground cinnamon (for the dough)
1 cup unsalted butter, softened
1 ½ cups granulated sugar, divided
2 large eggs
1 teaspoon vanilla extract
Cinnamon sugar: 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon (for rolling)

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat to prevent the cookies from sticking.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, and cinnamon. Set this aside.
Cream the butter and sugar: In a large mixing bowl, beat together the softened butter and 1 ½ cups of sugar until the mixture is light and fluffy. This should take about 3-4 minutes on medium speed with an electric mixer.
Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
Combine with dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Prepare cinnamon sugar: In a small bowl, combine 3 tablespoons of granulated sugar with 1 tablespoon of ground cinnamon. This will be for rolling the cookie dough.
Roll the dough: Using a tablespoon or cookie scoop, roll the dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture, ensuring it’s fully coated.
Bake: Place the cinnamon-sugar-coated dough balls onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden, and the centers are set.
Cool: Allow the snickerdoodle cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Notes:

Cream of tartar: This ingredient is essential to achieving that signature snickerdoodle flavor and chewy texture. Don’t skip it!
Chill the dough: If the dough is too soft to roll, you can chill it in the fridge for 30 minutes to firm it up.
For extra flavor: You can add a pinch of salt to the dough to balance out the sweetness.
Crispier cookies: If you prefer your snickerdoodles to be crispier, bake them for an extra minute or two.

Time and Serving

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-30 minutes
Serving Size: 24 cookies

This recipe makes around two dozen snickerdoodle cookies, perfect for sharing with friends and family or for storing in your own cookie jar.

How to Serve Snickerdoodle Cookies

While snickerdoodle cookies are delicious on their own, you can take them to the next level with these serving suggestions:

With a cup of tea or coffee: The cinnamon and sugar blend makes these cookies an excellent pairing with a warm beverage.
With vanilla ice cream: Make a cookie sandwich with a scoop of vanilla ice cream in the middle for a treat that will wow your guests.
As a dessert for parties: Serve these cookies alongside other classics like chocolate chip or oatmeal raisin cookies at your next gathering.

Kitchen Tools Needed

Electric mixer: To cream the butter and sugar smoothly.
Cookie scoop or tablespoon: For uniform cookie sizes.
Baking sheets: To bake your cookies evenly.
Cooling rack: To prevent cookies from getting soggy after baking.

Storage

How to store snickerdoodle cookies: Store your snickerdoodle cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and fresh.
Can you freeze snickerdoodle cookies? Yes! Freeze unbaked dough balls by placing them on a baking sheet in the freezer. Once frozen, transfer them to a Ziploc bag for up to 3 months. You can bake them directly from the freezer—just add an extra minute or two to the baking time.

Nutrition Breakdown (Per Serving)

Each snickerdoodle cookie contains approximately:

Calories: 150
Total Fat: 8g
Saturated Fat: 5g
Carbohydrates: 20g
Fiber: 0g
Sugar: 14g
Protein: 1g
Sodium: 45mg

These cookies are a bit indulgent, so they’re best enjoyed in moderation!

FAQs About Snickerdoodle Cookies

While cream of tartar is a key ingredient in snickerdoodle cookies, you can substitute it with 1 teaspoon of lemon juice or white vinegar. However, the flavor and texture might be slightly different.

Yes, you can! Adding a cup of mini chocolate chips to the dough will give your snickerdoodles a fun twist. Just fold them in after combining the wet and dry ingredients.

To get soft, chewy cookies, make sure you don’t overbake them. Remove them from the oven as soon as the edges turn golden, and allow them to rest on the baking sheet before transferring to a wire rack.

Yes! To make snickerdoodle bars, simply press the dough into a greased 9×13-inch baking pan and bake for 20-25 minutes at 350°F (175°C). Check for doneness by inserting a toothpick—if it comes out clean, they’re done!