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    Home » Real Food » Desserts » Snickerdoodle Cookies

    Snickerdoodle Cookies

    By Kristen Chidsey | 4 Comments | Published December 1, 2021 | Updated November 6, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Soft, yet chewy, and coated in cinnamon sugar, this easy recipe for Snickerdoodle Cookies is the absolute best! These Snickerdoodles are easy to make and always loved by everyone!

    Soft, yet chewy, and coated in cinnamon sugar, this easy recipe for Snickerdoodle Cookies is the absolute best!

    Stack of snickerdoodle cookies next to glass of milk and cinnamon sticks.

    Snickerdoodle Cookies are the cookie that takes me right back to my childhood home. I remember many days walking in after school to find freshly baked Snickerdoodles cooling on the counter.

    It was the ONLY cookie that my mom baked outside the holidays--probably because Snickerdoodles are so easy to make! And to this day, my mom's Snickerdoodles is one of my all-time favorite cookie recipes.

    Why You Will Love These Snickerdoodles

    While we have established my love affair with these tender cookies, I do believe you will also fall head-over-heels for these Snickerdoodle Cookies.

    • The easiest recipe. This recipe for Snickerdoodle Cookies comes together in 1 bowl. Yep, no need to mix your wet and dry ingredients in separate bowls for this recipe.
    • The perfect texture. Snickerdoodle cookies are flatter cookies, yet should have a bit of chew and still be soft. This recipe nails it! The cookies are tender and soft, yet a tiny bit crispy around the edges. Truly perfect!
    • Bursting with flavor. The star flavor in a Snickerdoodle Cookie is cinnamon. This cookie is bursting with the warmth of cinnamon, yet has rich, buttery undertones as well. And the cream of tartar used in this recipe also gives these cookies a slightly tangy flavor.

    Notes on Ingredients

    Ingredients for snickerdoodles labeled on counter.
    • Cream of Tartar: Cream of Tartar is a leavening agent that is a must in Snickerdoodle Cookie recipes. The reaction between the cream of tartar and baking soda will give the cookie its distinctive chewy texture.
    • Butter: Be sure to use unsalted butter so that you can control the level of salt in the cookies.
    • Cinnamon Sugar: Snickerdoodles are coated in a mixture of cinnamon sugar before baking. There actually is no cinnamon in the Snickerdoodle batter. All the cinnamon flavor comes from the coating.

    Pro-Tip: Before you begin preparing these cookies, be sure your butter and eggs are at room temperature.

    How to Make Snickerdoodle Cookies

    • Cream the butter and sugar. In a large mixing bowl or stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium-high speed until light and fluffy. Have some patience, this step can take up to 5 minutes, as you really want the sugar and butter mixture to be pale in color and smooth and fluffy, as it is crucial to the texture of the cookies.
    • Add the eggs and vanilla. Scrape down the sides of the mixing bowl and add in the eggs and vanilla and continue to cream the mixture on medium-high speed for 1-2 minutes, or until well incorporated.
    SIde by side pictures of mixing bowl before and after adding egg.
    • Add the dry ingredients. To the mixing bowl, add in the flour, cream of tartar, baking soda, and salt, and stir or mix on low speed until just combined. Don't overmix or your Snickerdoodles will be tough.
    Snickerdoodle Cookie Batter in mixing bowl.
    • Chill the dough. In order for our cookies to not spread when baking, it is crucial to thoroughly chill the dough before baking. Simply cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes.
    • Prepare the cinnamon-sugar mixture. Before baking the cookies, mix together the sugar and cinnamon in a shallow bowl.
    • Shape cookies. Remove the chilled dough from the refrigerator and measure out about 1 tablespoon of the cookie dough and shape it into a 1-inch ball.
    • Roll the cookie dough in the cinnamon-sugar mixture to coat and then place 2 inches apart on an ungreased baking sheet.
    Side by side photo of rolling cookie dough and dipping in cinnamon sugar mixture.
    • Flatten the cookies. In order for Snickerdoodles to bake evenly and have the texture they are known for, use the bottom of a glass to gently flatten each cookie until it is about ½-inch thick--don't flatten any more than that, or your cookies won't have a soft, tender inside.
    Photo showing glass pushing down cookie dough and another photo showing cookies flattened.
    • Bake the Snickerdoodle Cookies. Bake the cookies until they are just golden around the edges.
    • Cool. Remove from the oven and let the cookies cool on the cookie sheet for 3-4 minutes before removing them to a cooling rack to cool fully.
    Stack of snickerdoodle cookies next to cooling rack.

    Storing Snickerdoodles

    Once your Snickerdoodle Cookies have cooled fully, store them in an airtight container for 5-7 days at room temperature. Alternatively, you can freeze your cooled Snickerdoodles for up to 3 months in a freezer-safe storage container.

    Preparing in Advance

    You can prepare the Snickerdoodle Cookie dough up to 24 hours before baking. Simply cover the bowl with the cookie dough with plastic wrap and refrigerate for up to 24 hours before rolling and baking the cookies.

    More Favorite Cookie Recipes

    • $250 Neiman Marcus Cookies
    • Shortbread Cookies
    • Cut-Out Sugar Cookies
    • Oatmeal Raisin Cookies

    If you enjoyed this simple, classic recipe for Snickerdoodle Cookies, I would love for you to leave a review and a comment below.

    Stack of snickerdoodle cookies next to glass of milk.

    Snickerdoodle Cookies

    This is an easy recipe for soft, yet chewy Snickerdoodle Cookies.
    4.75 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Chilling: 30 minutes
    Total Time: 50 minutes
    Servings: 24
    Calories: 94kcal
    Author: Kristen Chidsey

    Ingredients

    For the Cookies

    • ½ cup (1 stick) unsalted butter softened
    • ¾ cup granulated sugar
    • 1 egg room temperature
    • ½ teaspoon vanilla
    • 1 teaspoon cream of tartar
    • ½ teaspoon baking soda
    • ⅛ teaspoon salt
    • 1 ½ cups all-purpose flour

    For the Cinnamon Sugar Topping

    • 2 tablespoons granulated sugar
    • 1 teaspoon ground cinnamon
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • In a large mixing bowl or stand mixer fitted with a paddle attachment, cream the butter and sugar together for 4-5 minutes on medium-high speed until really light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
    • Add in the flour, cream of tartar, baking soda, and salt, and stir or mix on low speed until just combined.
    • Cover the dough and refrigerate for at least 30 minutes or up to 24 hours.
    • After the dough has chilled, preheat the oven to 375 degrees F.
    • In a small shallow dish combine 2 tablespoons of sugar with 1 teaspoon of cinnamon.
    • Shape the dough into 1-inch balls. Roll the cookie dough in the cinnamon-sugar mixture to coat and then place 2 inches apart on an ungreased baking sheet.
    • Using the bottom of a glass, flatten each cookie until it is about ½-inch thick.
    • Bake for 9-11 minutes until just set and beginning to turn golden. Allow the cookies to cool on the baking sheet for several minutes, then transfer them to a cooling rack or piece of parchment paper to cool fully.

    Equipment Needed

    • Cookie Sheet
    • medium cookie scoop

    Notes

    Storage: Once your Snickerdoodle Cookies have cooled fully, store them in an airtight container for 5-7 days at room temperature. Alternatively, you can freeze your cooled Snickerdoodles for up to 3 months in a freezer-safe storage container.
    Notes on Ingredients: Be sure your butter and egg are at room temperature before preparing your cookie dough. 
    Preparing in Advance: You can prepare the cookie dough and refrigerate it up to 24 hours before baking. 

    Nutrition

    Calories: 94kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 38mg | Potassium: 33mg | Fiber: 1g | Sugar: 7g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Karen

      December 20, 2021 at 11:17 pm

      4 stars
      I found these were far too crispy, I like a little chewiness. the second group, I lowered the temp, and watched them to obtain soft centers.
      Then I was happy.

      Reply
      • Kristen Chidsey

        December 21, 2021 at 7:50 am

        Thanks for the feedback Karen! It may help others who's ovens run a bit on the hotter side 🙂

        Reply
    2. Natalie

      December 07, 2021 at 5:37 am

      5 stars
      Snickerdoodle cookies are one of my favorite cookies. I love baking them during the Christmas holidays. Your recipe turned out so pretty and delicious.

      Reply
    3. Gina

      December 06, 2021 at 9:14 pm

      5 stars
      Holiday baking isn't complete without a batch of these! Always a favorite and love how simple this recipe is.

      Reply

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