Soft, yet chewy, and coated in cinnamon sugar, this easy recipe for Snickerdoodle Cookies is the absolute best!
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
- 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.
- 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.
- 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.
- 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.
- 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.
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
If you enjoyed this simple, classic recipe for Snickerdoodle Cookies, I would love for you to leave a review and a comment below.
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
- 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.