The Ultimate Snickerdoodle Recipe

Snickerdoodles are a timeless classic that never goes out of style. With their signature crackly tops, buttery dough, and sweet cinnamon-sugar coating, these cookies are the ultimate crowd-pleaser. Whether you’re baking for the holidays, a bake sale, or just because, this foolproof Snickerdoodle recipe will give you perfectly soft and chewy cookies every time. Plus, we’ve included tips, variations, and answers to your most common questions to ensure success!

Why You’ll Love This Recipe

• Soft & Chewy Texture: Crispy edges with a pillowy center make these cookies irresistible.
• Perfect Cinnamon-Sugar Coating: A sweet and slightly spiced exterior adds depth to every bite.
• Easy to Make: No chilling required—this recipe is quick and straightforward.
• Signature Tang: Cream of tartar gives these cookies their unique tangy flavor and helps maintain their chewy texture.
• Versatile: Perfect for any occasion, from Christmas parties to everyday treats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 ¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 1 ½ tbsp ground cinnamon

Step-by-Step Instructions

Step 1: Preheat & Prep

Start by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking. If you don’t have parchment paper, lightly grease the sheets instead.

Step 2: Make the Cookie Dough

In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat on medium speed for about 2 minutes until the mixture is light and fluffy. This step is crucial for creating a soft cookie texture.

Next, 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 smooth. Vanilla enhances the flavor profile, giving the cookies a warm, comforting aroma.

In a separate bowl, whisk together the dry ingredients: all-purpose flour, cream of tartar, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.

Step 3: Make the Cinnamon-Sugar Coating

In a small bowl, combine the granulated sugar and ground cinnamon for the coating. Mix thoroughly to ensure an even distribution of cinnamon throughout the sugar. This coating not only adds flavor but also creates that iconic crackly top when baked.

Step 4: Shape & Roll

Using a cookie scoop or tablespoon, portion out 1 ½-inch balls of dough. Roll each ball between your palms to create a smooth surface. Then, roll the dough balls generously in the cinnamon-sugar mixture, ensuring they’re evenly coated. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Step 5: Bake

Bake the cookies in the preheated oven for 9-11 minutes. The edges should be set, while the centers remain soft. Overbaking can result in dry cookies, so keep a close eye on them during the final minutes. Once done, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Serve & Enjoy!

Serve the cookies warm for a gooey, melt-in-your-mouth experience, or let them cool completely before storing. Pair them with a glass of milk, hot cocoa, or coffee for the ultimate treat.

Servings and Timing

• Servings: 24 cookies
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

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Variations to Try

• Extra Soft Snickerdoodles: For an even softer texture, chill the dough for 30 minutes before baking. This step helps the flavors meld and prevents excessive spreading.
• Brown Butter Snickerdoodles: Brown the butter before mixing it with the sugar for a rich, nutty flavor that elevates the cookies to gourmet status.
• Pumpkin Spice Snickerdoodles: Add ½ teaspoon of pumpkin spice to the cinnamon-sugar mix for a fall-inspired twist.
• Stuffed Snickerdoodles: Take your cookies to the next level by stuffing them with Nutella, caramel, or peanut butter before rolling them in the coating.

Storage & Freezing

Proper storage ensures your Snickerdoodles stay fresh and delicious for days—or even months if frozen!

• Room Temperature: Store in an airtight container for up to 5 days. To keep them extra soft, include a slice of bread in the container. The moisture from the bread will help maintain their chewiness.
• Freezing Dough: Freeze dough balls for up to 3 months. When ready to bake, place the frozen dough balls directly on a baking sheet and increase the baking time by 1-2 minutes.
• Freezing Baked Cookies: Allow the cookies to cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months.

Frequently Asked Questions

Why do Snickerdoodles need cream of tartar?
Cream of tartar gives Snickerdoodles their signature tangy flavor and helps create their chewy texture. It also reacts with the baking soda to provide lift, resulting in light and airy cookies.

Can I use baking powder instead of cream of tartar?
Yes! Replace the cream of tartar and baking soda with 2 teaspoons of baking powder. However, note that the cookies may lack the classic tangy taste.

How do I keep Snickerdoodles soft?
Store them in an airtight container with a slice of bread. The moisture from the bread will help retain their softness.

Why did my cookies turn out puffy?
If your cookies are too puffy, try pressing them slightly before baking to encourage flattening. Overmixing the dough or using too much flour can also contribute to puffiness.

Can I make Snickerdoodles without eggs?
Absolutely! Substitute the eggs with ¼ cup of unsweetened applesauce or mashed banana for a vegan-friendly option.

What’s the best way to get that crackly top?
Make sure the dough is rolled well in the cinnamon-sugar mixture, and bake at 375°F. The contrast between the sugary coating and the dough creates the crackly effect.

Can I use salted butter?
Yes! Just reduce the added salt to ¼ teaspoon to avoid making the cookies overly salty.

What pairs well with Snickerdoodles?
These cookies pair beautifully with hot cocoa, coffee, or a cold glass of milk.

Can I make mini Snickerdoodles?
Of course! Use ½ tablespoon of dough per cookie and bake for 7-8 minutes. These bite-sized treats are perfect for parties or snacking.

Conclusion

This Snickerdoodle recipe is a must-try for anyone who loves soft, chewy, and perfectly spiced cookies. With its easy-to-follow instructions, versatile variations, and helpful tips, you’ll be able to whip up a batch of these delightful treats in no time. Whether you’re baking for a special occasion or simply craving something sweet, these cookies are sure to satisfy. So grab your ingredients, preheat your oven, and get ready to enjoy the ultimate Snickerdoodle experience!