If you’re craving a timeless treat that wraps you in warm, cozy flavors, this Snickerdoodle Cookies Recipe is exactly what you need. These cookies feature a soft, buttery bite dusted with a perfect cinnamon-sugar coating that literally melts in your mouth. Perfectly chewy with just a hint of tang from the cream of tartar, these snickerdoodles are a delightful balance of sweet and spice. Whether you’re a seasoned baker or trying your hand at homemade cookies for the first time, this recipe is as approachable as it is delicious — a total game-changer for your cookie jar!
Ingredients You’ll Need
This Snickerdoodle Cookies Recipe relies on simple, everyday ingredients that come together to create magic. Each item plays a vital role: from the creamy butter that brings moisture and richness to the light sprinkle of cinnamon that creates that signature snickerdoodle flavor and irresistible aroma.
- Unsalted butter, 16 tablespoons (melted and cooled): Provides the base richness without overpowering the flavor.
- Granulated sugar, 2/3 cup: Adds sweetness and helps with the cookie’s texture.
- Light brown sugar, 2/3 cup (firmly packed): Brings a subtle molasses depth and extra chewiness.
- Large egg, 1: Binds ingredients and adds moisture for softness.
- Large egg yolk, 1: Intensifies richness and tenderness.
- Vanilla extract, 2 teaspoons: Enhances the cookie’s flavor complexity.
- Flour, 2 3/4 cups: The structure of the cookie, use soft wheat flour for best results.
- Cream of tartar, 1 1/2 teaspoons: This key ingredient creates the snickerdoodle’s classic tang and chew.
- Salt, 1/2 teaspoon: Balances sweetness and elevates all flavors.
- Baking soda, 1 teaspoon: Helps cookies rise slightly and creates subtle crisp edges.
- Ground cinnamon, 3/4 teaspoon (plus 3 teaspoons for coating): The hallmark spice that gives snickerdoodles their iconic flavor.
- Granulated sugar, 1/4 cup (for coating): Works with cinnamon to create the crackly, sweet crust on the outside.
How to Make Snickerdoodle Cookies Recipe
Step 1: Melt Butter
Start by melting the unsalted butter in a microwave-safe bowl, then let it cool completely to room temperature. This step is important because using warm butter could cause your cookies to spread too much and lose that lovely chewy texture.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cream of tartar, salt, baking soda, and 3/4 teaspoon ground cinnamon. These dry ingredients will give your cookies their structure and the subtle tang that snickerdoodles are known for.
Step 3: Add Wet Ingredients
In a separate bowl, combine the cooled melted butter with granulated and brown sugars. Mix until smooth and well emulsified, then add the egg, egg yolk, and vanilla extract. Whisk everything together until you have a silky, smooth batter.
Step 4: Combine Wet and Dry Mixes
Slowly add the dry ingredients into the wet. Stir just until everything is combined and no flour streaks remain. Avoid overmixing to prevent tough cookies. Wrap your dough tightly and chill it in the refrigerator for at least one hour — this step helps develop flavor and perfect chewiness.
Step 5: Prepare Oven and Coating
Preheat your oven to 325°F (163°C). While it heats, mix together 1/4 cup granulated sugar with 3 teaspoons ground cinnamon in a small bowl. This cinnamon sugar coating gives your cookies that classic crackly, delicious exterior.
Step 6: Form and Coat Dough Balls
Once your dough is chilled, portion it into approximately 45-gram (2-packed tablespoon) balls. Shape each into tall balls, then roll generously in the cinnamon sugar mixture. Pop the coated balls back in the fridge for 15 to 20 minutes until they firm up nicely.
Step 7: Bake to Perfection
Line a baking sheet with parchment paper or a silicone mat. Space the dough balls about 6 per sheet to give them room to spread. Bake for 9 to 12 minutes — you want the edges slightly set but the centers still soft and a little underbaked for that perfect chewy texture. If any edges look uneven as soon as they come out, gently nudge them back with a spatula. Let the cookies cool on the sheet for 5 minutes before moving them to a rack.
How to Serve Snickerdoodle Cookies Recipe
Garnishes
Snickerdoodles are traditionally enjoyed plain, but a light dusting of extra cinnamon sugar right after baking can add a little sparkle. For a fun twist, try sprinkling a pinch of flaky sea salt on top to make the flavors pop even more. A drizzle of melted white chocolate can also turn these cookies into a dessert-worthy treat.
Side Dishes
This Snickerdoodle Cookies Recipe pairs beautifully with a cozy cup of tea, rich hot chocolate, or a smooth latte. For an indulgent dessert, enjoy them alongside a scoop of vanilla ice cream or a warm apple compote — the cinnamon in the cookies complements apple perfectly.
Creative Ways to Present
Serve these warm cookies stacked high on a rustic wooden board for a charming farmhouse vibe. For parties, arrange them in decorative tins lined with parchment paper, tied with a cinnamon-stick garnish. You can also sandwich them with a layer of cream cheese frosting or cookie butter for a delightful twist that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover snickerdoodles fresh by storing them in an airtight container at room temperature. They’ll stay perfectly soft and tasty for up to 5 days — ideal for enjoying a midweek treat or sharing with friends.
Freezing
You can freeze the dough balls after they’re rolled and coated. Arrange them on a tray to freeze individually, then transfer to a freezer bag. When ready, bake them straight from the freezer, adding a few extra minutes to the baking time. Baked cookies can also be frozen in sealed containers for up to 3 months and thawed at room temperature.
Reheating
To bring your Snickerdoodle Cookies Recipe back to that fresh-baked warmth, pop them in a 300°F oven for about 5 minutes. Alternatively, a quick 10-second zap in the microwave will soften them up without drying them out, making every bite taste like it just came out of the oven.
FAQs
What makes snickerdoodles different from sugar cookies?
Snickerdoodles have a tangy note thanks to cream of tartar, and they’re coated in cinnamon sugar, which sets them apart from the plain sweetness of sugar cookies. The cream of tartar also affects the texture, making snickerdoodles chewier and a bit more delicate.
Why do I need to chill the dough?
Chilling the dough helps prevent the cookies from spreading too much in the oven, resulting in a thicker, chewy texture. It also allows the flavors to meld together for a more pronounced cinnamon and vanilla taste.
Can I substitute cream of tartar?
While cream of tartar is what gives snickerdoodles their characteristic tang and chew, you can substitute it with a mix of lemon juice or white vinegar plus baking powder, but the texture and flavor might slightly differ from the classic.
How do I know when the cookies are done?
Snickerdoodles are best when lightly underbaked – the edges should be set with a slight crackle, but the centers will look soft and a bit puffy. They firm up as they cool, so it’s okay if they seem a little soft coming out of the oven.
How do I prevent my snickerdoodles from being flat?
Make sure your butter is fully melted then cooled before mixing, chill your dough well, and measure flour accurately. Overly warm dough or too little flour can cause excess spreading. Also, baking at the correct temperature and spacing cookies well helps keep their height.
Final Thoughts
I can’t recommend this Snickerdoodle Cookies Recipe enough if you’re looking for a heartwarming, delicious classic that’s simple to make and utterly satisfying. There’s something magical about that cinnamon-sugar crackle and the soft, chewy middle that makes these cookies a forever favorite in my kitchen — I hope they become one of yours too. Gather your ingredients, enjoy the process, and treat yourself (and your loved ones) to these irresistible snickerdoodles soon!
Print
Snickerdoodle Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 45 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Snickerdoodle recipe yields soft, chewy cinnamon-sugar coated cookies with a perfectly tender texture. The dough is prepared with cream of tartar and baking soda for a signature tangy flavor and slight tang. After chilling, the dough balls are rolled in cinnamon sugar then baked to soft, lightly crisp perfection. These cookies stay fresh for days and are ideal for holiday baking or any time you want a comforting cinnamon treat.
Ingredients
Cookie Dough
- 16 tablespoons unsalted butter, melted and cooled to room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, firmly packed
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- Melt Butter: In a large microwave-safe bowl, melt the butter and then let it cool to room temperature to prevent the cookies from becoming greasy.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cream of tartar, salt, baking soda, and 3/4 teaspoon ground cinnamon until well combined.
- Add Wet Ingredients: In a separate bowl, combine the melted and cooled butter with granulated sugar and brown sugar. Whisk until fully emulsified. Add the whole egg, egg yolk, and vanilla extract and whisk until smooth.
- Combine: Slowly mix the dry ingredients into the wet ingredients until just combined, ensuring no flour streak remain. Avoid overmixing to keep the cookies tender. Cover the dough tightly and refrigerate for 1 hour.
- Prepare Cinnamon Sugar Coating: Preheat the oven to 325°F (163°C). In a small bowl, stir together 1/4 cup granulated sugar and 3 teaspoons ground cinnamon.
- Roll Dough Balls: Portion the chilled dough into 45-gram balls (about 2 packed tablespoons) and shape into tall balls. Generously roll each dough ball in the cinnamon sugar mixture. Place the coated dough balls back in the refrigerator for 15 to 20 minutes until they are firm.
- Bake: Arrange the dough balls on a baking sheet lined with parchment paper or a silicone mat, spacing about 2 inches apart (approximately 6 at a time). Bake for 9 to 12 minutes, avoiding overbaking to retain a slightly underbaked soft center. If cookies have uneven edges after baking, gently press them inward with a metal spatula. Remove from oven and let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Use unsalted butter to control the salt content in the cookies.
- Make sure the melted butter is cooled before mixing to avoid greasy dough.
- Chilling the dough is essential to develop flavor and prevent spreading during baking.
- Do not overbake; the cookies should appear soft and slightly underbaked for the best texture.
- If cream of tartar is unavailable, you can substitute with an equal amount of baking powder, but the traditional taste of Snickerdoodles may vary slightly.
- Store baked cookies in an airtight container at room temperature for up to one week.
