Snickerdoodles are the cookies that feel like a warm hug on a chilly day, with their crackly cinnamon-sugar coating and irresistibly soft, chewy centers. They’re a timeless classic, perfect for cookie swaps, holiday gatherings, or just cozying up with a cup of tea. The hint of tang from the cream of tartar gives these cookies their signature flavor, setting them apart from the rest.
For an extra special treat, serve them with Fruit Salad with Whipped Cream for a refreshing contrast, or pair them with Vanilla Ice Cream for a decadent dessert experience. Either way, these cookies are a guaranteed crowd-pleaser!
The simplicity of the ingredients and the nostalgic flavor make Snickerdoodles a favorite in kitchens everywhere. Whether you’re baking for friends, family, or just yourself, these cinnamon-sugar gems never fail to deliver joy in every bite.
Why I Love This Recipe (And You Will Too)
- Classic comfort: The warm cinnamon flavor feels like a familiar, cozy embrace.
- Perfect texture: Crisp edges with a tender, chewy center—cookie perfection.
- Easy to whip up: Uses simple pantry staples, so no need for a special shopping trip.
- Crowd favorite: Everyone loves Snickerdoodles, making them the ultimate shareable treat.
Snickerdoodles Recipe
Equipment
- Mixing bowls (medium and large)
- Hand or stand mixer with paddle attachment
- Rubber Spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
- Small Bowl
Ingredients
- 3 cups 375g all-purpose flour (spooned & leveled)
- 2 teaspoons cream of tartar*
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup 16 Tbsp; 226g unsalted butter, softened to room temperature
- 1 and 1/3 cup 267g granulated sugar
- 1 large egg + 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- Topping
- 1/3 cup 70g granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and prepare baking sheets with parchment or silicone mats.
- Mix the topping by combining sugar and cinnamon in a small bowl.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
- Beat softened butter and sugar in a large bowl until smooth and creamy, about 2 minutes. Add the egg, yolk, and vanilla; mix until combined.
- Gradually mix the dry ingredients into the wet ingredients, forming a thick dough.
- Roll dough into 1.5-tablespoon-sized balls, coat them in the cinnamon-sugar topping, and place them 3 inches apart on the baking sheets.
- Bake for 10 minutes. While still warm, gently press cookies to flatten. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
- Store in an airtight container for up to 7 days.
- Enjoy these cookies as a cozy treat for any occasion!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 187 kcal |
| Carbohydrates | 26 g |
| Fibre | 0 g |
| Fat | 8 g |
| Protein | 2 g |
| Sugar | 18 g |
Tips for The Best Snickerdoodles!
- Room Temperature Ingredients: Ensure your butter, egg, and egg yolk are at room temperature. This helps the ingredients blend smoothly for a soft, chewy texture.
- Cream of Tartar Alternative: If you don’t have cream of tartar, substitute with 2 teaspoons of lemon juice or white vinegar, and reduce the baking soda to 1 teaspoon.
- Measuring Flour: Spoon the flour into your measuring cup and level it off with a knife. This avoids over-packing, which can result in dense cookies.
- Chill for Extra Chew: If your dough feels too soft, chill it for 30 minutes before rolling. This prevents the cookies from spreading too much.
- Perfectly Sized Cookies: Use a cookie scoop to ensure uniform-sized cookies for even baking.
- Coating Evenly: Roll each dough ball generously in the cinnamon-sugar mixture to ensure every bite has that signature Snickerdoodle flavor.
- Don’t Overbake: The cookies will look soft and slightly underdone at 10 minutes but will firm up as they cool.
- Customize the Topping: For an extra kick, add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture.
- Storage Tips: To keep them soft, store them with a slice of bread in the container. The bread will release moisture and keep the cookies fresh.
- Freezer-Friendly: Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake from frozen, adding an extra minute or two to the baking time.
These cookies are perfect with a glass of milk or as a sweet gift for friends and family.
