There is never a bad time to enjoy a classic cookie in my house! Snickerdoodles are a nostalgic soft and chewy cookie coated in cinnamon-sugar, with a slightly cracked top to make them crispy on the outside, but soft and chewy on the inside. Additionally, they have a signature tangy flavor that comes from the addition of cream of tartar to the dough!
Snickerdoodles are so easy to make, you are going to love how fast you can get a batch whipped up to share with your family and friends. It always surprises me how popular this cookie is, but sometimes sweet and simple is just the best. I love dunking them in a glass of milk as a afternoon snack or making them for an at-home date night in front of the television. One thing is for sure, a batch of these disappears as fast as you can get them on the table!
A couple of tips for this recipe:
- This cookie dough can be refrigerated up to 48 hours before baking! I don’t refrigerate the dough, I like a thinner, chewy cookie like in the picture, but if you want the cookies to be a little bit thicker, then refrigerate the for 30-60 minutes before baking, (or make the night before and scoop the cool dough the next day.)
- I like to bake one sheet at a time, in the center of the oven. (If you have a double oven like me, just do one sheet in each! 🙂
- Don’t overbake the cookies. They will continue to cook on the tray when you remove them from the oven. The longer you bake, the crispier they become as they cool.
Ingredients:
- 2-3/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
- 1 cup softened butterÂ
- 1-1/2 cups granulated sugar
- 2 eggs
- 2 tsp vanilla extract
Cinnamon-Sugar Mixture for rolling
- 2 Tbsp granulated white sugar
- 2 tsp cinnamon
Instructions:
- Preheat oven to 400F. Line 2 large baking sheets with parchment paper
- In a large mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt
- In your stand mixer, cream together the softened butter and sugar for 2-3 minutes
- Scrape down the bowl and beat in the eggs and vanilla
- Add in your dry ingredient mixture and mix until just combined
- For the cinnamon-sugar mixture for rolling: In a separate small bowl, add the 2 Tbsp sugar with the 2 tsp cinnamon and combine well
- Use a 1 Tbsp size cookie scoop to scoop out dough and roll it into a ball. Then roll each ball in the cinnamon sugar mixture until well coated and place them at least 2 inches apart on your prepared baking sheets
- Bake for 8-10 minutes
- Remove from oven and let sit on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely
The Best Snickerdoodle Cookies Recipe
A soft and chewy snickerdoodle cookie coated in cinnamon-sugar, these nostalgic cookies have a cracked crispy top on the outside, but are soft on the inside!
EQUIPMENT (Amazon Associate Links)
Ingredients
- 2-3/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
- 1 cup softened butter
- 1-1/2 cups granulated sugar
- 2 eggs
- 2 tsp vanilla extract
Cinnamon-Sugar Mixture for rolling
- 2 Tbsp granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 400F. Line 2 large baking sheets with parchment paper
- In a large mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt
- In your stand mixer, cream together the softened butter and sugar for 2-3 minutes
- Scrape down the bowl and beat in the eggs and vanilla
- Add in your dry ingredient mixture and mix until just combined
- For the cinnamon-sugar mixture for rolling: In a separate small bowl, add the 2 Tbsp sugar with the 2 tsp cinnamon and combine well
- Use a 1 Tbsp size cookie scoop to scoop out dough and roll it into a ball. Then roll each ball in the cinnamon sugar mixture until well coated and place them at least 2 inches apart on your prepared baking sheets
- Bake for 8-10 minutes
- Remove from oven and let sit on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely
Notes
A couple of tips for this recipe:
- This cookie dough can be refrigerated up to 48 hours before baking! I don't refrigerate the dough, I like a thinner, chewy cookie like in the picture, but if you want the cookies to be a little bit thicker, then refrigerate the for 30-60 minutes before baking, (or make the night before and scoop the cool dough the next day.)
- I like to bake one sheet at a time, in the center of the oven. (If you have a double oven like me, just do one sheet in each! 🙂
- Don't overbake the cookies. They will continue to cook on the tray when you remove them from the oven. The longer you bake, the crispier they become as they cool.
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