Introduction: Ready for a Classic, Cinnamon-Sugar Treat?
Craving a soft, chewy cookie with a nostalgic cinnamon-sugar crunch? These Snickerdoodle Cookies are your perfect pick! With a buttery, tender base and a signature cinnamon-sugar coating, these cookies are a timeless treat that’s perfect for holiday baking, cozy afternoons, or sharing with loved ones. Inspired by your love for wholesome, flavorful desserts like Lemon Cookies and Zucchini Bread, this recipe is simple, comforting, and sure to bring smiles. Ready to bake a batch of warm, cinnamon-spiced goodness? Let’s dive into this classic recipe!
Overview: Why Snickerdoodle Cookies Are a Must-Try
Snickerdoodle Cookies are a beloved classic, known for their soft, chewy centers, slightly crisp edges, and irresistible cinnamon-sugar coating. The cream of tartar gives them their signature tangy flavor and perfect texture. What makes them special? They’re quick to make, use pantry staples, and are perfect for bakers of all levels.
- Time Requirement: About 35 minutes total (15 minutes prep, 8–9 minutes baking per batch, plus cooling).
- Difficulty Level: Easy! Ideal for beginners or quick baking sessions.
- Why It’s Special: It’s a nostalgic, kid-friendly dessert with a unique tangy flavor, perfect for holidays or everyday treats.
These snickerdoodles are a warm, crowd-pleasing treat that’s sure to become a favorite. Let’s get baking!
Essential Ingredients
Here’s what you need to make these Snickerdoodle Cookies. Each ingredient adds to the soft, tangy, and cinnamon-sugar magic.
- Granulated Sugar (1 1/4 cups plus 3 tablespoons): Sweetens the dough and creates the cinnamon-sugar coating.
- Cinnamon (2 teaspoons): Adds warm, spicy flavor to the coating.
- Unsalted Butter (1 cup, at room temperature): Provides richness and a tender crumb.
- Large Egg (1) and Large Egg Yolk (1): Bind the dough and add moisture.
- Cream of Tartar (2 teaspoons): Gives snickerdoodles their signature tangy flavor and chewy texture.
- Baking Soda (1 teaspoon): Helps the cookies rise and spread.
- Vanilla Extract (1 teaspoon): Enhances the flavor with a warm, sweet note.
- Sea Salt (1/2 teaspoon): Balances the sweetness.
- All-Purpose Flour (2 3/4 cups, spooned and leveled): Forms the tender base of the cookies.
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Butter: Swap with vegan butter for a dairy-free option.
- Egg and Egg Yolk: Replace with 1/3 cup applesauce or a flax egg (2 tablespoons ground flaxseed + 6 tablespoons water) for a vegan version.
- Sugar: Substitute granulated sugar with cane sugar or coconut sugar (may slightly alter flavor).
- Cream of Tartar: If unavailable, use 2 teaspoons lemon juice or white vinegar, but the texture may be less chewy.
- Add-Ins: Mix in 1/4 cup white chocolate chips or chopped pecans for extra flavor.
- Spice Variations: Add 1/4 teaspoon nutmeg or cardamom to the cinnamon-sugar mix for a twist.
Step-by-Step Instructions
Making these Snickerdoodle Cookies is quick and fun! Follow these steps for a perfect batch every time.
Step 1: Prep the Oven and Baking Sheets
- Preheat your oven to 375°F (190°C).
- Line two large baking sheets with parchment paper.
Tip: Parchment paper prevents sticking and ensures easy cleanup.
Step 2: Prepare the Cinnamon-Sugar Coating
- In a shallow dish, mix 3 tablespoons granulated sugar with 2 teaspoons cinnamon. Set aside.
Tip: Use a wide dish for easy rolling of the dough balls.
Step 3: Make the Dough
- In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup unsalted butter and 1 1/4 cups granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add 1 large egg and 1 large egg yolk, beating until creamy and well combined.
- Add 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 teaspoon vanilla extract, and 1/2 teaspoon sea salt, mixing until incorporated.
- Gradually add 2 3/4 cups all-purpose flour, mixing on low speed until just combined. The dough will be soft but not sticky.
Tip: Scrape down the sides of the bowl to ensure even mixing.
Step 4: Shape and Coat the Cookies
- Use a 2-tablespoon cookie scoop to portion the dough, then roll each portion into a ball with your hands.
- Roll each dough ball in the cinnamon-sugar mixture to coat evenly.
- Arrange the balls on the prepared baking sheets, leaving at least 2 inches between them to allow for spreading.
Tip: Roll gently to keep the dough balls round and evenly coated.
Step 5: Bake and Cool
- Bake one sheet at a time for 8–9 minutes, until the cookies are puffed and the edges are set but the centers look slightly underdone. This keeps them soft and chewy.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Tip: Don’t overbake; removing them when slightly underdone ensures a chewy texture.
Assembly: Building the Perfect Snickerdoodle Cookies
Making these Snickerdoodle Cookies is all about achieving a soft, chewy texture with a crisp cinnamon-sugar coating. Here’s how to make them perfect:
- Cream Thoroughly: Beat the butter and sugar until light and fluffy for a tender cookie.
- Mix Gently: Add flour gradually and mix just until combined to avoid tough cookies.
- Shape Uniformly: Use a cookie scoop for consistent size and even baking.
- Coat Generously: Roll dough balls fully in cinnamon-sugar for that classic snickerdoodle look.
Presentation Tips:
- Serve on a platter for a cozy, inviting display.
- Pair with hot cocoa, coffee, or milk for a nostalgic treat.
- Stack in a tin or wrap in cellophane for a charming gift.
Storage and Make-Ahead Tips
These snickerdoodles are great for making ahead or enjoying as leftovers. Here’s how to keep them fresh:
- Storing Leftovers:
- Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 week.
- Freeze baked cookies for up to 2 months in a freezer-safe container, layered with parchment. Thaw at room temperature.
- Reheating: No reheating needed! Serve at room temperature, or warm in a 300°F oven for 3–5 minutes for a fresh-baked feel.
- Make-Ahead Tips:
- Prepare the dough up to 2 days ahead, wrap tightly, and refrigerate. Let soften slightly before scooping.
- Freeze unbaked dough balls (without cinnamon-sugar coating) for up to 2 months; roll in cinnamon-sugar and bake from frozen, adding 1–2 minutes to the baking time.
- Mix the cinnamon-sugar coating a week ahead and store in an airtight container.
Tip: Store with a slice of bread in the container to keep cookies soft longer.
Recipe Variations
These Snickerdoodle Cookies are versatile, drawing on your love for comforting, spiced desserts like Lemon Cookies and Zucchini Bread. Here are some fun ideas:
- Pumpkin Spice Snickerdoodles: Add 1/2 teaspoon pumpkin pie spice to the cinnamon-sugar mix.
- Chocolate Chip Snickerdoodles: Fold in 1/2 cup mini chocolate chips for a sweet twist.
- Lemon Snickerdoodles: Add 1 teaspoon lemon zest to the dough for a citrusy kick.
- Gluten-Free Version: Use gluten-free all-purpose flour and ensure all ingredients are gluten-free.
- Vegan Version: Swap butter for vegan butter and use a flax egg for the egg and yolk.
Tip: Sprinkle with coarse sugar instead of granulated for extra crunch in the coating.
Conclusion: A Classic, Cinnamon-Sugar Treat to Love
Snickerdoodle Cookies are the perfect way to enjoy a soft, chewy treat with a warm cinnamon-sugar hug. With their tangy cream of tartar flavor, buttery texture, and crisp coating, they’re a dessert that’s as comforting as it is nostalgic. Perfect for holiday gatherings, cozy snacks, or gifting, these cookies are sure to impress. Play with the variations, share with loved ones, and savor every chewy bite. What’s your favorite way to enjoy snickerdoodles? Share your ideas in the comments and let us know how they turned out!
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Snickerdoodle Recipe
Description
Craving a soft, chewy cookie with a nostalgic cinnamon-sugar crunch? These Snickerdoodle Cookies are your perfect pick! With a buttery, tender base and a signature cinnamon-sugar coating, these cookies are a timeless treat that’s perfect for holiday baking, cozy afternoons, or sharing with loved ones.
Ingredients
Here’s what you need to make these Snickerdoodle Cookies. Each ingredient adds to the soft, tangy, and cinnamon-sugar magic.
- Granulated Sugar (1 1/4 cups plus 3 tablespoons): Sweetens the dough and creates the cinnamon-sugar coating.
- Cinnamon (2 teaspoons): Adds warm, spicy flavor to the coating.
- Unsalted Butter (1 cup, at room temperature): Provides richness and a tender crumb.
- Large Egg (1) and Large Egg Yolk (1): Bind the dough and add moisture.
- Cream of Tartar (2 teaspoons): Gives snickerdoodles their signature tangy flavor and chewy texture.
- Baking Soda (1 teaspoon): Helps the cookies rise and spread.
- Vanilla Extract (1 teaspoon): Enhances the flavor with a warm, sweet note.
- Sea Salt (1/2 teaspoon): Balances the sweetness.
- All-Purpose Flour (2 3/4 cups, spooned and leveled): Forms the tender base of the cookies.
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Butter: Swap with vegan butter for a dairy-free option.
- Egg and Egg Yolk: Replace with 1/3 cup applesauce or a flax egg (2 tablespoons ground flaxseed + 6 tablespoons water) for a vegan version.
- Sugar: Substitute granulated sugar with cane sugar or coconut sugar (may slightly alter flavor).
- Cream of Tartar: If unavailable, use 2 teaspoons lemon juice or white vinegar, but the texture may be less chewy.
- Add-Ins: Mix in 1/4 cup white chocolate chips or chopped pecans for extra flavor.
- Spice Variations: Add 1/4 teaspoon nutmeg or cardamom to the cinnamon-sugar mix for a twist.
Instructions
Step 1: Prep the Oven and Baking Sheets
- Preheat your oven to 375°F (190°C).
- Line two large baking sheets with parchment paper.
Tip: Parchment paper prevents sticking and ensures easy cleanup.
Step 2: Prepare the Cinnamon-Sugar Coating
- In a shallow dish, mix 3 tablespoons granulated sugar with 2 teaspoons cinnamon. Set aside.
Tip: Use a wide dish for easy rolling of the dough balls.
Step 3: Make the Dough
- In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup unsalted butter and 1 1/4 cups granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add 1 large egg and 1 large egg yolk, beating until creamy and well combined.
- Add 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 teaspoon vanilla extract, and 1/2 teaspoon sea salt, mixing until incorporated.
- Gradually add 2 3/4 cups all-purpose flour, mixing on low speed until just combined. The dough will be soft but not sticky.
Tip: Scrape down the sides of the bowl to ensure even mixing.
Step 4: Shape and Coat the Cookies
- Use a 2-tablespoon cookie scoop to portion the dough, then roll each portion into a ball with your hands.
- Roll each dough ball in the cinnamon-sugar mixture to coat evenly.
- Arrange the balls on the prepared baking sheets, leaving at least 2 inches between them to allow for spreading.
Tip: Roll gently to keep the dough balls round and evenly coated.
Step 5: Bake and Cool
- Bake one sheet at a time for 8–9 minutes, until the cookies are puffed and the edges are set but the centers look slightly underdone. This keeps them soft and chewy.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Tip: Don’t overbake; removing them when slightly underdone ensures a chewy texture.
FAQs
1. Can I skip the cream of tartar?
It’s key for the tangy flavor and chewy texture, but you can use 2 teaspoons lemon juice or white vinegar as a substitute, though the texture may differ slightly.
2. Are these cookies healthy?
They’re indulgent but can be made lighter with vegan butter, less sugar, or gluten-free flour for dietary needs.
3. Can I make them vegan?
Yes! Use vegan butter and a flax egg (2 tablespoons ground flaxseed + 6 tablespoons water) for the egg and yolk.
4. Why are my cookies flat?
- Ensure butter is at room temperature, not melted.
- Chill the dough for 15–20 minutes if it’s too soft.
- Use fresh baking soda for proper rise.
5. Can I make these ahead?
Yes! Prep the dough up to 2 days ahead or freeze dough balls for up to 2 months.
6. How long do they last?
They stay fresh at room temperature for 5 days, in the fridge for 1 week, or frozen for 2 months.
7. Can I freeze these cookies?
Yes! Freeze baked cookies or unbaked dough balls, wrapped tightly, for up to 2 months. Thaw baked cookies at room temperature.
8. What’s the best way to serve them?
Serve at room temperature with milk, coffee, or hot cocoa, or sandwich with vanilla ice cream for a fun twist.