Get ready to fall in love with Snickerdoodles—a classic cookie that effortlessly channels warm, nostalgic flavors with every bite. Their pillowy, chewy texture and signature cinnamon-sugar coating make these treats a perpetual crowd-pleaser at bake sales, family gatherings, holiday festivities, or cozy afternoons at home. The magic is in their simplicity: a rich, buttery dough meets the tang of cream of tartar and the sweet hug of cinnamon, all coming together in a cookie that’s both familiar and endlessly comforting. If you’re searching for a timeless recipe that brings out smiles and happy sighs, these Snickerdoodles have your back.
Ingredients You’ll Need
One of the secrets to irresistibly good Snickerdoodles lies in using staple ingredients that each play an important role. From the creamy richness of butter to that zingy cream of tartar, every element adds its own touch—for taste, texture, or even that photogenic golden color!
- Unsalted butter, softened (1 cup): Gives these Snickerdoodles their rich flavor and tender, chewy crumb; make sure it’s at perfect room temp for ultra-creamy mixing.
- Granulated sugar (1 1/2 cups, plus 1/4 cup for rolling): Sweetens the dough and forms the signature crackly, sparkly tops when paired with cinnamon.
- Large eggs (2): Bind the ingredients together and add just the right amount of moisture for soft, pillowy cookies.
- Vanilla extract (2 teaspoons): Adds a deep warmth and coziness, elevating the overall flavor of these classic cookies.
- All-purpose flour (2 3/4 cups): Feeds structure, ensuring your Snickerdoodles spread just right and hold their dreamy, chewy centers.
- Cream of tartar (2 teaspoons): The unsung hero! Lends that signature tang and keeps the texture soft and puffy.
- Baking soda (1 teaspoon): Gives a little lift, helping the cookies puff up and stay airy.
- Salt (1/2 teaspoon): Rounds out all the sweetness and intensifies the other flavors.
- Ground cinnamon (2 teaspoons, for rolling): Delivers that trademark cozy spice when mixed with sugar for the cookie coating.
How to Make Snickerdoodles
Step 1: Prep Your Baking Sheets and Oven
Go ahead and preheat your oven to 375°F (190°C). This ensures even baking and perfect rise right from the start. Line two baking sheets with parchment paper for easy cleanup and to prevent the Snickerdoodles from sticking—it’s a small step that makes a big difference.
Step 2: Cream the Butter and Sugar
In a large bowl, use an electric mixer to beat together the softened butter and 1 1/2 cups granulated sugar until the mixture looks pale, fluffy, and aerated. This helps dissolve the sugar and infuses the dough with air, making for those soft, cloudlike centers Snickerdoodles are famous for.
Step 3: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition so the dough stays creamy and cohesive. Drizzle in the vanilla extract, then blend until the mixture is silky smooth and fragrant—this is where that homey aroma really begins!
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Introducing the dry ingredients separately ensures even distribution, so every Snickerdoodle bakes up with the same tender consistency and that subtle zing.
Step 5: Bring the Dough Together
Gradually add the dry mixture to the wet, mixing until just combined. Don’t overmix—stir just until that last streak of flour disappears. This gentle approach makes all the difference between tough cookies and melt-in-your-mouth Snickerdoodles.
Step 6: Prepare the Cinnamon-Sugar Coating
In a small bowl, combine the remaining 1/4 cup granulated sugar with the ground cinnamon. This classic mixture is what gives every Snickerdoodle its glorious spiced crust and golden finish.
Step 7: Shape and Coat the Dough
Scoop generous tablespoonfuls of dough, roll them into smooth balls, then toss each one in the cinnamon-sugar mixture until thoroughly coated. Place each ball on the prepared baking sheet, leaving about 2 inches of space in between—these beauties need room to spread!
Step 8: Bake to Perfection
Pop the trays in the oven and bake for 8 to 10 minutes, just until the edges are set and the centers look soft and puffy. Resist the urge to overbake; Snickerdoodles are best when they’re still soft in the middle. Let them cool on the tray for 2 minutes before transferring them to a wire rack to cool completely (if you can wait that long!).
How to Serve Snickerdoodles
Garnishes
For a fun twist, try a light dusting of extra cinnamon-sugar just before serving or a delicate drizzle of white chocolate. Fresh from the oven, these Snickerdoodles basically need nothing, but a touch of flair never hurts for holidays or special occasions.
Side Dishes
A cold glass of milk is always a classic companion, but don’t overlook a robust cup of coffee or spicy chai. Setting up an after-school or post-dinner cookie platter with fruit slices or a scoop of vanilla bean ice cream can turn Snickerdoodles into a show-stopping dessert.
Creative Ways to Present
Package Snickerdoodles in a vintage tin or stack them inside a ribbon-tied mason jar for a charming homemade gift. For parties, pile them on a tiered stand or serve alongside mini mugs of hot cocoa for a treat that feels both elegant and oh-so-welcome.
Make Ahead and Storage
Storing Leftovers
Keep your Snickerdoodles at their softest by storing them in an airtight container at room temperature. If you layer them between sheets of parchment, they’ll stay fresh and chewy for up to 5 days.
Freezing
For longer storage, freeze baked Snickerdoodles or the raw dough balls (before rolling in sugar). Place in a zip-top bag or airtight container—just thaw on the counter or bake from frozen for fresh cookies anytime cravings strike.
Reheating
To recapture that fresh-baked warmth, zap a cookie or two in the microwave for about 10 seconds, or pop a batch in a low (250°F) oven for 5 minutes. They’ll taste just as magical as when they first came out of the oven.
FAQs
Why do Snickerdoodles use cream of tartar?
Cream of tartar gives Snickerdoodles their trademark tang and chewy, slightly crisp texture. It reacts with baking soda for leavening and delivers that unmistakable bite you can’t find in any other cookie.
Can I make Snickerdoodles without cream of tartar?
While cream of tartar is traditional, you can substitute with 2 teaspoons of baking powder in a pinch. However, you might lose a bit of the classic texture and taste that make Snickerdoodles truly unique.
How do I prevent my Snickerdoodles from getting hard?
The key to soft Snickerdoodles is not overbaking! Pull them from the oven when the centers look set but still soft. Proper storage in an airtight container helps keep them tender for days.
Can I chill the dough ahead of time?
Definitely! Chilling the dough makes it easier to handle and helps the cookies stay extra chewy. Simply cover and refrigerate for 30 minutes or up to 24 hours before rolling and baking.
Are Snickerdoodles suitable for gifting?
Absolutely! Their nostalgic flavor and beautiful cinnamon-sugar coating make Snickerdoodles a heartfelt gift for almost any occasion. Pack them in a cute tin or jar for a sweet surprise.
Final Thoughts
There’s a reason Snickerdoodles have stood the test of time—they fill kitchens with joy and bellies with pure happiness. Whether you’re introducing them to new friends or baking a batch “just because,” these cookies are guaranteed to spread smiles. Give this recipe a try and see just how quickly Snickerdoodles win a place in your heart—and your recipe box!
Print
Snickerdoodles Recipe
- Total Time: 25 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These classic snickerdoodles are soft, chewy, and coated in a delightful cinnamon-sugar mixture. Perfect for any occasion or simply as a sweet treat.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For rolling:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Prepare cinnamon-sugar coating: In a small bowl, mix the remaining sugar and cinnamon.
- Shape and coat dough: Scoop tablespoon-sized portions of dough, roll into balls, and coat each ball in the cinnamon-sugar mixture. Place on prepared baking sheets about 2 inches apart.
- Bake: Bake for 8 to 10 minutes or until the edges are set and the centers are soft and puffy.
- Cool: Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overbake—snickerdoodles should stay soft in the center.
- For extra chewiness, chill the dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
