If you’ve ever bitten into a warm, perfectly spiced cookie that instantly brings a smile to your face, you’re going to fall head over heels for this Best Snickerdoodle Cookies Recipe. These cookies are the ideal harmony of buttery softness and cinnamon-sugar coating, delivering a sweet, slightly tangy flavor that’s truly unforgettable. Whether you’re baking for a cozy afternoon treat or a festive gathering, this recipe will be your new go-to for creating the classic snickerdoodle magic everyone adores.
Ingredients You’ll Need
The secret to the Best Snickerdoodle Cookies Recipe lies in its simple, quality ingredients that come together effortlessly to create an irresistible taste and texture. Each one plays a vital role, from the creaminess of butter to the tangy punch of cream of tartar, ensuring every bite is just right.
- ¾ cup (170g) unsalted butter, softened: Adds rich flavor and a tender texture that melts in your mouth.
- 1 cup (200g) granulated sugar: Sweetens the dough and helps create the perfect tender crumb.
- 1 large egg: Binds the ingredients together, adding moisture and structure.
- 1 teaspoon baking soda: Acts as a leavening agent for light, cakey cookies.
- ¼ teaspoon salt: Balances the sweetness and enhances all the flavors.
- 2 teaspoons cream of tartar: Gives snickerdoodles their signature tangy flavor and chewy texture.
- 1 teaspoon vanilla extract: Infuses a warm, aromatic note that complements the cinnamon perfectly.
- 2 cups (248g) all-purpose flour: The foundation of the dough, providing structure without heaviness.
- ¼ cup (50g) granulated sugar (for coating): Works with cinnamon to create a sweet, crunchy exterior.
- 2 teaspoons ground cinnamon: The star spice that gives snickerdoodles their unmistakable, cozy flavor.
How to Make Best Snickerdoodle Cookies Recipe
Step 1: Preheat and Prepare Pans
Start by heating your oven to 350°F (175°C). Line two baking sheets with silicone mats or parchment paper to prevent your cookies from sticking and to ensure they bake evenly. This simple step is key for baking success.
Step 2: Cream Butter and Sugar
In a mixer bowl fitted with the paddle attachment, or using a hand mixer, beat the softened butter and 1 cup of granulated sugar together until fluffy and pale, about one minute. This creaming process aerates the mixture, giving your cookies a light, tender crumb.
Step 3: Add Wet Ingredients
Mix in the egg and vanilla extract until fully combined. These ingredients add moisture and depth, giving your snickerdoodles their rich, homemade character.
Step 4: Add Dry Ingredients
Combine the baking soda, cream of tartar, and salt, then gradually blend them into your wet mixture. Slowly add the all-purpose flour as you mix, until the dough forms a soft, cohesive ball. Avoid overmixing to keep the cookies tender.
Step 5: Make Cinnamon-Sugar Coating
In a small bowl, blend the remaining ¼ cup of granulated sugar with the ground cinnamon. This classic coating is what transforms these cookies into the beloved snickerdoodles with their signature crackled, spiced crust.
Step 6: Shape and Coat Dough
Use a cookie scoop or tablespoon to portion out 2 tablespoons of dough per cookie. Roll each portion into a smooth ball, then generously roll it in the cinnamon-sugar mixture. Place the coated dough balls on your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 7: Bake to Perfection
Bake your cookies for 10 to 13 minutes, keeping an eye out for that telltale cracked, matte top. To get the softest, chewiest snickerdoodles, consider pulling them out right as they lose their glossy shine. Let the cookies rest on the pans for a few minutes before transferring them to a wire rack to cool fully.
How to Serve Best Snickerdoodle Cookies Recipe
Garnishes
If you want to elevate your snickerdoodles a little, a light dusting of extra cinnamon-sugar right after baking adds an irresistible sparkle and extra crunch. For a decadent touch, try drizzling with melted white chocolate or sprinkling a pinch of flaky sea salt to balance the sweetness.
Side Dishes
Snickerdoodles pair beautifully with a tall glass of cold milk, a cozy cup of hot tea, or even a frothy cappuccino. They are also delightful served alongside a scoop of vanilla bean ice cream for a quick, easy dessert that’s sure to impress.
Creative Ways to Present
Feeling festive? Stack your freshly baked snickerdoodles into a charming cookie tower tied up with a rustic ribbon for gatherings or gift-giving. You could also sandwich them with cinnamon-spiced cream cheese frosting for a fun twist on the classic cookie.
Make Ahead and Storage
Storing Leftovers
Keep your Best Snickerdoodle Cookies fresh by placing them in an airtight container at room temperature. They will stay soft and delicious for up to three days, perfect for enjoying throughout the week.
Freezing
You can freeze the baked cookies for up to one month. Simply layer them between sheets of parchment paper in a freezer-safe container or bag to prevent sticking. Thaw at room temperature when you’re ready to indulge.
Reheating
To bring back that just-baked warmth, pop your snickerdoodles in the oven for about 5 minutes at 300°F (150°C) or microwave them for 10 to 15 seconds. This helps revive their soft texture and intensifies the cinnamon aroma.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but be mindful to reduce or omit the additional salt in the recipe to avoid oversalting your cookies. Unsalted butter gives you more control over the final flavor.
Why is cream of tartar important in snickerdoodles?
Cream of tartar contributes the signature tanginess and also helps create their chewy texture. It reacts with baking soda to give that classic snickerdoodle lift and slight chewiness.
How do I get the perfect cracks on top of my snickerdoodles?
The cracks develop naturally when the cookies bake just right; underbaking slightly helps maintain softness while achieving those beautiful crackled tops. Make sure your dough balls are well-coated in cinnamon-sugar for the best effect.
Can I make the cookie dough ahead of time?
Absolutely! Prepare the dough, roll it into balls, coat them with cinnamon-sugar, then refrigerate for up to 24 hours before baking. This can actually enhance the flavor as the dough rests.
Are snickerdoodle cookies gluten-free?
Traditional snickerdoodle cookies use all-purpose flour, which contains gluten. However, you can substitute gluten-free flour blends designed for baking if you need a gluten-free version, though texture may vary slightly.
Final Thoughts
Making the Best Snickerdoodle Cookies Recipe is like inviting a little warmth and nostalgia into your kitchen. These cookies are simple to prepare, wonderfully flavorful, and loved by just about everyone who tries them. Once you taste that perfect balance of cinnamon and sugar combined with a tender, chewy bite, you’ll understand why this recipe deserves a permanent place in your baking repertoire. Go ahead and give it a try—you’ll be sharing these sweet delights for years to come!
Print
Best Snickerdoodle Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic Snickerdoodle cookies with a soft, chewy texture and a delightful cinnamon-sugar coating. This easy-to-follow recipe yields buttery cookies that are perfect for any occasion, featuring a traditional combination of cream of tartar and baking soda for the signature tangy flavor.
Ingredients
Cookie Dough
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 2 cups (248g) all-purpose flour
Cinnamon-Sugar Coating
- ¼ cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cookie sheets with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the softened butter and granulated sugar until the mixture is fluffy, about one minute.
- Add Wet Ingredients: Add the egg and vanilla extract to the creamed mixture and mix until smooth and fully combined.
- Add Dry Ingredients: Mix in the baking soda, cream of tartar, and salt. Gradually add the all-purpose flour, mixing until a soft cookie dough forms and all ingredients are just incorporated.
- Make Cinnamon-Sugar Coating: In a small bowl, stir together the additional granulated sugar and ground cinnamon to make the coating for the cookies.
- Shape and Coat Dough: Scoop out 2-tablespoon portions of dough, roll each ball between the palms of your hands to form a smooth ball, then roll in the cinnamon-sugar mixture until well coated. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies for 10-13 minutes, or until they are cracked on top and just lose their glossy sheen. For best results, slightly underbake for a soft, chewy texture. Remove from the oven and let cool on the pans for a few minutes before transferring to a wire rack to cool completely.
- Storage: Store snickerdoodle cookies in an airtight container at room temperature for up to 3 days, or freeze for up to a month for longer storage.
Notes
- Underbaking slightly will yield softer, chewier cookies.
- Make sure butter is softened, not melted, for proper creaming.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- If freezing, thaw cookies at room temperature before serving.
- Space dough balls at least 2 inches apart to allow for spreading during baking.
