Snickerdoodle Cookies

Snickerdoodle cookies have always felt like a warm hug in dessert form because they’re soft, chewy, and coated in that perfect layer of cinnamon sugar. I can never resist their cozy aroma as they bake it fills the whole kitchen with the scent of butter and spice, making them impossible to wait for. These classic cookies are slightly tangy from the cream of tartar, beautifully golden, and melt in your mouth with every bite.

What I love most about snickerdoodles is their simplicity. You don’t need any fancy ingredients just butter, sugar, flour, and a touch of cinnamon but the result tastes like something made from pure nostalgia. Every batch brings me right back to childhood, baking with family and rolling dough balls in cinnamon sugar until my fingers were sticky and sweet.

If you’ve never made homemade snickerdoodles before, now’s your chance. They’re incredibly easy to bake, and once you taste the soft, cinnamon-dusted perfection, you’ll understand why this recipe never goes out of style.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Butter – Gives the cookies their rich, buttery flavor and soft texture.
• Sugar – Sweetens the dough and forms that signature crunchy coating when combined with cinnamon.
• Eggs – Add structure and keep the cookies chewy.
• Vanilla extract – Adds warmth and depth to the flavor.
• All-purpose flour – Creates the perfect soft and tender cookie base.
• Cream of tartar – The secret ingredient that gives snickerdoodles their signature tang and chewiness.
• Baking soda – Helps the cookies rise and stay soft.
• Salt – Balances the sweetness.
• Cinnamon sugar – For rolling the dough and adding that irresistible coating.

Tools You’ll Need

• Mixing bowls – For combining the dough and coating mixture.
• Hand or stand mixer – To cream the butter and sugar until fluffy.
• Spatula – For mixing and scraping down the sides of the bowl.
• Baking sheet – To bake the cookies evenly.
• Parchment paper – Prevents sticking and ensures even baking.
• Cookie scoop – For forming uniform dough balls.

Instructions

Step 1: Preheat the Oven

I start by preheating my oven to 350°F (175°C) and lining baking sheets with parchment paper.

Step 2: Cream the Butter and Sugar

In a large bowl, I beat the butter and sugar together until creamy and light. This step gives the cookies that soft, tender texture.

Step 3: Add Wet Ingredients

I mix in the eggs and vanilla extract until everything is smooth and combined.

Step 4: Combine Dry Ingredients

In another bowl, I whisk together flour, cream of tartar, baking soda, and salt. I gradually add the dry mixture to the wet ingredients until a soft dough forms.

Step 5: Roll in Cinnamon Sugar

In a small bowl, I mix sugar and cinnamon. I scoop the dough into balls, then roll each one generously in the cinnamon sugar mixture until fully coated.

Step 6: Bake

I place the dough balls on the prepared baking sheets about 2 inches apart and bake for 8–10 minutes, just until the edges are set but the centers are soft.

Step 7: Cool and Enjoy

I let the cookies cool on the baking sheet for a few minutes before transferring them to a rack. They stay wonderfully soft and chewy even after cooling.

Tips

If you love your snickerdoodles extra chewy, slightly underbake them and let them finish cooking on the hot baking sheet. For more spice, add a pinch of nutmeg or extra cinnamon to the sugar coating. And if you want a bakery-style look, sprinkle a little more cinnamon sugar over the cookies as soon as they come out of the oven.

Ways to Serve

I love serving snickerdoodle cookies with a cup of coffee or warm apple cider they’re the perfect afternoon pick me up. You can also crumble them over vanilla ice cream or use them to make ice cream sandwiches for a fun twist. During the holidays, I like packaging them in tins or gift bags because they travel beautifully and everyone loves their classic flavor.

Storage Instructions

I store these cookies in an airtight container at room temperature for up to a week. To keep them soft, I sometimes add a slice of bread to the container. They also freeze really well either as dough balls or baked cookies. When ready to enjoy, thaw at room temperature or warm briefly in the microwave for that fresh-baked taste.

Frequently Asked Questions

What makes Snickerdoodle Cookies different from sugar cookies?

The cream of tartar gives them a tangy flavor and chewy texture that sets them apart.

Can I make Snickerdoodle Cookies without cream of tartar?

Yes, you can replace it with 2 teaspoons of baking powder, though the flavor will be slightly different.

Why are my Snickerdoodle Cookies flat?

The butter might be too soft or the dough too warm try chilling the dough for 30 minutes before baking.

Can I freeze Snickerdoodle cookie dough?

Absolutely! Freeze the dough balls after rolling them in cinnamon sugar, then bake straight from frozen by adding 1–2 extra minutes to the baking time.

See You in the Kitchen

I hope you try these snickerdoodle cookies soon because they’re the kind of treat that feels like home with every bite. Whether you’re baking them for a holiday, a cozy night in, or just because, they’ll fill your kitchen with warmth and sweetness. I can’t wait for you to taste how soft and flavorful they are!

Happy Cooking!

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