I absolutely love baking snickerdoodle cookies! These sweet treats are a classic favorite for many people, and it’s no surprise why. The combination of a soft, buttery cookie with a delightful cinnamon sugar coating is simply irresistible. Whenever I make these, the aroma fills up my kitchen, making everyone excited for a bite.
The best part is that the recipe is fairly simple, requiring basic ingredients like flour, sugar, butter, and cinnamon. I love how the cookies flatten out perfectly in the oven, creating a slightly chewy texture that melts in your mouth. Trust me, once you try this snickerdoodle cookies recipe, you’ll be hooked!
Ingredients Needed for This Recipe
- 2 3/4 cups (358g) all-purpose flour (measured correctly)
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar, plus 3 tbsp for rolling
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tbsp ground cinnamon
Instructions for Making Snickerdoodle Cookies
- To begin, heat the oven to 400 degrees Fahrenheit. Get a cookie sheet, preferably a darker one, and line it with a silicone baking mat or parchment paper.
- In a medium-sized bowl, mix together the flour, cream of tartar, baking soda, and salt. Keep it aside.
- Put the butter and 1 1/2 cups of sugar in a big mixing bowl and mix until it becomes pale in color and has a soft, airy texture, which should take around 2-3 minutes.
- To incorporate the eggs into the mixture, add them individually, ensuring they are fully combined after each addition. If necessary, use a spatula to scrape any residue from the edges of the bowl.
- Include the vanilla extract and blend until thoroughly mixed.
- Combine the dry ingredients and mix them together.
- In a separate small bowl, mix together the cinnamon and the remaining 3 tablespoons of sugar.
- Form cookie dough into balls measuring one tablespoon each.
- Take each ball of cookie dough and coat it evenly with the mixture of cinnamon sugar. After that, place the coated dough on the cookie sheet that has been prepared in advance, making sure to leave approximately 2 inches of space between each ball.
- Bake for 6-8 minutes.
- Take the cookies out of the oven and let them rest for 2-3 minutes, then transfer them to a cooling rack.
- Store cookies in an airtight container.
Tips for Perfecting the Recipe
Understand Your Ingredients: The key to perfect snickerdoodles lies in understanding the role of each ingredient. Cream of tartar gives these cookies their classic tangy flavor and chewy texture. Ensure your baking soda is fresh for the right rise, and use room-temperature butter for a smooth, creamy batter.
Measuring Matters: Accurate measurements are crucial in baking. For flour, spoon it into your measuring cup and level it off with a knife to avoid packing it down. This method ensures you don’t end up with too much flour, which can lead to dry cookies.
Creaming Butter and Sugar: Creaming butter and sugar until light and fluffy incorporates air into the mixture, leading to lighter cookies. This process can take several minutes, so be patient for the best texture.
Chill the Dough: While the original recipe suggests that chilling isn’t necessary, doing so can help control the spread of the cookies and intensify the flavors. Even 30 minutes in the refrigerator can make a difference.
Rolling in Cinnamon Sugar: Be generous when rolling your dough balls in the cinnamon-sugar mixture. This not only adds flavor but also creates the signature crinkly top as the cookies bake.
Oven Temperature: Oven temperatures can vary, so it’s a good idea to use an oven thermometer to ensure accuracy. Baking at the right temperature is crucial for achieving the perfect balance of a slightly crisp edge and a soft, chewy center.
Don’t Overbake: Snickerdoodles continue to cook on the baking sheet after being removed from the oven. Remove them when they are just set and still soft in the center for that perfect chewy texture.
Storage Tips
Cooling Before Storage: Allow the cookies to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the cookies soggy.
Airtight Containers: Store the snickerdoodles in an airtight container to keep them fresh. Layering them with parchment paper can help prevent sticking and retain their texture.
Room Temperature Storage: Snickerdoodles stored at room temperature will maintain their texture for up to a week. Ensure they are kept away from direct sunlight and heat sources to prevent them from becoming too soft.
Refrigerating the Dough: If you’ve made the dough in advance, it can be refrigerated for up to 48 hours before baking. This can enhance the flavors and texture of the cookies.
Freezing for Longevity: For longer storage, snickerdoodles can be frozen either baked or as dough balls. Baked cookies can be thawed at room temperature, while dough balls can be baked straight from the freezer with an added minute or two to the baking time.
Serving Suggestions
Classic Enjoyment: Snickerdoodles are delightful on their own, making them a perfect snack or a simple dessert. Their cinnamon-sugar coating and chewy texture are satisfying without any additions.
With a Cup of Tea or Coffee: The warm, cinnamon flavor of snickerdoodles pairs wonderfully with coffee or tea. Serve them as a cozy treat for a morning pick-me-up or an afternoon break.
Ice Cream Sandwiches: For a decadent treat, use snickerdoodles to create ice cream sandwiches. Choose a complementary ice cream flavor like vanilla, cinnamon, or caramel for a delightful combination.
Dessert Charcuterie Board: Include snickerdoodles on a dessert charcuterie board alongside other cookies, chocolates, and fruits. Their unique flavor and texture make them a standout addition.
Gift Giving: Snickerdoodles wrapped in a pretty package make a thoughtful homemade gift. Whether for holidays, birthdays, or as a thank you, they’re sure to be appreciated.
Frequently Asked Questions
Can I use salted butter instead of unsalted? Yes, you can use salted butter, but reduce the added salt in the recipe by 1/4 teaspoon to compensate for the salt in the butter.
What if I don’t have cream of tartar? Cream of tartar is essential for the classic snickerdoodle flavor and texture. However, in a pinch, you can substitute it with a mixture of baking powder and lemon juice or white vinegar to mimic the acidity. For every teaspoon of cream of tartar, use 1.5 teaspoons of baking powder and add 1/2 teaspoon of lemon juice or vinegar to the wet ingredients.
Why did my snickerdoodles go flat? Flat cookies can result from several factors, including not chilling the dough, using butter that’s too soft, or measuring the flour incorrectly. Ensure your baking soda is fresh, as expired leavening agents can also cause cookies to spread too much.
Can I add extras to my snickerdoodles? Absolutely! While traditional snickerdoodles are simple, you can add extras like white chocolate chips, nuts, or a dash of nutmeg to the dough for a personalized touch.
How do I know when the cookies are done? Snickerdoodles should be set around the edges but still soft in the middle when they’re done. They’ll have a pale center with golden edges. Remember, they’ll continue to firm up as they cool on the baking sheet.
Snickerdoodle Cookies
INGREDIENTS
- 2 3/4 cups 358g all-purpose flour (measured correctly)
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup 168g unsalted butter, room temperature
- 1 1/2 cups 310g sugar, plus 3 tbsp for rolling
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tbsp ground cinnamon
INSTRUCTIONS
- To begin, heat the oven to 400 degrees Fahrenheit. Get a cookie sheet, preferably a darker one, and line it with a silicone baking mat or parchment paper.
- In a medium-sized bowl, mix together the flour, cream of tartar, baking soda, and salt. Keep it aside.
- Put the butter and 1 1/2 cups of sugar in a big mixing bowl and mix until it becomes pale in color and has a soft, airy texture, which should take around 2-3 minutes.
- To incorporate the eggs into the mixture, add them individually, ensuring they are fully combined after each addition. If necessary, use a spatula to scrape any residue from the edges of the bowl.
- Include the vanilla extract and blend until thoroughly mixed.
- Combine the dry ingredients and mix them together.
- In a separate small bowl, mix together the cinnamon and the remaining 3 tablespoons of sugar.
- Form cookie dough into balls measuring one tablespoon each.
- Take each ball of cookie dough and coat it evenly with the mixture of cinnamon sugar. After that, place the coated dough on the cookie sheet that has been prepared in advance, making sure to leave approximately 2 inches of space between each ball.
- Bake for 6-8 minutes.
- Take the cookies out of the oven and let them rest for 2-3 minutes, then transfer them to a cooling rack.
- Store cookies in an airtight container.
Notes
- The temperature of my butter is slightly lower than that of the room. Allowing the butter to sit on the counter for 30 minutes is an effective method. If the butter becomes excessively soft, it will cause the cookies to spread excessively.
-  Cream of tartar sub?  See the blog post for notes.
