Snickerdoodle Cookies Recipe
Snickerdoodle Cookies are soft, buttery cookies coated in a classic cinnamon-sugar mixture with a slightly crisp edge and chewy center. This timeless homemade treat is easy to make and perfect for holidays, cookie exchanges, or everyday baking.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring Cups and Spoons
- Whisk
- Rubber spatula
- Small cookie scoop
- Small bowl for cinnamon sugar
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Ingredients
For the Cookie Dough
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
For the Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Step 1: Prepare the dry ingredients
- In a medium mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Continue whisking until the ingredients are evenly combined.
- Set the bowl aside while you prepare the butter mixture.
Step 2: Cream the butter and sugar
- Place the softened butter and 1 1/2 cups of granulated sugar in a large mixing bowl.
- Beat with an electric mixer on medium speed for 2 to 3 minutes, until the mixture looks pale and fluffy.
- Scrape down the sides and bottom of the bowl with a rubber spatula.
Step 3: Add the eggs and finish the dough
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture. Mix on low speed only until no dry flour remains.
- Cover the dough and refrigerate it for 30 minutes.
Step 4: Prepare the oven and cinnamon sugar
- Preheat the oven to 375°F.
- Line two large baking sheets with parchment paper or silicone baking mats.
- In a small bowl, stir together 1/4 cup granulated sugar and the ground cinnamon.
Step 5: Shape and coat the cookies
- Scoop about 1 1/2 tablespoons of dough for each cookie.
- Roll the dough between your palms to form smooth balls.
- Roll each ball in the cinnamon-sugar mixture until fully coated, then arrange the cookies about 2 inches apart on the prepared baking sheets.
Step 6: Bake the cookies
- Bake one sheet at a time for 9 to 11 minutes.
- The edges should look set, while the centers should still appear slightly soft. The tops may look puffed and lightly cracked.
- Do not wait for the cookies to become deeply golden. They will continue setting on the warm baking sheet.
Step 7: Cool and serve
- Let the cookies cool on the baking sheet for 5 minutes.
- Transfer them to a wire cooling rack and allow them to cool completely.
- Serve once cooled, or store them in an airtight container after they reach room temperature.