This soft and chewy Snickerdoodle Recipe is super easy to make- resulting in buttery and delicious cookies that are coated in cinnamon and sugar.
No chill time needed for these delicious cookies, just mix, roll and bake!
Snickerdoodle Cookie Recipe
It’s always a good time for a cookie!
What is a Snickerdoodle?
A snickerdoodle is a sugar cookie that is rolled in cinnamon and sugar and then baked. The thing that really sets the snickerdoodle apart is the signature tangy flavor inside the cookie. This is achieved by using cream of tartar in the cookie dough.
Ingredients for Snickerdoodle Cookies
Here’s the basic list of ingredients you’ll need in order to bake snickerdoodles at home. As always, you can find the printable recipe card below.
- All Purpose Flour
- Cream of Tartar – the signature ingredient, don’t skip it!
- Baking Soda
- Salt
- Butter – softened
- Sugar
- Egg
- Vanilla
- Cinnamon
How To Make Snickerdoodles
The best thing about snickerdoodle cookies, unlike my classic Chocolate Chip Cookies, is that they don’t require any chill time in the fridge! That means you can whip up this simple cookie dough in minutes and start enjoying soft and chewy cookies shortly after!
Combine Dry Ingredients
Start by whisking together the flour, cream of tartar, baking soda and salt in a mixing bowl.
Cream Butter
Cream the butter and sugar in a mixing bowl (using the paddle attachment if you have one) for about 2 minutes, until it’s nice and smooth. Then add in the large eggs and vanilla extract.
Beat until the mixture is combined.
Combine Wet and Dry Ingredients
Next, gradually add in the dry ingredients to the butter mixture and beat until a soft dough forms.
Scoop out the dough into full tablespoon size balls. I like to use a medium cookie scoop (about 2 tbsps) to evenly portion out the cookies.
Roll in Cinnamon Sugar
Once you have your cookie balls formed, you’ll simply roll them in a cinnamon and sugar mixture before placing them on your prepared cookie sheet.
PRO TIP: I like to roll the cookies twice in the sugar mixture to give it just a little something extra.
Bake and Cool
Bake the snickerdoodle cookies in a 375 degree oven for just 9 to 11 minutes, depending on the size of your cookie.
Let the cookies cool on the baking sheet for 5 minutes before removing from the sheet to a cooling rack.
When baked, the snickerdoodle cookie will have a signature wrinkle to them, a thin coating of cinnamon and sugar and a sweet, yet slightly tangy flavor on the inside.
These cookies will stay soft and chewy after baked!
How To Store Cookies
Snickerdoodle cookies can be stored in an airtight container on the counter for up 5 days, but can last even longer if stored in the fridge (up to 2 weeks).
If frozen, baked snickerdoodles can last up to 2 months in the freezer.
PRO TIP: Make sure to allow the cookies to cool completely after baking before placing in an airtight container, then store them in the fridge or freezer. Place sheets of parchment paper between layers of cookies.
More Cookie Recipes
If you’re looking for more sweet and delicious cookie recipes, you’re in the right spot! Here are a few of our favorite cookies to add to any cookie plate!
- No Roll Sugar Cookies
- Gingerdoodles – a cross between a ginger cookie and snickerdoodle!
- Oatmeal Raisin Cookies
- Chocolate Crinkle Cookies
- Raspberry Thumbprint Cookies
I hope you give this super easy snickerdoodle cookie recipe a try today! You’re going to love them!
Snickerdoodle Recipe
Ingredients
- 3 cups all-purpose flour
- 1 ½ tsp cream of tartar
- ½ tsp baking soda
- ½ tsp salt
- 1 cup butter, softened
- 1 ½ cup sugar
- 2 large eggs
- 2 tsp vanilla extract
Cinnamon Sugar
- ¼ cup sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat, or use a non-stick cookie sheet.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set this aside.
- In a separate bowl, combine the butter and sugar. Beat with a mixer or paddle attachment in the stand mixer until the butter is smooth and the sugar is dissolved and no longer grainy. This should take at least 2 minutes.
- Add in the eggs and vanilla extract to the butter mixture, and beat until combined. Scrape down the sides of the bowl and add in the flour mixture. Beat again until a soft dough is formed.
- Combine the cinnamon sugar together in a small dish. Scoop the dough into medium balls, about 2 tbsp of dough, and roll in the cinnamon and sugar mixture. (I like to roll them twice)
- Place on the baking sheet about 2 inches apart and bake for 9 to 11 minutes. Let the cookies cool on the baking sheet out of the oven for about 5 minutes before transferring to a wire rack to cool completely. Enjoy!
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