Snickerdoodle Cookie Recipe

The popular cinnamon-sugar soft and chewy sugar cookie recipe. A recipe that has been in the family for over 30 years!

This was one of the first cookie recipes I made as a kid. As I have shared before, I was fully obsessed with cookbooks as a little girl. My Mom collected church cookbooks and I would go straight to the cookie recipes and beg my Mom to let me whip up a batch. I made this snickerdoodle cookie recipe 30 years ago and it is still the best I have ever tasted.

This is such a popular Christmas cookie because I have yet to find anyone who doesnt love snickerdoodle cookies! When I used to teach a cooking school for kids, it was the first cookie I taught them to make because kids love them. Whenever I make these cookies, they disappear so darn fast!

A snickerdoodle cookie has to be soft and chewy. No hard hockey puck cookies here! It has to be rolled twice in cinnamon-sugar to ensure that it is completely coated. It also has to have the signature tang from the cream of tartar.

Snickerdoodle Cookies Recipe

Super soft and full of cinnamon, these are our FAVORITE Snickerdoodle Cookies. They always get rave reviews!

Prep: 10min

Total: 20min

Serving Size: 1 cookie

Nutrition Facts: calories 125 kcal, Carbohydrate 18 g, Protein 1 g, Fat 5 g, Saturated Fat 3 g, Cholesterol 23 mg, Sodium 67 mg, Sugar 10 g, servingSize 1 cookie, Trans Fat 0.2 g, Fiber 0.5 g, unSaturated Fat 1.3 g

Ingredients:

• 2 ¾ cups all-purpose flour
• 2 teaspoon cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, (just softened)
• 1 ½ cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ⅓ cup sugar
• 2 tablespoons cinnamon

Instruction:

1. Preheat oven to 350°F.
2. In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.
3. In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.
4. Add dry ingredients to wet ingredients and mix well.
5. In a small bowl, combine remaining ⅓ cup sugar and 2 tablespoons cinnamon.
6. Use a small cookie scoop to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture- twice.
7. Place 2 inches apart on an ungreased cookie sheet.
8. Bake for 8 – 10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.

The Best Snickerdoodle Cookie Recipe

The Best Snickerdoodle Cookie Recipe. Soft and Chewy Snickerdoodle Cookies. The popular cinnamon-sugar soft and chewy sugar cookie recipe. A recipe that has been in the family for over 30 years!

Prep: 15min

Total: 25min

Ingredients:

• 1 cup Unsalted Butter ((softened))
• 1 1/2 cups Sugar
• 2 large Eggs
• 2 teaspoons Vanilla
• 2 3/4 cup Flour
• 1 1/2 teaspoon Cream of Tartar
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/4 cup Sugar
• 1 1/2 Tablespoons Cinnamon

Instruction:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
3. Stir in flour, cream of tartar, baking soda, and salt, just until combined.
4. In a small bowl, stir together sugar and cinnamon.
5. If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
6. Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.

Classic Snickerdoodle Cookies

What makes snickerdoodles so, well, snickerdoodley? Its distinctive crackling and cinnamon-sugar topping make it a standout cookie treat. Don’t forget to include cream of tartar on your grocery shopping list when you’re planning to bake snickerdoodle cookies. Along with baking soda, it’s the secret to the cookie’s leavening. Some home cooks claim that hand mixing the snickerdoodles, instead of using an electric beater creates a better cookie, but you be the judge!

Prep: 40min

Total: 50min

Yield: 48

Serving Size: 1 Serving

Nutrition Facts: calories 90 , Carbohydrate 13 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, Saturated Fat 2 g, servingSize 1 Serving, Sodium 55 mg

Ingredients:

• 1 1/2 cups sugar
• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 eggs
• 2 3/4 cups Gold Medal™ all-purpose or unbleached flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sugar
• 2 teaspoons ground cinnamon

Instruction:

1. Heat oven to 400°F.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Soft & Thick Snickerdoodles

Here is my reader favorite recipe for soft and thick snickerdoodles. These soft-baked snickerdoodle cookies only require about 30 minutes start to finish! No dough chilling required.

Prep: 20min

Total: 30min

Yield: 26

Ingredients:

• 3 cups (375g) all-purpose flour (spoon & leveled)
• 2 teaspoons cream of tartar*
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
• 1 and 1/3 cup (267g) granulated sugar
• 1 large egg + 1 large egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1/3 cup (70g) granulated sugar
• 1 teaspoon ground cinnamon

Instruction:

1. Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Set aside.
2. Combine the granulated sugar and cinnamon together in a small bowl.
3. Whisk the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
4. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.
5. Roll cookie dough into balls, about 1.5 Tablespoons (35g) of cookie dough each. I recommend this cookie scoop. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.
6. Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.
7. Cookies remain soft & fresh for 7 days in an airtight container at room temperature.

Snickerdoodle Cookies

FAQ

What is a substitute for cream of tartar in snickerdoodles?

What is special about snickerdoodles?

How do you keep snickerdoodles from getting hard?

Why are my snickerdoodles so fluffy?