Classic Snickerdoodles Recipe
Snickerdoodles are a soft and chewy cookie with a sweet and spicy cinnamon sugar coating. They’re easy to make with this simple recipe!
Snickerdoodle Cookies
At first glance, snickerdoodle cookies don’t seem all that exciting. They are a pretty basic cookie made up of the same butter, flour, and sugar as many other cookies. But I promise, once you’ve tasted a snickerdoodle, you will get it!!
At least that was my experience!
I tried my first snickerdoodle cookie right after I moved to Texas. I usually go straight for chocolate chip, but I’d heard good things about them so I decided to take the plunge at our local bakery.
Oh. My. Gosh.
Hiding beneath that seemingly innocent golden brown exterior was a soft, pillowy cookie that just melted in my mouth! And then there was that sweet sugar and zippy cinnamon! It was heavenly and I was hooked!
These snickerdoodle cookies are both buttery and sugary with just a pinch of vanilla with a tangy finishing taste from the cream of tartar. The cookie dough is full of rich cinnamon flavors after being rolled in a cinnamon and sugar mixture. This process gives each cookie a sweet taste while maintaining its soft and chewy texture.
If you haven’t tried one, this is a must make recipe! A classic Snickerdoodle that will be one of your go-to cookie recipes again and again!
Related: For a healthy cinnamon sugar treat, try our Chickpea Snickerdoodle Blondies!
What is a Snickerdoodle?
Snickerdoodles are a classic cookie recipe made with a butter and flour dough, rolled in cinnamon sugar, and baked until just golden brown.
They’re a tad chewy on the outside and deliciously light and fluffy on the inside. It’s a perfect contrast of textures and what snickerdoodle cookies are known for, in addition to that sweet cinnamon sugar coating!
What is the Difference Between Sugar Cookies and Snickerdoodles?
Snickerdoodles are often described as sugar cookies, but that doesn’t quite do them justice!
At their core, snickerdoodle cookies use many of the same ingredients as sugar cookies. However, there are a few key things that set them apart from plain sugar cookies.
The most obvious difference is the cinnamon sugar coating. Sugar cookies are usually rolled or sprinkled with white sugar. Snickerdoodles
A second crucial difference is that snickerdoodle cookie batter is made with cream of tartar, which adds that signature chewy texture.
Ingredients
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For the Cookies:
- 1 cup Unsalted butter, softened
- 1 3/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 Large Eggs
- 2 3/4 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cream of Tartar
- 1/2 teaspoon Salt
For the Coating:
- Ground Cinnamon
- Sugar
Kitchen Tools Used:
Instructions
To Prep: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or silicone baking mat. Combine cinnamon and sugar in a small bowl at a ratio of 4 parts sugar to 1 part cinnamon.
- In a large mixing bowl, combine softened butter and sugar and beat until light and fluffy using a stand mixer or electric hand mixer. Add eggs and vanilla and mix.
- In a separate bowl, whisk together flour, salt, baking soda and cream of tartar and whisk together. Slowly incorporate dry ingredients into wet ingredients, mixing as you add.
- Make balls of dough and roll them in cinnamon sugar mixture. Refrigerate dough for 30 minutes – 1 hour, if you have time.
- Place the dough balls onto your prepared baking sheet and bake for 10 minutes, until they just start to turn golden brown.
Transfer to a wire rack to cool and enjoy!
Video Demo:
Frequently Asked Questions
What if I Don’t Have Cream of Tartar?
Have you ever gathered all your ingredients for a recipe, only to realize you’re missing one key thing?
Perhaps you’ve got a hankering for some sweet snickerdoodles, but then you realize there’s no cream of tartar in the pantry! Now you’re wondering, can I still make snickerdoodles without cream of tartar?
The good news is that yes, you can still make snickerdoodle cookies without cream of tartar. Simply omit the baking soda as well and instead use 2 teaspoons of baking powder in place of the cream of tartar AND baking soda.
There may be some who could tell a difference between the original and the substitute version, but the difference is subtle and you’ll still have a delicious and fluffy cinnamon sugar cookie!
Can I Make Snickerdoodle Cookies Gluten Free?
Sure! Nowadays it’s pretty easy to make a gluten free version of your favorite cookies by swapping out regular all-purpose flour with gluten free all-purpose flour.
You’ll just want to make sure to check labels on the other ingredients used to confirm that they’re processed without cross-contamination from gluten products – if that is a concern.
More Classic Cookie Recipes To Try:
- Bakery Style Chocolate Chip Cookies
- Amish Sugar Cookies
- Cool Whip Cookies
- Old-Fashioned No Bake Cookies
Snickerdoodle Cookie Recipe (Printable Recipe Card)
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Classic Snickerdoodles Recipe
Equipment
- Stand mixer
- Large Mixing Bowl
- Small bowl
- Cookie sheet
- Silicone baking mat
- Wire cooling rack
Ingredients
For the Cookies
- 1 cup Butter softened
- 1 3/4 cups Granulated Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 2 3/4 cups Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cream of Tartar
- 1/2 teaspoon Salt
For the Coating
- 1 Tablespoon Ground Cinnamon for cookie coating
- 4 Tablespoons Granulated Sugar for cookie coating
Instructions
- Line a baking sheet with parchment paper. Mix one tablespoon of ground cinnamon and 4 tablespoons of sugar together and set aside.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs and vanilla and continue mixing on low speed.
- In a separate bowl, whisk together flour, salt, baking soda and cream of tartar.
- Slowly add the dry ingredients into the bowl of wet ingredients, mixing as you go.
- Use a tablespoon or cookie scoop to portionn out a heaping spoonful of dough. Roll dough into a ball and place into the bowl of cinnamon and sugar mixture.
- Gently roll the dough balls in a small bowl of cinnamon sugar, then place onto the prepared baking sheet. If you have time, chill the dough for 30 minutes – 1 hour before baking.
- Bake at 350°F for 10 minutes, then remove from oven and allow to cool on wire rack.
Video
Notes
- Cream of Tartar Substitution – If you don’t have cream of tartar, omit the baking soda from recipe and instead use 2 teaspoons of baking powder in place of the cream of tartar AND baking soda.
- Gluten Free Variation – To make these cookies gluten free, use all-purpose gluten free flour instead of regular flour.
Nutrition
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