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Snickerdoodle Cookie Recipe
This classic snickerdoodle cookie recipe makes soft, thick, and chewy cookies that are a snap to make, smell heavenly, and taste irresistible!
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These soft, thick, and chewy snickerdoodle cookies are the best. Not only is this classic snickerdoodle cookie recipe a snap to make, but it smells heavenly with its cinnamon sugar flavor and the flavor is irresistible.
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Snickerdoodles are a timeless classic that the whole family will love. This snickerdoodle cookie recipe makes a warm, buttery cookie that will become a favorite and a staple on your baking menu for years to come.
These cookies are a popular choice during the holidays, but this easy recipe is perfect for making all year long. Enjoy a chewy snickerdoodle cookie with a mug of hot chocolate or a homemade pumpkin spice latte. Snickerdoodles are also a delightful baked treat to add to a homemade gift for friends or family.
With a sweet, buttery dough rolled in cinnamon sugar before baking, these old-fashioned made-from-scratch cookies are absolutely scrumptious. Almost nothing beats biting into a warm, cinnamon and sugar-covered cookie.
Snickerdoodle Cookie Recipe Ingredients
- Butter - unsalted butter
- Sugar - granulated sugar
- Sugar - brown sugar
- Egg - large egg
- Vanilla
- Flour - all-purpose flour
- Cream of tartar
- Baking soda
- Salt
- Cinnamon
Cream of tartar acts as a leavening agent in this easy snickerdoodle recipe, and we highly recommend using it to get the classic flavor and chewy texture. However, if you don’t have any, you can substitute lemon juice or whiter vinegar for a similar effect. For this recipe, you would use two teaspoons of lemon juice or white vinegar in place of the cream of tartar. You can also use a teaspoon of baking powder if you don’t have cream of tartar available.
In addition to using the cream of tartar, we also recommend using unsalted butter for this classic cookie recipe. Just make sure the butter is at room temperature and not melted as you will end up with a really flat cookie if you use melted butter.
You can make the cookie dough a day or two in advance. Keep it covered and refrigerated. Just before baking, roll in cinnamon sugar and bake. The rolled cookies are rather puffy, so if you want a flatter cookie, you can press the cookie down with the back of a spoon a little bit after removing from the oven.
How to Make Snickerdoodle Cookie Recipe
FIRST STEP: Prepare your cookie sheet by lining it with parchment paper and preheating the oven to 350°F.
SECOND STEP: With an electric mixer, combine the butter and sugars for 3 minutes until light and fluffy.
THIRD STEP: Add the egg and vanilla, and beat on medium-high speed for about 3 minutes.
FOURTH STEP: Add the flour, baking soda, cream of tartar, and optional salt, and beat on low speed until just combined, about 1 minute.
FIFTH STEP: Roll out 1 tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour.
SIXTH STEP: In another small bowl mix together the cinnamon/sugar ingredients.
SEVENTH STEP: Roll the cookie dough balls in the cinnamon sugar mixture and set them 2-inches apart on the baking sheet.
EIGHTH STEP: Bake 8 to 10 minutes until the edges are browned and crisp, but the center is still pale and puffy. They will wrinkle as they cool.
Why is there cream of tartar in snickerdoodles?
This delicious cookie recipe has cream of tartar included in the ingredients because cream of tartar prevents the sugar from crystallizing when baking. This results in a soft and chewy cookie rather than a crunchy one.
How do I make sure my snickerdoodles come out soft?
Make sure not to overbake the cookies. Pay close attention to when the edges start to turn golden, and then pull them out of the oven right away. They might look a little under baked but will harden as they cool down.
How do I store these cookies?
These chewy snickerdoodle cookies can be stored on the counter in an airtight container for up to three days or in the freezer for up to three months.
How to Store Snickerdoodle Cookie Recipe
ON THE COUNTER: You can store this perfect cookie at room temperature in an airtight container for up to three days. If your cookies start to get hard, pop one slice of bread in the container, and they’ll get soft again.
IN THE FREEZER: You can freeze these sweet cookies in an airtight container or freezer bag for up to three months. When you’re ready to serve, thaw them on the counter, and you’re ready to enjoy!
Snickerdoodle Cookie Recipe
This classic snickerdoodle cookie recipe makes soft, thick, and chewy cookies that are a snap to make, smell heavenly, and taste irresistible!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
Cookies
- ½ cup unsalted butter (softened)
- ½ cup sugar
- ⅓ cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla
- 1½ cups all-purpose flour
- ¼ teaspoon cream of tartar
- 2 teaspoons baking soda
- ¼ teaspoon salt
Topping
- ¼ cup sugar
- 2 teaspoon cinnamon
DIRECTIONS
- Prepare your cookie sheet by lining it with parchment paper and preheating the oven to 350°F.
- With an electric mixer, combine the butter and sugars for 3 minutes until light and fluffy.
- Add the egg and vanilla, and beat on medium-high speed for about 3 minutes.
- Add the flour, baking soda, cream of tartar, and optional salt, and beat on low speed until just combined, about 1 minute.
- Roll out 1 tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour.
- In another small bowl mix together the cinnamon/sugar ingredients.
- Roll the cookie dough balls in the cinnamon sugar mixture and set them 2-inches apart on the baking sheet.
- Bake 8 to 10 minutes until the edges are browned and crisp, but the center is still pale and puffy. They will wrinkle as they cool.
Nutrition
Calories: 122kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 144mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 154IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 1mg
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