Snickerdoodle Cookies
These classic Snickerdoodle Cookies deliver soft, chewy centers with crispy edges and a beautifully crackled cinnamon sugar coating. Made with simple pantry ingredients and the essential cream of tartar for that signature tangy flavor, these buttery, perfectly spiced cookies come together in under 30 minutes and are guaranteed to be a crowd-pleaser at any gathering.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Silicone baking mat or parchment paper
- Heavy-duty baking sheets Two needed for this recipe
- Measuring cups and spoons
- Whisk
- Small bowl For cinnamon sugar coating mixture
- Cookie scoop Medium size, optional but helpful for uniform cookies
- Wire cooling rack
Ingredients
For the Cookie Dough
- 1½ cups all-purpose flour about 190g; spoon into measuring cup and level off
- 1 tsp cream of tartar essential for tangy flavor and chewy texture; do not skip
- ½ tsp baking soda ensure it is fresh
- ¼ tsp salt
- ½ cup unsalted butter 113g / 1 stick, softened to room temperature
- ¾ cup granulated sugar 150g
- 1 large egg room temperature
- 1 tsp pure vanilla extract
For the Cinnamon Sugar Coating
- ¼ cup granulated sugar 50g
- 2 tbsp ground cinnamon Saigon cinnamon recommended for more intense flavor
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats. Position oven racks in the upper and lower thirds for even baking.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt for about 30 seconds until evenly combined. Set aside.
- In a large mixing bowl, beat softened butter and sugar on medium-high speed for 3–4 minutes until light, fluffy, and pale in color, scraping down the bowl halfway through.
- Add the egg and vanilla extract and beat on medium speed for about 1 minute until fully incorporated and smooth. Scrape down the sides and bottom of the bowl.
- Add the flour mixture all at once and mix on low speed for about 30 seconds, then finish mixing by hand with a spatula until no flour streaks remain. Do not overmix.
- In a small bowl, stir together the sugar and cinnamon until evenly combined with no clumps.
- Scoop about 1½ tablespoons of dough, roll into a smooth ball, then roll generously in the cinnamon sugar coating. Place on the prepared baking sheet, spacing cookies at least 2 inches apart.
- Bake for 10–12 minutes, rotating the sheets halfway through, until edges are set and lightly golden but centers still look slightly underdone. Remove from the oven promptly.
- Let cookies cool on the baking sheets for 5 minutes to set up, then transfer to a wire rack and cool completely for 15–20 minutes before serving or storing.
Notes
- Room temperature butter is key: Softened butter should hold its shape but leave an indent when pressed — not melted. This ensures proper creaming and the right cookie texture.
- Don't skip the cream of tartar: It gives snickerdoodles their signature tangy flavor and chewy texture. Substitute with 1½ tsp lemon juice or white vinegar in a pinch, but the flavor won't be identical.
- Measure flour correctly: Spoon flour into the measuring cup and level off with a knife — never scoop directly from the bag, which packs in too much flour and leads to dry cookies.
- Chill dough if needed: If your kitchen is warm and the dough is too sticky to handle, refrigerate for 15–20 minutes before rolling.
- Be generous with the cinnamon sugar: A thick coating creates that beautiful crackled appearance and intense cinnamon flavor snickerdoodles are known for.
- Don't overbake: Pull the cookies out when centers still look slightly underdone and puffy — they continue cooking on the hot pan and will firm up as they cool.
- Storage: Store in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep cookies soft.
- Freezing baked cookies: Layer cooled cookies with parchment in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving.
- Freeze cookie dough: Roll and coat dough balls in cinnamon sugar, freeze on a sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.
- Reheat for fresh-from-oven taste: Warm cookies in a 300°F oven for 3–5 minutes, or microwave an individual cookie for 8–10 seconds.
Nutrition
Serving: 1CookieCalories: 115kcalCarbohydrates: 18gProtein: 1.3gFat: 4.5gSaturated Fat: 2.8gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.2gCholesterol: 18mgSodium: 65mgPotassium: 40mgFiber: 0.5gSugar: 11gVitamin A: 3IUCalcium: 1mgIron: 3mg
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