Super soft and full of cinnamon, these are our FAVORITE Snickerdoodle Cookies. They always get rave reviews!
Snickerdoodle Cookies are a classiccookie recipewe make all the time! We enjoy these almost as often as ourChocolate Chip,Sugar, orM&M Cookies!
The Best Snickerdoodle Recipe
I LOVE Snickerdoodle Cookies! My family searched for the best Snickerdoodle recipe for a long time, and we finally found THE ONE.
We’ve been using it for as long as I can remember now. It’s just as classic as ourFavorite Chocolate Chip CookiesandSugar Cookiesrecipes.
Why is it called a Snickerdoodle?From Wikipedia: The Joy of Cooking claims that Snickerdoodles are probably German in origin, and the name is a corruption of the German word Schneckennudeln (“snail noodles”), a kind of pastry.
Not sure how that word adapted, but I do admit that there is something sweet and fun about the word.
If you fall under the Snickerdoodles loving category, I suggest giving this cookie recipe a try. Or, to change it up a bit, tryWhite Chocolate SnickerdoodlesorCake Mix Snickerdoodles!
How to Make Snickerdoodles
We love that these cookies are so simple, even the kids can help out!!
DRY INGREDIENTS.In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt. Set aside.
WET INGREDIENTS.Cream together the butter (barely softened) and sugar. Add the eggs until it is well blended.
SHAPE.Add the dry ingredients to the wet ingredients, mix well, and then shape dough into 1 inch balls. Roll the dough balls into your cinnamon and sugar mixture.
BAKE.Place on an un-greased pan, bake at 350°F for 8-10 minutes.
These cinnamon cookies are baked to perfection, and result in the easiest, most delicious cookie!!
The perfect cinnamon/sugar ratio:In a small bowl, combine 3 tablespoons sugar with 1 tablespoon cinnamon.
recipe tips
Cream of Tartar.许多人争论是否甚至Snickerdoodle without the cream of tartar. It’s a key ingredient that transforms the cookies into a tangy, chewy cookie, differentiating it from a typical butter sugar cookie.
Although cream of tartar is typically used in Snickerdoodle Recipes to add a unique tangy taste and chewy texture, you can still use a substitution.
Cream of Tartar substitution.To make Snickerdoodles without cream of tartar:
- replace the 2 teaspoons cream of tartar AND the 1 teaspoon baking soda with 2 teaspoons of baking powder
- mimic the tangy taste by also adding a splash of lemon juice or white vinegar
Unsalted Butter.Make sure your butter is barely softened. Too soft and the dough will be too soft. Cold butter won’t be incorporated all the way and will result in a thicker cookie.
Room temperature eggs将比冷冻卵子。温暖他们up faster, place them in a bowl of warm-hot water for a few minutes. You can also use this post onHow to Soften Butter Quickly.
筛选原料。It may seem unnecessary, but be sure to sift the dry ingredients in a separate bowl, before mixing it into the creamed mixture. The less the gluten in the flour is activated by mixing, the softer the cookies will be.
Scoop.Use a cookie scoop to spoon out the dough. This will help ensure that all the cookies are uniform in size.
Soft Snickerdoodles
A soft Snickerdoodle is essential. There are a couple tricks to make and keep your Snickerdoodles soft and chewy:
Do NOT over bake them!Our recipe says to bake for 8-10 min. Depending on how soft you want them:
- Take them out of the oven after 8 minutes.
- Let them sit on the baking sheet for a minute, then place on a cooling rack.
Eightminutes cook time will insure a soft chewy cookie – even after they have cooled.
圣orein an airtight container.Throw a piece of bread into the container with your cookies. The bread will absorb the extra air in the container, and make the cookies stay fresh for longer! Most cookies can stay fresh, when stored in an airtight container at room temp, for about 3 days.
to chill or not to chill
Many Snickerdoodle recipes call forCHILLINGthe dough. OursDOES NOT, but you can if you’d like.
First cookie – CHILLED.The result is usually a thicker cookie, without as many cracks as are usually found on the tops of Snickerdoodles.
Center cookie– CHILLED + FLATTENED.This cookie was chilled, rolled into a ball, rolled into the cinnamon sugar mixture, then flattened a little bit with the bottom of a cup. If you like a more flat, chewy cookie, try this method.
Last cookie– NOT CHILLED + NOT FLATTENED.This is our classic recipe. No chilling, no flattening, and baked to perfection. This is how we prefer our cookies, but use the above methods if you like your cookies more thick or flat.
圣oring Info
STORE.Keep cooled cookies in an airtight container at room temperature. They’ll last for 3-4 days.
FREEZE.圣ore in a freezer bag, or air-tight container in the freezer for up to 4 months. When you’re ready to eat or serve them, let them thaw in their container on the counter. They will taste just as yummy the day you made them!
FREEZE the dough.Once you have shaped and coated the cookie dough balls with the cinnamon and granulated sugar mixture, line them up on a small baking sheet (one that will fit into your freezer). Place the dough balls in the freezer until they are solid, then transfer to a freezer Ziploc. Freeze for up to 2 months.
- To bake– line dough balls on a baking sheet and allow them to thaw for about 20 minutes before baking. You may need to add a minute or two to the bake time to compensate for the cooler starting temperature.
Nothing can beat a warm, cinnamon and sugar covered cookie. That is why we love these Snickerdoodles so much! We hope you love them as much as we do.
For more snickerdoodle recipes:
- White Chocolate Snickerdoodles
- Snickerdoodle Bars
- Snickerdoodle Bread
- Snickerdoodle Puppy Chow
- White Chocolate Dipped Snickerdoodles
- Eggnog Snickerdoodles
Snickerdoodle Cookies Recipe
Ingredients
Snickerdoodle Dough
- 2 ¾cupsall-purpose flour
- 2teaspooncream of tartar
- 1teaspoonbaking soda
- ½teaspoonsalt
- 1cupunsalted butter,just softened
- 1 ½cupssugar
- 2eggs
- 1teaspoonvanilla extract
Cinnamon Sugar Coating
- ⅓cupsugar
- 2tablespoonscinnamon
Instructions
-
Preheat oven to 350°F.
-
In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.
-
In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.
-
Add dry ingredients to wet ingredients and mix well.
-
In a small bowl, combine remaining ⅓ cup sugar and 2 tablespoons cinnamon.
-
Use a small cookie scoop to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture- twice.
-
Place 2 inches apart on an ungreased cookie sheet.
-
Bake for 8 – 10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
I tried your recipe, followed the directions explicitly….. did not overmix, the dough was so soft that I was unable to roll into balls. I refrigerated them overnight. I rolled the refrigerated dough into balls then cinnamon sugar. One batch I pressed flat the second I left in a ball. Both came out completely flat. They did not resemble your picture at all.
What could have I done different?
Mine turned out VERY flat as well. Refrigerating the rest of the dough, hoping that helps. They smell good at least
I agree the dough was too soft, broadline batter. To that I added 1 cup flour, 1/2 cup sugar 1/2 tsp tartar, and 1 tsp baking powder. I probably could have only done with 3/4 cups of extra flour. I did not flatten them, but the cookies sloped into a nice dome shape after a min or two. I sprinkled some extra sugar/cinnamon mixture on the top. I do not have a cookie scoop so I use two spoons. My balls were about 1.5 inches, I got 38 cookies.
The cookies came out like picture 3, but maybe just the slightest more fluffy. They tasted wonderful!
So yummy! The dough was a little wetter than expected, but once i got the sugar on there they balled right up! Also used a 1tsp white vinegar per 1/2tsp cream of tartar, turned out great!
If I have salted butter, should I just leave out the 1/2 tsp salt? Would that still work?
Yep! You could always leave it out and then add more salt to taste, as needed.
Easy to make, easy to bake, and easy to take!
Made these vegan by using aquafaba (liquid in a can of chick peas) instead of eggs and vegan butter/coconut oil. Deliciously perfect.
Cool! Thanks for sharing what you did!
These were perfect – hubby was craving. My butter was a bit soft (almost liquid due to it being in the 80s inside – lol) so I did have to frig for about 30-45 mins but they came out great and were delicious
I’m so glad you enjoyed the cookies!! Thanks for giving the recipe a try!
These taste amazing!
Tasty mmm
We’ve been looking for a really good snickerdoodle recipe and this is it
I made a double recipe … made about 65 cookies! Temperature at 365, for 12.5 minutes. My husband likes the flat, crisp cookies. So, I made the last 5 flatter and in the oven longer (15 minutes). Thanks
they turn out perfect every time
These tasted great but mine flattened out big time. They looked like one big cookie on the sheet pan! I live at a higher altitude and I’m sure that’s why. But I usually like to bake a recipe exactly as it’s written the first time. I really wish more recipes added high altitude instructions. Even if it’s just a note at the bottom. They tasted good enough I’m up for another try – with some adjustments this time.
Thanks so much for the feedback! And for giving the recipe a try.
Like many other commenters said, the dough is too soft, almost like a batter. I had to add extra flour, sugar, and cream of tartar.
Nice website, easy to follow recipe, beautiful dough and a yummy cookie, thanks!
These are truly grandchild approved!! Picky kids love these cookies and so does grandpa…..Will make these again. Very good cookies.
That makes me so happy!! So glad you all enjoyed the cookies!
Cookie recipe took me to a thousand ads for other cookies. Couldn’t find list of ingredients. After 15 minutes I gave up and went somewhere else
Sorry to hear you had a hard time finding the ingredients. At the top of the page, there is a button that say “Jump to Recipe”. Tap/click on that and it will take you right to the ingredient list and instructions.
Great recipe! Amazing tips! Glad I could find a good recipe.
Best snickerdoodle recipe I’ve ever had. Soft, buttery, sweet, and perfect. My picky eater teen loved it. Thank you for sharing your recipe!
You’re welcome!! So glad to hear they were a hit!
This cookie recipe..followed 100%, was perfect!
We mixed, used a small cookie scoop, this dough was soft, I put a sprinkle of sugar Cinn mix in my palm, added scoop cookie, sprinkled some mix on top, lightly roll, then put back in the sugar mix then on cookie sheet. Cooked 8 – 9 minutes..they were perfect! Little puffy in middle, crispy outside. DO NOT slam your cookie sheet in counter..that will cause your cookies to fall flat. Be gentle when taking out cookies and sitting them down to cool. They will be prefect