If you’ve been hunting for the ultimate crowd-pleaser, look no further because this Best Snickerdoodle Cookies Recipe is about to become your new go-to for whenever a sweet craving hits. These cookies perfectly balance a soft, chewy center with a slightly crisp, cinnamon-sugar coated exterior that melts in your mouth with every bite. With their simple ingredients and straightforward technique, these snickerdoodles not only bring nostalgic warmth but also the satisfaction of baking something utterly irresistible right in your own kitchen.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial part in creating the classic texture and flavor that snickerdoodles are famous for. From the creamy butter to the tangy cream of tartar, this list is conveniently simple yet key to baking excellence.
- ¾ cup (170g) unsalted butter, softened: Provides richness and helps create the tender crumb of the cookie.
- 1 cup (200g) granulated sugar: Sweetens the dough and contributes to light caramelization during baking.
- 1 large egg: Adds moisture and binds all the ingredients together for perfect structure.
- 1 teaspoon baking soda: Leavens the cookies, helping them rise just the right amount.
- ¼ teaspoon salt: Balances the sweetness and enhances the overall flavor profile.
- 2 teaspoons cream of tartar: The secret ingredient that gives snickerdoodles their signature tangy bite and chewy texture.
- 1 teaspoon vanilla extract: Adds a warm, aromatic note that elevates the cookie’s flavor.
- 2 cups (248g) all-purpose flour: The base that holds everything together and creates the cookie’s structure.
- ¼ cup (50g) granulated sugar (for coating): Provides the perfect sweetness contrast on the outside of the cookies.
- 2 teaspoons ground cinnamon: Imparts the classic snickerdoodle cinnamon-sugar coating that everyone loves.
How to Make Best Snickerdoodle Cookies Recipe
Step 1: Preheat and Prepare Pans
Start by heating your oven to 350°F (175°C) so it’s ready for baking once your dough is prepared. Line two cookie sheets with silicone baking mats or parchment paper to prevent sticking, ensuring your cookies come off clean and look picture-perfect every time.
Step 2: Cream Butter and Sugar
Using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter and granulated sugar together until fluffy. This aeration is what makes the cookies tender and light rather than dense, so don’t rush this crucial step.
Step 3: Add Wet Ingredients
Mix in the egg and vanilla extract to your creamed butter and sugar until it’s completely smooth. This adds moisture and depth of flavor that you’ll notice in each bite.
Step 4: Add Dry Ingredients
Incorporate the baking soda, cream of tartar, and salt into the mix, then gradually add the all-purpose flour. Stir everything together just until the dough comes together softly. Overmixing will toughen the cookies, so be gentle here.
Step 5: Make Cinnamon-Sugar Coating
In a small bowl, blend the additional granulated sugar with ground cinnamon to create the signature coating. This simple combination gives snickerdoodles their iconic sweet-spicy crunch and aroma.
Step 6: Shape and Coat Dough
Scoop 2-tablespoon portions of dough and roll each into a smooth ball. Then, generously coat every ball in the cinnamon-sugar mixture before spacing them evenly on your prepared baking sheets. The coating forms the delicious crust that sets snickerdoodles apart.
Step 7: Bake the Cookies
Bake for 10-13 minutes until the cookies crack on top and lose their sheen, but be cautious not to overbake. A slightly underbaked texture ensures your snickerdoodles stay soft and chewy, which is exactly what you want. Let them cool on the pans briefly before moving to a wire rack for complete cooling.
How to Serve Best Snickerdoodle Cookies Recipe
Garnishes
For an extra touch, sprinkle a little more cinnamon sugar on top right after baking for an intensified flavor and sparkle. Fresh lavender or a light dusting of powdered sugar can also add a lovely visual appeal and subtle fragrance.
Side Dishes
Snickerdoodles pair wonderfully with a cold glass of milk or a creamy cup of hot cocoa. For grown-up indulgence, serve alongside vanilla bean ice cream or a warm apple cider to complement the warm cinnamon spices.
Creative Ways to Present
Offer these cookies stacked with layers of raspberry jam or spread a thin layer of cream cheese frosting to turn them into irresistible mini-dessert sandwiches. For a festive twist, drizzle melted white chocolate over cooled cookies or serve them in a cookie jar adorned with a colorful ribbon for gift-giving occasions.
Make Ahead and Storage
Storing Leftovers
Keep your snickerdoodles fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to three days, perfect for enjoying over a few afternoons (if you can resist!).
Freezing
You can freeze baked snickerdoodles for up to a month in a sealed container. Alternatively, freeze the rolled dough balls before baking for quick fresh cookies whenever you want—just thaw and bake within a day or two.
Reheating
Reheat cookies in a warm oven or microwave for a few seconds to bring back that fresh-baked softness. Be careful not to overheat or they’ll dry out, but a little warmth revives their delightful aroma and chewiness beautifully.
FAQs
What makes snickerdoodles different from regular sugar cookies?
Snickerdoodles are distinguished largely by the cinnamon-sugar coating and the use of cream of tartar, which gives them a slight tanginess and chewiness that sugar cookies don’t have.
Can I use a substitute for cream of tartar?
If you don’t have cream of tartar, you can substitute with an equal amount of lemon juice or vinegar, but keep in mind the texture and flavor might be slightly different from classic snickerdoodles.
Why should I slightly underbake these cookies?
Underbaking ensures the cookies remain soft and chewy in the center instead of becoming hard or crunchy. Snickerdoodles are best enjoyed when they’re tender and have a bit of a bite to them.
How do I prevent my snickerdoodles from spreading too much?
Make sure your butter is softened but not melted and chill your dough slightly if it feels too sticky; this helps maintain the cookie’s shape while baking.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! While classic snickerdoodles are simple, mixing in chocolate chips or chopped nuts adds exciting texture and flavor variations without losing their essential charm.
Final Thoughts
Baking this Best Snickerdoodle Cookies Recipe is like wrapping yourself in a cozy blanket of cinnamon-sugar goodness. Whether it’s for a special occasion or a simple pick-me-up, these cookies never fail to impress with their classic flavor and wonderful texture. I hope you give this recipe a try and make it one of your kitchen favorites too—happy baking!
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Best Snickerdoodle Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 22 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This BEST Snickerdoodle Cookies Recipe delivers soft, chewy, and perfectly spiced cookies with a classic cinnamon-sugar coating. With simple ingredients and straightforward steps, these delightful treats are sure to become a favorite for cookie lovers craving a comforting homemade snack.
Ingredients
Cookie Dough
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 2 cups (248g) all-purpose flour
Cinnamon-Sugar Coating
- ¼ cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cookie sheets with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the softened butter and granulated sugar until the mixture is fluffy and light in color, approximately one minute.
- Add Wet Ingredients: Add the egg and vanilla extract to the creamed butter and sugar mixture. Mix until smooth and fully incorporated.
- Add Dry Ingredients: Add the baking soda, cream of tartar, and salt. Gradually mix in the all-purpose flour until a soft cookie dough forms and all ingredients are just combined, being careful not to overmix.
- Make Cinnamon-Sugar Coating: In a small bowl, combine the additional granulated sugar and ground cinnamon, stirring well to create the coating for the cookies.
- Shape and Coat Dough: Scoop out 2-tablespoon portions of dough and roll each into a smooth ball between the palms of your hands. Roll each ball in the cinnamon-sugar mixture until fully coated. Place the dough balls on the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies for 10-13 minutes or until they are cracked on top and slightly lose their glossy sheen. For a soft and chewy texture, aim to slightly underbake them. Once done, remove the pans from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
- Storage: Store the snickerdoodle cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to one month and thaw before serving.
Notes
- For best texture, do not overbake; cookies should be just set and slightly underdone in the center for chewiness.
- Make sure the butter is softened to room temperature to help cream it well with sugar.
- You can use parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- These cookies freeze well; separate layers with parchment paper in the container to avoid sticking.
- Adjust cinnamon quantity in the coating to your taste preference for more or less spice.
