This really is The Best Snickerdoodle Recipe! These Snickerdoodles are thick and soft with a crispy cinnamon sugar exterior!
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We all love a dolled up cookie around Christmas time, right? Chocolate Peppermint Icebox Cookies, Soft Maple Cookies, Mint Hershey Kiss Cookies, and Peanut Butter Turtle Thumbprint Cookies I’ve got it all!
But sometimes the best way to satisfy a cookie craving is to keep it simple. Enter these classic Snickerdoodle cookies!
Snickerdoodles bring cookie baking back to the basics with a simple list of ingredients and just one bowl. The result is soft, thick, chewy, and perfectly sweet cookies that are coated in cinnamon and sugar and ready in just 25 minutes.
What are Snickerdoodles?
Snickerdoodles are soft and chewy sugar cookies that are coated in cinnamon and sugar!
Snickerdoodle cookies have a signature slightly tangy flavor and ultra soft and chewy texture thanks to the addition of cream of tartar and brown sugar in the dough.
Ingredients for Snickerdoodles:
- Unsalted Butter: bring the butter to room temperature so it mixes easily with the sugars.
- Granulated Sugar and Brown Sugar: Snickerdoodles utilize both sugars to add sweetness but the addition of brown sugar provides more moisture for a softer, chewier texture.
- Vanilla Extract
- All-Purpose Flour: for the best results, I recommend weighing your flour so you don’t have too much or too little. You can also lightly fluff and scoop it into the measuring cup with a spoon so it doesn’t get too packed in.
- Cream of Tartar: one of the key ingredients that sets Snickerdoodle cookies apart from classic sugar cookies. The cream of tartar gives the cookies an extra chewy texture and adds a subtle tangy flavor.
- Baking Soda: helps prevent the cookies from flattening out too much as they bake.
- Granulated Sugar and Cinnamon: coats the cookie dough balls before the baked for the signature Snickerdoodle finish.
How to make the best Snickerdoodle cookies
This simple and easy Snickerdoodle cooke recipe comes together in a total of 25 minutes!
- Combine all ingredients: You’ll beat together the wet ingredients, then mix in the dry ingredients directly. One-bowl recipes make for super easy clean-up!
- Form the cookies: Combine the cinnamon and sugar in a small bowl. Portion the dough out into 1″ balls, then roll them in the cinnamon sugar mixture.
- Bake: Place the dough balls on two baking sheets lined with parchment paper (12 on each sheet), and bake at 350ºF for 9-10 minutes. They should be slightly puffed but not browned and no longer gooey in the middle!
Snickerdoodle cookies and sugar cookies are similar in a lot of ways, but they are different! Snickerdoodle cookies vary from classic sugar cookies in that they are made with cream of tartar and brown sugar for a softer, chewier texture and a subtle tangy flavor. They are also traditionally rolled in cinnamon and sugar before they’re baked. Classic sugar cookies are made with just granulated sugar and don’t require cream of tartar.
The cream of tartar in Snickerdoodles actually serves a couple of different purposes. First of all, it gives the cookies their signature tangy flavor (don’t worry, it’s not overpowering!). It also prevents the sugar from crystallizing as the cookies bake so the cookies are softer and chewier!
If your Snickerdoodles came out hard or crunchy, they are likely over-baked. When you take them out, they should be slightly puffed and no longer gooey in the center, but not browned. They will look slightly underdone but will continue to cook on the baking sheet as they cool.
It could also mean that too much flour was added. Weighing your flour is the best way to ensure your cookies turn out perfectly every time.
Absolutely! To prep the dough ahead of time, simply assemble as directed, then store in the fridge for up to 3 days. When you’re ready to bake, bring to room temperature and proceed with the recipe.
Yes! You can freeze the cookie dough by assembling as directed, portioning out the cookie dough balls, then freezing on a baking sheet for 30 minutes. Once the cookie dough balls are hard, you can place them together in an airtight container or ziplock bag and keep them in the freezer for 2-3 months. When you’re ready to bake, toss them on a baking sheet and pop in the oven! They may need a couple extra minutes when baking from frozen.
If we’re not going to eat our cookies within a few days, I like to store them in the freezer to keep them fresh.
They will last about 1 week at room temperature or 3 months in the freezer.
Tips and tricks for Snickerdoodle cookies
- Line the baking sheet. I always line the baking sheet with parchment paper before baking the cookies. This makes for easier cleanup and
- Weigh the flour. This recipe yields a thick cookie that is still soft. The best way to get the perfect chewy Snickerdoodle texture is to weigh the flour so you get exactly the right amount. Too much flour and you’ll get a dry, crumbly cookie.
- If you accidentally add too much flour and the dough is to dry to roll into balls, don’t worry! You can work in 1 teaspoon of oil at a time until the dough is moist enough that it can be rolled into balls.
- For a thinner Snickerdoodle, you can use 1 ¾ cups of flour instead of the full 2 cups.
More easy cookie recipes to try
- Soft Maple Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Molasses Cookies
- Grandma’s Sour Cream Sugar Cookies
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The Best Snickerdoodle recipe
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar (100 grams)
- ½ cup brown sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla
- 2 cups all purpose flour, fluffed and levelled* (260 grams)
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- In a large bowl, beat butter and sugars with an electric mixer on high until light and creamy (about 2-3 minutes).
- Add egg and vanilla and beat until combined.
- Add flour (be sure to fluff it or weigh it!), cream of tartar and baking soda and beat on medium speed until combined, scraping down the sides as necessary.
- In a small bowl, combine the sugar and cinnamon for the Cinnamon Sugar.
- Roll cookie dough into 1" balls and roll in cinnamon sugar. Place 12 on each baking sheet.
- Bake for 9-10 minutes, until slightly puffed but not browned, they may have a slight sheen but not be gooey in the middle. Remove from the oven and allow to cool on the baking sheet for 10 minutes before removing to a cooling rack.
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