If you have a soft spot for perfectly chewy, delightfully cinnamon-kissed treats, then you are going to fall head over heels for this Best Snickerdoodle Cookies Recipe. These cookies are the epitome of comfort baked into a warm, golden bite with a crisp outside and a tender, melt-in-your-mouth center. The subtle tang from the cream of tartar combined with that classic cinnamon-sugar coating creates a flavor combo that’s truly timeless. Every step of this recipe is designed to bring you that flawless snickerdoodle experience, guaranteed to become your new favorite go-to cookie for any occasion.
Ingredients You’ll Need
What makes this Best Snickerdoodle Cookies Recipe shine are its simple but impactful ingredients. Each one is essential, contributing to the cookie’s irresistible flavor, perfect texture, and beautiful golden color. You won’t need anything fancy, just pantry staples that come together in magic.
- 1 cup salted butter (softened): Adds rich creaminess and helps create the perfect tender crumb.
- 1 1/3 cups granulated sugar: Sweetens and contributes to the cookies’ crisp edges.
- 1/3 cup packed brown sugar: Brings moisture and a hint of caramel depth to the dough.
- 2 large eggs: Provides structure and keeps the cookies chewy and soft inside.
- 2 tsp vanilla extract: Infuses the dough with a warm, sweet aroma that elevates every bite.
- 3 1/4 cups all-purpose flour: Forms the base of your cookie, ensuring they hold their shape beautifully.
- 1 tsp baking soda: Works as a leavening agent, giving the cookies a light lift.
- 3/4 tsp kosher salt: Balances the sweetness and enhances all the flavors.
- 1 1/2 tsp cream of tartar: The secret ingredient that creates the snickerdoodle’s signature tangy, chewy texture.
- 1/3 cup granulated sugar (for coating): For that classic cinnamon-sugar crust on the outside.
- 1 1/2 tbsp ground cinnamon (for coating): Adds the warm, spicy kick that defines a true snickerdoodle.
How to Make Best Snickerdoodle Cookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) to get it nice and ready. While that’s warming up, line your baking sheets with parchment paper or a silicone mat. This ensures your cookies bake evenly and slide right off once done.
Step 2: Cream Butter and Sugars
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and packed brown sugar. Beat them until the mixture is light, fluffy, and downright luscious—this is where your cookies start getting their wonderful texture.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition so everything blends perfectly. Stir in the vanilla extract for that rich, comforting scent that’s irresistible.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, kosher salt, and cream of tartar. This combination forms the backbone of the cookie’s unique snickerdoodle texture and flavor.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix; you want the dough to be soft and manageable, not tough.
Step 6: Prepare Cinnamon-Sugar Coating
In a small bowl, combine the granulated sugar and ground cinnamon. This coating will give your cookies that iconic crackling cinnamon crust that makes snickerdoodles stand out from the cookie crowd.
Step 7: Shape, Roll, and Bake
Using your hands or a small scoop, form the dough into balls. Roll each ball generously in the cinnamon-sugar mixture to ensure every cookie is perfectly coated. Arrange them spaced apart on your lined baking sheet so they have room to spread.
Step 8: Bake to Perfection
Bake in your preheated oven for about 9 minutes, or until the edges are golden brown but the centers still look soft. Resist the urge to bake longer; these cookies continue to set as they cool, resulting in their signature chewy texture.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This step lets them firm up just right, giving you that perfect snickerdoodle experience in every bite.
How to Serve Best Snickerdoodle Cookies Recipe
Garnishes
While these cookies are a superstar on their own, you can sprinkle a little extra cinnamon sugar on top just before baking for an extra sparkle and pop of flavor. A light dusting of powdered sugar after baking also makes for a beautiful presentation when serving guests.
Side Dishes
Serve your snickerdoodles alongside a cold glass of milk, a cozy cup of hot tea, or even a creamy latte. The sweetness and spice pair wonderfully with beverages that offer balance and comfort.
Creative Ways to Present
For a fun twist, try sandwiching two snickerdoodles with vanilla ice cream or your favorite frosting in between. You can also break cookies into chunks and sprinkle them over warm pudding or yogurt for an indulgent topping that’s bursting with cinnamon goodness.
Make Ahead and Storage
Storing Leftovers
Place your leftover snickerdoodle cookies in an airtight container at room temperature, and they’ll stay fresh and chewy for up to a week. Keeping them sealed properly prevents drying out while maintaining that soft, wonderful texture.
Freezing
If you want to make a big batch ahead of time, freeze the dough balls before baking. Lay them out on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding a minute or two to the baking time. Or, freeze fully baked cookies wrapped tightly for up to 3 months.
Reheating
Warm leftover cookies in the microwave for about 10 to 15 seconds or pop them in a preheated oven at 300°F for 5 minutes to bring back that fresh-baked softness and aroma that makes snickerdoodles so irresistible.
FAQs
What makes these the Best Snickerdoodle Cookies Recipe?
The perfect balance of a soft, chewy center with crisp edges combined with the traditional tang from cream of tartar and a generous cinnamon-sugar coating sets this recipe apart from the rest. It’s tested for dependable, delicious results every time.
Can I use salted butter or unsalted butter?
This recipe calls for salted butter to help balance the sweetness and enhance flavors, but if you only have unsalted butter, you can use it and add a pinch more salt to the dry ingredients.
Why is cream of tartar important in snickerdoodles?
Cream of tartar adds a slight tang and prevents the cookies from spreading too much, giving snickerdoodles their signature chewy texture and unique flavor that you just can’t replicate without it.
Can I substitute all-purpose flour with gluten-free flour?
Yes, you can use a gluten-free flour blend, but be sure it contains xanthan gum or similar binding agents to help maintain the dough’s structure. Baking times may vary slightly.
How do I store these cookies to keep them soft?
Store them in an airtight container at room temperature, and consider placing a slice of bread inside the container to help maintain moisture, which keeps the cookies delightfully soft longer.
Final Thoughts
Making the Best Snickerdoodle Cookies Recipe is like wrapping yourself in a warm, cinnamon-scented hug. Once you try these, they’ll quickly become a beloved staple for your family and friends. So grab your ingredients, preheat that oven, and get ready to bake a batch of these timeless treats that promise smiles with every bite.
Print
Best Snickerdoodle Cookies Recipe
- Prep Time: 12 minutes
- Cook Time: 9 minutes
- Total Time: 21 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic Snickerdoodle cookies with a soft, buttery texture and a cinnamon-sugar coating that offers a perfect balance of sweet and spicy flavors. These easy-to-make cookies are ideal for any occasion, delivering a nostalgic treat with every bite.
Ingredients
Dough Ingredients
- 1 cup salted butter (softened)
- 1 1/3 cups granulated sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1 1/2 tsp cream of tartar
Coating Ingredients
- 1/3 cup granulated sugar (for coating)
- 1 1/2 tbsp ground cinnamon (for coating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Cream Butter and Sugars: In a mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, typically about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully, then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and cream of tartar to evenly distribute the leavening agents and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Prepare Coating: In a small bowl, combine the granulated sugar and ground cinnamon, mixing thoroughly to create the signature snickerdoodle coating.
- Shape and Roll Dough: Shape the dough into evenly sized balls, about 1 to 1.5 inches in diameter, then roll each ball in the cinnamon-sugar mixture to coat completely.
- Arrange on Baking Sheet: Place coated dough balls on a baking sheet lined with parchment paper or a silicone mat, spaced about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for approximately 9 minutes or until the edges turn golden brown while the centers remain soft.
- Cool: Allow the cookies to cool slightly on the baking sheet before transferring them to wire racks to cool completely, preventing sogginess on the bottom.
Notes
- For softer cookies, avoid overbaking and remove them when edges are set but centers look slightly underdone.
- Use room temperature butter and eggs for better mixing and texture.
- Make sure not to overmix the dough once the flour is added to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optionally, add a teaspoon of ground nutmeg to the dry ingredients for a subtle warm spice note.
