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Snickerdoodle Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 111 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 33 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Classic Snickerdoodle cookies featuring a soft and chewy texture with a crisp cinnamon-sugar coating. These cookies are quick to prepare and perfect for any occasion, delivering a nostalgic taste with a slight tang from cream of tartar and a wonderful cinnamon aroma.


Ingredients

Units Scale

Cookie Dough

  • 1 cup salted butter (2 sticks), softened
  • 1 and 1/3 cups granulated sugar
  • 1/3 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 and 1/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 and 1/2 teaspoons cream of tartar

For Rolling

  • 1/3 cup granulated sugar
  • 1 and 1/2 tablespoons ground cinnamon

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
  2. Make the Dough Base: In a large bowl or stand mixer, beat 1 cup of softened butter for a couple of minutes until smooth, scraping the sides and bottom as needed to achieve an even texture.
  3. Add Sugars: Incorporate 1 and 1/3 cups granulated sugar and 1/3 cup packed brown sugar into the butter. Beat for 2 minutes until the mixture is light, fluffy, and free of lumps, scraping the bowl regularly.
  4. Mix in Eggs and Vanilla: Add 2 large eggs and 2 teaspoons vanilla extract. Beat until the mixture is smooth and homogenous, scraping down the sides and bottom of the bowl to ensure even incorporation.
  5. Prepare Dry Ingredients: Spoon and level 3 and 1/4 cups all-purpose flour into a bowl. Stir in 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar using a small spoon or teaspoon to evenly distribute all dry ingredients.
  6. Combine Dry and Wet Ingredients: Slowly beat the dry flour mixture into the wet butter mixture. Avoid overmixing; stop when most of the flour streaks disappear, then finish by scraping down the bowl edges and mixing for just a few additional seconds to combine fully without toughening the dough.
  7. Shape the Cookies: Using a large cookie scoop or spoon, portion dough balls about 1.5 to 2 inches across. This size helps achieve the ideal cookie thickness and chewiness.
  8. Roll in Cinnamon Sugar: Mix 1/3 cup granulated sugar and 1 and 1/2 tablespoons ground cinnamon in a bowl. Roll each dough ball thoroughly in this cinnamon-sugar mixture to coat evenly.
  9. Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Approximately 12 cookies fit per 11×17 inch baking sheet.
  10. Bake: Bake the cookies at 350°F for 9-11 minutes until the edges are just set and the centers remain slightly shiny but not wet. Avoid overbaking to maintain soft, chewy centers.
  11. Shape While Warm: Immediately upon removal from the oven, use a spoon to gently push the edges of each cookie toward the center within 30-60 seconds. This rounds the cookies and thickens the center for an ideal texture.
  12. Cool: Let cookies rest on the baking sheet for 3-5 minutes, then transfer to a wire cooling rack. Allow them to cool just enough to handle without crumbling.
  13. Final Cinnamon Sugar Coating: While still warm and stable enough to handle, dip each cookie back into the cinnamon-sugar mixture, coating both sides for a flavorful and crunchy exterior edge.
  14. Freeze Option: Dough balls can be rolled in cinnamon sugar, placed in a ziplock bag, and frozen for up to 3 months. Bake frozen dough directly, adding a few extra minutes to baking time for perfect fresh cookies anytime.

Notes

  • If concerned about using the same cinnamon-sugar for the final coating as used for rolling the raw dough, prepare a fresh batch of 1/3 cup sugar and 1 and 1/2 tablespoons cinnamon for dipping the baked cookies.
  • Do not overmix the dough to prevent tough cookies—stop mixing when flour streaks mostly disappear.
  • Underbaking slightly ensures soft, chewy centers; avoid drying out the cookies by removing them quickly once edges are set.
  • Shaping the cookies immediately after baking preserves their classic thick and round shape with chewy texture.
  • Freezing cookie dough balls is convenient for baking fresh cookies on demand without thawing.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 147 kcal
  • Sugar: 12 g
  • Sodium: 120 mg
  • Fat: 6 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 1 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 26 mg