If you are searching for a warm, cozy treat that instantly brings comfort and smiles, look no further than the Best Snickerdoodle Cookies Recipe. These cookies boast a perfect blend of soft, chewy centers dusted with a sweet cinnamon-sugar coating that cracks beautifully on top. Every bite is a delightful mix of buttery richness and just the right touch of tanginess from the cream of tartar, making these snickerdoodles utterly unforgettable. Whether you’re baking for a holiday, a casual afternoon snack, or a gathering with friends, this recipe will quickly become a cherished favorite in your kitchen.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together to create magic. Each element plays a vital role, from the creamy butter that gives richness to the dough, to the cream of tartar that provides that signature snickerdoodle tang and tender texture.
- ¾ cup (170g) unsalted butter, softened: Butter adds moisture and depth of flavor, making the cookies soft and rich.
- 1 cup (200g) granulated sugar: Sweetens the dough perfectly, balancing the tang in the cookie.
- 1 large egg: Binds ingredients together and adds to the soft texture.
- 1 teaspoon baking soda: Helps the cookies rise, giving them a light, airy crumb.
- ¼ teaspoon salt: Enhances the sweetness and balances flavors.
- 2 teaspoons cream of tartar: The secret ingredient that gives snickerdoodles their signature tangy flavor and chewy texture.
- 1 teaspoon vanilla extract: Adds a warm, aromatic hint that complements cinnamon beautifully.
- 2 cups (248g) all-purpose flour: Provides structure for the cookies.
- ¼ cup (50g) granulated sugar (for coating): Combines with cinnamon to form a sweet, crunchy topping.
- 2 teaspoons ground cinnamon: The defining spice that gives snickerdoodles their classic flavor.
How to Make Best Snickerdoodle Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Begin by heating your oven to 350°F (175°C). Line two cookie sheets with silicone baking mats or parchment paper to prevent sticking and ensure your cookies bake evenly without spreading too much. This prep step sets you up for success and makes cleanup a breeze.
Step 2: Cream Butter and Sugar
Using a stand mixer fitted with the paddle attachment, or a hand mixer and a large bowl, beat the softened butter and 1 cup granulated sugar together until the mixture is fluffy and light in color. This usually takes about one minute. Creaming properly here means your cookies will have a tender, melt-in-your-mouth texture.
Step 3: Add Egg and Vanilla
Next, crack in the egg and pour in the vanilla extract. Mix until the ingredients are fully combined and the batter is smooth. This step infuses your dough with moisture and aromatic complexity, creating a perfect base for the flavors to build on.
Step 4: Incorporate Dry Ingredients
Sprinkle in the baking soda, cream of tartar, and salt, then gradually fold in the all-purpose flour. Mix until a soft cookie dough forms, being careful not to overmix. The cream of tartar here is crucial for that classic snickerdoodle chew and slight tang, a defining trait you’re aiming for.
Step 5: Prepare the Cinnamon-Sugar Coating
In a small bowl, combine the remaining ¼ cup sugar with 2 teaspoons ground cinnamon. This mixture will coat your cookie dough balls, giving your snickerdoodles their signature crackled tops and irresistible cinnamon crunch with every bite.
Step 6: Shape and Coat the Dough Balls
Scoop 2 tablespoons of dough and roll it between your palms until smooth. Then roll each ball thoroughly in the cinnamon-sugar coating to ensure every cookie is bursting with cinnamon goodness on the outside. Space the dough balls about 2 inches apart on the prepared baking sheets to allow for spreading.
Step 7: Bake to Perfection
Bake your cookies for 10 to 13 minutes. You’ll know they are ready when the tops begin to crack and lose their glossy sheen. For the softest, chewiest texture, slightly underbaking is recommended. Let them cool on the pans for a few minutes before transferring to a wire rack to cool completely.
Step 8: Enjoy and Store
Once cooled, these cookies are ready to be savored. Whether you eat them straight away or save some for later, the Best Snickerdoodle Cookies Recipe delivers consistent joy bite after bite.
How to Serve Best Snickerdoodle Cookies Recipe
Garnishes
To take your snickerdoodles to the next level, try sprinkling a tiny pinch of flaky sea salt just before baking to add a lovely balance to the sweetness. A dusting of powdered sugar after baking also creates an elegant, snow-kissed appearance perfect for festive occasions.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a steaming mug of spiced chai or coffee. The warm cinnamon notes in the cookies enhance the comforting flavors of your favorite hot beverage, creating a delightful treat after any meal.
Creative Ways to Present
For a fun twist, sandwich two snickerdoodles with a generous layer of vanilla or cinnamon buttercream in between for irresistible cookie sandwiches. Alternatively, crumble them over vanilla ice cream as a flavorful topping that adds texture and a burst of cozy cinnamon flavor.
Make Ahead and Storage
Storing Leftovers
Place leftover snickerdoodle cookies in an airtight container at room temperature. They keep well for up to 3 days while maintaining their soft, chewy texture, perfect for midweek treats or unexpected guests.
Freezing
If you want to keep these delightful cookies fresh longer, freeze them in a sealed container or freezer bag for up to one month. To freeze, it’s best to freeze individual cookies or dough balls ready to bake, so you can enjoy fresh-baked snickerdoodles anytime.
Reheating
To revive frozen snickerdoodles, allow them to thaw at room temperature and warm briefly in a 300°F oven for about 5 minutes. This method restores their soft texture and buttery aroma, making them taste freshly baked all over again.
FAQs
Why do snickerdoodles use cream of tartar?
Cream of tartar adds a slight tang and helps create the soft, chewy texture that sets snickerdoodles apart from other cookies. It also reacts with baking soda to help cookies rise properly.
Can I substitute butter with margarine or oil?
Butter provides essential flavor and texture in this recipe, so substituting with margarine or oil might affect the cookie’s taste and chewiness. For best results, stick to unsalted butter softened to room temperature.
How do I keep snickerdoodles soft longer?
Store cookies in an airtight container with a slice of bread; the bread helps maintain moisture levels and keeps the cookies tender for several days.
What if I don’t have cream of tartar?
If you don’t have cream of tartar, you can replace it with lemon juice or white vinegar at a one-to-one ratio. This helps mimic the tang and react with baking soda for leavening.
Can I make the dough ahead of time?
Absolutely! The dough can be chilled for up to 24 hours before baking. This actually enhances the flavors and makes rolling the dough easier when coating with cinnamon sugar.
Final Thoughts
There’s nothing quite like the joy of baking and sharing the Best Snickerdoodle Cookies Recipe with loved ones. Soft, chewy, with that iconic cinnamon sugar kiss, these cookies are a timeless treat perfect for every occasion. Give yourself the gift of these delicious snickerdoodles and watch how quickly they vanish from your cookie jar!
Print
Best Snickerdoodle Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10-13 minutes
- Total Time: 20-23 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This BEST Snickerdoodle Cookies recipe delivers soft, chewy, and delightfully cinnamon-sugar coated cookies. With a perfect balance of buttery dough and a sweet cinnamon-sugar crust, these cookies are easy to make and baked to perfection. Ideal for sharing or enjoying with a cup of tea or coffee.
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 Oven and Prepare Baking Sheets: 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, about one minute.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix until smooth and fully combined.
- Incorporate Dry Ingredients: Mix in the baking soda, cream of tartar, and salt. Gradually add the all-purpose flour, mixing until a soft cookie dough forms and all ingredients are just incorporated.
- Prepare Cinnamon Sugar Coating: In a small bowl, stir together the additional granulated sugar and ground cinnamon to make the coating for the cookies.
- Form and Coat Dough Balls: Scoop out 2-tablespoon portions of dough, roll each ball between the palms of your hands to form a smooth ball, then roll in the cinnamon-sugar mixture until well coated. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake Cookies: Bake the cookies for 10-13 minutes, or until they are cracked on top and just lose their glossy sheen. For best results, slightly underbake for a soft, chewy texture. Remove from the oven and let cool on the pans for a few minutes before transferring to a wire rack to cool completely.
- Store Cookies: Store snickerdoodle cookies in an airtight container at room temperature for up to 3 days, or freeze for up to a month for longer storage.
Notes
- For soft and chewy cookies, avoid overbaking; remove them when cracked on top but still glossy.
- You can substitute the butter with salted butter, but reduce or omit the added salt accordingly.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Store leftovers in an airtight container to maintain freshness.
- Freezing cookie dough balls before baking can help retain shape and enhance flavor.
