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Snickerdoodle Recipe

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Try our soft and chewy snickerdoodle recipe with a perfect cinnamon-sugar coating. Easy, delicious, and a family favorite!

  • Total Time: 30 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 1 cup salted butter (2 sticks): The butter provides the rich, creamy base for the cookies.
  • 1 and 1/3 cups granulated sugar & 1/3 cup packed brown sugar: The combination of white and brown sugar adds depth and helps achieve that soft and chewy texture.
  • 2 large eggs: Eggs add structure and moisture, making the cookies soft and tender.
  • 2 teaspoons vanilla extract: For a subtle sweetness and warm flavor.
  • 3 and 1/4 cups all-purpose flour, spooned and leveled: Ensures the right amount of flour for a balanced dough.
  • 1 teaspoon baking soda: Helps the cookies rise and achieve the perfect texture.
  • 3/4 teaspoon kosher salt: Enhances the flavors in the cookies.
  • 1 and 1/2 teaspoons cream of tartar: The secret ingredient for the classic tangy flavor in snickerdoodles.
  • For Rolling:
    • 1/3 cup granulated sugar & 1 and 1/2 tablespoons cinnamon: The traditional coating that adds a sweet, spiced crunch to every bite.

Instructions

1. Preparing the Dough

Begin by preheating your oven to 350°F (175°C) and lining a few baking sheets with parchment paper or a silicone baking mat to prevent sticking. In a large mixing bowl or stand mixer, beat the butter for about 2 minutes until it’s smooth and creamy. Be sure to scrape down the sides and bottom of the bowl occasionally to ensure an even consistency.

Next, add the granulated sugar and packed brown sugar to the butter. Beat for another 2 minutes, stopping to scrape down the bowl as needed. The mixture should be light and fluffy with no visible sugar lumps.

Add the eggs one at a time, beating well after each addition. Follow with the vanilla extract and continue to beat until the mixture is smooth and well combined. At this point, the dough should look creamy and homogeneous.

Gently spoon and level the all-purpose flour into your measuring cup—do not scoop directly from the flour bin, as this can pack the flour and lead to dense cookies. In a small bowl, stir together the flour, baking soda, kosher salt, and cream of tartar. Gradually add this dry mixture to the wet ingredients, beating on low speed until just combined. Avoid overmixing to keep the cookies tender; stop mixing when you see a few streaks of flour remaining.

2. Rolling the Cookies in Cinnamon Sugar

Use a large cookie scoop or spoon to shape the dough into balls, about 1.5 to 2 inches in diameter. In a separate bowl, mix the granulated sugar and cinnamon for the coating. Roll each dough ball in the cinnamon-sugar mixture until fully covered. Reserve any remaining cinnamon-sugar for later.

3. Baking to Perfection

Place the coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. Bake in the preheated oven for 9-11 minutes, or until the edges are just set but the centers are still slightly shiny. Remember, slightly underbaking the cookies is key to achieving that soft, chewy texture.

Once out of the oven, immediately use a spoon to gently push the edges of each cookie towards the center. This helps create a round shape and a thicker, chewier middle. Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.

Notes

Serving and Presentation Ideas

Serve your snickerdoodles warm with a glass of cold milk or a scoop of vanilla ice cream for an extra special treat. For a fun presentation, stack them in a clear jar or arrange them on a decorative plate, dusting with a little extra cinnamon sugar before serving.

  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 9-11 minutes
  • Category: Christmas