Snickerdoodle Cookies: A Classic Favorite with a Sweet Cinnamon Twist 🍪
Who doesn’t love a warm, soft, and chewy snickerdoodle? These delightful cookies, coated in a cinnamon-sugar mixture, have been a staple in cookie jars for generations. Whether you’re baking for a holiday, a special occasion, or just because, this snickerdoodle recipe will bring a smile to anyone’s face.
Ingredients:
For the cookies:
- 🧈 1 cup salted butter (2 sticks)
- 🧂 1 and 1/3 cups granulated sugar
- 🍬 1/3 cup brown sugar, packed
- 🥚 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 cinnamon
Instructions:
1️⃣ Preheat & Prepare
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat to prevent sticking and ensure even baking.
2️⃣ Cream the Butter & Sugars
In a large bowl or stand mixer, beat 1 cup of butter for a couple of minutes until smooth, making sure to scrape the sides and bottom of the bowl occasionally. Add 1 and 1/3 cups granulated sugar and 1/3 cup packed brown sugar. Beat for 2 minutes until the mixture is light and fluffy.
3️⃣ Add Eggs & Vanilla
Add 2 large eggs and 2 teaspoons vanilla extract to the butter-sugar mixture. Beat until smooth and fully combined, scraping the sides and bottom of the bowl as needed.
4️⃣ Combine Dry Ingredients
Add 3 and 1/4 cups all-purpose flour, but don’t mix it in yet. Use a small spoon to stir 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar into the flour. Then, gently beat the flour mixture into the butter mixture until just combined. Be careful not to over mix—stop once the flour streaks are gone.
5️⃣ Shape the Dough
Use a large cookie scoop or spoon to shape the dough into balls about 1 and 1/2 to 2 inches across. This will help achieve those perfectly round and thick cookies.
6️⃣ Roll in Cinnamon Sugar
In a bowl, mix 1/3 cup granulated sugar and 1 and 1/2 tablespoons cinnamon. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
7️⃣ Arrange & Bake
Place the cookie dough balls on the prepared baking sheet with about 2 inches between them. You should be able to fit 12 cookies on an 11×17 baking sheet. Bake at 350°F for about 9-11 minutes, until the edges are barely set. The centers should still be slightly shiny—this keeps the cookies soft and chewy.
8️⃣ Perfect the Shape
Immediately after removing the cookies from the oven, use a spoon to gently push the edges towards the center to make the cookies rounder and thicker. This step must be done within 30-60 seconds before the edges harden.
9️⃣ Cool & Coat Again
Let the cookies set on the pan for at least 3-5 minutes, then transfer them to a wire cooling rack to cool slightly. While the cookies are still warm but cool enough to handle, place each cookie back into the cinnamon-sugar bowl to coat both sides. This ensures a delightful cinnamon-sugar edge on every bite.
🔟 Enjoy!
Grab a glass of cold milk and enjoy a warm snickerdoodle straight from the oven. These cookies are best enjoyed fresh, but they can also be stored in an airtight container to maintain their softness.
Freezer Instructions:
If you want to save some dough for later, you can freeze the dough balls after rolling them in cinnamon sugar. Store them in a ziplock bag for up to 3 months. When you’re ready to bake, simply bake straight from frozen, adding a couple of minutes to the bake time.
Quick Facts:
- Prep Time: 15 minutes
- Cooking Time: 9-11 minutes per batch
- Total Time: Approx. 30 minutes
- Servings: About 24 cookies
These snickerdoodle cookies are a perfect blend of soft, chewy texture with a sweet, cinnamon-sugar coating that makes them irresistible. Whether you’re an experienced baker or a beginner, this recipe is easy to follow and yields consistently delicious results. Happy baking! 🍪
Print
Snickerdoodle Cookies
- Total Time: 30 minutes
- Yield: 24
Ingredients
🧈 1 cup salted butter (2 sticks)
🧂 1 and 1/3 cups granulated sugar
🍬 1/3 cup brown sugar, packed
🥚 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 cinnamon
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat. 🔥
2️⃣ In a large bowl or stand mixer, beat 1 cup of butter for a couple of minutes until smooth, scraping the sides and bottom occasionally. 🥄
3️⃣ Add 1 and 1/3 cups granulated sugar and 1/3 cup packed brown sugar. Beat for 2 minutes, scraping the bowl’s sides and bottom to ensure everything is well mixed. Your mixture should be light and fluffy. 🍬
4️⃣ Add 2 large eggs and 2 teaspoons vanilla extract. Beat well until smooth and homogenous, scraping the sides and bottom of the bowl as needed. 🍦
5️⃣ Add 3 and 1/4 cups all-purpose flour, but do not mix it in yet. 🍚
6️⃣ Use a small spoon to stir 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar into the flour. Gently beat the flour mixture into the butter mixture until combined, but do not over mix. Stop mixing once the flour streaks are gone. 🥄
7️⃣ Use a large cookie scoop or spoon to shape the dough into balls about 1 and 1/2 to 2 inches across. 🍪
8️⃣ In a bowl, mix 1/3 cup granulated sugar and 1 and 1/2 tablespoons cinnamon. Roll the dough balls in the cinnamon-sugar mixture to coat. 🍥
9️⃣ Place the cookie dough balls on the prepared baking sheet with about 2 inches between them. I can fit 12 cookies on an 11×17 baking sheet. 📏
🔟 Bake the cookies at 350°F for about 9-11 minutes, until the edges are barely set. The centers should still be slightly shiny. Do not over bake to keep the cookies soft and chewy. ⏳
1️⃣1️⃣ Immediately after taking the cookies out of the oven, use a spoon to push the edges towards the center to make them round and thicker. This must be done within 30-60 seconds before the edges harden. 🍪
1️⃣2️⃣ Let the cookies set up on the pan for at least 3-5 minutes. Then transfer them to a wire cooling rack to cool for a few minutes. 🌬️
1️⃣3️⃣ While the cookies are still warm but cool enough to handle, place each cookie back into the cinnamon-sugar bowl to coat both sides. This ensures a delightful cinnamon-sugar edge. 🍥
1️⃣4️⃣ Enjoy one right away with a glass of milk! 🥛
Freezer instructions:
You can freeze the dough and bake later. Shape the dough into balls, roll them in cinnamon sugar, and store them in a ziplock bag for up to 3 months. Bake straight from frozen, adding a couple of minutes to the bake time. ❄️🍪
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes