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If you’re on the hunt for a comforting, nostalgic treat that melts in your mouth and delights every time, you have to try this Best Snickerdoodle Cookies Recipe. These cookies are the perfect balance of soft chewy centers with a slight crisp edge, rolled in a fragrant cinnamon-sugar coating that leaves your kitchen smelling like a cozy bakery. Whether you’re making them for a crowd or just to savor with a cup of tea, this recipe brings classic flavors to life with simple, wholesome ingredients and straightforward steps that anyone can follow.
Ingredients You’ll Need
This recipe calls for everyday pantry staples that come together to create snickerdoodles with irresistible texture and flavor. Each ingredient is essential, whether it’s the butter for richness, cream of tartar for that signature tangy bite, or cinnamon for the warm, spicy finish.
- Unsalted butter – softened to room temperature so it creams easily, adding moisture and tenderness to cookies.
- Granulated sugar – used both in the dough and as the cinnamon-sugar coating for sweetness and a slight crunch.
- Egg – binds the ingredients together and helps create that chewy texture.
- Baking soda – a leavening agent that ensures the cookies rise perfectly and stay soft.
- Salt – balances the sweetness and enhances the overall flavor complexity.
- Cream of tartar – the hallmark ingredient that gives snickerdoodles their signature tang and chewy consistency.
- Vanilla extract – infuses a subtle warmth and depth of flavor to the dough.
- All-purpose flour – the foundation for structure, making sure your cookies hold just the right shape.
- Ground cinnamon – mixed with sugar to dress the cookies in that iconic, aromatic coating.
How to Make Best Snickerdoodle Cookies Recipe
Step 1: Preheat and Prepare Pans
Start by setting your oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper. This step is key for even baking and easy cleanup, so your cookies come out perfectly crisp on the bottoms without sticking.
Step 2: Cream Butter and Sugar
Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened butter and granulated sugar together until the mixture turns light and fluffy—this usually takes about a minute. This creaming step is where air gets incorporated, giving your cookies that ideal lift and tenderness.
Step 3: Add Wet Ingredients
Next, stir in the egg and vanilla extract. Mixing until smooth and combined ensures every bite is rich and full of flavor, with a hint of sweetness that complements the cinnamon coating perfectly.
Step 4: Add Dry Ingredients
Now it’s time for the magic trio: baking soda, cream of tartar, and salt. Blend these in well before gradually adding the all-purpose flour. Mix until the dough just comes together—avoid overmixing to keep the cookies tender and soft.
Step 5: Make Cinnamon-Sugar Coating
In a small bowl, combine the additional granulated sugar with the ground cinnamon. This simple mixture will become the iconic coating that makes this the Best Snickerdoodle Cookies Recipe ever. It creates that beautiful sweet and spicy crust that’s signature to snickerdoodles.
Step 6: Shape and Coat Dough
Scoop generous 2-tablespoon portions of dough and roll each into smooth balls. Then roll them evenly in the cinnamon-sugar mixture until fully coated. Place them spaced about 2 inches apart on your prepared cookie sheets to allow room for spreading.
Step 7: Bake to Perfection
Bake the cookies for 10 to 13 minutes, or until the tops crack and lose their glossy sheen. For a soft, chewy texture, it’s best to slightly underbake them. Let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely and enjoy that signature snickerdoodle bite.
How to Serve Best Snickerdoodle Cookies Recipe
Garnishes
For an extra touch of charm and flavor, dust your fresh snickerdoodles with a sprinkle of cinnamon sugar right before serving. A light dusting of powdered sugar can also add a delicate sweetness and look delightful on holiday trays.
Side Dishes
Snickerdoodles are classic companions to hot beverages like coffee, chai tea, or a creamy hot chocolate. They also pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a simple dessert upgrade.
Creative Ways to Present
For a special occasion, serve these cookies stacked neatly on a rustic wooden platter tied with twine or nestled in a vintage tin. You can also sandwich them with cream cheese frosting or chocolate ganache for a decadent twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
To keep your snickerdoodles fresh and soft, store them in an airtight container at room temperature for up to three days. Be sure to place a piece of bread in the container to maintain moisture—this little trick works wonders to keep cookies chewy.
Freezing
If you want to save some for later, shaped dough balls freeze beautifully. Lay them on a bake sheet to freeze individually, then transfer to a sealed freezer bag for up to one month. You can bake them straight from frozen—just add a couple of extra minutes to the baking time.
Reheating
For that just-baked warmth, pop your cookies in the microwave for 10 to 15 seconds or warm them in a low oven for 5 minutes. This brings back the softness and that irresistible fresh-from-the-oven feeling.
FAQs
What makes this the Best Snickerdoodle Cookies Recipe?
The combination of cream of tartar with baking soda creates the classic tangy flavor and chewy texture that sets these cookies apart from any other snickerdoodles. Plus, the cinnamon-sugar coating is perfectly balanced to provide just the right sweetness and spice.
Can I use salted butter instead of unsalted?
You can, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty. Unsalted butter gives you more control over the final flavor balance.
Why do snickerdoodles use cream of tartar?
Cream of tartar is a key ingredient that creates the signature tangy taste and chewy texture that makes snickerdoodles unique. It reacts with the baking soda to give these cookies their classic rise and softness.
How thick should I make my dough balls?
Using 2-tablespoon portions is perfect for a cookie that’s just the right size—big enough to be satisfying but small enough to bake evenly. Rolling dough balls smooth before coating helps them bake with a nice crackled top.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that is a 1:1 replacement. Just keep in mind the texture might be slightly different, but they will still taste delicious.
Final Thoughts
Now you have the ultimate Best Snickerdoodle Cookies Recipe to add to your baking repertoire. These timeless cookies are sure to become a favorite for friends and family with every batch you make. I can’t wait for you to experience the cozy, buttery, cinnamon magic that only a truly great snickerdoodle cookie can deliver. Happy baking!
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Best Snickerdoodle Cookies Recipe
- Total Time: 22 minutes
- Yield: 22 cookies 1x
Description
Delightfully soft and chewy Snickerdoodle cookies with a classic cinnamon-sugar coating. These cookies are easy to prepare, baked to perfection with a slightly cracked top, and offer a perfect balance of buttery flavor and cinnamon sweetness. Ideal for a comforting treat or sharing with family and friends.
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 and Prepare Pans: 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 and light in color, about one minute.
- Add Wet Ingredients: Add the egg and vanilla extract to the creamed mixture and mix until smooth and fully combined, ensuring a homogenous batter.
- Add Dry Ingredients: Mix in the baking soda, cream of tartar, and salt. Gradually add the all-purpose flour, mixing just until a soft cookie dough forms and all ingredients are incorporated without overmixing.
- Make Cinnamon-Sugar Coating: In a small bowl, combine the additional granulated sugar and ground cinnamon, stirring well to create the classic coating.
- Shape and Coat Dough: Scoop out 2-tablespoon portions of dough and roll each between your palms to form smooth balls. Roll each dough ball thoroughly in the cinnamon-sugar mixture, then place on the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake the Cookies: Bake in the preheated oven for 10-13 minutes, or until the tops crack and lose their glossy sheen. For a soft and chewy texture, aim to slightly underbake. Remove from the oven and let cookies cool on the pans for a few minutes before transferring to a wire rack to cool completely.
- Storage: Store the cooled snickerdoodle cookies in an airtight container at room temperature for up to 3 days. For extended storage, freeze the cookies for up to one month in a sealed container.
Notes
- For the best texture, slightly underbake the cookies to keep them soft and chewy.
- Use room temperature butter to ensure even mixing and a fluffy dough.
- Ensure spacing of about 2 inches on the baking sheet to allow cookies to spread without merging.
- Cookies can be frozen after baking; thaw at room temperature before serving.
- Substitute vanilla extract with vanilla bean paste for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
