Snickerdoodle Cookies Recipe

Snickerdoodle cookies have a special place in the hearts of cookie lovers worldwide. With their uniquely soft, chewy texture and delightful cinnamon-sugar coating, these treats offer a comforting, nostalgic bite every time.

Originating from Germany, where they were known as “Schneckennudeln,” snickerdoodles evolved into the beloved American classic we enjoy today.

What truly sets them apart is the subtle tang from cream of tartar, which contributes to their signature texture and flavor complexity. Whether you’re an experienced baker or just starting out, mastering snickerdoodles is rewarding and sure to impress.

Ingredients Checklist

Before you start, make sure you have these essential ingredients for the perfect snickerdoodle cookies. Accurate measuring and quality ingredients are key to success.

• Unsalted Butter (softened) – 1 cup (2 sticks)

• Granulated Sugar – 1 ½ cups

• Large Eggs – 2

• All-Purpose Flour – 2 ¾ cups

• Cream of Tartar – 2 teaspoons

• Baking Soda – 1 teaspoon

• Salt – ½ teaspoon

• Ground Cinnamon – 1 ½ tablespoons (1 tablespoon for rolling, ½ tablespoon in dough)

• Granulated Sugar (for rolling) – ¼ cup

Cream of Tartar Substitutes

If you don’t have cream of tartar, you can substitute with one of the following options, adjusting the recipe accordingly:

• 2 teaspoons lemon juice or white vinegar + 1 teaspoon baking powder (omit baking soda)

Equipment Needed

Having the right tools makes baking smoother and more enjoyable. Prepare the following:

• Mixing bowls (large for wet, medium for dry ingredients)

• Electric mixer or stand mixer (paddle attachment preferred)

• Measuring cups and spoons (dry and liquid)

• Sifter or fine-mesh sieve (for aerating flour)

• Baking sheets (preferably light-colored, non-insulated for even baking)

• Parchment paper or silicone baking mats

• Cooling racks

• Spatula (silicone or metal)

Step-by-Step

Here’s a detailed process to ensure your snickerdoodles turn out soft, chewy, and perfectly spiced:

• Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.

• In a large bowl, cream the softened butter and 1 ½ cups granulated sugar together with an electric mixer until light and fluffy (about 3-4 minutes).

• Add eggs one at a time, beating well after each addition to incorporate fully.

• In a separate bowl, sift together the flour, cream of tartar, baking soda, salt, and ½ tablespoon cinnamon to ensure even mixing and a light texture.

• Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep cookies tender.

• In a small bowl, combine ¼ cup granulated sugar and 1 tablespoon ground cinnamon for rolling.

• Use a cookie scoop or tablespoon to portion dough into 1 ½-inch balls. Roll each ball first in the cinnamon-sugar mixture, then place them spaced about 2 inches apart on the prepared baking sheets.

• Optional: For extra crunch and flavor, after placing on the sheet, allow dough balls to rest for 2 minutes, then roll them again in cinnamon sugar.

• Bake for 8-10 minutes, until edges are lightly golden but centers still appear soft.

• Remove from oven and allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Tips for Perfect Snickerdoodles

To consistently bake snickerdoodles that are soft with just the right chew and spice balance, keep these expert tips in mind:

• Cream Butter and Sugar Thoroughly: This aerates the mixture and gives cookies their light texture.

• Don’t Overmix After Adding Flour: Overworking develops gluten and leads to tough cookies. Mix until just combined.

• Use Cream of Tartar: It’s essential for the classic tang and chewy texture. If substituting, adjust leaveners accordingly.

• Chill Dough (Optional): For thicker, less spread cookies, refrigerate dough for 30 minutes before baking.

• The Spoon Trick: After rolling dough balls, flatten them slightly with the back of a spoon to encourage even baking and a domed shape.

• Double Cinnamon Sugar Coating: Rolling dough balls twice in cinnamon sugar intensifies flavor and adds delightful crunch.

• Watch Baking Times: Remove cookies when edges are set but centers still look soft—they’ll firm as they cool.

Serving Suggestions

Elevate your snickerdoodle experience with these creative serving ideas:

• Serve warm alongside a glass of cold milk or a hot cup of coffee or chai tea for a cozy pairing.

• Transform snickerdoodles into cookie sandwiches with vanilla ice cream or cream cheese frosting.

• Crumble over vanilla or cinnamon ice cream for a quick, delicious dessert topping.

• Arrange on a decorative platter with seasonal garnishes for festive occasions.

• Gift homemade snickerdoodles in tins or cellophane wraps tied with ribbons—always a crowd-pleaser.

Storage and Shelf Life

Keep your snickerdoodles fresh and tasty by storing them properly:

• At Room Temperature: Store cooled cookies in an airtight container for up to 1 week. Line layers with parchment to prevent sticking.

• Freezing Cookies: Freeze fully cooled cookies in a single layer for 1-2 hours, then transfer to airtight containers or freezer bags. Cookies keep well frozen for up to 3 months. Thaw at room temperature for 15-20 minutes before serving.

• Avoid Moisture: Ensure cookies are completely cooled before storing to prevent sogginess.

Final Thoughts

Snickerdoodle cookies perfectly balance the nostalgic flavors of cinnamon and tangy cream of tartar with a soft yet chewy texture.

With simple ingredients and straightforward techniques, they’re accessible to bakers of all levels. By following precise measuring, mixing, and baking tips, you’ll achieve cookies that are consistently delightful.

Whether baked fresh or thawed from frozen, snickerdoodles are the perfect sweet treat to brighten any day or gathering. Try this recipe and bring a classic cookie tradition into your kitchen with ease and confidence.