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Snickerdoodle Cookie Recipe
These soft, delicious, cinnamon sugar–coated jewels are quick to whip up and impossible not to devour—perfect for a cozy homemade dessert, a festive cookie swap, or just an afternoon pick-me-up.
I still remember the first time I tasted a genuine snickerdoodle cookie at my best friend’s holiday party back in the ’80s: the sweet bite of cinnamon sugar, the faint tang from a hint of cream of tartar, and that pillowy softness that makes you close your eyes in delight. This Snickerdoodle Cookie Recipe marries nostalgia and simplicity, highlighting vanilla’s warm hug, just the right amount of tang, and enough buttery goodness to make every bite memorable. You know what? It’s also surprisingly flexible—perfect for holiday trays, lunchbox treats, or simply dunking into your afternoon tea (earl grey or chai, anyone?). Let me walk you through why this baking adventure is so special, share tips from decades of kitchen trials, and help you achieve the fluffiest, most spectacular homemade snickerdoodle ever.
Why You’ll Love This Snickerdoodle Cookie Recipe
• Ready in under 30 minutes for last-minute cravings or impromptu gatherings
• Classic cinnamon sugar coating that stays crisp on the outside, soft inside
• Uses pantry staples—no fancy ingredients or weird extracts needed
• Foolproof texture: chewy center with just-right edges
• Easily doubles (or triples) for holiday cookie trays or bake sales
• Wholesome enough to share with kids (and friends who love homemade desserts)
• Flexible swaps: gluten-free flour blend, dairy-free butter alternative, or extra vanilla
• Perfect pairing with coffee, milk, tea—or just savor them straight from the baking sheet
Ingredients
• 2¾ cups (330g) all-purpose flour (substitute cup-for-cup gluten-free flour if needed)
• 1 tsp cream of tartar (the secret behind that classic snickerdoodle tang)
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup (226g) unsalted butter, room temperature (I love Kerrygold for richness)
• 1½ cups (300g) granulated sugar, plus 3 tbsp for rolling
• 2 large eggs, room temperature (about 50g each)
• 2 tsp pure vanilla extract (Nielsen-Massey or McCormick work beautifully)
• 2 tsp ground cinnamon (plus a pinch extra for sprinkling)
Tips on choosing and prepping:
- Flour: Spoon and level for accuracy.
- Butter: Let soften at room temperature (not melty), about 1 hour out of fridge.
- Eggs: Bring to room temp by placing in warm water for 5 minutes.
- Cinnamon sugar: Mix 1½ tbsp cinnamon with 3 tbsp sugar in a shallow bowl before you start.
Directions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This keeps cookies from sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt until evenly distributed. Set aside.
3. In your stand mixer (or large bowl with hand mixer), cream the butter and 1½ cups sugar on medium speed for about 2–3 minutes, until pale and fluffy—think soft clouds.
4. Beat in eggs one at a time, followed by vanilla extract; scrape down the bowl occasionally for uniform mixing. The batter will look smooth and glossy.
5. Gradually add the dry ingredients to the wet, mixing on low speed just until a soft dough forms (don’t overmix or you’ll lose that tender crumb).
6. Scoop rounded tablespoons of dough and roll into balls. Then coat each ball in the cinnamon sugar mixture; roll, tap off excess, and place 2 inches apart on prepared sheets.
7. Chill the dough balls for 10 minutes in the fridge—this helps maintain shape and yields a tender center.
8. Bake for 8–10 minutes, rotating sheets halfway through, until edges are just set and centers look slightly underbaked. They’ll firm up as they cool.
9. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. Sneak one warm, if you dare.
Servings & Timing
Makes about 24–30 snickerdoodle cookies
Prep Time: 15 minutes (plus 10 minutes chilling)
Bake Time: 8–10 minutes per batch
Total Time: Approximately 35–40 minutes from start to finish
Variations
• Lemon Zest Twist: Add 1 tsp lemon zest to dough and swap half the vanilla for lemon extract.
• Pumpkin Spice Snickerdoodles: Mix in 1 tsp pumpkin pie spice and 2 tbsp canned pumpkin.
• Brown Butter Cinnamon Sugar: Brown the butter before creaming for deep, nutty flavor.
• Vegan Friendly: Use vegan butter, flax eggs (2 tbsp flaxseed meal + 6 tbsp water), and dairy-free milk if needed.
• Chai-Spiced Coating: Stir ½ tsp cardamom and ¼ tsp cloves into your cinnamon sugar mix.
• Chocolate-Dipped: Dip one half of each cooled cookie in melted dark or white chocolate.
Storage & Reheating
Store cooled snickerdoodles in an airtight container at room temperature for up to 5 days; layer with parchment to avoid sticking. For longer life, freeze in a sealed bag for up to 3 months—thaw at room temperature. To revive that fresh-baked softness, pop cookies in a 300°F oven for 3–4 minutes or zap in the microwave for 10 seconds on low power. Make-ahead tip: Scoop and roll dough balls, freeze on a tray, then bag—bake straight from frozen, adding a minute or two to the bake time.
Notes
• Cream of tartar is non-negotiable for that tangy bite—don’t skip it
• If your cookie edges brown too fast, lower the temperature to 345°F and bake a tad longer
• Dough hydration can vary by flour brand; if it seems too sticky, add 1 tbsp flour at a time
• For extra chew, substitute half the granulated sugar with light brown sugar
• I learned from my granddaughter that a mini cookie scoop keeps sizes uniform and speeds up rolling
• Experiment with high-quality vanilla bean paste for flecks of vanilla pearls
FAQs
Q: My cookies are spreading too thin—what gives?
A: Make sure your butter is softened, not melted. Chill dough balls well, and use parchment or silicone mats for grip.
Q: Can I use salted butter instead of unsalted?
A: Yes—just omit the added salt, or taste your dough before baking.
Q: Why is cream of tartar important?
A: It gives snickerdoodles their signature tang and tender texture you won’t get from baking powder alone.
Q: How can I make these cookies chewier?
A: Swap ¼ cup of granulated sugar with brown sugar and slightly underbake them.
Q: Can I freeze the baked cookies?
A: Absolutely—freeze in airtight containers up to 3 months; thaw at room temp or briefly in the oven.
Q: Why does dough sometimes taste bland?
A: Always use fresh vanilla and properly measure your salt—little tweaks make a big flavor difference.
Q: Any gluten-free tips?
A: Use a trusted cup-for-cup all-purpose gluten-free flour and add ¼ tsp xanthan gum if not included.
Q: What’s the best way to get crackly tops?
A: Roll generously in cinnamon sugar; the fine sugar crystallizes nicely, giving you that crackle.
Conclusion
From nostalgic holiday bake sales to spontaneous midnight snacking, this Snickerdoodle Cookie Recipe delivers soft, cinnamon-kissed bliss every time. Give it a whirl, and let me know how your batch turns out—did you try the brown butter tweak or a chai-spiced spin? Drop a comment below, share your photos, and explore more cozy homemade dessert ideas right here on my blog. Happy baking!
Snickerdoodle Cookie Recipe
Ingredients
- 2¾ cups all-purpose flour substitute cup-for-cup gluten-free flour if needed
- 1 tsp cream of tartar the secret behind that classic snickerdoodle tang
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter room temperature (I love Kerrygold for richness)
- 1½ cups granulated sugar plus 3 tbsp for rolling
- 2 tsp pure vanilla extract Nielsen-Massey or McCormick work beautifully
- 2 tsp ground cinnamon plus a pinch extra for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt until evenly distributed. Set aside.
- In your stand mixer (or large bowl with hand mixer), cream the butter and 1½ cups sugar until pale and fluffy.
- Beat in eggs one at a time, followed by vanilla extract, then gradually add the dry ingredients.
- Scoop rounded tablespoons of dough, roll into balls, and coat with cinnamon sugar mixture.
- Chill dough balls for 10 minutes, then bake for 8–10 minutes until edges are set but centers are slightly underbaked.
- Let cookies rest on baking sheet, then transfer to a wire rack to cool. Enjoy warm or at room temperature.
