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Best Snickerdoodle Cookies Recipe

Snickerdoodle cookies are a classic treat that brings a sense of nostalgia with every bite. These cookies are characterized by their soft and chewy texture, with a delightful cinnamon-sugar coating that gives them a warm, spiced flavor. Perfect for holiday gatherings, afternoon snacks, or any time you crave a comforting cookie, this snickerdoodle recipe is simple to make and sure to impress.

Equipment

  • Large mixing bowl
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Small bowl for cinnamon-sugar mixture
  • Cooling rack

Ingredients

  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons granulated sugar for rolling
  • 1 tablespoon ground cinnamon for rolling

Instructions

  • Preheat the Oven:
  • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  • Cream the Butter and Sugar:
  • In a large mixing bowl, beat the softened butter and 1 1/2 cups of granulated sugar together until light and fluffy. This should take about 2-3 minutes.
  • Add Eggs:
  • Add the eggs one at a time, beating well after each addition.
  • Mix Dry Ingredients:
  • In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  • Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  • Prepare Cinnamon-Sugar Coating:
  • In a small bowl, mix the 3 tablespoons of granulated sugar with the ground cinnamon.
  • Form the Cookies:
  • Using a small cookie scoop or spoon, form the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture to coat.
  • Bake:
  • Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
  • Cool:
  • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.