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We’re calling it! Snickerdoodle cookies are the cookie of autumn. There’s nothing quite like biting into a warm snickerdoodle fresh from the oven.
The best snickerdoodle cookies are soft and chewy on the inside and slightly crunchy on the edges. But what makes these cookies so delicious is the soft center packed with cinnamon and generous coating of cinnamon sugar on the outside. The defining ingredient to all snickerdoodle cookies is cream of tartar, which gives the cookies a slightly tangy taste.
The combination of the tangy cinnamon dough coated in a cinnamon sugar coating screams for a cozy baking day on a crisp fall day. This recipe makes a large batch of cookies, which makes it great for sharing with a group or enjoying when you have a craving. No matter the occasion the warming feeling these cookies bring will keep you coming back for more!
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The Best Snickerdoodle Cookies
What You’ll Need
- All purpose flour
- Sugar
- Baking powder
- Baking soda
- Cream of tartar
- Cinnamon
- Salt
- Butter
- Eggs
- Vanilla
How to make the best snickerdoodle cookies
Cream butter and sugar.
First step is to always cream butter and sugar together. This step is important because it whips air into the cookies, making them fluffy, so you don’t end up with a flat cookie. You will whip the butter and sugar together until it is smooth and creamy. It’s important the butter is evenly mixed into the sugar.
Mix in dry ingredients.
Before you mix in your dry ingredients, make sure you whisk the flour, baking powder, baking soda, cream of tartar, cinnamon and salt in a separate bowl. This will allow each ingredient to blend more evenly into the creamed butter.
Pour the flour mixture into the creamed butter and mix until incorporated. Make sure to scrape the sides of the bowl for any loose flour.
Scoop, roll and chill dough.
Using a cookie scoop, scoop a dough ball and roll it in the cinnamon sugar mixture before placing onto a parchment lined rimmed baking sheet. Repeat scooping and rolling until you have scooped all the dough. Chill for at least 10-15 minutes to get the dough nice and firm.
Bake, cool and enjoy!
After the dough balls have chilled, place 4-6 dough balls on a parchment lined baking sheet and bake in a preheated oven at 350ºF, for 15-18 minutes. Make sure the are separated with a couple inches between each one. When the cookies are nice and golden on the edges, they are done!
Take the cookies out of the oven and let them cool on a cooling rack for 5-10 minutes before enjoying. Repeat this step for the rest of the cookies and enjoy!
How to get perfectly round cookies every time.
Ever bake a sheet pan of cookies only for some of them to bake into wonky abstract shapes? We use this tried-and-true trick to make sure all our cookies look perfectly rounded every time.
It’s important to do this immediately when you pull them out of the oven, or else they will cool and won’t be pliable.
You an either use a large circle cookie cutter, a larger glass or a small bowl. Place whatever device you choose to use around the shape of the cookie. It may take some gentle molding to fit.
Quickly but gently move the cookie cutter or class in a circular motion until the abstract edges become more rounded. (For further instruction, watch TikTok video below).
How to store snickerdoodle cookies…
- Storing uncooked dough: Scoop cookie dough balls onto a cookie sheet lined with parchment paper. Chill the dough for about 15-20 minutes until more solidified. Place the dough in freezer safe storage bags or an airtight container in a single layer. If you need to add multiple layers, separate each layer with a piece of wax paper.
- Uncooked frozen dough is good for up to 3 months in the freezer. When you’re ready to cook, bake as directed in recipe below.
- Storing baked cookies: Store cookies in an airtight container or plastic bag in a cool, dry place. They will be good for 3-4 days. Make sure cookies are cooled completely before storing.
Tips for making Snickerdoodle cookies
- Don’t forget cream of tartar. It will give the cookies their signature tart taste.
- Cold butter! This is essential. If your butter is too warm, the cookies can spread too much when baking.
- Room temperature eggs. Make sure to set your eggs out ahead of time to get to room temperature. They will blend easier into your batter.
- Chill the cookie dough. A little extra chill of the cookie dough is an extra step we never skip! Even if it is just chilling for 10 minutes, it helps to solidify the dough. Chilled dough helps to reduce the spread of the cookies. If your dough is too warm, the butter will melt and your cookies will spread.
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@mozielife soft & chewy snickerdoodle cookies are always a good idea! 🤎 #snickerdoodle #cookies #cookiesoftiktok #cookiedough #cinnamonsugar ♬ make it simple – MrE4zyChill
The Best Snickerdoodle Cookies
Description
The best snickerdoodle cookies are soft and chewy on the inside and slightly crunchy on the edges. But what makes these cookies so delicious is the soft center packed with cinnamon and generous coating of cinnamon sugar on the outside.
Ingredients
- 3 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cream of tartar
- 1 tbsp cinnamon
- 1 tsp salt
- 2 sticks cold butter, cubed
- 2 large eggs, room temperature
- 1 tsp vanilla
Cinnamon Sugar Coating
- 1/3 cup sugar
- 1 tbsp cinnamon
Instructions
- In a medium bowl, gently whisk together your flour, salt, baking powder, cream of tartar and cinnamon. Set aside and start creaming your butter and sugars together in a bowl.
- Cube your chilled butter and toss in a standing mixer bowl. On low speed, cream your butter until it is a whipped texture.
- Add in your sugars and mix on medium speed until creamed together. Make sure all butter is evenly blended into the sugars.
- Add two eggs and vanilla extract to the creamed butter and mix on medium-high speed. Pour in your flour mixture in 1/3 portions, waiting to make sure the flour mixture is incorporated completely before adding more.
- Prepare a baking sheet with parchment paper. Scoop and roll dough into dough balls. Roll each dough ball into the cinnamon sugar mixture. Line dough balls on baking sheet lined with wax paper. Chill in the freezer for 20-30 minutes before baking.
- While the cookies are chilling, preheat your oven to 350°F. After your cookies are chilled, place the cookies in the oven and bake for 15-18 minutes, until golden brown on the edges. Remove from the oven and let cool for 10 minutes & enjoy!
