Why make this recipe

Snickerdoodle cookies are a beloved classic with their soft, chewy texture and delightful cinnamon-sugar coating. They are simple to make, delicious, and perfect for any occasion. Whether you’re baking for a family gathering, a holiday event, or just for yourself, these cookies are sure to please everyone. Plus, they bring a warm, nostalgic feeling that makes baking and sharing them even more special.

How to make Snickerdoodle Cookies

Ingredients

1 cup salted butter (2 sticks, softened)
1 and 1/3 cup granulated sugar
1/3 cup brown sugar (packed)
2 large eggs
2 teaspoons vanilla extract
3 and 1/4 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 and 1/2 teaspoons cream of tartar
1/3 cup granulated sugar (for coating)
1 and 1/2 tablespoons cinnamon (for coating)

Directions

Preheat the oven to 350 degrees and prepare a few baking sheets with parchment paper, or line with a silicone mat.
Make the dough. In a large bowl or stand mixer, beat 1 cup of softened butter for a couple of minutes until smooth. Scrape the sides and bottom of the bowl a few times.
Add 1 and 1/3 cup of white sugar and 1/3 cup of packed brown sugar. Beat for 2 minutes, scraping the bowl again. The mixture should now be light and fluffy without any chunks.
Add 2 eggs and 2 teaspoons vanilla extract. Beat well, ensuring the mixture is smooth and even.
Spoon in 3 and 1/4 cups of flour, but don’t mix it just yet. Stir 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar into the flour using a small spoon.
Gently beat the flour mixture into the butter mixture. There should still be some flour streaks when you stop mixing. Scrape down the edges of the bowl.
Beat for just a few more seconds until the flour is fully incorporated, but do not overmix.
Use a large cookie scoop or spoon to shape the dough into balls about 1 and 1/2 to 2 inches across.
Roll the shaped cookies in a cinnamon-sugar mixture made from 1/3 cup sugar and 1 and 1/2 tablespoons cinnamon.
Place the cookie dough balls on the prepared baking sheet, leaving about 2 inches of space between each one.
Bake the cookies at 350 for about 9-11 minutes, until the edges are barely set. It’s okay if the centers are still shiny.
Immediately after baking, use a spoon to push the edges of the cookies towards the centers to make them round and thicker.
Let the cookies sit on the pan for at least 3-5 minutes before transferring them to a wire rack to cool more.
While they’re still warm, roll each cookie in the reserved cinnamon-sugar mixture to coat both sides.
Enjoy them right away with a glass of milk!

How to serve Snickerdoodle Cookies

Snickerdoodle cookies can be enjoyed fresh out of the oven, but they are also great when slightly cooled. Serve them with a glass of milk or alongside a hot cup of coffee or tea. They can be placed on a cookie platter for gatherings or packed into a container for an on-the-go treat.

how to store Snickerdoodle Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh even longer, you can freeze them. Place the cookies in a freezer-safe bag or container, and they can last up to three months. Just thaw them at room temperature when you’re ready to enjoy them again!

tips to make Snickerdoodle Cookies

Ensure your butter is softened to room temperature for easier mixing.
Measure your flour by spooning it into the measuring cup instead of scooping directly from the bin to avoid packing it down, which can lead to dry cookies.
Do not overmix once you combine the flour this keeps the cookies tender.
Keep an eye on baking times to avoid overbaking; slightly underbaked cookies will be chewier.

variation

Consider adding a pinch of nutmeg for an extra layer of flavor, or sprinkle some chocolate chips into the dough for a fun twist on the classic recipe. You can also experiment with different flavored extracts, like almond, for a unique taste.

FAQs

1. Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. Just add a pinch of salt to the dough to maintain the flavor balance.

2. How can I make sure my cookies are chewy?
To ensure your cookies are chewy, avoid overbaking them. Remove them from the oven when the edges are set but the centers still look a bit shiny.

3. Can I freeze the dough before baking?
Yes, you can freeze the dough! Shape it into balls, coat them in cinnamon sugar, and store them in a ziplock bag for up to three months. Bake them straight from frozen and add a couple of minutes to the bake time.