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The Best Snickerdoodle Cookie Recipe

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4.1 from 10 reviews

This classic Snickerdoodle cookie recipe yields soft, buttery cookies with a signature cinnamon-sugar coating. With a simple blend of ingredients like cream of tartar and cinnamon, these cookies are easy to make and perfect for satisfying your cookie cravings with a touch of tangy sweetness and a soft texture.

Ingredients

Cookie Dough

  • 1 cup Unsalted Butter (softened)
  • 1 1/2 cups Sugar
  • 2 large Eggs
  • 2 teaspoons Vanilla Extract
  • 2 3/4 cups All-purpose Flour
  • 1 1/2 teaspoons Cream of Tartar (for less tang, use 1 teaspoon)
  • 1/2 teaspoon Baking Soda
  • 3/4 teaspoon Salt

Cinnamon Sugar Coating

  • 1/4 cup Sugar
  • 1 1/2 Tablespoons Ground Cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it’s ready when the dough is prepared.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 1/2 cups of sugar together for 4-5 minutes until the mixture becomes light and fluffy. Scrape down the bowl sides for even mixing.
  3. Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter mixture and continue to cream for another 1-2 minutes until fully combined and smooth.
  4. Mix Dry Ingredients: In a separate bowl, combine the flour, cream of tartar, baking soda, and salt.
  5. Combine Dry and Wet Ingredients: Gradually stir the dry ingredients into the wet mixture just until combined, being careful not to overmix to keep the dough tender.
  6. Prepare Cinnamon Sugar: In a small bowl, mix together the 1/4 cup sugar and cinnamon to create the coating.
  7. Optional Refrigeration: If time permits, wrap the dough in plastic wrap and refrigerate for 20-30 minutes. This helps solidify the dough, making it easier to handle and enhancing flavor.
  8. Shape and Coat Cookies: Roll the dough into small, smooth balls. Completely coat each ball by rolling it in the cinnamon-sugar mixture twice, using a spoon to help coat evenly. For flatter cookies, gently press down the center of each ball before baking.
  9. Bake: Place the coated dough balls onto a baking sheet lined with parchment paper, spaced evenly. Bake in the preheated oven for 9-11 minutes until they are set but still soft in the center.
  10. Cool: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack or plate to cool completely.

Notes

  • To reduce tanginess, use 1 teaspoon of cream of tartar instead of 1 1/2 teaspoons.
  • Press down the center of the balls to make flatter snickerdoodles that won’t puff up too much.
  • Refrigerating dough for 20-30 minutes can improve texture and make cookies easier to handle.
  • Store cookies in an airtight container at room temperature for up to a week.

Find it online: https://lauracooks.com/the-best-snickerdoodle-cookie-recipe/