Looking for the perfect batch of Classic Snickerdoodle Cookies? Look no further! This recipe guarantees cookies that are soft and chewy every time.
Every baker needs a recipe for Classic Snickerdoodle Cookies in their repertoire. And this one’s my favorite. I’ve made countless batches, so it’s a little unbelievable to me that I’m just now sharing them with you. It seems that 2024 is the year that I re-explore classics and family recipes. It’s so important to include these essential and fundamental recipes here. Because everyone loves them, and for good reason!
These cinnamon-sugared rounds are pure comfort food, and a taste of childhood for many. You won’t find a recipe easier than this one – it’s extremely simple to throw together and yields the most buttery, soft and chewy snickerdoodles ever! The cinnamon-sugar coating provides just the right amount of cozy. They’re done in about 45 minutes from start to finish, so they’re the perfect lazy weekend bake.
Ingredients for the Perfect Batch
First, whisk together the all-purpose flour, baking soda, cream of tartar, and fine grain sea salt. The cream of tartar serves as an acid in this recipe, preventing the sugar in the dough from crystalizing. Which helps the cookies stay soft and chewy instead of crunchy. It’s also a leaven, which gives the cookies their characteristic pillowed exterior.
Note: Sometimes cream of tartar will clump during storage over time. If you pull a lumpy teaspoonful from the bottle go ahead and sift it! Nobody wants to find a bitter lump of cream of tartar in their cookie.
Creaming the Butter and Sugar
In a separate large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. This step is crucial for creating the perfect texture in your cookies. Creaming the butter and sugar helps to incorporate air into the mixture, resulting in a lighter and more tender cookie. Next, mix in the eggs.
Combining the Wet and Dry Ingredients
Add the dry ingredients to the creamed butter and sugar mixture. Using an electric hand mixer (or a stand mixer fitted with paddle attachment), beat together on low speed until the dry ingredients are fully incorporated with the wet ingredients, and a smooth dough forms. Avoid overmixing, as this can lead to tough cookies. The dough will resemble that of sugar cookies.
Chill the dough in the refrigerator for 30 minutes (or overnight if you like). Chilling the dough helps it firm up, making it easy to scoop and roll into balls. It also reduces spreading during baking.
Rolling the Dough in Cinnamon Sugar
While the dough is chilling, prepare the cinnamon sugar coating. In a small bowl, combine 2 tablespoons of granulated sugar and 1 tablespoon ground cinnamon. I add a pinch of salt to this mixture to make the flavors really pop! This is optional. But give it a try! Just a pinch.
After the dough has chilled, use a cookie scoop (I like this one) to portion out the dough. Roll each scoop into a ball between your palms. Then, roll each cookie dough ball in the cinnamon sugar mixture until evenly coated.
Baking and Cooling the Snickerdoodles
Place the coated dough balls onto parchment-lined baking sheets, leaving about 2″ space between each cookie. Bake in the preheated oven for 8 minutes, or until the edges are set, the cookies are puffed, and the tops are lightly golden brown. Be cautious not to overbake; these cookies are done at 8 minutes. They may seem slightly underdone in their centers, but will firm up as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps to prevent them from breaking apart when they’re still warm.
Tips for Cookie Success!
- Make sure your butter is softened. Room temperature is even better – the butter will cream more easily with the sugar and create a better texture in your cookies.
- Don’t skip the chilling step! Chilling the dough helps to prevent the cookies from spreading too much during baking, resulting in thicker and chewier cookies.
- For extra flavor, you can add a teaspoon of vanilla extract to the dough along with the eggs. I usually do not add vanilla to this recipe, because it allows the buttery flavor and the cinnamon-sugary goodness to shine.
- 1/2 cup of brown sugar can be swapped in for 1/2 cup of granulated sugar. This adds a little depth of flavor, but it will compact the cookie’s texture.
- Store any leftover cookies in an airtight container at room temperature for up to 3-4 days.
Customizations
Gluten-Free Option: For a gluten-free version, simply substitute 1 to 1 or cup for cup gluten-free flour in equal amounts for the all-purpose flour in this recipe. I personally enjoy using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, which yields fantastic results.
Dairy-Free Option: If you’re avoiding dairy, you can use a dairy-free butter alternative in place of regular butter. Look for brands like Earth Balance or Miyoko’s Creamery for a rich and creamy buttery flavor without the dairy.
With their soft and chewy texture and cinnamon sugar coating, these classic snickerdoodle cookies are sure to be in regular rotation. They’re perfect for enjoying with a glass of cold milk or alongside a cup of hot coffee. They also make a nice care package gift, and are certainly most welcome on holiday cookie trays.
Related Recipe: Chocolate Chunk Cookies
Classic Snickerdoodle Cookies
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baking sheets
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parchment paper
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cookie scoop
Cookie Dough
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar sifted
- 1/8 teaspoon fine grain salt
- 1 cup unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
Cinnamon-Sugar Coating
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- Pinch of salt
Cookie Dough
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Preheat the oven to 400°F. Cover two or more baking sheets with parchment paper.
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In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
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In the bowl of an electric mixer, beat together the butter and granulated sugar until fluffy. Add the eggs and mix again.
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Add the dry mixture to the creamed butter mixture. Mix together on low speed until a consistent dough forms. Chill the dough for 30 minutes.
Cinnamon-Sugar Coating
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Meanwhile, on a small shallow plate, combine the ingredients for the cinnamon-sugar coating.
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Use a cookie scoop to portion the dough and then roll it into walnut-sized balls. Roll each dough ball in the cinnamon-sugar mixture.
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Place about 2” apart on the prepared cookie sheets. Bake for 8 minutes. Let cool on the pans until firm enough to transfer to wire racks. Cool completely.
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Store cookies air tight.
Brown Sugar: 1/2 cup of brown sugar can be swapped in for 1/2 cup of granulated sugar in the dough. This adds a little depth of flavor, but it will slightly compact the cookie’s texture.
Cream of Tartar: Don’t skip the cream of tartar in this recipe—it helps to give the cookies their characteristic tangy flavor and chewy texture. Also sift the cream of tartar if it looks lumpy.
Bake Time: These cookies are perfectly done at 8 minutes in most ovens. 10 minutes will make the exterior slightly crunchier.
Gluten-Free: Use cup for cup or 1-to-1 gluten-free flour in place of the all-purpose flour. Bob’s Red Mill or King Arthur Baking’s flours are excellent choices for this recipe.
Store: These cookies can be stored in an airtight container at room temperature for up to 3-4 days.
Freezer Friendly: This snickerdoodles recipe is freeze-able! After rolling the dough into balls and coating them in the cinnamon sugar mixture, place them on a baking sheet lined with parchment paper, making sure they are not touching.
Place the baking sheet in the freezer and flash freeze the dough balls for about 1-2 hours, or until they are firm.
Once the dough balls are frozen, transfer them to a freezer-safe container or resealable plastic bag. Layer parchment paper between the dough balls to prevent sticking. Store the dough balls in the freezer for up to 2-3 months.
Remove the desired number of frozen dough balls from the freezer and place them on a lined baking sheet, spacing them apart. Cover with plastic wrap and thaw overnight in the refrigerator. Bake as directed.