Best Snickerdoodle Cookies Recipe — You can never go wrong with having an arsenal of cookies recipes bookmarked, and this snickerdoodle cookie recipe is seriously the best! Not to mention it’s easy to whip up and always a crowd favorite…
While it’s technically the perfect season for baking, we pretty much consider cookie season to be year-round!
And while I, Rebecca will be forever in love with a great recipe for classic chocolate chip cookie, I’m also a fan of more seasonal options. Yes, I’m looking at you, snickerdoodle cookies!
There’s something really cozy about freshly baked cookies and the gooiness of warm snickerdoodles, and I know you’ll love this recipe as much as we do…
What Are Snickerdoodle Cookies
Snickerdoodle cookies are basically a sugar cookie dough rolled in cinnamon sugar mixture before baking. This recipe is an especially light and fluffy version of the classic snickerdoodle recipe.
They have a slightly tangy flavor from a special ingredient — cream of tartar baking powder. The special addition contrasts nicely with the sweet spiciness of the cinnamon sugar on the outside.
And really, the cream of tartar is what sets these apart from your average sugar cookie! That’s what makes them lightly and fluffy cookies but soft with a nice bite.
I like to bake snickerdoodles for about 8 minutes. Then, I bang the pan a couple of times on the top of the stove as soon as they come out of the oven. This gives you a soft, chewy cookie.
But if you prefer a cookies that are a bit crisper, leave them in the oven for a couple more minutes.
The Secret Ingredient: What is Cream of Tartar?
Cream of tartar, scientifically known as potassium bitartrate, is a by-product of wine making. It’s an acid that forms in wine barrels as it ferments. Then, it’s harvested and powderized from the casks.
But what does it do for cookies? Essentially, the cream of tartar interacts with the baking soda and creates a stronger rising action. It also lends a hint of a tang to the dough.
You can find cream of tartar in the spice section of the grocery store. If you don’t bake a lot, it may seem silly to purchase it just for the 1 ½ teaspoon required for snickerdoodles.
However, if you store it in a cool, dark place (like the back of your spice cupboard), it won’t actually go bad.
It may lose some of its potency after it’s expiration date. But you can continue to use cream of tartar indefinitely if it hasn’t gotten wet.
How Are Snickerdoodles Cookies Made?
- First, set out your ingredients to let them come to room temperature. Butter obviously needs to be soft enough to cream. Plus, cold ingredients like eggs won’t emulsify into the dough as nicely. So you’ll end up with a better cookie if you have it all at room temperature before you start mixing.
- Line baking sheets with parchment and get the oven preheated.
- Cream your butter and sugar together. Make sure to give it time to get nice and fluffy — this sets the stage for really soft, chewy cookies. The mixture will get a lot lighter as it whips.
- Mix together the dry ingredients to make sure they’re well combined before adding them to the wet mixture.
- And now for the cinnamon sugar mixture! You’ll want this in a generously sized bowl. The recipe only calls for few tablespoons of sugar. However, you’ll need space to roll around the cookie dough balls in it. (I like to use a cereal bowl).
- Bake six on a tray for 8-10 minutes.
Tips for Baking Snickerdoodle Cookies
- Use real butter for the best results.
- When you measure the flour, spoon it into the cup. Scrape off the excess with the flat edge of a knife. This gives you a more accurate measurement than scooping. It’s easy to pack a lot of extra flour in the cup if you scoop it out with the measuring cup. That could result in drier cookies.
- Use a cookie dough scoop for evenly sized cookies that bake uniformly.
- If you want chewier cookies, give the pan a good whack on your sink as soon as you pull the cookies out of the oven. Or on the stove top works too! (Basically any heat resistant, unbreakable surface works.) This will cause the hot air to deflate quickly. And you’ll get wrinkly tops with chewy centers.
- Want the edges to get a little crisp? Give the snickerdoodles an extra two minutes in the oven for a total of 10 minutes.
How To Store The Snickerdoodle Cookies
The cookie dough can be made ahead of time and refrigerated. First, pre-scoop the dough balls. Then, lay them out on a parchment-lined baking sheet.
Cover the sheet with plastic wrap to prevent them from drying out. Store in the fridge before baking or keep them in the freezer for 2-3 months.
To store the baked cookies, cool the cookies completely on a wire rack. Then, store in an airtight container for 4-5 days.
You can also freeze baked cookies for up to 3 months in the freezer. Thaw them overnight in the refrigerator before re-eating them.
Do you have any other seasonal favorites that are your go-to cookie recipes for gifting or entertaining? I’m always a big fan of macarons but love letting the kids help out with colorful sprinkle sugar cookies, too.
Or you can just throw a real dessert wild card by serving champagne jello shots as an after dinner treat. You do you!
In case you’re looking for some other easy cookie recipes that will make you want to lick the sides of the bowl, here are some of my favorites from our archives —
- Chocolate Peanut Butter Stuffed Cookies
- Pumpkin Chocolate Chip Cookies
- Brown Butter Toffee Cookies
- Sugar Cookie Fruit Pizza
- Mocha Swirl Meringue Cookies
- No Bake Chocolate Almond Cookies
How To Make The Best Snickerdoodle Cookies
Best Snickerdoodles Cookies Recipe
- Baking sheet
- 1 cup butter softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 3/4 tsp fine ground sea salt
Cinnamon Sugar Mix:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- Set out all of the ingredients to come to room temperature.
- Line your baking sheets with parchment paper and preheat the oven to 350F.
- Cream the butter and sugar together with either a stand mixer or hand mixer on medium speed for about 3 minutes, or until the mixture is light and fluffy.
- Add the eggs one at a time and mix them in until they are completely combined, then mix in the vanilla extract.
- In a separate bowl, combine together the flour, cream of tartar, baking soda, and salt. Add it to the wet ingredients and mix until they have come together into a soft dough.
- Mix the cinnamon and sugar in a bowl and set aside.
- Portion the dough out into 1 ½-2 tbsp. portions and roll them in the cinnamon sugar mixture.
- Place them about 2-3 inches apart on the cookie sheets, then place them on a rack in the center of the oven.
- Bake for 8-10 minutes, then remove them from the baking sheets to a wire rack to cool. You can also adjust the baking time to add a minute or two if you prefer crunchier cookies.
- Cool them completely before storing in an airtight container. They will keep for 4-5 days.
- Yields 2 1/2-3 dozen cookies.
- Mixing Time: 15 minutes
- Baking Time: 40 minutes-1 hour
- Give the snickerdoodles an extra two minutes in the oven for a total of 10 minutes if you want the edges to get a little crisp
Don’t forget to share your creations with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? Find them all right here with a few bites to go along with them!