Snickerdoodle recipes often miss the mark. Sometimes they’re too hard, or they’re wafer-thin, or flavorless. These classic snickerdoodle cookies hit the sweet spot that is all too often missed. These cookies are chewy and sweet, and have the perfect volume. The only problem with them is that you may need to make a second batch because they’re going to disappear fast!
Supplies
- Cooking spray
- Parchment paper or silicone baking mats
- Large and medium bowls
- Measuring cups and spoons
- Rubber spatula
- Handheld, stand mixer or whisk
- Cookie spatula
- Large spoon
- Cookie pan/baking sheet
Alright, you ready to get started?! Let’s get baking!
Instructions on How to Make Classic Snickerdoodle Cookies
About half an hour before you want to start baking, take out your butter and eggs so they can come to room temperature.
When you are ready to bake, you will preheat the oven to 400 degrees and line a cookie sheet with parchment paper, or a silicone baking mat.
Next, in a large bowl, you will cream together the butter and 1-1/2 cups sugar until the butter and sugar are smooth and creamy. Add in the eggs, one at a time and while mixing in between. Add vanilla extract and stir to combine well. Set bowl aside.
In a medium bowl, you will measure out your dry ingredients: all-purpose flour, cream of tartar, baking soda and salt. Give it a quick whisk to mix it all together.
Then, you will slowly add the dry ingredients to the wet, stirring between each incorporation and making sure to scrape down the sides of the bowl to thoroughly mix up all of the dough batter.
In a small bowl, combine the remaining three tablespoons of sugar and cinnamon.
For bite-sized cookies, like these, scoop out your dough with a measuring spoon with the dough slightly mounded over the spoon. You can make larger cookies by pulling out more dough.
Using your palms, roll the dough into balls. Roll the balls into the cinnamon-sugar mixture until all areas are covered. Place cookie dough balls onto the pan about two inches apart.
Bake for 6-8 minutes. Remove from the oven and let it sit on the pan for 2-3 more minutes. Use a cookie spatula to move the cookies to a cooling rack to cool the rest of the way.
These cookies will stay fresh for up to a week in an air-tight container and can be frozen for up to three months.
Looking for more cookie recipes?
- Classic Peanut Butter Cookies
- Melted Snowman Almond Bark
- Easy No-Bake Oreo Truffles
- Chocolate Chip Cookie Shots
- Soft and Chewy Peanut Butter Blossom Cookies
- Chewy Chocolate Chip Brownie Cookies
- Salted Caramel Chocolate Chip Cookie Bars
- Peanut Butter & Jelly Cookies
Classic Snickerdoodle Cookie
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour to allow for all cookies to bake
- Yield: 40–45 1x
Print Recipe
Pin RecipeDescription
Snickerdoodle recipes often miss the mark. Sometimes they’re too hard, or they’re wafer-thin, or flavorless. These classic snickerdoodle cookies hit the sweet spot that is all too often missed. These cookies are chewy and sweet, and have the perfect volume. The only problem with them is that you may need to make a second batch because they’re going to disappear fast!
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1–1/2 cups granulated sugar, plus 3 tablespoons for rolling
- 2 eggs, room temperature
- 1–1/2 teaspoon vanilla extract
- 2–3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
Instructions
About half an hour before you want to start baking, take out your butter and eggs so they can come to room temperature.
- Preheat the oven to 400 degrees and line a cookie sheet with parchment paper, or a silicone baking mat.
- In a large bowl, cream together the butter and 1-1/2 cups sugar until the butter and sugar are smooth and creamy. Add in the eggs one at a time while mixing in between. Add in vanilla extract and stir to combine well, being sure to scrape down the sides of the bowl. Set bowl aside.
- In a medium bowl, measure out your dry ingredients: all-purpose flour, cream of tartar, baking soda and salt. Give it a quick whisk to mix it all together.
- Slowly add the dry ingredients to the wet ingredients, stirring between each incorporation and making sure to scrape down the sides of the bowl to thoroughly mix up all of the dough batter.
- In a small bowl, combine the remaining three tablespoons of sugar and cinnamon.
- For bite-sized cookies, like these, scoop out your dough with a measuring spoon with the dough slightly mounded over the spoon. You can make larger cookies by pulling out more dough.
- Using your palms, roll the dough into balls. Roll the balls into the cinnamon-sugar mixture until all areas are covered. Place cookie dough balls onto the pan about two inches apart.
- Bake for 6-8 minutes. Remove from the oven and let it sit on the pan for 2-3 more minutes. Use a cookie spatula to move the cookies to a cooling rack to cool the rest of the way.
Notes
These cookies will stay fresh for up to a week in an air-tight container and can be frozen for up to three months.
Want to make ahead and freeze? Follow the recipe through, but do not roll the balls in the cinnamon-sugar mixture. Instead, stack them in a freezer-safe container, separating each layer with a parchement sheet. When you are ready to bake, roll the frozen balls in cinnamon-sugar mixture and bake. You will probably need to add 1-2 more minutes to your bake time.
- Category: Cookies
- Method: Bake
- Cuisine: Dessert
Keywords: Classic Snickerdoodle Cookies
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Chris
I have a recipe for snickerdoodle cookies and all the ingredients are the same as yours, except mine calls for 2 cups of flour and yours is 2 3/4. I like the soft, chewy, moist texture that my cookies have, but they come out flat. I have also tried refrigerating them and still came out flat. My question to you is by adding the extra flour do they come out drier and not as moist? I want to try your recipe and see if they come up thicker.