Easy Snickerdoodle Cookies
Soft, buttery, and kissed with cinnamon, these easy Snickerdoodle Cookies have cozy and comforting warmth in every bite.
Recipe originally published on OurZestyLife
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Celebrate any Season with Sweet Snickerdoodle Treats
- These cookies are soft, chewy, and dusted in sweet cinnamon sugar for the best handheld treat.
- Whether you’re baking for the holidays or just need a little comfort, this easy recipe delivers bakery-quality results every time.
- The method is simple. Just mix, roll, and bake for no fuss, pure cookie joy.
Simple Ingredients, Sweet Results!
Dry Ingredients:
Flour gives these cookies their soft, sturdy base, while baking soda and cream of tartar team up for that irresistible chewy texture. Cinnamon adds the warm spice that makes these Snickerdoodles unforgettable.
Creamy Ingredients:
Butter brings rich flavor and moisture, while granulated sugar gives the edges a light crisp. A touch of brown sugar adds depth and keeps the centers extra soft and chewy.
Cinnamon-Sugar Coating:
For the magic finishing touch all you need is cinnamon and sugar! While this is optional, it is highly recommended for that fun and magical sparkle plus more spicy-sweet flavor.
Mix It Up
- Add a pinch of nutmeg or cardamom for a cozy extra spicy flavor.
- Stir in orange or lemon zest for a slight, yet refreshing citrus kick.
- Go gluten-free with a 1:1 flour substitute and still produce a perfectly chewy cookie!
- Try browned butter for a deep, caramel-like flavor upgrade.
How To Make Snickerdoodle Cookies
- Whisk dry ingredients in a bowl.
- Beat the butter and sugars until light and fluffy. Add the eggs and mix again.
- Stir in the dry mixture until just combined.
- Roll dough into balls and coat in cinnamon sugar. Freeze briefly (about 15 minutes).
- Bake (as directed in recipe below)
- Cool on a rack and roll again in cinnamon sugar (optional) for an extra-sweet finish.
Cookie Tricks You’ll Love
- Chill the dough before baking for thicker, chewier cookies.
- Don’t overbake! Soft centers are key, the cookies will firm up as they cool.
- Measure flour carefully. Whisk, sprinkle, and level, don’t scoop. Too much flour = dense cookies.
- Double dip in cinnamon sugar for that bakery-style sparkle and crunch.
Snickerdoodle Cookie Care 101
- At room temp: Keep in an airtight container up to 5 days. Add a slice of bread or apple to keep them soft.
- In the fridge: Store up to 1 week, and be sure to serve at room temperature.
- Freeze the dough: Roll and coat, then freeze on a tray before placing in a zippered bag. Bake straight from frozen, but add 1–2 minutes to the bake time.
- Freeze baked cookies: Store up to 3 months. Thaw or warm slightly before enjoying.
I truly hope you love these Snickerdoodle Cookies as much as my family does! Comment and rate the recipe below.
Easy Snickerdoodle Cookies
Equipment
- stand mixer or hand mixer
- baking sheet
Ingredients
- 1 cup butter salted
- 1 cup white sugar
- ½ cup brown sugar
- 2 large eggs
- 2½ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ Tablespoon cinnamon
Cinnamon Sugar
- ½ cup sugar
- ½ Tablespoon cinnamon
Instructions
- In a large mixing bowl, beat butter till creamy and light in color.
- Add 1 cup white sugar and ½ cup brown sugar, beat until fluffy.
- Add eggs and continue to beat until smooth.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda and ½ Tablespoon cinnamon.
- Add flour mixture to the creamed mixture, mix only until incorporated. Scoop sides of the bowl down with a rubber scraper.
- In a small bowl, mix together ½ cup sugar and ½ Tablespoon cinnamon.
- Roll dough into balls, then roll in the cinnamon sugar mixture. Place the balls on a baking sheet leaving plenty of room in between.
- Flatten the balls just slightly so they do not roll. They will spread while baking. Place in freezer for 15 minutes.
- Preheat oven to 350ËšF
- While waiting, continue to roll the other balls. Place them in the freezer as well.
- Take out of freezer and bake 10 minutes. They will look puffed up, but they will settle once cool. Do not over bake them.
- Using a scraper, push the edges of each cookie a bit towards the center. Allow cookies to cool slightly on the baking sheet before transferring to a baking rack. While still a bit warm, coat cookies with more cinnamon sugar if desired (highly recommended).
Nutrition
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