The snickerdoodle cookie is a simple cookie to make with a classic taste. Snickerdoodles are known for their soft and chewy texture, along with a sweet, cinnamon-sugar coating.
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A snickerdoodle cookie has got to be one of the most nastalgic cookies. I grew up eating these as a kid created from a recipe book that my mom had for years and years. It’s a tried and true cookie that everybody loves!
Why you will love this Snickerdoodle recipe
These cookies are easy to make. With pantry ingredients it is a cookie that comes together rather quickly.The main ingredients in Snickerdoodle cookies include butter, sugar, eggs, flour, cream of tartar and baking soda all rolled into a cinnamon sugar mixture.
This snickerdoodle has a wonderful mix of tangy flavor from the cream of tartar and the chewy texture within the cookie. The cinnamon sugar coating also makes this cookie slightly crispy on the outside and has a warming taste.
A nostalgic cookie for most people, makes this recipe a crowd pleaser.
The snickerdoodle is a great cookie to make ahead and freeze. Store for up to 3 months in an airtight container or ziplock bag. To thaw let them sit out for about 30 minutes.
What you will need for making the Snickerdoodle
Equipment
Stand mixer with paddle attachment or bowl with hand mixer
Bowl for dry ingredients
Spatula
Measuring cups
Measuring spoons
Baking sheet
Ingredients
Butter – Salted and softened
Sugar – I like to use cane sugar. It also gives the exterior of the cookie a yummy crispness
Eggs
Baking soda
Cream of tartar – Used to give the cookie the tangy flavor
Flour – Unbleached all-purpose
Cinnamon – For rolling the dough balls in
How to make the snickerdoodle cookie
Preheat the oven to 350 degrees Fahrenheit
In a stand mixer or mixing bowl cream the softened butter and the cane sugar. Add eggs and beat well until light and fluffy.
In a separate bowl combine the dry ingredients: flour, baking soda and cream of tartar.
Add to the wet ingredients. Beat only until mixed. Chill the dough.
Shape into walnut size balls. Mix the balls into the cinnamon sugar mixture.
Place the dough balls two inches apart on the parchment lined baking sheet. DO NOT FLATTEN.
Bake at 350 degrees for 10-12 minutes. Make sure to not overbake.
Enjoy!
Store in an airtight container on the counter for up 3-5 days.
If you try this recipe and love it, please come back and give it a 5 star rating!
Other cookie recipes I think you’ll love
The Best Chewy Ginger Molasses Cookie
Best Ever Chocolate Chip Cookie
Classic Snickerdoodle
Equipment
- stand mixer or mixing bowl
- mixing bowl for dry ingredients
- measuring cups
- measuring spoons
- baking sheet
- parchment paper for lining baking sheet
Ingredients
- 1 cup butter softened and salted
- 1¼ cup sugar I like using cane sugar
- 2 eggs
- 1 tsp baking soda
- 2 tsp cream of tartar
- 2½ cups flour unbleached all-purpose
Cinnamon-sugar mixture
- 4 TBS sugar cane sugar adds a nice crispy texture
- 1 TBS cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- In a stand mixer or mixing bowl cream the softened butter and the cane sugar. Add eggs and beat well until light and fluffy.
- In a separate bowl combine the dry ingredients: flour, baking soda and cream of tartar.
- Add to the wet ingredients. Beat only until mixed. Chill the dough.
- Shape into walnut size balls. Mix the balls into the cinnamon sugar mixture.
- Place the dough balls two inches apart on the parchment lined baking sheet. DO NOT FLATTEN.
- Bake at 350 degrees for 10-12 minutes. Make sure to not overbake.
- ENJOY!
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