Say it with me: snick-er-doo-dle. Even the name is fun. But these cookies aren’t just fun to say—they’re absolutely irresistible to eat.
Snickerdoodles are the cookies you remember from childhood: soft and pillowy, with a slight tang from cream of tartar and a generous coating of cinnamon sugar that creates the perfect crackly top.
Ingredients
Yields about 24-30 cookies.
For the Snickerdoodles:
- 2 ¾ cups (345g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- ¼ cup (50g) granulated sugar
- 2 tablespoons ground cinnamon
Step-by-Step Instructions
1. Preheat and Prepare:
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.
4. Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Scrape down the bowl again.
- Beat in the vanilla extract until combined.
5. Combine Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft but not sticky.
6. Make the Cinnamon Sugar Coating:
- In a small bowl, whisk together the ¼ cup granulated sugar and 2 tablespoons cinnamon until well combined.
7. Shape and Coat:
- Scoop tablespoon-sized portions of dough (about 1.5 tablespoons) and roll into balls.
- Roll each ball generously in the cinnamon sugar mixture until completely coated.
- Place on the prepared baking sheets, spacing about 2 inches apart. They will spread, so give them room.
8. Bake:
- Bake for 10-12 minutes, until the edges are set and the cookies are puffed and crackly. The centers will still look soft and slightly underdone—that’s perfect.
- Let the cookies cool on the baking sheet for 5-10 minutes. They will continue to set as they cool.
- Transfer to a wire rack to cool completely.
9. Serve:
- Serve with a cold glass of milk or a hot cup of coffee. Store leftovers in an airtight container.
Summary
Prep Time: 15 minutes | Bake Time: 10-12 minutes | Total Time: 25-30 minutes
Yield: 24-30 cookies
Difficulty: Easy
Storage and Make-Ahead Tips
How to Store:
Store snickerdoodles in an airtight container at room temperature for up to 5 days. Place a slice of white bread in the container to keep them extra soft—the cookies will absorb moisture from the bread.
Can You Freeze the Dough?
Absolutely! Scoop the dough into balls, roll in cinnamon sugar, and place on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. Fresh cookies anytime!
Freezing Baked Cookies:
Baked snickerdoodles freeze beautifully. Place them in a single layer in a freezer-safe container with parchment between layers. Freeze for up to 3 months. Thaw at room temperature.
Make-Ahead Dough:
The dough can be refrigerated for up to 3 days before baking. Let it sit at room temperature for 10-15 minutes to soften slightly before scooping and rolling in cinnamon sugar.
