{"id":1129,"date":"2026-04-27T16:14:54","date_gmt":"2026-04-27T16:14:54","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/?p=1129"},"modified":"2026-04-27T16:14:55","modified_gmt":"2026-04-27T16:14:55","slug":"snickerdoodles-soft-pillowy-bursting-with-cinnamon","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/2026\/04\/27\/snickerdoodles-soft-pillowy-bursting-with-cinnamon\/","title":{"rendered":"Snickerdoodles: Soft, Pillowy & Bursting with Cinnamon"},"content":{"rendered":"\n

Say it with me: snick-er-doo-dle. Even the name is fun. But these cookies aren’t just fun to say\u2014they’re absolutely irresistible to eat.<\/p>\n\n\n\n

<\/div>\n\n\n\n

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. <\/p>\n\n\n\n

<\/div>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Yields about 24-30 cookies.<\/em><\/p>\n\n\n\n

For the Snickerdoodles:<\/h3>\n\n\n\n
    \n
  • 2 \u00be cups (345g) all-purpose flour<\/li>\n\n\n\n
  • 2 teaspoons cream of tartar<\/li>\n\n\n\n
  • 1 teaspoon baking soda<\/li>\n\n\n\n
  • \u00bd teaspoon salt<\/li>\n\n\n\n
  • 1 cup (225g) unsalted butter, softened<\/li>\n\n\n\n
  • 1 \u00bd cups (300g) granulated sugar<\/li>\n\n\n\n
  • 2 large eggs, at room temperature<\/li>\n\n\n\n
  • 1 teaspoon vanilla extract<\/li>\n<\/ul>\n\n\n\n
    <\/div>\n\n\n\n

    For the Cinnamon Sugar Coating:<\/h3>\n\n\n\n
      \n
    • \u00bc cup (50g) granulated sugar<\/li>\n\n\n\n
    • 2 tablespoons ground cinnamon<\/li>\n<\/ul>\n\n\n\n
      <\/div>\n\n\n\n

      Step-by-Step Instructions<\/h2>\n\n\n\n
      <\/div>\n\n\n\n

      1. Preheat and Prepare:<\/h3>\n\n\n\n
        \n
      1. Preheat your oven to 375\u00b0F (190\u00b0C). Line two baking sheets with parchment paper or silicone baking mats.<\/li>\n<\/ol>\n\n\n\n
        <\/div>\n\n\n\n

        2. Combine Dry Ingredients:<\/h3>\n\n\n\n
          \n
        1. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.<\/li>\n<\/ol>\n\n\n\n
          <\/div>\n\n\n\n

          3. Cream Butter and Sugar:<\/h3>\n\n\n\n
            \n
          1. 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.<\/li>\n<\/ol>\n\n\n\n
            <\/div>\n\n\n\n

            4. Add Eggs and Vanilla:<\/h3>\n\n\n\n
              \n
            1. Add the eggs one at a time, beating well after each addition. Scrape down the bowl again.<\/li>\n\n\n\n
            2. Beat in the vanilla extract until combined.<\/li>\n<\/ol>\n\n\n\n
              <\/div>\n\n\n\n

              5. Combine Wet and Dry:<\/h3>\n\n\n\n
                \n
              1. 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.<\/li>\n<\/ol>\n\n\n\n
                <\/div>\n\n\n\n

                6. Make the Cinnamon Sugar Coating:<\/h3>\n\n\n\n
                  \n
                1. In a small bowl, whisk together the \u00bc cup granulated sugar and 2 tablespoons cinnamon until well combined.<\/li>\n<\/ol>\n\n\n\n
                  <\/div>\n\n\n\n

                  7. Shape and Coat:<\/h3>\n\n\n\n
                    \n
                  1. Scoop tablespoon-sized portions of dough (about 1.5 tablespoons) and roll into balls.<\/li>\n\n\n\n
                  2. Roll each ball generously in the cinnamon sugar mixture until completely coated.<\/li>\n\n\n\n
                  3. Place on the prepared baking sheets, spacing about 2 inches apart. They will spread, so give them room.<\/li>\n<\/ol>\n\n\n\n
                    <\/div>\n\n\n\n

                    8. Bake:<\/h3>\n\n\n\n
                      \n
                    1. 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\u2014that’s perfect.<\/li>\n\n\n\n
                    2. Let the cookies cool on the baking sheet for 5-10 minutes. They will continue to set as they cool.<\/li>\n\n\n\n
                    3. Transfer to a wire rack to cool completely.<\/li>\n<\/ol>\n\n\n\n
                      <\/div>\n\n\n\n

                      9. Serve:<\/h3>\n\n\n\n
                        \n
                      1. Serve with a cold glass of milk or a hot cup of coffee. Store leftovers in an airtight container.<\/li>\n<\/ol>\n\n\n\n
                        <\/div>\n\n\n\n

                        Summary<\/h2>\n\n\n\n
                        <\/div>\n\n\n\n

                        Prep Time:<\/strong> 15 minutes | Bake Time:<\/strong> 10-12 minutes | Total Time:<\/strong> 25-30 minutes<\/p>\n\n\n\n

                        Yield:<\/strong> 24-30 cookies<\/p>\n\n\n\n

                        Difficulty:<\/strong> Easy<\/p>\n\n\n\n

                        <\/div>\n\n\n\n

                        Storage and Make-Ahead Tips<\/h2>\n\n\n\n
                        <\/div>\n\n\n\n

                        How to Store:<\/h3>\n\n\n\n

                        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\u2014the cookies will absorb moisture from the bread.<\/p>\n\n\n\n

                        <\/div>\n\n\n\n

                        Can You Freeze the Dough?<\/h3>\n\n\n\n

                        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!<\/p>\n\n\n\n

                        <\/div>\n\n\n\n

                        Freezing Baked Cookies:<\/h3>\n\n\n\n

                        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.<\/p>\n\n\n\n

                        <\/div>\n\n\n\n

                        Make-Ahead Dough:<\/h3>\n\n\n\n

                        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.<\/p>\n\n\n\n

                        <\/div>\n\n\n\n
                        \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

                        These snickerdoodles are everything a cinnamon sugar cookie should be\u2014soft, pillowy, with that signature tangy bite and a generous coating of cinnamon sugar. <\/p>\n","protected":false},"author":1,"featured_media":1664,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,4],"tags":[88,450,449,135,325,448,330],"class_list":["post-1129","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-desserts","tag-cinnamon-sugar-cookies","tag-classic-snickerdoodles","tag-cream-of-tartar-cookies","tag-easy-cookie-recipe","tag-snickerdoodle-cookies","tag-snickerdoodles","tag-soft-cookies"],"yoast_head":"\nSnickerdoodles: Soft, Pillowy & Bursting with Cinnamon - Gentle Simmer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/2026\/04\/27\/snickerdoodles-soft-pillowy-bursting-with-cinnamon\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Snickerdoodles: Soft, Pillowy & Bursting with Cinnamon - 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