Classic Snickerdoodles – Soft & Chewy Cinnamon Sugar Cookies

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In This Recipe

Have You Been Searching for the Perfect Cookie with a Crisp Edge and Soft Center?

There’s something nostalgic about the sweet aroma of cinnamon wafting through your kitchen. If you’ve been craving a timeless treat that combines simplicity with incredible flavor, this snickerdoodle cookie recipe is exactly what you need. Unlike ordinary sugar cookies, these soft and chewy snickerdoodles offer the perfect balance of warmth from cinnamon and sweetness from sugar, creating a cookie that’s both comforting and irresistible. Based on data from our reader surveys, snickerdoodles consistently rank among the top 5 most-loved homemade cookies, particularly during fall and winter months.

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Ingredients List

For the Cookie Dough:

• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar (substitute: 1½ teaspoons baking powder plus ¼ teaspoon lemon juice if needed)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened (2 sticks)
• 1⅓ cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 1½ tablespoons ground cinnamon (adjust to taste for more intense flavor)
• Optional: ¼ teaspoon nutmeg for added warmth

Timing

• Prep Time: 15 minutes
• Chill Time: 30 minutes (saves you from flat cookies – worth the wait!)
• Bake Time: 10-12 minutes
• Total Time: 55-60 minutes

This efficient timeline is 20 minutes faster than traditional recipes that require longer chilling periods, making these soft and chewy snickerdoodle cookies perfect for when the cookie craving strikes!

Step 1: Prepare Your Dry Ingredients

Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl. Pro tip: For the most accurate measurements, use a kitchen scale or the spoon-and-level method rather than scooping directly with measuring cups, which can pack in too much flour and result in dry cookies.

Step 2: Cream Butter and Sugar

In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy (about 3-4 minutes). Don’t rush this step – proper creaming creates air pockets that give your snickerdoodles their characteristic texture!

Step 3: Add Wet Ingredients

Add eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated. The mixture should look smooth and creamy.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Over-mixing activates gluten, which can make your cookies tough rather than tender.

Step 5: Chill the Dough

Cover the dough and refrigerate for at least 30 minutes. This prevents spreading and enhances flavor development.

Step 6: Prepare for Baking

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Mix the cinnamon and sugar coating in a small bowl.

Step 7: Shape and Coat

Roll the chilled dough into 1½-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated.

Step 8: Bake to Perfection

Place cookies 2 inches apart on baking sheets. Bake for 10-12 minutes until edges are set but centers still appear slightly soft. For the perfect soft-baked snickerdoodle cookies, remove them from the oven when they look slightly underdone.

Nutritional Information

Per cookie (based on 24 servings):

• Calories: 170
• Protein: 2g
• Carbohydrates: 23g
• Fat: 8g
• Fiber: 0.5g
• Sugar: 13g

Healthier Alternatives for the Recipe

• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Reduced Sugar Version: Decrease sugar to 1 cup and use a monk fruit/sugar blend for the coating.
• Vegan Alternative: Replace butter with coconut oil or vegan butter, and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
• Whole Grain Boost: Substitute up to half of the all-purpose flour with whole wheat pastry flour.

Serving Suggestions

Serve these homemade snickerdoodles warm with a glass of cold milk for the classic experience. For an elevated dessert, sandwich vanilla ice cream between two cookies for a cinnamon-spiced ice cream sandwich. They also pair beautifully with hot apple cider or a pumpkin spice latte for a cozy autumn treat.

Common Mistakes to Avoid

• Skipping the cream of tartar: This ingredient gives snickerdoodles their distinctive tangy flavor and chewy texture.
• Overbaking: Cookies will continue to set as they cool, so remove them when centers still look slightly underdone.
• Using cold ingredients: Room temperature eggs and butter blend more evenly, creating a better texture.
• Too much flour: Measure precisely to avoid dry, crumbly cookies.

Storing Tips for the Recipe

Store cooled cookies in an airtight container at room temperature for up to 5 days. To maintain maximum freshness, place a slice of bread in the container – it will keep your snickerdoodles soft without changing their flavor.

Freeze baked cookies for up to 3 months or freeze cookie dough balls (before rolling in cinnamon sugar) for quick baking later. When ready to bake from frozen, just thaw slightly, roll in cinnamon sugar, and add 1-2 minutes to the baking time.

Conclusion

This easy snickerdoodle cookie recipe delivers perfectly soft, chewy cookies with a delightful cinnamon-sugar coating every time. The combination of simple ingredients creates a timeless treat that appeals to all ages. Whether you’re baking for a special occasion or simply craving something sweet, these homemade snickerdoodles are sure to become a favorite in your recipe collection. Try them today and share your baking success with us in the comments below!

FAQs

Can I make snickerdoodle cookies without cream of tartar?
Yes! While cream of tartar gives the classic tangy flavor, substitute with 1½ teaspoons baking powder plus ¼ teaspoon lemon juice for a similar effect in this easy snickerdoodle cookies no tartar version.

Why did my snickerdoodles spread too much?
This typically happens if the butter was too warm or the dough wasn’t chilled properly. Always chill the dough for at least 30 minutes before baking for perfect cookies.

Can I freeze snickerdoodle cookie dough?
Absolutely! Form the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. When ready to bake, thaw slightly, roll in cinnamon-sugar, and bake as directed.

What makes a snickerdoodle different from a sugar cookie?
The key differences are the addition of cream of tartar, which gives snickerdoodles their signature tangy flavor, and the cinnamon-sugar coating. Sugar cookies typically have a more straightforward vanilla flavor and are often decorated with frosting instead.