These Snickerdoodle Cookies are the perfect treat! They are soft and chewy on the inside with a sugary cinnamon coating. Make these cookies in less than 30 minutes to enjoy.
Not only are we in the peak holiday season but it’s also cookie season! Cookies make for great snacks as well as gifts for a homemade touch. Snickerdoodles stand out from the pack because it’s the perfect soft and chewy cookie with the sugary cinnamon coating we all love.
What I also love about Snickerdoodle cookies is that no rolling pin or chill time in the fridge is required. Once you roll the dough into balls you can bake them immediately.
Ingredients:
flour: this recipe calls for all-purpose flour
baking soda: a leavening agent that gives cookies the chewy texture
cream of tartar: the acidic ingredient needed to activate the baking soda
salt: to balance all of the flavors
granulated sugar: provides sweetness and the delicious taste
unsalted butter: softened to room temperature
eggs: to cream with the butter and help with texture
vanilla extract: to enhance the sweet taste
How To Make Snickerdoodle Cookies
Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized bowl mix flour, baking powder, cream of tartar, and salt.
In a large bowl add butter and sugar and mix (cream with hand mixer of stationary blender) until it reaches fluffy texture (2-3 minutes).
Next, add eggs and vanilla extract and mix (scraping down the sides of the bowl as needed)
Add flour mixture and mix until combined.
In s small bowl combine sugar and cinnamon.
Use a cookie scoop to form a ball. Use both hands to smoothly round each cookie ball.
Toss each cookie dough ball in the cinnamon-sugar mixture to evenly coat. Place the cookie dough ball on the baking sheet (2 inches apart). May need to cook in batches will extend the total time of making these cookies.
Bake in the oven for 10-12 minutes.
Remove the cookies from the oven and allow cookies to cool for 5 minutes and transfer to a wire rack to completely cool.
Tips for the Best Snickerdoodle Cookies
Room temperature ingredients: This recipe calls for eggs and butter to be at room temperature. Cold eggs and butter do not incorporate easily and can create dense cookies.
To get your eggs and butter to room temperature remove from the fridge and allow to sit for 1-2 hours. If you are pressed for time you can get these ingredients to room temperature quicker. For eggs, submerge eggs in a bowl with warm water for 5 to 10 minutes. To quickly soften butter chop butter into small chunks and place in a small microwaveable bowl. Fill another microwave-safe bowl or glass measuring cup with water. Add the water to the microwave and heat for 2 minutes. Remove water from the microwave and add the small bowl of butter and close the door. Allow the butter to sit in the microwave (while it’s off) to soften for up to 10 minutes.
Cookie scoop: Use a cookie scoop to create consistent cookie sizes. I use this cookie scoop here. If you don’t have one you can use a tablespoon measuring utensil or a regular spoon to create cookies.
Leave the oven door closed: It can be exciting making a batch of cookies but whatever you do refrain from opening the oven door while baking. The rush of cold air will allow heat to escape and affect how your cookies will bake. Use the oven light to check in on your cookies.
Don’t overbake: The best cookies are slightly underbaked when you remove them from the oven which is why 10-12 minutes is recommended. If using a larger cookie scoop or spoon bake cookies for a little longer close to 12 minutes. These snickerdoodle cookies will continue to cook as you allow them to rest.
How to Store
Keep snickerdoodle cookies in an airtight container for 4-5 days at room temperature.
Other Sweet Recipes!
Olive Oil Chocolate Chip Cookies
No Bake Peanut Butter Chocolate Bars
Snickerdoodle Cookies
These Snickerdoodle Cookies are the perfect treat! They are soft and chewy on the inside with a sugary cinnamon coating. Make these cookies in less than 30 minutes to enjoy.
Ingredients
- 2 ¾ cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoon teaspoon cream of tartar
- ½ teaspoon salt
- 1 ½ cup granulated sugar
- ¾ cup unsalted butter softened
- 2 large egg room temperature
- 2 teaspoon vanilla extract
Cinnamon Sugar Mix
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
-
Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat.
-
In a medium-sized bowl add flour, baking powder, cream of tartar, and salt and mix.
-
In a large bowl add butter and sugar and mix (cream) until it reaches fluffy texture (2-3 minutes)
-
Next, add eggs and vanilla extract and mix (scraping down the sides of the bowl as needed)
-
Add flour mixture and mix until combined.
-
In s small bowl combine sugar and cinnamon.
-
Use a cookie scoop to form a ball. Use both hands to smoothly round each cookie ball.
-
Toss each cookie dough ball in the cinnamon-sugar mixture to evenly coat. Place the cookie dough ball on the baking sheet (2 inches apart). May need to cook in batches will extend the total time of making these cookies.
-
Bake in the oven for 10-12 minutes.
-
Remove the cookies from the oven and allow cookies to cool for 5 minutes and transfer to a wire rack to completely cool.
Recipe Notes
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Jasmin Foster is a registered dietitian/food photographer focused on feel good balanced living providing recipes and tips to help you live your best life.