Snickerdoodle Recipe
Bake the perfect snickerdoodle recipe — soft, chewy, and rolled in cinnamon sugar for that classic, cozy cookie everyone loves.
Ingredients
- Dry Ingredients
- 2 ¾ cups all-purpose flour – Spoon and level for accuracy.
- 2 teaspoons cream of tartar – Gives snickerdoodles that signature tangy flavor.
- 1 teaspoon baking soda – Helps the cookies rise and stay soft.
- ¼ teaspoon salt – Balances the sweetness.
- Wet Ingredients
- 1 cup 2 sticks unsalted butter, room temperature – Softened, not melted.
- 1 ½ cups granulated sugar – For sweetness and crisp edges.
- 2 large eggs – Room temperature for even mixing.
- 2 teaspoons vanilla extract – Adds depth and aroma.
- Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat and Prepare
- Preheat your oven to 375°F (190°C). Line a prepared baking sheet with parchment paper or a silicone baking mat.
- This ensures your cookies bake evenly and don’t stick.
- Cream the Butter and Sugar
- In a large bowl (or the bowl of a stand mixer), beat together the unsalted butter and granulated sugar until light and fluffy — about 2–3 minutes on medium-high speed.
- This step adds air to the dough, helping your cookies bake up soft and chewy.
- Add the Wet Ingredients
- Beat in the eggs one at a time, followed by the vanilla extract.
- Scrape down the sides of the bowl to make sure everything mixes evenly.
- The dough will look creamy and smooth — and it already smells amazing.
- Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft but not sticky.
- Roll in Cinnamon Sugar
- In a small bowl, mix the ¼ cup granulated sugar and 1 ½ teaspoons cinnamon.
- Using a cookie scoop or tablespoon, roll the dough into 1 ½-inch dough balls, then toss each one in the cinnamon sugar mixture until evenly coated.
- Bake the Snickerdoodles
- Place the coated dough balls about 2 inches apart on the prepared baking sheet.
- Bake for 8–10 minutes, until the edges are set and lightly golden, but the centers still look soft.
- Cool and Enjoy
- Remove from the oven and let the cookies rest on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
- Try not to eat them all while they’re still warm — though I always “test” one straight from the pan for good measure!
Notes
- Use room temperature butter. Too cold, and your dough won’t mix smoothly. Too melted, and your cookies will spread too much.
- Don’t skip the cream of tartar. It’s what gives snickerdoodles their signature tang and chew.
- Measure flour correctly. Spoon and level — don’t pack it into the cup.
- Underbake slightly. The cookies will finish baking as they cool, keeping the centers soft.
- Store properly. Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
- Reheat for that fresh-baked feel. Microwave one cookie for 10 seconds to make it taste just out of the oven.