Perfect Snickerdoodles are a classic cookie that are so simple to make! This snickerdoodle recipe comes out perfectly soft, buttery and thick every single time!
The perfect puffy, soft and chewy, perfectly cinnamon-sugary snickerdoodle cookie you will ever have! I have loved making these cookies for years now, they’re so easy and a holiday staple! These cookies are made with simple ingredients that you probably already have on hand. If you haven’t ever had a cookie like this, you are in for a treat! A snickerdoodle tastes buttery while also being sweet and slightly tangy! The “tang” comes from the use of cream of tartar, and gives snickerdoodles their classic flavor. You don’t want to skip the cream of tartar, but I do have a substitute you can use in the notes below. These remind a lot of people of Soft Sugar Cookies, but they have a unique flavor and a mouthwatering cinnamon sugar coating! When making these, do plan ahead a little bit because you need to chill your dough for an hour. Don’t skip the chilling, it’s what keeps your cookies nice and thick so they don’t spread during baking. If you’re looking for more classic desserts, try our very best Peanut Butter Cookies and our Banana Bread too!
Snickerdoodle Cookies Recipe Notes:
- If you don’t have cream of tartar on hand, you can try a great sub! Simply use 2 teaspoons of lemon juice for every teaspoon of cream of tartar, it works like a charm!
- This dough can be made ahead of time! Simply make and store in the refrigerator overnight. If you find that your dough is very stiff after this, just let it sit on the counter for about 10 minutes.
- This dough freezes perfectly too! Place your cinnamon sugar coated cookie balls onto a parchment lined baking sheet and stick in the freezer for at least an hour. Then, you can place the balls into an airtight container or bag and freeze up to 3 months! You can then bake these from frozen, just add 2-3 more minutes onto your cooking time.
- These cookies don’t need to be refrigerated after baking. They store well for about 5 days in an airtight container on the counter.
- This recipe calls for baking soda. Make sure you check your baking soda before using it in a recipe! If your baking soda is old, it can result in flat cookies. Most of the time it is probably fine, but if you don’t bake often it’s best to check first.
FOR THE COOKIES:
- 3 Cups All Purpose Flour
- 1 teaspoon Cream of Tartar
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup 2 sticks Unsalted Butter, Room Temperature
- 1 ½ Cups Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
FOR ROLLING THE COOKIES:
- ½ Cup Granulated Sugar
- 1 Tablespoon Ground Cinnamon
- Prepare cookie sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In the bowl of your stand mixer, cream together butter and sugar until light and airy. This will take a few minutes.
- Add vanilla extract, then eggs one at a time as you continue mixing.
- Add flour mixture. Use a spatula to scrape down the sides of the bowl if needed.
- Chill dough for one hour to avoid spreading cookies during the baking process.
- Preheat oven to 400° then prepare rolling sugar by stirring together sugar and cinnamon in a shallow bowl.
- Once chilled, roll out tablespoon sized dough balls then roll in rolling sugar mix.
- Place on the prepared cookie sheet. Allow two inches between each cookie dough ball.
- Place the pan in the oven and bake for 10 minutes. Cookies are done when the edges are golden brown and the cookies are lofty.
- When cookies are done baking, remove pan from the oven and allow them to cool for a few minutes. Place the cookies on a cooling rack to cool completely.