Soft, chewy, and coated in a cozy cinnamon-sugar blanket, Snickerdoodle Cookies are the ultimate comfort treat. These classic American cookies boast a tender center with a slightly crisp edge, delivering a perfect balance of textures in every bite. With just 23 minutes from start to finish, they’re a quick way to fill your kitchen with the warm, inviting aroma of cinnamon and butter. Whether you’re baking for a crowd or treating yourself, these cookies are a nostalgic delight that feels like a hug in dessert form.
Each cookie is a golden swirl of sweet and spiced flavors, with a hint of tanginess that sets Snickerdoodles apart. The 15-minute prep makes them ideal for last-minute cravings or spontaneous baking sessions. Lightly crisp on the outside and irresistibly soft inside, they’re perfect with a cup of tea or as a sweet afternoon pick-me-up. Plus, at just 88 calories per cookie, you can savor the joy without the guilt. These cookies are proof that simple ingredients can create something truly magical.
What You’ll Need for Snickerdoodle Cookies
- Cookies:
- 4 cups all-purpose flour (spooned and leveled for accuracy)
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar (key for that classic tangy flavor)
- 1 cup unsalted butter, softened (or use salted butter and reduce added salt)
- 2 cups granulated sugar
- 2 large eggs (room temperature for best results)
- ¼ cup milk (whole milk preferred, but any works)
- 1 teaspoon pure vanilla extract
- Topping:
- 3 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How to Make Snickerdoodle Cookies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly spray with non-stick cooking spray.
- Mix dry ingredients: In a large bowl, sift together the flour, baking soda, and cream of tartar. Set aside.
- Cream butter and sugar: In a separate bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, milk, and vanilla, and mix until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Avoid overmixing.
- Prepare the topping: In a small bowl, mix the 3 tablespoons of sugar and 1 teaspoon of cinnamon.
- Shape the cookies: Roll the dough into 1-inch balls, then coat each ball in the cinnamon-sugar mixture. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Flatten the cookies: Use the bottom of a glass to gently flatten each dough ball. Sprinkle the tops with a little extra cinnamon-sugar mixture for extra flavor.
- Bake: Bake for 7-8 minutes, or until the edges are lightly golden. The centers will look slightly underbaked, but they’ll firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for 1-2 minutes, then transfer them to a wire rack to cool completely.
Storage and Reheating Tips
Store your Snickerdoodle Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 3-5 minutes for that fresh-from-the-oven taste.
Recipe Variations to Try
Switch things up by adding ½ cup of chopped nuts or white chocolate chips to the dough for extra texture. For a fun twist, swap the cinnamon in the topping for pumpkin spice or cardamom. If you’re feeling adventurous, try rolling the dough in a mix of cocoa powder and sugar for a chocolatey version of this classic treat.
Time-Saving Tips for Busy Bakers
To save time, prep the cinnamon-sugar topping in advance and store it in a small jar. You can also mix the dry ingredients ahead of time and keep them in a sealed container. If you’re short on time, skip rolling the dough balls and simply sprinkle the cinnamon-sugar mixture generously over flattened dough on the baking sheet.
Equipment Guidance for Perfect Cookies
Use a stand mixer or hand mixer to cream the butter and sugar for a fluffy texture. A cookie scoop ensures evenly sized dough balls, while parchment paper prevents sticking and makes cleanup a breeze. A wire rack is essential for cooling the cookies evenly and keeping them crisp.
Common Questions Answered
Can I skip the cream of tartar? While it’s key for the classic Snickerdoodle tang, you can substitute it with 1 teaspoon of lemon juice or vinegar. Why are my cookies flat? Over-creaming the butter or over-mixing the dough can cause this. Mix just until combined for the perfect texture.
Snickerdoodle Cookies
Ingredients
Cookies
- 4 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 1/4 cup milk
- 1 teaspoon vanilla
Topping
- 3 Tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375 ℉.
- In a large bowl, sift together the flour, baking soda and cream of tartar. Set aside.
- In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well.
- Add the wet ingredients in with the dry ingredients and mix until everything is incorporated.
- In another small bowl, mix together cinnamon and sugar for the topping.
- Form the dough into 1 inch balls and roll in the cinnamon/sugar mixture.
- Place dough balls on a baking sheet covered with parchment paper or lightly sprayed with non stick cooking spray.
- Use the bottom of a glass and slightly flatten cookies.
- Sprinkle the tops of the cookies with additional cinnamon/sugar mixture, then bake for 7-8 minutes. Do not over bake cookies.
- Remove from oven and let cool on the cookie sheet for 1-2 minutes, then move to a wire rack to cool.