Easy Snickerdoodle Cookies Recipe

A Classic Treat with a Soft, Chewy Center

If you’re searching for the perfect homemade cookie that’s easy to make and bursting with cinnamon-sugar goodness, these Easy Snickerdoodle Cookies are just what you need. With a soft, chewy texture and a delicate crispy edge, these cookies are perfect for any occasion, whether you’re baking for a holiday gathering, a weekend treat, or simply satisfying a sweet tooth.

Why You’ll Love This Recipe

This snickerdoodle cookie recipe is great for both beginner and experienced bakers because it’s straightforward and requires just a handful of pantry staples. The combination of butter, sugar, and cinnamon creates a rich, comforting flavor that’s hard to resist. Plus, with simple step-by-step instructions, you’ll have freshly baked cookies in no time!

  • Perfect texture – Soft and chewy inside with slightly crisp edges.
  • No chilling required – Unlike some cookie recipes, you don’t need to chill the dough, making this a quick and easy bake.
  • Classic cinnamon-sugar coating – The hallmark of a great snickerdoodle is its sugary, spiced exterior.
  • Great for any occasion – Ideal for holiday baking, gifting, or a simple afternoon snack.

Ingredients You’ll Need

For the Cookies:

  • 1 & ½ cups all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup butter, softened
  • ⅔ cup sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon room-temperature water

For the Topping:

  • 3 tablespoons sugar
  • ½ teaspoon cinnamon

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.

3. Cream the Butter and Sugar

Using a stand mixer with the paddle attachment (or a hand mixer), beat the butter and sugar together for about 3-4 minutes until the mixture is light and fluffy.

4. Add Wet Ingredients

Mix in the egg yolk, vanilla, and water until fully incorporated, scraping down the sides of the bowl as needed.

5. Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture and stir until just combined. Avoid overmixing to keep the cookies tender.

6. Shape and Coat

Use a small cookie dough scooper to scoop out 12 dough balls. Roll each one between your palms until smooth, then roll in the cinnamon-sugar topping until fully coated.

7. Bake to Perfection

Place the cookies on the prepared baking sheet, ensuring at least 3 inches of space between each one. Bake for 10 minutes. The cookies will be soft and slightly puffy but will firm up as they cool.

8. Cool and Enjoy

Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely.

Kitchen Equipment Needed

  • Mixing bowls
  • Measuring cups and spoons
  • Stand mixer or hand mixer
  • Whisk
  • Cookie scoop
  • Baking sheet
  • Parchment paper
  • Wire rack

Tips for the Best Snickerdoodle Cookies

  • Use cream of tartar – This gives snickerdoodles their signature tangy taste and chewy texture.
  • Don’t overbake – The cookies may seem underdone at first, but they’ll continue to set as they cool.
  • Ensure even coating – Roll the dough balls thoroughly in the cinnamon-sugar mix for a consistent flavor in every bite.
  • Adjust for extra softness – For an even softer texture, add an extra egg yolk.

Variations and Substitutions

  • Brown Sugar Snickerdoodles – Swap half the granulated sugar for brown sugar to add a deeper caramel-like flavor.
  • Gluten-Free Version – Use a 1:1 gluten-free flour blend.
  • Extra Spice – Add a pinch of nutmeg for a more festive touch.
  • Chocolate Drizzle – Melt some white or dark chocolate and drizzle it over cooled cookies for a fun twist.

How to Store Snickerdoodle Cookies

At Room Temperature

Store in an airtight container for up to 5 days. Place a slice of bread inside to keep them soft.

Freezing

  • Dough: Shape dough balls and freeze them uncoated. When ready to bake, let them sit at room temperature for 10 minutes, coat in cinnamon-sugar, and bake as usual.
  • Baked Cookies: Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

Perfect Pairings

  • Drinks: These cookies pair beautifully with a glass of cold milk, a warm mug of hot cocoa, or a spiced chai latte.
  • Dessert Platter: Serve with chocolate chip cookies and shortbread for a variety of flavors.

Frequently Asked Questions (FAQ)

1. Why do my snickerdoodles come out too flat?

If your cookies spread too much, your butter may be too soft. Try chilling the dough for 15-20 minutes before baking.

2. Can I make snickerdoodles without cream of tartar?

Yes! Substitute 2 teaspoons of baking powder in place of cream of tartar and baking soda.

3. Why do my cookies have a strong tangy taste?

Too much cream of tartar can cause an overpowering tang. Make sure you’re measuring accurately.

4. Can I double this recipe?

Absolutely! Simply double all ingredients and bake in batches for best results.

5. Can I make these ahead of time?

Yes! You can refrigerate the dough for up to 48 hours or freeze it for longer storage.

Final Thoughts

These Easy Snickerdoodle Cookies are a must-try for anyone who loves soft, chewy cookies with a cinnamon-sugar kick. Whether you’re baking for a special occasion or just treating yourself, this simple recipe delivers incredible results every time.

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