Snickerdoodle Cookies are soft and deliciously chewy and the have just the right amount of sweet cinnamon flavor! This is a must have recipe that everyone will fall in love with.
These are just one of those classic treats we’ll all remember from our childhood so let’s keep those memories going and make them for our friend and family!
The Best Snickerdoodle Cookies!
Lately I’ve been CRAVING Snickerdoodles. Sometimes that craving just comes and there’s nothing you can do but to make a big batch of Snickerdoodles, right?
I did add a chill time because I wanted a thicker cookie here, then swapped out some of the white sugar for brown (for added flavor, moister and chewiness) and of course I added plenty of cinnamon – and then that classic sugar cookie become a Snickerdoodle.
You just have to try these! They’re everything look for in a cookie and then some.
Ingredients You’ll Need for This Recipe
- All-purpose flour
- Baking soda
- Cream of tartar
- Unsalted butter
- Granulated sugar and brown sugar
- Egg and egg yolk
Do I Have to Use Cream of Tartar?
Cream of tarter gives these cookies their traditional lightly tangy flavor and it also helps the cookies spread a little less but the cookies should still turn out okay without it if you don’t have any on hand.
How to Make Snickerdoodle Cookies
- In a mixing bowl whisk together flour, baking soda, cream of tartar and salt.
- In an electric mixer cream butter, 1 cup granulated sugar and brown sugar.
- Mix in egg then blend in egg yolk and vanilla.
- Mix in dry ingredients.
- In a small bowl whisk together remaining granulated sugar with the cinnamon.
- Scoop dough out 2 Tbsp at a time and shape into balls.
- Roll each ball in the cinnamon sugar mixture.
- Chill 30 minutes to 1 hour. Preheat oven while chilling.
- Transfer 12 dough balls to a lined baking sheet.
- Bake cookies in preheated oven 9 – 10 minutes.
- Cool and enjoy!
A Cookie Recipe You’ll Have on Repeat!
I’ve made these twice in the last two weeks, apparently one batch wasn’t enough to curb the craving. The second time I made them when I had family coming over and you wouldn’t believe how quickly they vanished.
Kids love these and adults love them just as much. They are just one of those classic desserts that have been around forever and everyone get’s excited when the see (and smell) these cinnamon sugar coated cookies.
You just can’t go wrong with a batch of these. They are perfect for any get together or just a weekend treat. Trust me, they’ll disappear in no time!
Seasonal Snickerdoodle Recipes You’ll Love
These are the BEST Snickerdoodles! They're soft and chewy, perfectly sweet and they have just the right amount of cinnamon. Chances are they'll become a new favorite cookie, everyone always loves these!
- 2 3/4 cups (388g) all-purpose flour
- 1 tsp baking soda
- 3/4 tsp cream of tartar
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 2 1/2 Tbsp (35g) granulated sugar
- 2 1/2 tsp (5g) ground cinnamon
In a mixing bowl whisk together flour, baking soda, cream of tartar and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1 cup granulated sugar and brown sugar until combined.
Mix in egg then blend in egg yolk and vanilla. Add in flour mixture and mix just until combined.
In a small bowl whisk together 2 1/2 Tbsp granulated sugar with the cinnamon.
Scoop dough out 2 Tbsp at a time and shape into balls. Roll each cookie dough ball in the cinnamon sugar mixture to thoroughly coat.
Transfer to plates, cover and chill 30 minutes to 1 hour (so cookies spread less). Preheat oven to 350 degrees during last 15 minutes of cookies chilling.
Transfer 12 dough balls to a 18 by 13-inch baking sheet lined with parchment paper or a silicone liner, spacing them 2-inches apart (keep remaining chilled).
Bake cookies in preheated oven 9 - 10 minutes, or until nearly set but centers are soft (they should appear slightly under-baked).
Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool. Repeat with remaining dough balls. Store cookies in an airtight container.
Recipe source: inspired by my sugar cookies