The Best Snickerdoodle Cookies

This classic recipe is sure to become a staple in your baking repertoire, delivering soft, chewy cookies with a delightful cinnamon-sugar crunch. 

There’s something truly magical about the aroma of freshly baked cookies wafting through the kitchen. Especially with this time of year when there’s a little nip of fall in the air. 

And when it comes to classic cookies, few can rival the timeless appeal of snickerdoodles. With their soft, chewy texture and irresistible cinnamon-sugar coating, these cookies are one of my  favorites. They are simply delicious with a tall glass of cold milk.

The Snickerdoodle, with its whimsical name and delightful taste, has a rich history. Originating from 19th century New England, this cookie has been a staple in American households for generations. Its name is believed to be derived from the German word “Schneckennudel,” which is a type of cinnamon-dusted sweet roll. Isn’t that fascinating?

I’m so excited to share with you my go-to recipe for snickerdoodle cookies that never fails. These cookies are a joy to make and even more of a joy to eat. They’re perfect for sharing with friends and family or enjoying with a cup of tea on a quiet afternoon.

Remember, baking is an act of love, and there’s no better way to show that love than by sharing homemade treats. So, let’s get in the kitchen, whip up a batch of these Snickerdoodle cookies, and spread some love.

What you will need to make The Best Snickerdoodle Cookies. (Be sure to see the complete printable recipe below this post.)

Butter 

White granulated sugar 

Light brown sugar 

Eggs

Vanilla extract 

All purpose flour

Cream of tartar 

Baking soda 

Salt 

Cinnamon

How to make The Best Snickerdoodles!

• Cream room temperature butter, granulated sugar and brown sugar until light and fluffy.Next add the eggs and one egg yolk and vanilla extract. 
• Sift the flour, cream of tartar, baking soda and salt together and add the four mixture to the egg mixture and beat until just combined.
• Roll dough into 1 ½ inch balls. Roll each ball into a cinnamon sugar mixture.
• Place each cookie dough ball on to a greased cookie sheet or line a cookie sheet with parchment paper. Place an inch apart.
• Pop in the freezer for 15 minutes. This will keep the cookies from spreading. 
• Bake at 375 degrees for 8 to 10 minutes. Sprinkle with extra cinnamon/sugar as soon as you take them out of the oven. 
• Let the cookies cool before transferring to a wire rack or serving place.

• Why add cream of tartar to Snickersnoodles?

  Cream of tartar is the secret to a soft, chewy cookie plus cream of tartar as a delicious tart favor to the cookies. 

  Extra Tips!

  I use a combination white granulated sugar and light brown sugar in this recipe. The brown sugar adds a richness and brings out the delicious buttery flavor.

  One whole egg and one yolk creates the perfect texture. It will be tempting to go ahead and add the second whole egg but don’t. 

  Pop the roll cookie dough balls in the freezer for 15 minutes. This will keep the cookies from spreading too much. 

  Sprinkle extra cinnamon-sugar over the cookies as soon as they come out of the oven. 

  Enjoy with a tall glass of milk!!

  Thank you for stopping by! I’ll be back soon with more delicious recipes.

  Aletia

  Be sure to leave a comment below. I would love to hear from you!

  Check out these delicious fall  recipes 

• The Best Banana Bread
• Old Fashioned Apple Crisp

• The Best Chili Ever
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  Print
  

  The Best Snickerdoodle Cookies

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  • Author: aletiadupree
  • Prep Time: 30 minutes (this includes chilling time)
  • Cook Time: 8 to 10 minutes
  • Total Time: -28570288.216667 minute
  • Yield: 2 dozen

  Print Recipe

  Pin Recipe

  Description

  This classic recipe is sure to become a staple in your baking repertoire, delivering soft, chewy cookies with a delightful cinnamon-sugar crunch.

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  Ingredients

    1 cup unsalted butter, softened

    1 ¼ cups white granulated sugar
  

    ¼ cup light brown sugar

    2 teaspoons of vanilla extract 

   1 large egg, plus one large egg yolk

   2 ¾ cups all-purpose flour

   2 teaspoons cream of tartar

   1 teaspoon baking soda

   ½ teaspoon salt

  ½ teaspoon cinnamon 

  For Rolling 

  ½ cup granulated sugar (for rolling)

   1 tablespoon ground cinnamon (for rolling)

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  Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and 1 ¼  cups of granulated sugar and ¼ cup brown sugar until light and fluffy. 
  3. Add the vanilla extract. Next, add the egg and the egg yolk, one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt and cinnamon. 
  5. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
  6. In a small bowl, combine the remaining 2 tablespoons of granulated sugar and the ground cinnamon for rolling. Set aside. 
  7. Shape the dough into 1 1/2- inch balls and roll each ball in the cinnamon-sugar mixture until fully coated. Next pop dough balls in the freezer for 15 minutes. After chilling, place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Note: Sprinkle the extra remaining cinnamon/sugar mixture over the cookies immediately after they come out of the oven. 
  8. Bake the cookies for 8 to 10 minutes or until they are lightly golden around the edges. The centers should still be slightly soft. Now you want to sprinkle the extra or remaining cinnamon/sugar mixture over the hot cookies.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  10. Once cooled, indulge in the heavenly aroma and enjoy these delightful snickerdoodle cookies with a glass of milk or a hot cup of coffee!
  11. Store Snickerdoodle Cookies in an airtight container at room temperature. They will stay fresh for 3 to 4 days. I love to pop them in the microwave for 8 to 10 seconds. Aww, they taste like they came straight from the oven.

  Do ahead/Freeze tip: uncooked cookie dough can be frozen for up to three months. Also cooked cookies freeze well for up to three months as well. 

  Notes

  Do ahead/Freeze tip: uncooked cookie dough can be frozen for up to three months. Also cooked cookies freeze well for up to three months as well.