These snickerdoodle cookies? They’re the kind of sweet easy recipes you keep taped inside a cabinet door because you know you’ll reach for them again and again. I mean, who doesn’t love a cookie that’s soft in the center, crackly at the edges, and rolled in cinnamon sugar like it’s dressing up for the holidays? We’re not doing anything wild here—no complicated gadgets, no mystery ingredients. Just the simple joy of real butter, sugar, a bit of tang from cream of tartar, and that nostalgic smell of warm cinnamon filling the kitchen. You mix, you chill (or not, if you’re impatient like me), and then you bake. And boom—you’re the hero of the day. This recipe came out of a weekend baking spree when I should’ve been folding laundry. Let’s just say I regret nothing. They disappeared faster than I could hide the cooling rack. One bite, and you’ll get why these are a go-to in my house. Ready? Let’s make some cookie magic.
Table of Contents
- 1) Key Takeaways
- 2) Easy Snickerdoodle Cookies Recipe
- 3) Ingredients for Snickerdoodle Cookies
- 4) How to Make Snickerdoodle Cookies
- 5) Tips for Making Snickerdoodle Cookies
- 6) Making Snickerdoodle Cookies Ahead of Time
- 7) Storing Leftover Snickerdoodle Cookies
- 8) Try these Cookies next!
- 9) Snickerdoodle Cookies
- 10) Nutrition
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1) Key Takeaways
- Snickerdoodle cookies are soft, chewy, and coated in cinnamon sugar.
- This is a sweet easy recipe that uses basic pantry staples.
- No chill time required—though you can chill the dough if you like a puffier cookie.
- Perfect for last-minute baking or as a cozy weekend treat.
2) Easy Snickerdoodle Cookies Recipe
Snickerdoodles are those cookies that seem to show up right when you need them most. Bad day? Make snickerdoodles. Good day? Still snickerdoodles. They’re like edible mood boosters—sweet, soft, and full of cinnamon comfort. And guess what? This sweet easy recipe won’t send you on a scavenger hunt through the grocery store.
We’re talking butter, sugar, eggs, flour—nothing too wild. The only thing you might not have is cream of tartar, but let me tell you, it’s what gives these cookies their signature tang and chew. If you skip it, they’ll still be good, but that magic “snickerdoodle vibe” might go missing.
I made this batch during a midweek slump, and by the time the first tray came out of the oven, my kitchen smelled like a holiday morning. Cinnamon sugar floats through the air like a warm hug. These are cookies that feel like home.
3) Ingredients for Snickerdoodle Cookies
Unsalted Butter: Go for the real stuff—softened to room temp. It makes the dough smooth and rich, and your cookies will thank you for it.
Granulated Sugar: We use this in the dough and again for rolling. It brings the sweetness that plays so nicely with cinnamon.
Eggs: Just two large ones. They help bind the dough and add moisture, so you get that soft middle without turning to mush.
All-Purpose Flour: Keep it classic. Don’t go swapping in whole wheat here unless you like cookies with a crunch.
Cream of Tartar: This stuff gives snickerdoodles their trademark tang. It’s not optional if you want that old-school flavor.
Baking Soda: Works alongside cream of tartar to lift the dough and help it puff up just enough.
Salt: Just a pinch makes all the sweetness pop. Trust me, you’ll miss it if it’s not there.
Ground Cinnamon: The soul of the cookie. Mix it with sugar for that perfect outer layer.
More Sugar (for Rolling): This sugar-cinnamon duo coats the dough balls and gives them their iconic sparkle and crunch.
4) How to Make Snickerdoodle Cookies
Step 1. Preheat your oven to 375°F and line two baking sheets with parchment paper. If you skip the parchment, I hope you like scrubbing pans.
Step 2. Cream the butter and sugar until it looks like something you’d spread on a bagel (but don’t). It should be light and fluffy, and your mixer might whine a little—that’s okay.
Step 3. Add the eggs, one at a time. Let them really mix in so your dough isn’t streaky. Nobody wants streaky dough.
Step 4. In a second bowl, stir together flour, cream of tartar, baking soda, and salt. Slowly add it to the butter mixture. It might look crumbly at first, but it’ll come together, I promise.
Step 5. Mix cinnamon and sugar in a little bowl. Try not to eat it by the spoonful. Roll your dough into balls and toss each one in the mixture like you’re pampering it.
Step 6. Place the sugar-coated dough balls on the trays a couple inches apart. They’re going to spread and get cozy.
Step 7. Bake for 9 to 11 minutes. The edges should be set, but the centers should look slightly underdone. That’s the secret to soft, chewy snickerdoodles.
5) Tips for Making Snickerdoodle Cookies
Let’s talk butter. Make sure it’s softened—not melted, not cold. If you can press your finger in and it leaves a dent without sinking all the way through, you’re golden.
Don’t skip the cream of tartar. It’s tempting to skip ingredients you only use once in a blue moon, but this one’s key. It’s what separates snickerdoodles from sugar cookies trying to cosplay as something they’re not.
When rolling the dough, don’t squish the balls flat. Just shape and coat them. The oven does the flattening for you. Overworking the dough will just make your cookies tough and nobody wants a tough cookie—literally or metaphorically.
6) Making Snickerdoodle Cookies Ahead of Time
Want to get ahead of the game? You can make the dough a day or two early. Just wrap it tightly and stick it in the fridge. I’ve left mine in there for 48 hours and they still came out like little chewy pillows.
If you’re planning a big bake-a-thon (or maybe just love the idea of spontaneous cookie cravings), scoop and freeze the dough balls. Freeze them on a tray first so they don’t fuse together, then toss them in a bag. Bake straight from frozen, adding an extra minute or two to the timer.
Having sweet easy recipes like this ready to go in your freezer means you’re basically a cookie wizard. Or at least you’ll feel like one.
7) Storing Leftover Snickerdoodle Cookies
If you’ve got leftovers (ha), keep them in an airtight container. Room temp is fine, and they’ll stay soft for 4 or 5 days—maybe longer, but good luck testing that theory.
Want to keep that fresh-baked texture? Pop a slice of sandwich bread in with the cookies. It helps lock in moisture without making anything soggy.
Oh, and if you freeze the baked cookies, let them thaw at room temp. They’re actually pretty great with a scoop of vanilla ice cream sandwiched in between. Just saying.
8) Try these Cookies next!
9) Snickerdoodle Cookies
Snickerdoodle Cookies – Sweet Easy Recipes for Soft, Cinnamon Bliss
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 375°F (190°C) and line a couple of baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy—like frosting, but don’t eat it (yet).
- Beat in the eggs, one at a time, until fully mixed in.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Slowly add this to the wet mixture until a soft dough forms.
- In a small bowl, mix the cinnamon and sugar for rolling.
- Scoop out dough balls (about 1.5 tablespoons each), roll them in the cinnamon-sugar mix, and place on the baking sheets with space in between.
- Bake for 9–11 minutes, or until the edges are set and the centers look just a tiny bit underdone. They’ll firm up as they cool.
- Let them sit on the tray for a couple minutes before moving to a wire rack. Try not to eat three before they cool (or do, no judgment).
10) Nutrition
Serving Size: 1 cookie, Calories: 135, Sugar: 10 g, Sodium: 75 mg, Fat: 6 g, Saturated Fat: 3.5 g, Carbohydrates: 18 g, Protein: 1 g, Cholesterol: 20 mg
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