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Snickerdoodle Cookies Recipe

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4.5 from 41 reviews

Classic Snickerdoodle Cookies with a soft, chewy texture and a delightful cinnamon-sugar coating, perfect for an easy homemade treat.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Coating

  • 2 tbsp granulated sugar
  • 1 tbsp ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until the mixture is light, fluffy, and well combined.
  3. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly combined.
  5. Combine Dough: Gradually add the dry ingredient mixture to the butter and sugar mixture, mixing until just combined to form the cookie dough.
  6. Prepare Cinnamon Sugar: In a small bowl, mix together the 2 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon to create the coating.
  7. Shape and Coat: Roll the dough into balls of about 1 to 1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture so they are fully coated.
  8. Arrange on Sheet: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball using the bottom of a glass for an even shape.
  9. Bake: Bake the cookies in the preheated oven for 10 minutes or until the edges are set but the centers are still soft.
  10. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

  • Make sure butter is softened to room temperature for easy creaming
  • Don’t overmix after adding flour to keep cookies tender
  • Use parchment paper for easy cleanup and to prevent sticking
  • Flattening the dough balls ensures even baking and the classic snickerdoodle look
  • Store cookies in an airtight container at room temperature for up to 5 days

Find it online: https://lovelycooks.com/snickerdoodle-cookies-recipe/