Classic Snickerdoodle Cookies Recipe is a favorite for many families. These cookies are soft, sweet and lightly spicy. The cinnamon sugar coating makes them special. Many people love baking this Classic Snickerdoodle Cookies Recipe during holidays and weekends.
It is easy to follow and fun to make. If you want comfort baking, this recipe is perfect. Learning how to make Classic Snickerdoodle Cookies at home brings joy, warmth, and amazing smell to your kitchen.
The Secret Behind This Delicious
The secret behind snickerdoodle cookies is balance. The dough must stay soft and tender. Creamed butter and sugar give a light texture. Cream of tartar adds the classic tangy taste. Cinnamon sugar creates the signature coating.
Do not overbake the cookies. They should look slightly soft in the center. Cooling them finishes the texture. Simple steps and patience make these cookies truly special.
Recipe Card info
- Recipe Name: Classic Snickerdoodle Cookies
- Servings: 24 cookies
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Course: Dessert
- Cuisine: American
- Calories: 170 kcal per cookie
Equipment List
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or whisk
- Measuring cups
- Measuring spoons
- Baking tray
- Parchment paper
- Cooling rack
Ingredients You Need for Classic Snickerdoodle Cookies
- 1 cup unsalted butter, softened
- 1 ½ cups white sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 tablespoons extra sugar for coating
Instructions
1. Preheat the Oven
Preheat oven to 180°C. Line baking trays with parchment paper. Keep trays ready before mixing dough.
2. Cream Butter and Sugar
Add butter and sugar to bowl. Beat until light, fluffy, and pale. This step builds cookie softness.
3. Add Eggs
Add eggs one at a time. Mix well after each addition. Dough should look smooth and creamy.
4. Mix Dry Ingredients
In another bowl, combine flour, cream of tartar, baking soda, and salt. Stir gently to combine.
5. Combine Wet and Dry
Slowly add dry mixture to wet ingredients. Mix until soft dough forms. Do not overmix dough.
6. Prepare Cinnamon Sugar
Mix cinnamon and remaining sugar in a small bowl. This creates classic snickerdoodle coating.
7. Shape the Cookies
Roll dough into small balls. Roll each ball in cinnamon sugar until fully coated.
8. Arrange on Tray
Place cookie balls on tray. Leave space between each cookie for spreading while baking.
9. Bake the Cookies
Bake for ten to twelve minutes. Edges should set while centers stay slightly soft.
10. Cool and Enjoy
Remove cookies from oven. Cool on rack. Cookies firm up while cooling and stay chewy inside.
Expert Tips & Variations
- Chill dough for thicker cookies if desired.
- Use room temperature butter for best mixing.
- Add nutmeg for extra warm flavor.
- Roll cookies twice for stronger cinnamon taste.
- Use brown sugar for deeper flavor twist.
- Avoid overbaking for soft texture.
Nutrition Information
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 170 kcal |
| Protein | 2 g |
| Fat | 7 g |
| Carbohydrates | 24 g |
| Sugar | 14 g |
| Sodium | 85 mg |
Serving Suggestions
Serve snickerdoodle cookies warm or at room temperature. Pair them with milk or coffee. They are perfect for lunchboxes and parties. Stack them on a plate for gatherings. These cookies work well as gifts. Wrap them nicely for sharing. Their cinnamon aroma makes them extra inviting and comforting.
Storage & Reheating Tips
Store cookies in an airtight container. Keep at room temperature for five days. Refrigeration is not needed. Freeze baked cookies for two months. Thaw at room temperature before serving. Warm cookies briefly in oven if desired. Avoid microwaving too long to prevent drying.
Classic Snickerdoodle Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups white sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 tablespoons extra sugar for coating
Instructions
Preheat the Oven
- Preheat oven to 180°C. Line baking trays with parchment paper. Keep trays ready before mixing dough.
Cream Butter and Sugar
- Add butter and sugar to bowl. Beat until light, fluffy, and pale. This step builds cookie softness.
Add Eggs
- Add eggs one at a time. Mix well after each addition. Dough should look smooth and creamy.
Mix Dry Ingredients
- In another bowl, combine flour, cream of tartar, baking soda, and salt. Stir gently to combine.
Combine Wet and Dry
- Slowly add dry mixture to wet ingredients. Mix until soft dough forms. Do not overmix dough.
Prepare Cinnamon Sugar
- Mix cinnamon and remaining sugar in a small bowl. This creates classic snickerdoodle coating.
Shape the Cookies
- Roll dough into small balls. Roll each ball in cinnamon sugar until fully coated.
Arrange on Tray
- Place cookie balls on tray. Leave space between each cookie for spreading while baking.
Bake the Cookies
- Bake for ten to twelve minutes. Edges should set while centers stay slightly soft.
Cool and Enjoy
- Remove cookies from oven. Cool on rack. Cookies firm up while cooling and stay chewy inside.
Notes
- Chill dough for thicker cookies if desired.
- Use room temperature butter for best mixing.
- Add nutmeg for extra warm flavor.
- Roll cookies twice for stronger cinnamon taste.
- Use brown sugar for deeper flavor twist.
- Avoid overbaking for soft texture.
FAQs about Classic Snickerdoodle Cookies Recipe
Why do snickerdoodles use cream of tartar?
Cream of tartar gives snickerdoodles their signature tangy taste. It also helps create soft texture. Without it, cookies taste more like sugar cookies.
Can I make Classic Snickerdoodle Cookies without cream of tartar?
Yes, you can substitute with baking powder. However, flavor will change slightly. Traditional snickerdoodles always use cream of tartar.
How do I keep snickerdoodles soft?
Do not overbake the cookies. Remove them while centers look soft. Proper storage in airtight containers also keeps them chewy longer.
Can I freeze snickerdoodle dough?
Yes, dough freezes well. Roll into balls before freezing. Bake directly from frozen with one extra baking minute.
Why did my cookies spread too much?
Soft butter or warm dough causes spreading. Chill dough briefly before baking. Proper measuring also helps control spread.
Conclusion
Classic Snickerdoodle Cookies Recipe is timeless and comforting. These cookies are easy and fun to bake. The cinnamon sugar coating makes them unforgettable. Anyone can learn how to make Classic Snickerdoodle Cookies with simple steps.
Using the right ingredients for Classic Snickerdoodle Cookies ensures success. Bake them for family, friends or yourself. One bite brings warmth and happiness every time.
Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.