Snickerdoodles have always been one of those treats that take me straight back to childhood. There’s just something about the warm cinnamon sugar coating and that soft, slightly tangy bite that feels like a cozy hug. Growing up, these cookies were a holiday tradition in my home, but honestly, they’re too good to limit to just one season. Whether you’re looking for a nostalgic baking project or just a simple crowd-pleaser, these classic Snickerdoodles have you covered.
If you’ve been craving the perfect balance of soft, chewy, and cinnamon-spiced goodness, this recipe is it!
### **Why You’ll Love This Recipe**
– **Soft and Chewy Heaven**: These Snickerdoodles stay soft on the inside with just the right golden chew on the edges.
– **So Easy to Make**: Minimal prep, no chilling required, and they bake up in less than 10 minutes!
– **Perfectly Spiced**: The cinnamon-sugar coating brings warmth and flavor without overpowering the buttery cookie.
– **Kid-Friendly**: This is an excellent recipe to get little hands involved—kids love rolling the dough in cinnamon sugar!
### **Ingredients Breakdown**
#### **Essentials**
– **Unsalted Butter**: Make sure it’s softened for easy mixing and that creamy, rich flavor.
– **Granulated Sugar and Brown Sugar**: The combination gives the perfect balance of sweetness and a touch of moisture for chewiness.
– **Eggs**: Bring them to room temperature for better incorporation into the dough.
– **Cream of Tartar**: This is the secret to that classic tangy flavor and soft texture of Snickerdoodles. If you don’t have it, substituting baking powder works in a pinch, but you’ll miss that classic tang.
– **Ground Cinnamon**: Not just for rolling—make sure it’s fresh for maximum aroma and flavor!
#### **Pro Tips**
– To ensure even baking, measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Don’t scoop directly from the bag—it packs too much flour and can make cookies dense.
– If you don’t have cream of tartar, you can use 2 teaspoons of baking powder and skip the baking soda for a similar result.
### **Step-by-Step Instructions**
#### **Step 1: Preheat and Prepare**
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
#### **Step 2: Make the Dough**
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix—this helps keep your cookies light and tender!
#### **Step 3: Cinnamon Sugar Coating**
In a small bowl, mix the ground cinnamon and sugar for rolling. Use about 2 teaspoons of cinnamon to 1/4 cup of sugar, adjusting to taste.
#### **Step 4: Roll and Coat**
Scoop out about 1 1/2 tablespoons of dough and roll it into a ball. Toss the dough balls gently in the cinnamon sugar mixture until fully coated. Place them on the prepared baking sheet, leaving about 2 inches between each ball (they will spread while baking).
#### **Step 5: Bake**
Bake for 8-10 minutes, just until the edges are set and the centers look slightly underbaked. This is key for chewy cookies! Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
### **Chef’s Tips and Tricks**
– **Don’t skip cooling your baking sheets**: If you’re baking in batches, let the sheets cool completely before reusing. Placing dough on warm sheets can cause over-spreading.
– **Make ahead!** You can prepare the dough and refrigerate it for up to 3 days. Just bring it to room temperature before rolling and baking.
– **Extra tang?** Add an extra 1/4 teaspoon of cream of tartar for a more pronounced tangy flavor.
### **Recipe Variations and Serving Suggestions**
– **Spice it up**: Add a pinch of nutmeg or cardamom to the cinnamon sugar mixture for an extra layer of warmth.
– **Gluten-Free Version**: Use a 1:1 gluten-free flour blend for a seamless swap—Snickerdoodles are very forgiving.
– **Dipping Heaven**: These cookies are divine with a hot cup of tea, coffee, or even a cold glass of milk.
### **FAQs**
#### **Can I freeze Snickerdoodles?**
Absolutely! You can freeze the dough balls (uncoated) on a baking sheet until firm, then transfer to a freezer-safe bag. When ready to bake, roll in cinnamon sugar and bake from frozen, adding an extra 1-2 minutes to the bake time.
#### **How should I store these cookies?**
Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, toss in a slice of bread—it works wonders!
#### **Can I double the recipe?**
Yes, this recipe doubles beautifully! Just make sure to mix thoroughly and bake in batches.
### **Printable Recipe**
#### **Snickerdoodles**
**Prep Time**: 15 minutes
**Cook Time**: 8-10 minutes
**Total Time**: 25 minutes
**Servings**: About 24 cookies
**Ingredients**:
– 1 cup (2 sticks) unsalted butter, softened
– 1 1/4 cups granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 3/4 cups all-purpose flour
– 2 teaspoons cream of tartar
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 teaspoons ground cinnamon (for coating)
– 1/4 cup granulated sugar (for coating)
**Instructions**:
1. Preheat oven to 375°F and prepare baking sheets with parchment or silicone mats.
2. Cream butter, granulated sugar, and brown sugar until fluffy. Add eggs and vanilla, mixing until well combined.
3. Combine dry ingredients in a separate bowl. Gradually mix into wet ingredients.
4. Mix cinnamon and sugar in a small bowl. Roll dough into balls, coat in cinnamon sugar, and place on prepared baking sheet.
5. Bake cookies for 8-10 minutes, cool slightly, and transfer to a wire rack to finish cooling.
These Snickerdoodles are little bites of happiness, and I hope they bring as much joy to your kitchen as they do to mine! If you give them a try, let me know in the comments or tag me on social media with #TheKitchensAid. Happy baking!
