These classic snickerdoodle cookies are soft, puffy, buttery and just melt-in-your-mouth delicious. Packed with cinnamon sugar flavor and a perfect holiday cookie!
Snickerdoodles are a perfect holiday cookie. They are ultra soft, puffy sugar cookies with cinnamon flavor and a very faint, subtle tang that comes from cream of tartar.
These cookies are so easy to make and bake in 10 minutes flat, so if you have a craving, these can be freshly baked and ready to eat in about 30 minutes from now! Sound like a plan? It sure does to me!
For more soft and delicious cookies, check out our coconut cookies, lemon cookies and pumpkin cookies.
How To Make Snickerdoodles
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add softened butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
- Add egg and vanilla and mix in.
- Now add all purpose flour, cream of tartar, baking soda, cinnamon and salt and mix with a spoon into a thick cookie dough.
- Break off pieces of the dough and roll them into balls. Place the balls evenly on a parchment lined baking tray. Aim to get 20 cookies.
- Roll the balls in cinnamon and sugar and return them to the baking tray.
- Bake for 10 minutes. They will spread but will be quite puffy. This is perfect.
- Let them cool and firm up directly on the tray before moving them.
Notes & Tips
Softened butter. Ideally you should take your butter out the fridge a couple of hours in advance so that it is softened before you cream it with the sugar. However, if you forget (I forget ALL the time) then just cut your butter into cubes and beat it in your stand mixer for a couple of minutes to soften it before you add the sugar and cream them together.
All Purpose Flour. Measure your flour correctly. If you use too much flour accidentally then your cookies will be dry. To measure the flour correctly either use the spoon and level method – spoon the flour into your measuring cup and then just level off the top with a knife, don’t scoop the flour and don’t pack it into your measuring cup – or weigh it on a food scale for the best accuracy.
Cream of Tartar. This is a classic ingredient in snickerdoodle cookies and I don’t recommend substituting it. It creates the signature ‘tang’ that you get with snickerdoodles and also keeps the cookies soft, which is exactly how they are supposed to be.
Storing and Freezing
Keep your snickerdoodle cookies stored in an airtight container at room temperature for up to a week.
They are also freezer friendly for up to 3 months.
More Cookie Recipes
- Chocolate Cookies
- Peanut Butter Cookies
- Shortbread Cookies
- Oatmeal Cookies
- Chocolate Chip Cookies
- Almond Butter Cookies
Did you make this recipe? Be sure to leave a comment and rating below.
Snickerdoodles
Ingredients
- ½ cup Butter Softened
- ¾ cup White Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 and ½ cups All Purpose Flour Measured Correctly*
- 1 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- ¼ tsp Salt
For Rolling:
- ¼ cup White Granulated Sugar
- 1 tsp Cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Set aside.
- Add the softened butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
- Add the egg and vanilla extract and mix in.
- Add all purpose flour, cream of tartar, baking soda, cinnamon and salt and mix in with a spoon into a thick cookie dough.
- Break off pieces of the dough and roll them into balls. Place the balls evenly onto your parchment lined baking tray. Aim to get 20 cookies.
- Add the sugar and cinnamon (for rolling the cookies) to a small bowl and mix together.
- Roll the balls in the cinnamon and sugar mix and return them to the baking tray.
- Bake for 10 minutes. They will spread but will still be quite puffy. This is perfect.
- Let them cool and firm up directly on the tray before moving them.
Video
Notes
- Softened butter. Ideally you should take your butter out the fridge a couple of hours in advance so that it is softened before you cream it with the sugar. However, if you forget (I forget ALL the time) then just cut your butter into cubes and beat it in your stand mixer for a couple of minutes to soften it before you add the sugar and cream them together.
- All Purpose Flour. Measure your flour correctly. If you use too much flour accidentally then your cookies will be dry. To measure the flour correctly either use the spoon and level method – spoon the flour into your measuring cup and then just level off the top with a knife, don’t scoop the flour and don’t pack it into your measuring cup – or weigh it on a food scale for the best accuracy. Click ‘metric’ below the list of ingredients to get the ingredient weights in grams.
- Cream of Tartar. This is a classic ingredient in snickerdoodle cookies and I don’t recommend substituting it. It creates the signature ‘tang’ that you get with snickerdoodles and also keeps the cookies soft, which is exactly how they are supposed to be.
- Storing and Freezing. Keep your cookies stored in an airtight container at room temperature for up to a week. They are also freezer friendly for up to 3 months.
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