These are everything you would want in a snickerdoodle cookie. A soft, thick, chewy cookie with a generous cinnamon-sugar coating that is easy to make in under 30 minutes. No chill time necessary!
Snickerdoodle cookies hold a very special place in my heart. A timeless classic, they are hands down my favorite type of cookie and also the very first cookie I learned to make as a kid. These snickerdoodle cookies are soft, chewy, and seriously addicting. Plus there’s no chill time necessary! Simply make the dough, roll it in cinnamon sugar, then quickly bake in the oven and they are ready to be devoured.
SNICKERDOODLE COOKIES INGREDIENTS:
- All-purpose flour: Unbleached flour will produce a slightly more chewy cookie than bleached, but either one will work.
- Cream of tartar: Aside from the cinnamon sugar coating, cream of tartar is the ingredient that separates a snickerdoodle from a regular sugar cookie. It gives them their classic tangy flavor and it also keeps the cookies soft and chewy by preventing the sugar from crystallizing and becoming crunchy.
- Baking soda: When cream of tartar is combined with baking soda it becomes a leavener, which gives the cookies a light, fluffy texture.
- Salt: Necessary to bring out the flavor!
- Butter: Unsalted and softened to room temperature. Let the butter sit out at room temperature until it is slightly pliable when gently squeezed. Cutting the butter into cubes will also speed up softening. Make sure you are using unsalted butter, if all you have is salted butter then reduce the added salt in the recipe to ¼ teaspoon.
- Brown sugar and white sugar: Cookies made with the combination of both sugars will be more soft, chewy, and moist than cookies made with just white sugar.
- 1 large egg + 1 egg yolk: Adding an extra egg yolk makes the cookies chewier and more fudge-like.
- Vanilla extract: Two full teaspoons for great flavor.
- Cinnamon-sugar coating: ¼ cup granulated sugar + 1 tablespoon ground cinnamon.
HOW TO MAKE SNICKERDOODLE COOKIES:
1. Preheat oven and prepare a baking pan. Preheat oven to 375° and line a baking sheet with parchment paper or a baking mat. Spray with non-stick spray
2. Combine the dry ingredients. In a medium bowl, whisk the flour, cream of tartar, baking soda, and salt. Make sure there aren’t any lumps.
3. Combine the wet ingredients. In a large bowl, beat the butter with both sugars until light and fluffy. Creaming butter with sugar whips air into the butter which makes the cookies soft and light. Add the egg and mix until just combined. Add the extra egg yolk and the vanilla and mix until smooth.
4. Add the dry ingredients to the wet ingredients. Add the dry ingredients to the wet ingredients in 3 batches. Mix until smooth and no more flour pockets remain. The dough will be thick.
5. Form the cookie dough balls. In a small bowl, whisk together the cinnamon and the sugar. Take 2-3 tablespoons of dough at a time and roll into a ball with your hands. Roll in the cinnamon-sugar mixture and arrange on the prepared pan 3″ apart.
6. Bake. Bake in the preheated oven for 8 minutes.
7. Enjoy! Allow the cookies to cool in the pan for at least 5 minutes before transferring to a plate or wire rack. Keep in an airtight container for 1 week or freeze for up to 3 months.
Once you have the dough made, you can refrigerate it, rolled or unrolled, for up to 24 hours. The dough can also be frozen for up to 3 months. I recommend rolling the dough before freezing because it will be harder to roll once frozen. To bake the cookies from frozen, add an extra minute or 2 to the baking time.
More Cookie Recipes:
- 2 and ¾ cups all-purpose flour
- 1 and ½ tsp. cream of tartar
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk
- 2 tsp. vanilla extract
Cinnamon Sugar Coating:
- ¼ cup sugar
- 1 tbsp. cinnamon
- Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat. Spray with non-stick spray.
- In a medium bowl, combine flour, cream of tartar, baking soda, and salt.
- In a large bowl, beat softened butter with both sugars until smooth and creamy.
- Add in 1 egg and beat until just combined. Add in the egg yolk and vanilla extract and beat until combined. Scrape down the sides of the bowl as needed.
- Add dry ingredients to the wet ingredients in 3 additions, mix until just combined after each. Once all of the dry ingredients are added, mix until smooth and no flour pockets remain.
- In a small bowl, whisk together the cinnamon and sugar.
- Roll the dough into 2-3 tablespoon-sized balls and coat with the cinnamon sugar. Place on the prepared baking pan 3" apart and bake for 8 minutes.
- Allow the cookies to cool on the pan for 10 minutes before transferring to a plate or a wire rack. Cookies stay fresh in an airtight container at room temperature for 1 week.