Snickerdoodle Cookies
Snickerdoodle cookies are a classic Christmas cookie recipe. These soft, chewy vanilla sugar cookies rolled in cinnamon sugar taste just like the holidays. My favorite snickerdoodle cookie recipe!
Ingredients for Snickerdoodle Cookies
- Unsalted butter – Room temperature.
- Granulated sugar
- Eggs – Large eggs, room temperature.
- Vanilla extract -Pure vanilla extract adds great flavor to the snickerdoodles.
- All-purpose flour
- Cream of tartar – Cream of tartar the cookies a slight tang and a fluffy texture.
- Baking soda
- Salt
- Granulated sugar + cinnamon: Additional granulated sugar and cinnamon are combined to create a coating for the cookies.
How to Make Snickerdoodle Cookies
- Make the cookie dough: Cream the unsalted butter and granulated sugar. Add the eggs and vanilla extract. Add the dry ingredients (all-purpose flour, cream of tartar, baking soda, and salt) and mix on low until the cookie dough comes together.
- Chill the cookie dough: Portion the cookie dough using a large cookie scoop (3 tablespoons) and chill the cookie dough balls for 30 minutes.
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Bake the cookies: Combine the granulated sugar and cinnamon in a small bowl. Roll the cookie dough balls in the cinnamon sugar mixture and place on the prepared cookie sheet. Bake the cookies for 12 to 13 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Recipe Tips
- Check out my baking tips post on 10 Tips for Baking Perfect Cookies to learn some simple tips and tricks to baking the best snickerdoodle.
- Be sure to chill the cookie dough balls for 30 minutes before baking. Chilling the dough helps create the perfect chewy texture and limits the amount of spreading while baking.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
Can I make the cookie dough ahead of time?
- Yes! Store the cookie dough balls in a resealable storage bag in the refrigerator for up to 2 weeks and bake as directed.
- You can also store the cookie dough in the freezer for up to 3 months. Place the cookie dough in the refrigerator until the cookie dough is thawed but firm and bake as directed.
Can I use a smaller cookie scoop?
- Yes! You can use a small or medium cookie scoop if you prefer. The baking times will be less. For the small cookie scoop about 8 to 10 minutes and for the medium cookie scoop about 10 to 12 minutes.
Other Cookie Recipes You Will Love
- Chocolate chip cookies
- Pumpkin snickerdoodle cookies
- Sugar cookies
- Ginger molasses cookies
- Peanut butter cookies
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Snickerdoodle Cookies
Yield: 20 cookies
Snickerdoodle cookies are a classic Christmas cookie recipe. These soft, chewy vanilla sugar cookies rolled in cinnamon sugar taste just like the holidays. The best snickerdoodle cookie recipe!
Equipment
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- 1 ½ cups (300 g) granulated sugar
- 2 (2) large eggs room temperature
- 2 tsp (8 g) vanilla extract
- 2 ¾ cups (344 g) all-purpose flour
- 2 tsp (6 g) cream of tartar
- ½ tsp (2 g) baking soda
- ½ tsp (3 g) salt
- ¼ cup (50 g) granulated sugar to make cinnamon sugar
- 1 tsp (2 g) cinnamon to make cinnamon sugar
Instructions
- In a large mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the unsalted butter and granulated sugar until light and fluffy. Add in the eggs and vanilla extract and mix until combined. Add in the all-purpose flour, cream of tartar, baking soda, and salt and mix on low speed until the cookie dough forms.
- Portion the cookie dough using a large cookie scoop. Place the cookie dough balls on a sheet pan and chill for about 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Stir the granulated sugar and ground cinnamon together to make a cinnamon sugar mixture. Roll the chilled cookie dough balls in the cinnamon sugar and place the cookie dough on the prepared baking sheet pans, allowing room for spreading.
- Bake the cookies for about 12 to 13 minutes until the edges are set and the centers are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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