These classic snickerdoodle cookies are soft, chewy. Loaded with cinnamon and rolled in cinnamon sugar. A dash of cream of tartar makes these snickerdoodle cookies incredibly light and airy! Plan on 25-30 minutes of chilling before baking these cookies, you can also chill the dough overnight or freeze for later!
Highlights of this easy cookie recipe:
- Soft and chewy texture
- Slightly crisp edges
- Light cinnamon taste
- Family favorite
- Great for sandwich cookies
- Freezer friendly dough
You can freeze this cookie dough!
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions (or reference back to this post for baking directions!). Keep in your freezer stash for 3-4 months. Remove desired cookie dough when needed, thaw, bake, and enjoy! You may even want to make a double batch!
Portion scoops ensure even sized cookies that bake evenly!
Tools I used for this recipe:
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
First Steps:
- Cream butter and sugar
- Add in eggs and vanilla
- Mix in dry ingredients
- Chill dough
If you like these snickerdoodles, you’ll love…
Salted Toffee Chocolate Chip Cookies
Oatmeal Cookie Sandwiches with Maple Ganache
Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
Peanut & Pretzel Chocolate Chip Cookies
Grocery List:
- Unsalted Butter, softened
- Granulated sugar
- Large Whole Eggs, room temperature
- Vanilla Extract
- All-purpose Flour
- Cream of Tartar
- Baking Soda
- Salt
- Cinnamon
Second Steps:
- Scoop chilled dough
- combine cinnamon sugar mixture
- Roll dough in cinnamon mixture
Instructions for the snickerdoodles:
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
- In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Add in the eggs and vanilla, mix to combine.
- In a small mixing bowl combine the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer on low slowly add the dry ingredients into the wet ingredients and mix until fully incorporated.
- Chill the dough for 25-30 minutes, or overnight if needed. If chilling overnight, allow the dough to come to room temperature before scooping. Using a measuring spoon or a portion scoop, scoop even amounts of dough, about 1 oz. Roll into small balls until round and smooth.
- In a small mixing bowl combine the sugar and cinnamon. Roll each cookie into the sugar mixture. Arrange 2 inches apart on the prepared cookie sheet pan.
- Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a wire rack to cool.
Classic Snickerdoodle Cookies
Ingredients
For the Snickerdoodle Dough:
- 1 cup Unsalted Butter, softened
- 1 1/2 cups Granulated sugar
- 2 Eggs, room temperature
- 2 tsps Vanilla Extract
- 2 1/2 cups All-purpose Flour
- 1 1/2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Cinnamon
For the Cinnamon Sugar Mixture:
- 3 tbsps Granulated sugar
- 1 tbsp Cinnamon
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
- In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Add in the eggs and vanilla, mix to combine.
- In a small mixing bowl combine the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer on low slowly add the dry ingredients into the wet ingredients and mix until fully incorporated.
- Chill the dough for 25-30 minutes, or overnight if needed. If chilling overnight, allow the dough to come to room temperature before scooping. Using a measuring spoon or a portion scoop, scoop even amounts of dough, about 1 oz. Roll into small balls until round and smooth.
- In a small mixing bowl combine the sugar and cinnamon. Roll each cookie into the sugar mixture. Arrange 2 inches apart on the prepared cookie sheet pan.
- Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a wire rack to cool.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.
