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!
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. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!
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!
If you like these snickerdoodles, you’ll love…
Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
Funfetti Shortbread Sandwich Cookies
Lemon Poppy Seed Sugar Cookies
Grocery List:
- Unsalted Butter, softened
- Granulated sugar
- Brown sugar
- Eggs, room temperature
- Vanilla Extract
- All-purpose Flour
- Cream of Tartar
- Baking Soda
- Salt
- Cinnamon
Instructions for snickerdoodle cookies:
Preheat oven to 350 degrees F. Line a couple cookie sheets with parchment paper and set aside.
In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
In a small mixing bowl combine the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer on low slowly add in the dry ingredients and mix until fully incorporated. Scraping down the sides as needed.
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 cookie scoop, scoop out even amounts of dough, about 1 1/2 tablespoons. Roll into small balls until round and smooth. Repeat until all of the dough has been used.
In a small mixing bowl combine the white sugar, brown sugar, and cinnamon. Stir to combine. Roll each cookie into the sugar mixture and coat well. Arrange 2 inches apart on the prepared cookie sheets.
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 cooling rack. Repeat with remaining cookies. Store in an airtight container for up to a week!
Notes
**Snickerdoodle dough can be made up to a day in advance. If making in advance, I recommend scooping your cookies and arranging them in a single layer on a baking sheet prior to chilling. This way the are ready to bake when desired, just allow to come to room temperature slightly before baking.
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:
- 2 tbsps Sugar
- 2 tbsps Brown Sugar
- 1 tbsp Cinnamon
Instructions:
- Preheat oven to 350 degrees F. Line a couple cookie sheets with parchment paper and set aside.
- In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
- In a small mixing bowl combine the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer on low slowly add in the dry ingredients and mix until fully incorporated. Scraping down the sides as needed.
- 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 out even amounts of dough, about 1 oz. Roll into small balls until round and smooth. Repeat until all of the dough has been used.
- In a small mixing bowl combine the white sugar, brown sugar, and cinnamon. Stir to combine. Roll each cookie into the sugar mixture and coat well. Arrange 2 inches apart on the prepared cookie sheets.
- 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 cooling rack. Repeat with remaining cookies.
Notes:
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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