These easy snickerdoodle cookies are easy to make and make a classic delicious addition to your cookie platter for the holidays. And these snickerdoodles are a sneak peak recipe to my new cookbook that is coming out!
So when I was brainstorming cookie recipes for my upcoming cookbook, The Beginner’s Baking Bible, I was thinking of all the different cookie combinations that I wanted in the book. But let’s face it sometimes you just can’t beat a classic.
Like the snickerdoodle. Chewy, slightly tangy, and the cinnamon sugar coating.
Wait let’s back up a moment.
You have a cookbook coming out?!
Yup. I’m trying to act all chill right now. Like, yea no big deal. I have a cookbook coming out. But I am so not chill. I’m all cartwheels and squeals on the inside. I have a cookbook dropping on December 24th (2019), but it’s available for pre-order right now!
Read all about the cookbook right here. And this cookie recipe is a sneak peek from the book. I figured with the holidays coming up, this was the perfect recipe to share with you all from the book.
These cookies use all the classic ingredients you probably have in your pantry already.
- All purpose flour
- Baking soda
- Cream of tartar
- Unsalted butter
- Granulated white sugar
- Vanilla extract
How to make these snickerdoodle cookies
Step One: Combine Wet Ingredients
In your stand mixer with your paddle attachment, you want to cream your softened butter, granulated sugar, egg and vanilla extract together properly. I cream on medium speed to make sure to not over cream the mixture. It may curdle a bit, but don’t worry it will all come together once you add the dry ingredients.
Step Two: Add the dry ingredients
For these cookies go ahead and add the flour, baking soda, cream of tartar, and salt.
HEATHER’S BAKING TIP: Be sure to measure your flour correctly! Kitchen scale is best, or use my spoon and level method. Too much flour will result in dry, cakey cookies. And not enough may cause your cookies to spread too much.
Step Three: Chill the dough and scoop cookies.
Listen. I know. Chilling your dough isn’t a lot of fun if you want a cookie like NOW. But chilling the dough will help to firm up the dough so they don’t spread in the oven.
Step Four: Roll in cinnamon sugar.
Now that the dough is chilled. you want to go ahead and scoop your cookies. I then roll each in my hand to get a perfect round shape. And then you want to roll each coating in the cinnamon sugar.
Step Five: Bake and cool.
I use either parchment paper or a silicone baking mat on my cookie sheet. And you want to bake for about 8-10 minutes. They may appear puffy and not quite done. But don’t be fooled, take them out. They will set up into perfect cookies.
More Baking Tips
- Use softened butter. You need to use room temperature butter so your dough is properly creamed and aerated. To soften your butter quickly, here are 3 quick ways.
- Room temperature eggs are key. Make sure to use room temperature eggs so they are easily incorporated into the cookie dough. I place mine into a bowl of warm water for 10 minutes before using them.
Snickerdoodle Cookie FAQ’s
Cream of tartar is what gives snickerdoodles their classic flavor. Sort of tangy and it reacts with the baking soda. But don’t fret. If you don’t have it you can omit the cream of tartar and baking soda and use 2 teaspoons baking powder instead.
Yes! The great thing about these cookies (and all scoop and bake cookies) is that they freeze so well!
To freeze unbaked: Scoop the cookies onto a cookie sheet, and freeze solid. Then place into a sealable plastic bag. You can bake frozen, without thawing, but add on a few extra minutes of baking time.
To freeze baked: Allow the cookies to cool completely. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life.
For more help, read this post on freezing cookie dough.
Yes, I think it’s highly important. Chilling your dough will help with the cookies not spreading as much.
Cookie spreading is a bummer. There 8 reasons that I can think of why your cookies may have spread. If your cookies do spread in the oven, which is to take them out of the oven and take a spoon and press the edges of the cookie inward.
This could be because you overbaked the cookies. If the dough is too warm (remember that chilling time!) then it could cause them too spread too much resulting in a cookie that gets too thin and gets too crispy and hard. Your oven temperature may also be too high. I recommend using an oven thermometer to ensure your oven is running at the correct temperature. If you’re still having trouble, be sure to sign up for my Bake Your Best Cookies Ever -Free Email Series
More Cookie Recipes
QUICK FAVOR! If you love this recipe, then be sure to leave me a comment and star review below! Comments and reviews help tell others whether or not to make this recipe!
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- 1 ½ cups (297 g) granulated white sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups (330 g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoons baking soda
- 1/4 teaspoon table salt
- 5 tablespoons granulated white sugar
- 5 teaspoons ground cinnamon
- Preheat and prepare cookie sheets. Preheat oven to 400oF. Line two cookie sheets with parchment paper or silicone baking mat.
- Combine wet ingredients. Cream together butter, sugar, eggs and vanilla.
- Add dry ingredients. Blend in the flour, cream of tartar, soda and salt.
- Chill the cookie dough. This dough is sticky so it’s best to chill the dough for at least 1 hour.
- Make cinnamon sugar topping. Mix together the 5 tablespoons sugar and cinnamon in a small bowl.
- Shape and roll cookies. Using a 1-inch cookie scoop or a tablespoon scoop the cookies into 1 ½ inch balls and immediately drop the cookie balls into the cinnamon sugar mixture. Place 2 inches apart on prepared baking sheets.
- Bake and cool cookies. Bake 8-10 minutes, or until set but not too hard. Remove immediately from baking sheets.