Snickerdoodle Recipe

Overhead view of a snickerdoodle cookie with some more off to the side with cinnamon sticks and ground cinnamon.

This easy snickerdoodle recipe is a must-try if you’re craving cookies but are short on time. They take just 20 minutes to throw together and the results are tender, chewy cookies that are wonderfully sweet with warm cinnamon flavor.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 136kcal

Author John Kanell

Equipment

Mixing Bowls
Electric hand or stand mixer
Baking Sheets
Parchment paper or silicone baking mat

Ingredients

For the Cookies:

2¾ cups all-purpose flour (330g)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
¾ teaspoon salt
1 cup unsalted butter softened (226g)
1 cup granulated sugar (200g)
2 large eggs room temperature
2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating:

⅓ cup granulated sugar (67g)
1½ teaspoons ground cinnamon

Instructions

Preheat the oven to 375°F. Line two ungreased baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs on at a time beating well between each addition. Scrape down the bowl and mix in the vanilla
With the mixer on low speed, gradually add in the flour mixture and beat just until combined. Scrape the down down and mix in any remaining dry areas.

For the Coating:

In a small bowl, mix sugar and cinnamon together.
Use a cookie scoop or tablespoon to portion out the cookie dough into 1½ tablespoons sized balls. Roll the dough in the palms of your hands to create smooth balls, then coat them in cinnamon sugar. Place the dough balls on the cookie sheets 2 inches apart.
Bake for 9 to 10 minutes or until puffed and just starting to wrinkle around the edges. Let the cookies cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Video

Notes

Weigh the flour. Adding too much flour is a common mistake and yields dry, floury cookies. The easiest way to use the correct amount of flour is by using a kitchen scale. If you don’t have one, fluff the flour with a spoon in its container, sprinkle it into your measuring cup, and use a knife to level it off. Don’t scoop directly from the flour container, as you will likely scoop too much.
For a less puffy, chewy texture: Substitute one of the eggs for just an egg yolk and replace ¾ cup of the granulated sugar with ¾ cup (165g) light brown sugar.
How to manage too-sticky dough: The dough will be soft when rolling it between your palms, but it shouldn’t stick to your hands. If the dough is too sticky, you can chill it for 20 minutes and then scoop and roll into balls. Or, scoop it directly into the cinnamon sugar, coat, and roll each one into a smooth ball.
Don’t overbake the cookies. The centers should still appear slightly shiny. If you bake them for too long, they will become crisp and dry.

Nutrition