Snickerdoodle Recipe

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

These old-fashioned Snickerdoodles are a deliciously tender and chewy cookie with a crisp edge. Rolled in cinnamon sugar, these easy cookies are sure to be a family favorite!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

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 one 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 the flour mixture and beat just until combined. Scrape the sides down and mix in any remaining dry areas.

For the Cinnamon Sugar Coating:

In a small bowl, mix sugar and cinnamon together.
Use a cookie scoop or tablespoon to portion out the cookie dough into 1½ tablespoon-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 one sheet at a time for 9 to 10 minutes or until puffed and just starting to wrinkle around the edges. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Video

Notes

How to manage the dough if it is too sticky to roll: 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 it into balls. Or, scoop it directly into the cinnamon sugar, coat, and roll each one into a smooth ball.
Storing the cookies: Store the baked cookies in an airtight container at room temperature for up to 5 days. Add a few large marshmallows to the container to keep them soft. Because they store well for several days, they make great Christmas cookies if you’re looking to fill a gift tin!
Freezing the cookie dough: Scoop and roll the dough into balls, then coat them in cinnamon sugar. Place the dough balls on a lined baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer container. They will keep for up to 3 months.

Nutrition