Soft, chewy, and kissed with cinnamon sugar, Snickerdoodle Cookies are a timeless treat that feels like a warm hug. Their delicate crackled surface gives way to a tender, buttery center, making every bite pure bliss. Perfectly balanced with a hint of tanginess, these cookies are a delightful mix of sweet and cozy flavors. Ready in just 30 minutes, they’re ideal for satisfying sudden cravings or impressing guests with minimal effort.
The aroma of cinnamon wafting through your kitchen is irresistible, promising a batch of cookies that are as comforting as they are delicious. Whether enjoyed fresh from the oven or paired with a glass of milk, these Snickerdoodles are a crowd-pleaser that never disappoints. Their simplicity and charm make them a go-to recipe for any occasion, proving that sometimes the best things come together in under half an hour.
Ingredients for Soft and Chewy Snickerdoodle Cookies
- 1¼ cups plus 3 tablespoons granulated sugar (divided for dough and coating)
- 2 teaspoons cinnamon (for the coating)
- 1 cup unsalted butter, at room temperature (softened for easier mixing)
- 1 large egg
- 1 large egg yolk (adds richness and chewiness)
- 2 teaspoons cream of tartar (key for the classic tangy flavor)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 2¾ cups all-purpose flour, spooned and leveled (measure accurately for the right texture)
Step-by-Step Instructions for Perfect Snickerdoodles
- Preheat the oven to 375°F and line two large baking sheets with parchment paper.
- In a shallow dish, mix together 3 tablespoons sugar and 2 teaspoons cinnamon. Set aside for coating.
- In the bowl of a stand mixer, cream together the butter and 1¼ cups sugar until light and fluffy, about 2-3 minutes.
- Add the egg and egg yolk and beat until creamy and well combined.
- Mix in the cream of tartar, baking soda, vanilla, and salt until fully incorporated.
- Gradually add the flour, mixing until just combined. Avoid overmixing.
- Use a 2-tablespoon cookie scoop to portion the dough, then roll into balls with your hands.
- Roll each dough ball in the cinnamon sugar mixture, coating evenly.
- Arrange the coated balls on the prepared baking sheets, leaving at least 2 inches between them for spreading.
- Bake, one sheet at a time, for 8 to 9 minutes, or until the cookies are puffed. They will look slightly underdone, but this ensures a soft and chewy center.
- Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
How to Store and Keep Your Snickerdoodles Fresh
To keep your Snickerdoodle cookies soft and chewy, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying!
Perfect Pairings: Serving Suggestions for Snickerdoodles
These cookies are a classic treat on their own, but they pair wonderfully with a glass of cold milk or a warm cup of coffee. For a festive twist, serve them alongside a scoop of vanilla ice cream or a drizzle of caramel sauce for a delightful dessert.
Time-Saving Tips for Busy Bakers
If you’re short on time, prep the cinnamon sugar mixture and measure out your dry ingredients the night before. You can also use a cookie scoop to portion the dough directly onto the baking sheet, skipping the rolling step for a quicker process.
Recipe Variations to Mix It Up
For a fun twist, try adding ½ cup of chopped pecans or white chocolate chips to the dough. You can also experiment with different spices, like nutmeg or cardamom, to give the cinnamon sugar coating a unique flavor profile.
Essential Equipment for Perfect Cookies
A stand mixer makes creaming the butter and sugar a breeze, but a hand mixer works just as well. Don’t forget a 2-tablespoon cookie scoop for evenly sized cookies and parchment paper to prevent sticking and ensure easy cleanup.
Snickerdoodle Cookies
Ingredients
- 1¼ cups plus 3 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 1 cup unsalted butter, at room temperature
- 1 large egg
- 1 large egg yolk
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 2¾ cups all-purpose flour, spooned and leveled
Instructions
- Preheat the oven to 375°F and line two large baking sheets with parchment paper.
- In a shallow dish, mix together 3 tablespoons of the sugar and the cinnamon. Set aside.
- In the bowl of a stand mixer, cream together the butter and the remaining 1¼ cups sugar until light and fluffy. Add the egg and egg yolk and beat until creamy. Add the cream of tartar, baking soda, vanilla, and salt and mix until combined. Gradually add the flour and mix until just combined.
- Use a 2-tablespoon cookie scoop to scoop the dough, then use your hands to roll it into balls. Roll the dough balls in the cinnamon sugar and arrange them on the prepared baking sheets, leaving at least 2 inches between balls.
- Bake, one sheet at a time, for 8 to 9 minutes, or until the cookies are puffed. They will look underdone, but taking them out at this point helps them stay soft and chewy in the middle. Allow them to cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.