I absolutely love this snickerdoodles recipe. They are one of the most popular cookies here in the United States. Everyone should learn how to make them.
I have very fond memories of snickerdoodles, especially growing up. I still remember learning how to make them in my 7th grade cooking class at school. It was fun going home and telling my mom I learned how to make them. Although, I already had experience making and baking cookies with her, it was nice to know I could do it without her supervision.
Most likely if you love to bake cookies you have come across these gem of a cookie. They are so incredibly easy to make, soft and chewy, and so many people love to eat snickerdoodles. If I can do it, you can do it. Let’s get baking!
Gather the ingredients
In order to make snickerdoodles from scratch you need a handful of easy to find ingredients. I am willing to bet you have most of them at home right now:
- Butter – It should be softened. I use unsalted, but salted butter will work too.
- White granulated sugar – This is used in the cookie dough as well as for the topping.
- Flour – Use all-purpose/plain flour.
- Salt – Just a bit of salt to enhance the flavor of the other ingredients and balance out the sweetness.
- Cream of Tartar – This is what gives the snickerdoodles the “tang” and helps with their chewiness. I don’t recommend leaving it out.
- Baking soda
- Cinnamon – This is used as part of the signature cinnamon and sugar topping.
Step 2: How to make homemade snickerdoodles
Add the butter and the sugar to a large bowl. Use a hand mixer or stand mixer and cream those ingredients together for a minute or two until the mixture is pale yellow. Add in the eggs and mix until just combined.
If you don’t have a mixer, you can use a wooden spoon to do this part.
Now in a medium bowl whisk together the flour, baking soda, salt, and the cream of tartar. You may also sift them all together too if you like.
Next, add in the dry ingredients about one third of it at a time. Mix it in, and then add the next third, and so on until all incorporated and you are left with a nice snickerdoodle cookie dough. Scrape the sides of the bowl as needed so everything gets mixed. Clean off those beaters and put the mixer away.
Now cover the bowl of cookie dough and chill it in the fridge for an hour or two. If you are in a hurry you can just chill it for 15 minutes. The chilled dough seems to produce a better cookie overall, helps with spreading and chewiness, but there is a debate in the baking world if that is actually true. I also like to chill my cooking sheet for at least 15 minutes before baking.
If you have the time chill it, if not, don’t. Or experiment and bake half of the dough right away and then bake the other half later with chilled dough and see for yourself. Experimenting while baking is awesome!
Step 3: Bake the snickerdoodles
Once the dough has chilled, preheat the oven to 350 F/176 C.
Mix together the sugar that was set aside for topping and the cinnamon in a small bowl. Now scoop out some snickerdoodle cooking dough from the bowl with a tablespoon. With clean hands roll it into a ball, you can also wear food gloves if you like.
Roll the ball of cooking dough in the cinnamon and sugar and place it on an ungreased cookie sheet about 2 inches apart. Bake them in the oven, one sheet at a time, for 8 to 11 minutes. If you like them chewier, err on the side of less baking time. If you like them more crispy, bake them a little longer.
Once they are done baking, they will be slightly golden brown around the edges, and they will have spread out. Remove them from the cookie sheet and place them on a wire rack to cool completely.
These wind up being a nice soft cookie. If you want them crunchier, bake them longer, and allow them to cool on the hot cookie sheet longer. Enjoy!
How long do snickerdoodle cookies last?
If stored in an airtight container they will remain fresh for about 7 days at room temperature. You can also store them in the fridge for a little longer, or even freeze them for a few months.
Here are some other cookie recipes you may like:
Soft Chewy Snickerdoodles
- Hand mixer
- cookie sheet
- cookie rack
- 1 cup of softened unsalted butter 226g
- 1 1/2 cup of granulated sugar 300g
- 2 eggs
- 2 3/4 cups of all-purpose flour 340g
- 1/4 tsp. of salt 1.5g
- 2 tsp. of cream of tartar 7g
- 1 tsp. of baking soda 6g
- 3 Tbsp. of sugar 37.5g
- 3 tsp. of cinnamon 8g
- Next, mix together the flour, cream of tartar, baking soda, and salt. Use a whisk, fork, or you can use a sifter.
- Now add the flour mixture about a third of it at a time, make sure and scrape the sides of the bowl with a spatula as needed. Once the flour is all incorporated you will be left with a nice dough.
- Chill the dough for 1 to 2 hours or even overnight. Or if you are in a hurry just chill it for 15 minutes. I also like to chill the cookie sheet for about 15 minutes before baking.
- Once the dough has chilled, preheat the oven to 350 F/176 C. Mix together the sugar and cinnamon in a small bowl. Take a tablespoon and take a decent scoop of dough. Roll the dough with clean hands into a ball, or wear gloves. Then roll the dough in the cinnamon and sugar. Place the balls of dough 2 inches apart on an ungreased cookie sheet. Bake them in the oven for 8 to 11 minutes. If you want them softer and chewier don't bake them as long. You may want to bake a few test cookies first.
- Once baked, they will be lightly golden brown around the edges and should have spread out. Remove them from the cookie sheet and place them on a wire rack to cool completely. If you leave them on the hot cookie sheet they will continue to cook and get more crispy. Once cooled, enjoy!
Do you like this recipe? Pin it! And please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.