This soft-baked, simple snickerdoodle cookie recipe couldn't be easier to make. The simple cookies are covered in cinnamon sugar to make for a timeless combination.
Some cookies are always good, no matter the occasion. Take this simple snickerdoodle cookie recipe, for example. It's a soft, buttery cookie covered in cinnamon and sugar.
Simple Snickerdoodle Cookie Recipe
What I love about these cookies is their texture. They are a mix of soft and crunchy. Halfway through the baking process in the oven, I like to give the pan a slight tap to flatten the cookies out a bit. This creates a crispy edge with a chewy center around the snickerdoodle cookies.
Cream of tartar is a staple in snickerdoodles. You could use a combination of baking powder and baking soda, but the cream of tartar is what makes Snickerdoodles complete. The cream of tartar also gives the cookies a slight tang, giving them a distinct flavor from a typical sugar cookie. It's a small addition that makes all the difference.
Looking for more classic cookies? My best classic chocolate chip cookies and lemon crinkle cookies are always a good idea when craving a traditional bite.
Why I Love This Simple Snickerdoodle Cookie Recipe
- A Great Classic - These cookies prove that a classic is always a good idea.
- Simple - The cookies come together in no time, making them great for a last-minute treat.
- Freezer Friendly - The cookies are excellent to bake and freeze for a treat you can have at any time.
Ingreidents Needed For Simple Snickerdoodle Cookies
See below for all the details on what you'll need to make the full recipe.
- Cream of tartar - The powder makes the snickerdoodle cookies unique.
- Cinnamon and sugar - Roll the cookies in the cinnamon-sugar mixture before placing them in the oven.
- Eggs - Keeps the cookie rich and fluffy.
- Butter - Allow the butter to soften.
- Flour - The base of the cookie.
How To Make Simple Snickerdoodle Cookie
- Prepare.
Preheat the oven to 350 and prepare a cookie sheet with parchment paper. Set to the side.
- Combine dry ingredients.
In a medium-sized bowl, combine the dry ingredients. Set to the side.
- Combine wet ingredients.
Cream the butter and sugar until light and fluffy. Then add the eggs, followed by the vanilla.
- Combine mixtures.
Gradually add the dry ingredients to the butter mixture, mixing until combined.
- Roll the cookies.
Form the cookies into balls and roll them in the cinnamon sugar mixture.
- Bake the cookies.
Place the rolled cookies on the prepared parchment and bake the cookies. Let the cookies cook for 10-12 minutes, tapping the pan down in the oven about halfway through. Let the cookies cool for a few minutes on the cooling rack before moving them to a cooling rack.
Make Ahead and Storage
This simple snickerdoodle cookie recipe can easily be made ahead of time. Bake the cookies and store them in an airtight container for 3-5 days. Store any leftover cookies in an airtight container.
The snickerdoodle cookies can also be frozen, both cooked and pre-cooked. Store the unbaked cookie dough balls in the freezer, and when ready to bake, place them on a cookie sheet and bake in the oven. Since they are frozen, the cookies may need a few extra minutes in the oven. Store the cookies in the freezer for 2-3 months.
Tips and Variation
- Cinnamon and Sugar - Don't go wild with the cinnamon and sugar. More cinnamon will make a great balance of flavors.
- Underbaked - If you want super-soft cookies, take the cookies a little bit longer. They will finish cooking on the pan.
- More cinnamon flavor - If you want a stronger cinnamon flavor, use Ceylon or Saigon cinnamon. These cinnamon varieties have a much bolder flavor.
FAQs
Snickerdoodles use cream of tartar, which sugar cookies do not. The cream of tartar adds a tangy flavor to the snickerdoodles, making them different from sugar cookies.
If your snickerdoodle cookies are too hard after baking, they are probably too dry. They could also be overbaked, so make sure to set a timer and take them out of the oven when the edges are slightly firm.
If you think your snickerdoodles taste sour, there is nothing to worry about. The cream of tartar adds a tangy flavor to the batter, which could give it a slightly tart taste.
Snickerdoodle Cookies
Ingredients
Method
- Preheat the oven to 350 and prepare a cookie sheet with parchment and set to the side.
- In a medium-sized bowl, combine the flour, cream of tartar, baking soda, and salt. Set to the side.
- In a medium-sized bowl with a hand mixer in the bowl of a stand mixer with a paddle mixture, cream the butter with the sugar until light and fluffy, about 2-3 minutes. Add in the egg plus the egg yolk, one at a time, followed by the vanilla. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients to the butter mixture and mix until just combined, scraping down the sides of the bowl as needed.
- Mix together the cinnamon and remaining sugar for the cookies to roll in. Set to the side.
- Form the cookies using a cookie scoop and roll the balls in the cinnamon and sugar mixture.
- Place the rolled cookie dough balls on the prepared cookie sheet and bake the cookies for 10-12 minutes, tapping the pan in the oven against the rack so the cookies will flatten, about halfway through.
- Let the cookies cool on the cookie sheet for a few minutes before transferring to a cooling rack.
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