Fluffy Snickerdoodle Recipe: Sweet Cinnamon Magic in Minutes

Soft, pillowy clouds of cinnamon-sugar delight dance across this irresistible snickerdoodle recipe, promising pure comfort in every bite.

These classic cookies blend simple ingredients into a nostalgic treat that melts in your mouth.

Generations of bakers have cherished this sweet creation, passing down its magic from kitchen to kitchen.

Crisp edges give way to chewy centers, creating a texture that makes snickerdoodles truly special.

A sprinkle of cinnamon transforms ordinary dough into something extraordinary.

Each cookie offers a warm embrace of sweetness that connects you to cherished memories.

Bake these and watch smiles bloom across faces eager to savor every delectable crumb.

Why Snickerdoodle Cookies Are Always a Favorite

• Snickerdoodles offer a delightful baking experience with minimal kitchen skills required.
• Classic cinnamon-sugar coating delivers a warm, familiar taste that reminds you of childhood treats.
• Prepare these cookies in under 30 minutes from start to finish, making them perfect for spontaneous dessert cravings.
• Soft, chewy texture and simple ingredients guarantee a hit with family and friends of all ages.

Everything You Need for Snickerdoodles

Main Ingredients:

Butter: A creamy base that provides rich flavor and helps create a soft, tender cookie texture.

Eggs: Bind the ingredients together and contribute to the cookie’s structure and richness.

All-Purpose Flour: The primary dry ingredient that forms the foundation of the cookie’s structure.

• Granulated Sugar, Brown Sugar: Add sweetness and help create a soft, chewy texture with caramel-like undertones.

• Vanilla Extract: Adds a warm, classic flavor that complements the sweet cookie base.
• Kosher Salt: Balances the sweetness and enhances the overall flavor profile.
• Cream of Tartar: Provides a subtle tanginess and helps create the signature snickerdoodle texture.

• Baking Soda: Helps the cookies rise and spread during baking.

• Granulated Sugar, Ground Cinnamon: Create a sweet, aromatic exterior that gives snickerdoodles their classic flavor and appearance.

How to Make Classic Snickerdoodle Cookies

Step 1: Prepare Oven and Mixing Station

Preheat the oven to 350°F.

Line baking sheets with parchment paper.

Take out a large mixing bowl or stand mixer.

Beat butter until smooth and creamy, scraping bowl sides to ensure even mixing.

Step 2: Create Sweet Butter Base

Add granulated and brown sugars to the butter.

Beat for 2 minutes until light and fluffy.

Ensure no sugar lumps remain in the mixture.

Step 3: Incorporate Wet Ingredients

Crack eggs into the mixture one at a time, beating thoroughly after each addition.

Pour in vanilla extract and continue beating until the mixture looks smooth and consistent.

Step 4: Mix Dry Ingredients

• All-purpose flour
• Baking soda
• Kosher salt
• Cream of tartar

Gradually add dry ingredients to wet mixture, beating on low speed.

Stop mixing when just combined to keep cookies tender.

Step 5: Prepare Cinnamon Coating

• Granulated sugar
• Ground cinnamon

Roll cookie dough balls into this mixture, ensuring complete coverage.

Step 6: Shape and Bake Cookies

Scoop dough into balls about 1.5 to 2 inches wide.

Place on prepared baking sheets with 2 inches between each cookie.

Bake for 9-11 minutes until edges are set but centers remain slightly shiny.

Step 7: Perfect the Cookies

Immediately after removing from oven, use a spoon to gently push cookie edges toward the center.

This creates a round shape and thicker texture.

Let cookies rest on baking sheet for 3-5 minutes before transferring to a wire rack for complete cooling.

Tips for Soft and Chewy Snickerdoodles

• Spoon and level flour to avoid dense cookies, preventing excess flour that can make snickerdoodles tough and dry.
• Slightly underbake cookies to maintain a soft, chewy center, removing them from the oven when edges are set but middles look slightly shiny.
• Roll dough balls completely in cinnamon-sugar mixture for maximum flavor and a beautiful, sparkly exterior.
• Gently push cookie edges toward the center immediately after removing from oven to create a perfect round shape and thicker texture.
• Use parchment paper or silicone baking mat to ensure easy cookie removal and even baking without burning or sticking.

Storing Snickerdoodles for Later Enjoyment

• Store cooled snickerdoodles in an airtight container with parchment paper between layers. Keep in the refrigerator for up to 5 days, maintaining their soft texture and preventing staleness.
• Wrap unbaked cookie dough balls in plastic wrap, place in a freezer bag, and store for up to 3 months. Thaw in the refrigerator overnight before rolling in cinnamon-sugar and baking.
• Pack completely cooled snickerdoodles in a freezer-safe container with wax paper between layers. Freeze for up to 2 months. Thaw at room temperature for 30 minutes before serving.
• Warm refrigerated or thawed cookies in the microwave for 10-15 seconds or in a preheated oven at 300°F for 3-5 minutes to restore their fresh-baked warmth and softness.

Pairing Suggestions for Snickerdoodles

• Pair Spiced Chai Tea: The warm, aromatic spices in chai perfectly complement the cinnamon-sugar coating of snickerdoodles, creating a harmonious flavor experience that enhances both the cookie and beverage.
• Sip Vanilla Almond Milk: The creamy, nutty sweetness of almond milk provides a smooth backdrop that softens the cookie's cinnamon edge while adding a delightful complementary flavor profile.
• Match Caramel Macchiato: The rich, buttery caramel notes and espresso undertones of this drink create a decadent contrast with the snickerdoodle's light, sugary texture, elevating the overall taste sensation.
• Enjoy Hot Cocoa: The rich chocolate warmth of hot cocoa offers a luxurious pairing that highlights the cookie's sweet cinnamon notes and provides a comforting, indulgent treat.

Cinnamon Sugar Twists on Snickerdoodle Cookies

• Gluten-Free Snickerdoodles: Replace all-purpose flour with a gluten-free flour blend, ensuring the mix contains xanthan gum for better texture and binding.
• Vegan Snickerdoodle Cookies: Substitute butter with coconut oil or vegan margarine, and use flax eggs (ground flaxseed mixed with water) instead of traditional eggs.
• Keto-Friendly Cinnamon Cookies: Swap all-purpose flour with almond flour or coconut flour, use a sugar substitute like erythritol, and replace brown sugar with a low-carb alternative.
• Healthier Whole Grain Version: Use whole wheat pastry flour or a mix of whole wheat and all-purpose flour to increase fiber content and add a nutty flavor profile to the classic snickerdoodle recipe.

FAQs

• Why is cream of tartar important in Snickerdoodles?

Cream of tartar gives Snickerdoodles their distinctive tangy flavor and helps create a soft, chewy texture. It also prevents sugar from crystallizing, which contributes to the cookies’ unique tender crumb.

• How do I know when Snickerdoodles are perfectly baked?

Look for edges that are just set and centers that appear slightly shiny. The cookies will look slightly underdone when you remove them from the oven, but they’ll continue cooking on the hot baking sheet, resulting in a soft, chewy texture.

• Can I make the dough ahead of time?

Yes, you can prepare the Snickerdoodle dough in advance. Cover the dough and refrigerate for up to 3 days. When ready to bake, let the dough sit at room temperature for about 15 minutes to soften slightly before scooping and rolling in cinnamon-sugar.

• Why should I avoid scooping flour directly from the bag?

Scooping directly from the flour bag can pack the flour, leading to dense, tough cookies. Instead, spoon the flour into the measuring cup and level it off with a straight edge for the most accurate measurement and lightest cookies.

Snickerdoodle Recipe

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4.5 from 39 reviews

• Total Time: 25 minutes
• Yield: 24 1x

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Description

Snickerdoodle magic brings classic comfort with cinnamon-sugared perfection. Homemade warmth blends buttery sweetness and nostalgia, inviting you to savor each delightful, pillowy cookie.

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Ingredients

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Main Ingredients:

• 2 sticks (226 grams) salted butter
• 1 1/3 cups (266 grams) granulated sugar
• 1/3 cup (66 grams) packed brown sugar
• 2 large eggs
• 3 1/4 cups (406 grams) all-purpose flour

Flavor Enhancers:

• 2 teaspoons vanilla extract
• 1 1/2 teaspoons cream of tartar
• 3/4 teaspoon kosher salt
• 1 teaspoon baking soda

Coating:

• 1/3 cup (66 grams) granulated sugar
• 1 1/2 tablespoons ground cinnamon

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Instructions

1. Preheat the oven to 350°F and prepare baking sheets with parchment paper or silicone mat to prevent sticking.

1. Using a mixer, cream butter for 2 minutes until smooth, occasionally scraping the bowl’s sides and bottom for even consistency.

1. Incorporate granulated and brown sugars, beating for an additional 2 minutes until light, fluffy, and free of sugar lumps.

1. Add eggs individually, mixing thoroughly after each addition. Blend in vanilla extract until the mixture becomes creamy and uniform.

1. Carefully measure flour using the spoon-and-level method. Combine flour, baking soda, kosher salt, and cream of tartar in a separate bowl.

1. Gradually mix dry ingredients into wet ingredients on low speed, stopping when just combined. Avoid overmixing to maintain cookie tenderness.

1. Form dough into 1.5-2 inch balls using a cookie scoop or spoon.

1. Create a cinnamon-sugar coating by mixing granulated sugar and ground cinnamon in a separate bowl.

1. Roll each dough ball completely in the cinnamon-sugar mixture, ensuring full coverage.

1. Arrange coated dough balls on prepared baking sheets, spacing them 2 inches apart to allow for spreading.

1. Bake for 9-11 minutes until edges are set but centers remain slightly shiny, maintaining a soft, chewy texture.

1. Immediately after removing from oven, gently reshape cookie edges toward the center using a spoon to create a rounder, thicker shape.

1. Let cookies rest on the baking sheet for 3-5 minutes before transferring to a wire rack for complete cooling.

Notes

• Spoon and level flour precisely to avoid dense, heavy cookies that can ruin the delicate texture.
• Ensure butter is softened but not melted to achieve the perfect creamy consistency for a tender crumb.
• Roll dough balls generously in cinnamon-sugar mixture for maximum flavor and that classic snickerdoodle look.
• Pull cookies from the oven when edges are set but centers appear slightly underbaked to guarantee a soft, chewy texture.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 145
• Sugar: 10 g
• Sodium: 85 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 0.5 g
• Protein: 1.5 g
• Cholesterol: 25 mg