These soft and chewy Snickerdoodles are the perfect cookie for the holidays and ready in less than 30 minutes! Soft and chewy cookies with cinnamon sugar flavor and everything you love in a Christmas cookie.
Table of Contents
- Why These Are The Best Snickerdoodles
- What Are Snickerdoodle Cookies?
- Ingredients You’ll Need
- Tips for The Best Snickerdoodles
- Do I Need To Chill The Dough?
- Can You Prepare Snickerdoodle Dough in Advance?
- Variation Ideas
- How to Store Homemade Snickerdoodles
- Can I Freeze These?
- More Easy Cookie Recipes
- Get the Recipe
Why These Are The Best Snickerdoodles
Once upon a time, I set out to create the perfect snickerdoodle cookie recipe. And, after much trial and error, I’ve finally found it and I can’t wait to share it with you!
Here are a few reasons why this recipe makes the very best snickerdoodles. Trust me when I say this is about to become one of your all-time favorite cookie recipes!
- Lovely warm flavor. These cookies are the perfect combination of sweet cinnamon sugar flavors, with that slight tang that you want from a snickerdoodle.
- Quick and easy. This is also one of my quickest cookie recipes, coming together in less than 30 minutes! Pure perfection.
- Soft, chewy texture. And, most importantly, these snickerdoodle cookies have an incredibly soft, chewy texture. They’re nice and thick too!
Snickerdoodle cookies are very similar to classic sugar cookies (the soft, chewy round ones – not cut out sugar cookies). While traditional sugar cookies are often rolled in white sugar, snickerdoodles are rolled and coated in cinnamon sugar.
The main, distinct difference though, is that snickerdoodles are made with cream of tartar. This ingredient, combined with baking soda, is what gives these cookies their unbelievable chewy texture and softness, along with a hint of tangy flavor.
Ingredients You’ll Need
These easy snickerdoodles are made with pantry staples, so they’re the perfect cookie to whip up anytime. No need to wait for the holidays! See the recipe card below for measurements.
- All Purpose Flour: For the most consistent results when making classic snickerdoodles, all purpose flour is king.
- Cream of Tartar: This is the key ingredient that gives classic snickerdoodles their distinctive tang and chewy texture.
- Baking Soda: The secret to the cookies’ levening along with the cream of tartar.
- Butter: Unsalted and softened.
- Sugar: I use a combination of granulated sugar and light brown sugar for the best flavor and texture.
- Eggs
- Vanilla Extract
- Salt
- Additional Sugar & Cinnamon: For rolling.
Tips for The Best Snickerdoodles
Truthfully, this easy snickerdoodle cookie recipe is almost impossible to mess up. It’s just so simple! But regardless, here are a few tips that may help you out!
- Adapt the Batch Size: This cookie recipe can easily be halved; dividing all the ingredients by half will make 16 gorgeous cookies instead.
- Make Sure to Not Over Bake: Keep a close eye on snickerdoodles as they’re baking. Take them out of the oven as soon as the edges begin to turn golden. If they look under baked, you’re doing it right!
- Measure the Ingredients Carefully: Be sure to measure each ingredient very carefully, as the easiest way to mess up the texture is to add too much or too little of an ingredient!
Do I Need To Chill The Dough?
Nope! That’s one of the reasons this is the BEST snickerdoodle recipe. No chilling necessary – and you’ll still get that thick, chewy texture. It’s like magic!
Can You Prepare Snickerdoodle Dough in Advance?
You betcha! You can prepare the snickerdoodle dough in advance and keep it covered in the fridge for up to 2 days before baking. Just roll the dough in the cinnamon sugar and then bake to serve. You may need to add an extra minute to the baking time, since the dough will be chilled.
Variation Ideas
If you love snickerdoodles as much as we do in our household, you know that one version just isn’t enough!
- You can mix up classic snickerdoodle cookies with variations like my Maple Snickerdoodles or these festive Pumpkin Snickerdoodles.
- Frost your snickerdoodles with a sweet cream cheese frosting or top them with an easy vanilla glaze.
- Add in chocolate chips, oatmeal, or desiccated coconut into the cookie dough for something a little different.
- For a holiday twist, mix in crushed up candy canes for peppermint snickerdoodle Christmas cookies!
How to Store Homemade Snickerdoodles
Snickerdoodle cookies can be stored airtight at room temperature for up to 3 days. For the best results, place a piece of white bread in with them. (The bread trick is totally real and will keep these cookies soft!)
Can I Freeze These?
To freeze these snickerdoodle cookies, place the baked and cooled cookies in a single layer on a baking sheet and pop this into the freezer. Once the cookies have frozen solid, transfer them to a freezer bag or freezer-safe container. Thaw the frozen cookies at room temperature before serving.
- Pumpkin Snickerdoodles
- Brown Butter Chocolate Chip Cookies
- Apple Cider Cookies
- Chewy Peanut Butter Cookies
- Gingerdoodle Cookies
Ingredients
- 3 cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 2 sticks, 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ⅔ cup packed light brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
Topping
- ¼ cup granulated sugar
- 1 tablespoon cinnamon for rolling
Instructions
- Preheat oven to 325°F. Line two baking sheets with parchment paper (or silicone baking mats) and set aside.
- In a medium sized bowl, combine flour, salt, baking soda and cream of tartar. Set aside.
- In a stand mixer (or large bowl), cream together the butter and sugars until well combined. Add the eggs and vanilla and beat until smooth. Add the dry ingredients into the wet ingredients and mix until dough comes together.
- In a small bowl, combine the sugar with the cinnamon for the topping.
- Shape 2 tablespoons of dough into rounded balls. Roll dough in the cinnamon/sugar mixture and set it onto prepared cookie sheet. Repeat for the remaining cookies.
- Bake the cookies for 10 to 12 minutes. The cookies may seem undercooked, but will continue to firm up after they are removed from the oven. Allow cookies to cool for 5 minutes on cookie sheet before transferring to a cooling rack.
Notes
- Store cookies in an airtight container for up to 3 days with a piece of white bread. (The bread trick is totally real and will keep these cookies soft!)
- This cookie recipe can easily be halved; just divide all ingredients by half to make 16 gorgeous cookies instead.
Nutrition
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