These Snickerdoodles are delicious any time of the year, but cinnamon sugar makes them extra cozy for fall and winter. Soft, thick, and chewy in the middle, they're everything a snickerdoodle cookie should be.
Looking for more easy cookie recipes? Try my Molasses Cookies, Peanut Butter Cookies, Thumbprint Cookies, or Oatmeal Cookies next!
About This Recipe
I've made A LOT of snickerdoodles over the years... but these ones..? They're the best ones yet. They have soft and chewy middles, slightly crisped edges, and a delicious cinnamon sugar coating on top.
As I'm writing this post, a plate of snickerdoodles is sitting on my countertop, and it's taking all my willpower to resist devouring them all on the spot. But I can't do that. I've already eaten 8 cookies since I baked them last night!
I love that the recipe is easy to make with just 8 ingredients. You likely already have all the ingredients in your pantry. This recipe is almost like a bare-bones chocolate chip cookie recipe, but with cinnamon sugar instead of chocolate chips.
Key Ingredients
Butter: Use unsalted butter so we can control the salt levels. If you use salted butter, then omit the salt in this recipe. Make sure the butter is softened (at room temperature) before you start. This will allow us to whip more air bubbles into it when we cream it with the sugar.
Sugar: Of course, we need sugar for a cookie recipe. Don't skimp on this, as it's essential for the texture and flavor.
Eggs: For binding all the ingredients together.
Flour: I use all-purpose flour. And similar to my other cookie recipes, make sure you spoon and level the flour into your measuring cup. This will ensure the flour is not too compacted, and you end up overmeasuring.
Cream of tartar: Cream of tartar is what sets a snickerdoodle apart from a regular cinnamon sugar cookie. It gives the cookie a slight tang and the chewy texture that it's known for... although there is some debate about whether that is true or not.
Baking soda: Encourages spreading but will also react with the cream of tartar to create bubbles.
Salt: For flavor. If you used unsalted butter, you can omit it.
Cinnamon: It wouldn't be a snickerdoodle without it!
Instructions
STEP 1: In a large bowl with a hand mixer (or stand mixer with paddle attachment), beat the butter and sugar until light and fluffy, 2 minutes.
STEP 2: Beat in the eggs one at a time until smooth.
STEP 3: In another bowl, whisk the flour, cream of tartar, baking soda, and salt together.
STEP 4: Slowly mix in the dry ingredients into the wet mixture until a thick dough forms.
STEP 5: Roll the dough into 1 ยฝ-inch balls, then roll in a bowl of cinnamon sugar. Arrange on the baking sheet, about 2 inches apart.
STEP 6: Bake for 9โ11 minutes, until the edges are set. Remove the sheet from the oven and immediately tap on the counter until the cookies deflate slightly.
๐ Recipe
The BEST Snickerdoodles
Ingredients
- 1 cup unsalted butter (softened)
- 1 โ cups granulated sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1 ยฝ teaspoons cream of tartar
- 1 teaspoon baking soda
- ยฝ teaspoon sea salt
For the cinnamon sugar topping
- โ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375ยฐF. Line two large baking sheets with parchment paper.
- In a large bowl with a hand mixer (or stand mixer with paddle attachment), beat the butter and sugar until light and fluffy, 2 minutes. Beat in the eggs one at a time until smooth.
- In another bowl, whisk the flour, cream of tartar, baking soda, and salt together. Slowly mix in the dry ingredients into the wet mixture until a thick dough forms.
- Roll the dough into 1 ยฝ-inch balls, then roll in a bowl of cinnamon sugar. Arrange on the baking sheet, about 2 inches apart.
- Bake for 9โ11 minutes, until the edges are set. Remove the sheet from the oven and immediately tap on the counter until the cookies deflate slightly (this is what makes them chewy!)
- Cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.
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