Perfectly thick, soft, deliciously cinnamon spiced Snickerdoodle Cookies are a simple, timeless classic cookie – and bonus: they’re super easy to make.
I love a recipe with pantry staples, where I don’t need anything special from the grocery store or a specialty store. I often bake on a whim, late in the evening, so it’s nice to have recipes like this on hand for those last-minute impulse bakes!
While Snickerdoodles are, of course, a Christmas classic, I always find them to be a big hit anytime throughout the year.
Do Snickerdoodles Really Need Cream of Tartar?
Simply, yes you do. The cream of tartar here not only helps these cookies become puffy and thick, but it’s also very important for the flavor. I know it’s a pain if you don’t already have some on hand, but it’s really worth including here.
The Cinnamon
The main flavor Snickerdoodles boast is a wonderfully warm cinnamon spice. This means your cinnamon must be fresh, so your cookies taste perfectly spiced! Before you begin, be sure to give your cinnamon a quick sniff. If it doesn’t have a powerful cinnamon scent, toss it and purchase a new container, and avoid bland Snickerdoodles.
Can I Freeze Snickerdoodles? How to Make Snickerdoodle Cookies in Advance
After shaping your dough into balls, but BEFORE rolling in the cinnamon sugar, store inside an airtight container and freeze for up to 3 months. To bake, thaw for about 20-30 minutes at room temperature, roll in cinnamon sugar, and bake as specified above.
More Christmas Cookies:
Snickerdoodle Cookies
Ingredients
For the Cookie Dough:
- 375 grams all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 226 grams (2 sticks) unsalted butter, at a cool room temperature (about 65°F / 18°C)
- 265 grams granulated sugar
- 1 large egg + 1 egg yolk, at room temp, but separate the yolk when the eggs are cold
- 2 teaspoons vanilla extract
For the Cinnamon Sugar Coating:
- 2 to 3 teaspoons cinnamon
- 70 grams granulated sugar
Instructions
- Prepare two baking sheets lined with a silicone baking mat or parchment paper. Preheat oven to at 375°F / 190°C.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer, or a large bowl with an electric hand mixer, cream the butter and granulated sugar on medium-high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and bottom of the bowl.
- Add the egg, the egg yolk, and vanilla. Beat until combined, about 1 minute. Scrape down the bowl.
- Add the dry ingredients and mix together on low speed, until everything JUST comes together. Do not over-mix.
- In a medium bowl, combine the cinnamon and 70 grams granulated sugar. Adjust the amount of cinnamon as desired (I like 3 teaspoons of cinnamon, but feel free to use less if you prefer yours less spice-forward).
- Using a medium 2-Tablespoon cookie scoop, portion and shape the dough into balls, rolling each in the cinnamon sugar. Place on a baking sheet and flatten slightly with the palm of your hand. Sprinkle with a little more cinnamon sugar.
- Bake cookies for about 10 minutes, or until the cookies appear set at the edges and just slightly damp in the middles. Allow cookies to cool on the baking sheet.
- Store baked, completely cooled cookies inside an airtight container at room temperature for 5 days.
