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As the scent of freshly baked cookies wafts through the air, I find myself transported back to my childhood kitchen, where my mom and I would spend sunny afternoons crafting delightful treats. Among the many recipes we conquered, Snickerdoodle Cookies held a special place in our hearts. There’s something inherently nostalgic about these soft, cinnamon-sugar-dusted delights that warms the soul and stirs fond memories. Every bite brings a sweet reminder of laughter, baking mishaps, and the comforting rhythm of mixing ingredients together. My enthusiasm for Snickerdoodles has grown over the years, grounding me in tradition while allowing me to create new memories with my family.

What Makes This Recipe Special

What truly makes this Snickerdoodle cookie recipe stand out is its perfect balance of chewy texture and the delightful burst of cinnamon sweetness. It’s quicker to whip up than many other cookies, making it an ideal last-minute dessert for gatherings or a cozy night in. With simple ingredients that are usually on hand, these cookies promise to delight both kids and adults alike. One bite, and you’ll understand why this recipe is a bona fide classic that is cherished in homes everywhere.

Ingredients You’ll Need

For the Cookies:

1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt

For the Cinnamon Sugar Coating:

3 tablespoons granulated sugar
1 tablespoon ground cinnamon

Note: For the best flavor, use fresh spices and high-quality butter. If you’re in a pinch, you can substitute coconut oil for butter, and gluten-free flour works as a 1:1 substitution.

Step-by-Step Guide

Preheat the Oven: Preheat your oven to 375°F (190°C) to get it nice and hot for baking.
Prepare Cinnamon Sugar: In a small bowl, mix together 3 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon. Set aside.
Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy (about 2–3 minutes).
Add Eggs: Add the eggs one at a time, mixing well after each addition until everything is well incorporated.
Mix Dry Ingredients: In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Combine Ingredients: Gradually add the dry ingredients to the wet mixture. Mix just until the dough comes together; avoid overmixing.
Form the Cookies: Using a cookie scoop or tablespoon, scoop out dough and roll into balls.
Coat in Cinnamon Sugar: Roll each dough ball in the prepared cinnamon sugar mixture until evenly coated.
Bake the Cookies: Place the coated balls on ungreased cookie sheets, spacing them about 2 inches apart. Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden and the centers are set but still soft.
Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Expert Tips & Ideas

Don’t Overbake: For those perfectly soft cookies, take them out when they look slightly underbaked. They will continue to firm up as they cool.
Experiment with Spice: Add a pinch of nutmeg or cardamom to the cinnamon sugar for a unique twist!
Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking blend.
Storage Tip: Store cookies in an airtight container at room temperature for up to one week. They also freeze beautifully layer between parchment paper and store in a freezer bag!

How to Enjoy This Dish

These Snickerdoodle cookies are perfect on their own, but they also shine when paired with a glass of chilled milk or a warm cup of tea. For a special treat, try serving them alongside a scoop of vanilla ice cream for a delicious dessert sandwich. Presentation is key; arrange your cookies on a beautiful platter, dusted with powdered sugar for an elegant touch.

Common Questions

Can I make this recipe ahead of time? Yes! You can prepare the dough ahead and refrigerate it for up to 3 days or freeze for up to 3 months. Just thaw before baking.
Can I freeze the leftovers? Absolutely! Keep them in an airtight container or freezer bag.
What can I use instead of cream of tartar? You can substitute with 1 teaspoon of lemon juice or vinegar for similar results.
How do I prevent the cookies from spreading too much? Ensure your butter is softened, not melted, and chill the dough for about 30 minutes before baking.
Can I make this dairy-free? Yes, by substituting the butter with a dairy-free spread.

As I reflect on this beloved Snickerdoodle cookie recipe, I’m reminded of the joyous moments shared around the kitchen table the laughter, the sweet rewards of baking. There’s something magical about cookies, a nostalgic tie that invites togetherness, warmth, and happiness. I wholeheartedly encourage you to try making these delightful treats and share them with loved ones. Bake a batch, embrace the fragrance of cinnamon and sugar, and let the smiles unfold!

“These Snickerdoodle cookies were a hit at our family gathering! Soft, chewy, and just the right amount of cinnamon. I’ll definitely be making them again!” – Jessica T.

Snickerdoodle Cookies

Delightful soft cookies dusted with cinnamon sugar, bringing nostalgia and joy to every bite.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

For the Cookies

1 cup unsalted butter, softened Use high-quality butter for best flavor.
1.5 cups granulated sugar
2 large eggs
2.75 cups all-purpose flour Gluten-free flour works as a 1:1 substitution.
2 teaspoons cream of tartar Can substitute with 1 teaspoon lemon juice or vinegar.
1 teaspoon baking soda
0.5 teaspoon salt

For the Cinnamon Sugar Coating

3 tablespoons granulated sugar
1 tablespoon ground cinnamon Use fresh cinnamon for best flavor.

Method

Preparation

Preheat your oven to 375°F (190°C) to get it nice and hot for baking.
In a small bowl, mix together 3 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon. Set aside.

Mixing Dough

In a large bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy (about 2–3 minutes).
Add the eggs one at a time, mixing well after each addition until everything is well incorporated.
In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture. Mix just until the dough comes together; avoid overmixing.

Baking Cookies

Using a cookie scoop or tablespoon, scoop out dough and roll into balls.
Roll each dough ball in the prepared cinnamon sugar mixture until evenly coated.
Place the coated balls on ungreased cookie sheets, spacing them about 2 inches apart. Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden and the centers are set but still soft.
Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

For those perfectly soft cookies, take them out when they look slightly underbaked. Store cookies in an airtight container at room temperature for up to one week. They freeze beautifully if layered between parchment paper and stored in a freezer bag.