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Perfect Snickerdoodle Cookies Recipe

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4.5 from 93 reviews

These perfect Snickerdoodle Cookies feature a tender, moist texture with a balanced thickness and an abundance of cinnamon flavor. Made without chilling the dough, they are buttery and soft with just the right sweetness, appealing to both kids and adults alike. Classic and aromatic, these cinnamon sugar-coated cookies are a timeless treat that disappear quickly!

Ingredients

Scale

Dry Ingredients

  • 2 3/4 cups all-purpose unbleached flour
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 1/4 tsp salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar (divided)
  • 1/3 cup brown sugar, packed
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract

Cinnamon Sugar Coating

  • 3 tbsp granulated sugar
  • 2 tsp ground cinnamon

Instructions

  1. Whisk dry ingredients: In a mixing bowl, thoroughly whisk together all-purpose flour, baking soda, cream of tartar, and salt until well combined.
  2. Cream butter and sugars: Using an electric stand mixer or hand mixer, cream the softened unsalted butter with 1 cup granulated sugar and brown sugar until the mixture is light and fluffy.
  3. Add eggs and vanilla: Beat in the whole egg, then add the egg yolk and vanilla extract, mixing until fully incorporated for a rich, smooth batter.
  4. Combine dry and wet ingredients: Gradually mix the dry ingredient mixture into the wet mixture until just combined to form the dough.
  5. Mix cinnamon sugar: In a small bowl, whisk together the remaining 3 tablespoons granulated sugar with ground cinnamon to make the cinnamon sugar coating.
  6. Shape dough balls: Scoop out about 2 tablespoons of dough at a time and roll into balls with your hands.
  7. Coat dough in cinnamon sugar: Roll each dough ball generously in the cinnamon sugar mixture, ensuring an even coating on all sides.
  8. Chill dough: Place coated dough balls on a baking sheet and chill in the refrigerator for 30 minutes to 1 hour to firm up.
  9. Preheat oven and bake: Meanwhile, preheat the oven to 375°F (190°C). Transfer 12 dough balls spaced apart on a lined baking sheet and bake for 9 to 10 minutes until the edges are set but centers remain soft.
  10. Cool and store: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Store completely cooled cookies in an airtight container at room temperature and enjoy within 3 days.

Notes

  • If you don’t have cream of tartar, substitute with 1 1/2 teaspoons lemon juice or vinegar, mixed into the vanilla extract.
  • You can use salted butter but omit the added 1/4 teaspoon salt from the dry ingredients.
  • A hand mixer works fine, but start mixing dry ingredients in by hand if the dough becomes too thick to avoid motor strain.
  • You can freeze the dough balls before baking or freeze fully baked cookies for longer storage.
  • Do not skip chilling the dough — this helps the cookies maintain thickness and prevents excessive spreading.

Keywords: snickerdoodle cookies, cinnamon sugar cookies, classic cookies, easy cookie recipe, soft cookies, chewy cookies, buttery cookies, holiday cookies

Find it online: https://topreci.com/perfect-snickerdoodle-cookies-recipe/