Easy Snickerdoodles Cookies
One of our favorite cinnamon-flavored cookies! These classic soft and chewy Snickerdoodles Cookies are made with butter, light brown sugar, granulated sugar, flour, eggs, and just the right amount of cinnamon - a simple cookie bursting with flavor.
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Tools
Ingredients
For the Cookie Dough:
- 375 g (3 cups) of all-purpose flour, spooned into a measuring cup and leveled-of
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 cup (2 sticks) Unsalted Butter , room temperature butter but still cool to the touch
- ¾ cup granulated sugar
- ¾ cup brown sugar or light sugar
- 2 large eggs , room temperature
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla extract
For the Sugar and Cinnamon Mixture:
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a medium bowl, whisk together the flour, cornstarch, cream of tartar, cinnamon, and baking soda; set aside. In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, 3 to 4 minutes.
- Next, with the machine running on low speed, add the eggs one at a time until incorporated, stopping and scraping down the sides of the bowl after each addition. Then add the vanilla and mix on low speed until fully incorporated.
- With the machine running on low speed, add the flour mixture and mix just until you no longer see any bits of flour. Transfer the cookie dough to a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes.
- If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 30 minutes before rolling it into balls; the cookie dough will be very stiff after being in the fridge that long.
- Meanwhile, in a small bowl, mix ⅓ cup of granulated sugar and 2 teaspoons of ground cinnamon; set aside.
- Preheat the oven to 350 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. (If you only have 1 baking sheet, let it cool completely between batches). Using a 1.5-inch ice cream or portion scoop, scoop the dough into rounded tablespoon-sized rounds, scraping each against the bowl as you scoop.
- Roll each mound in your hands to form a ball. The dough will be very soft, so handle it carefully and work quickly. Drop each ball into the cinnamon and sugar mixture and roll around to coat thoroughly. Place on the prepared baking sheet, about 2 to 3 inches apart. Repeat with the remaining dough balls.
- Bake one sheet at a time until the snickerdoodles cookies have puffed up and the tops begin to crackle, 10 to 12 minutes; do not overbake. The longer you bake the cookies, the crispier they’ll become. Remove from the oven and let the cookies cool in the pan for 3 minutes; they will continue cooking during this time. Once they've firmed up a little, transfer them to a rack to continue cooling.
Notes
How to Store & Re-Heat
To store: Allow them to cool completely at room temperature. Once cooled, store them in an airtight container or cookie jar to maintain their freshness. It's best to separate different layers of cookies with parchment paper to prevent them from sticking together. Snickerdoodles can be stored at room temperature for up to 1 week.
To reheat: You can warm them slightly to restore their softness. Preheat your oven to 300°F (150°C), place the cookies on a baking sheet, and heat them for 3-5 minutes. Be careful not to overheat them, as they can become too crispy. Alternatively, microwave individual cookies for 10-15 seconds until they are warmed.
Make Ahead
To make Snickerdoodles cookies ahead of time, you can prepare the cookie dough, shape it into balls, and then freeze them before baking. Once you've rolled the dough into balls, place them on a baking sheet lined with parchment paper and freeze until firm. Transfer the frozen dough balls to a freezer-safe bag or container and label them with the date.
When you're ready to bake, preheat your oven, place the frozen dough balls on a baking sheet, and bake them according to the original recipe instructions, adding a few extra minutes to the baking time if needed. With minimal effort, this make-ahead method allows you to have freshly baked Snickerdoodles cookies whenever you want them.
How to Freeze
Roll the Snickerdoodles Cookie dough into balls. Then, place them on a baking sheet and freeze until solid. After the dough is frozen, transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months. When you are ready to bake, thaw the frozen dough balls slightly, roll them in cinnamon sugar, and bake as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
Nutrition Facts
Easy Snickerdoodles Cookies
Amount per Serving
Calories
85
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
15
mg
5
%
Sodium
44
mg
2
%
Potassium
33
mg
1
%
Carbohydrates
13
g
4
%
Fiber
0.3
g
1
%
Sugar
7
g
8
%
Protein
1
g
2
%
Vitamin A
110
IU
2
%
Vitamin C
0.01
mg
0
%
Calcium
7
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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