These Snickerdoodle Cookies are sugary and delectable. Rolled in a cinnamon sugar mixture before being baked, they are full of sweet cinnamon flavor with a tanginess from the cream of tartar! The flavor of Snickerdoodle Cookies make them perfect during the holiday times, but they are still a delicious, sweet treat any other time of the year. Warning: These cookies are highly addictive. Enjoy!
These cookies will melt in your mouth. They are definitely one of my absolute favorites, next to my M&M Cookies! I still haven’t decided whose won that competition… I’ll let you decide.
I usually make these as part of our Christmas Cookie platters that we give to friends and family, and we always get tons of compliments about the Snickerdoodle Cookies specifically. The slight spice from the cinnamon, sweetness from the sugar coating, and tang from the cream of tartar give this cookie a warmth that truly makes them an excellent Christmas Cookie! Although, they are great at any other time of the year… In fact, my husband loves a heaping scoop of vanilla bean ice cream in between two warm Snickerdoodle Cookies, to make ice cream sandwiches during the summer time!
How to Make Snickerdoodle Cookies
- Cream together butter and granulated sugar until light and fluffy.
- Mix in an egg and vanilla extract.
- Fold in the dry ingredients – flour, cream of tartar, baking soda, and salt.
- Whisk together granulated sugar and cinnamon to make the coating.
- Scoop and roll the cookie dough into small balls and coat in the cinnamon sugar. Space evenly on a baking sheet lined with parchment paper or a Silpat.
- Bake the cookies for 12-15 minutes.
- Let the freshly baked Snickerdoodle cookies cool and enjoy!
Common Questions About Snickerdoodle Cookies
A Snickerdoodle or Snickerdoodle Cookie is a soft, chewy, and tangy cookie, coated in cinnamon sugar. Their traditional tangy flavor comes from the cream of tartar used in the dough, and it’s delicious!
Although similar, the main difference is that Snickerdoodle Cookies contain cream of tartar and are rolled in a cinnamon sugar mixture prior to baking, while traditional Sugar Cookies contain no cream of tartar and are rolled in only granulated sugar before baking.
Once the Snickerdoodle Cookies are completely cool, you can store them at room temperature in an airtight container or Ziploc bag for 3-5 days.
Yes, you can freeze Snickerdoodle cookie dough! To freeze, roll the dough into balls and place them in the refrigerator for 1 hour to become more firm (don’t roll in cinnamon sugar). Place the firm, un-coated cookie dough balls in an airtight container or Ziploc bag, mark the date, and place in the freezer. You can freeze cookie dough for up to 2-3 months. When you are planning to bake the Snickerdoodle cookie dough balls, let them thaw over night in the refrigerator or at room temperature for about 1 hour, and roll in cinnamon sugar before baking.
Sugary Snickerdoodle Cookie Recipe
Ingredients
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
Coating
- ¼ cup granulated sugar
- 2 tsp cinnamon
Instructions
- Pre-heat your oven to 350°F (177°C). Cream together the softened butter and granulated sugar until the batter is smooth, light, and fluffy.
- Mix in the egg and vanilla extract until evenly combined.
- Add in the all-purpose flour, cream of tartar, baking soda, and salt. Mix just until it forms a dough.
- Mix granulated sugar and cinnamon in a small bowl to make the coating.
- Scoop and roll about 2-3 tbsp of the Snickerdoodle cookie dough into small balls (I use a 2 tbsp cookie scoop). Roll the dough balls in the cinnamon sugar mixture to coat them and place them spaced evenly on a parchment or Silpat lined baking sheet. Space the cookie dough balls about 3-4 inches apart from each other, and at least 3 inches from the edges of the baking sheet to ensure they have room to spread as they bake!
- Bake the cookies for 12-15 minutes, until the tops of the cookies poof up and the edges are slightly golden brown.
- Allow the cookies to cool for at least 5 minutes before transferring to a wire cooling rack (if you have one). This will help the cookies firm up and hold their shape. If you don't have a cooling rack, you can simply transfer them to a plate. Enjoy!
Amazing!
I wasn’t sure about the cream of tartar as I’ve never had it. I tried this recipe and the cookies were incredible!
Yes, the cream of tartar gives the Snickerdoodle Cookies their signature flavor. Glad you enjoyed Donna!