Snickerdoodles

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Snickerdoodles are soft and chewy with a cinnamon sugar coating. An easy cookie recipe that is great for any and all occasions!

The best snickerdoodle recipe, these cookies are seriously addicting! This recipe for snickerdoodle cookies has both sugar and brown sugar as well as vanilla bean paste. The cream of tartar adds that signature tangy taste. They have wonderful flavor and an amazingly soft and chewy texture. They are so easy to make, even your kids can help roll the dough and coat it in cinnamon and sugar. And you don’t even have to chill the dough! They are ready in 20 minutes. These will be your go-to cookie recipe!

If you are a snickerdoodle fan, also check out my Pumpkin Snickerdoodle Cookies.

Ingredients for Snickerdoodles

• Flour- 2 cups of flour is used for this snickerdoodles recipe.
• Cream of tartar-1 teaspoon of cream of tartar gives the signature tart taste.
• Baking soda and salt – You will need ½ teaspoon of baking soda and ¼ teaspoon of salt.
• Butter- ¾ cups (or 12 tablespoons) of butter is used for the recipe. I recommend softening the butter.
• Sugar- ½ cup sugar and ¼ cup brown sugar are used. I love using both types of sugar for the best flavor and texture.
• Egg- Just 1 large egg is needed.
• Vanilla bean paste- 1 teaspoon of vanilla bean paste is used for amazing flavor. You can use vanilla extract if needed.
• Cinnamon/sugar- The cookie dough is coated in 1½ tablespoons of sugar and ½ teaspoon of cinnamon.

How to Make Snickerdoodles

1. In a medium bowl, mix the flour, cream of tartar, baking soda, and salt.
2. In a stand mixer, cream together the butter, sugar, and brown sugar. Beat in the egg and vanilla bean paste. Stir in the dry ingredients until mixed.
3. Combine sugar and cinnamon in a small bowl. Scoop 1½ tablespoons of dough then roll it into a ball using your hands. Roll the dough ball into the cinnamon/sugar mixture to coat the outside. Set on the prepared cookie sheet.
4. Bake for approximately 10 minutes or until set on the edges and soft in the middle. Let cool for 10 minutes before transferring to a cooling rack to cool completely.

Recipe Tips

• Use softened butter and a room temperature egg for best results.
• Use a cookie scoop for uniform cookies.

Cookie Storage

Store cookies in an airtight container for up to 4 days.

Freeze baked cookies in a freezer bag for up to 3 months. Thaw at room temperature before serving.

Freeze dough balls rolled in cinnamon/sugar mixture in a freezer bag or airtight container for up to 3 months. Thaw to room temperature and bake as directed.

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