Easy Snickerdoodle Cookies
These easy Snickerdoodle Cookies are the perfect addition to your holiday baking! It's the most simple recipe ever and requires no chilling at all.
Servings: 40 cookies
Ingredients
Dry ingredients:
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet ingredients:
- 1 cup butter softened
- 1 cup sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
To roll:
- 3-6 tablespoons sugar
- 1-2 tablespoons cinnamon
Instructions
- Prep:Preheat the oven to 350°F. Line two baking sheets. Get your ingredients ready.
- Combine dry ingredients:Place all dry ingredients in a medium bowl and mix well. Set aside.2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon salt
- Cream butter and sugar:Place the butter and both sugars in a large bowl and cream with an electric mixer until fluffy.1 cup butter, 1 cup sugar, ½ cup light brown sugar
- Add eggs:Add the eggs and vanilla and mix until JUST combined.Note: Don’t overbeat the eggs, mix them in for 10-15 seconds and call it a day – otherwise your cookies will be too puffy and taste too eggy2 large eggs, 1 teaspoon vanilla
- Make cookie dough:Add the dry ingredients to the butter mixture and stir until a sticky cookie dough forms.
- Shape cookies:Roll the dough into 1 inch balls (about 1 heaping teaspoon of dough each). Mix the sugar and cinnamon for rolling, and roll the dough balls in it.3-6 tablespoons sugar, 1-2 tablespoons cinnamon
- Bake:Place the cookies 2 inches apart on the prepared baking sheets. Bake in single batches (only one baking sheet in the oven at a time!) for 8-10 minutes.Note: Don't overbake the cookies - bake them until just lightly browned and very soft when you take them out of the oven. Overbaked snickerdoodles get rock-solid and lose their delicious soft center.
- Second dip:Cool on the baking sheet for 2 minutes, then dip in the cinnamon sugar again.
- Cool:Place the cookies on a cooling rack to cool completely. Store on the counter in an airtight container or cookie tin. They are best eaten within 5-7 days.
Video
Notes
- Cream of tartar: This is what makes a snickerdoodle a snickerdoodle. If you don't have it and are absolutely set on making snickerdoodle cookies, try using 3 teaspoons of baking powder to replace the cream of tartar and the baking soda.
- The dough bakes best at room temperature. You want the Snickerdoodle cookies to spread during baking, so the dough should be baked at room temperature. If you still need to chill it because you’re making it ahead, you may need to gently push the cookies down with the bottom of a drinking glass right after baking to help flatten them out.
- Double dip: Just like the best Snowball cookies need a double-dip in powdered sugar, double-dipping snickerdoodles in cinnamon sugar makes them extra-special. The outside gets even crunchier, and there’s a lot more cinnamon flavor. If you don't want to bother, you can skip the second dip.