This Snickerdoodle Cookie Recipe is soft and chewy, buttery and sweet! If you love great cinnamon and sugar combos, this is the cookie recipe for you!
Make-Ahead Cookie Dough
- Fridge- You can make the cookie dough ahead of time. It will last in the fridge for a couple of weeks in an airtight container.
- Freezer- Like most cookie doughs, this dough can be frozen and baked at a later date. Simply scoop into balls and place on a parchment-lined pan and freeze until solid. Once frozen, remove from the cookie sheet and place in a freezer bag. They can be stored in the freezer for 3-4 months. You can also store the cookie dough in small Tupperware containers. When you know you're ready to bake the cookies, take the dough out of the freezer and thaw in the fridge for 24 hours before you need it.
- To Bake Frozen Cookie Dough Balls: Defrost for an hour or two in the fridge and bake as directed. If the dough is very cold, you may need to add a minute or two of cook time.
Storing Baked Cookies
You can also store the cookies already baked.
- Airtight Container- If you want to store the cookies already baked, just place them in a container with a lid. They will stay fresh for a few days.
- Freezer- If you haven’t tried this method, you’re missing out. Cookies freeze really well and are so fun to grab out of the freezer and enjoy. Let them thaw for a few minutes and you’ll have an extra chewy cookie to enjoy. Cookies can remain in the freezer, in an airtight container or freezer bag for up to 3 months.
- Nuts: just about any kind! Toast them in a saute pan about 5 minutes first or lightly toast them in the oven before adding to the dough.
- M&M’s: plain, peanut, coconut, peanut butter, all sizes, shapes, and flavors! A really fun and cute addition.
- Dried Fruit: cranberries, raisins, blueberries, strawberries, flaked coconut (super yummy when it’s toasted) and even sliced & dried bananas!
- Extra Crunch: try crushing some whoppers, crushed potato chips, or pretzels,
- Flavored Morsels: butterscotch chips, chocolate chips, caramel bits, or Heath pieces.
The Best Snickerdoodle Cookies
These little babies are a classic snickerdoodle cookie recipe. Soft and buttery and loaded with cinnamon.
This is such a winner! Everyone loves a great snickerdoodle cookie! I love making this year-round but especially in the fall and as a Christmas Cookie. Tie a cute bow around those cookies and it's a darling gift.
How to make Snickerdoodle Cookies:
This recipe works best in an electric mixer such as a Bosch or a Kitchen Aid.
- Cream the room temperature butter really well. When your butter is light and fluffy, add the sugar and mix again until fluffy.
- Cream of Tartar is a staple as a leavening agent in Snickerdoodle cookies. This gives it that little bit of tang to your snickerdoodles we all love.
- You can make this cookie dough ahead of time if needed but if not, It's best to chill the dough in the fridge for at least 20 minutes.
- You can add more cinnamon to your sugar and cinnamon mixture if you love cinnamon.
- Be sure you don't overbake your snickerdoodle cookies. Bake them until just the edges are light and golden brown but the middle doesn't look doughy. Take the cookies out of the oven and let them rest on the baking sheet for a couple of minutes to cool and then transfer them to a wire rack.
- If your cookies aren't flat enough, you can dip the bottom of a cup in the cinnamon and sugar mixture and flatten the cookies a little before baking them.
- 1 cup Butter, room temperature
- 1 cup Sugar, white granulated
- 2 large Eggs
- 2 ½ cup Flour
- 1 teaspoon Cream of Tarter
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Sugar and Cinnamon Mixture--To Roll your dough in before baking
- ½ cup Sugar, white granulated
- 1 teaspoon Cinnamon
- Preheat your oven to 350 degrees Fahrenheit.
- In the bowl of an electric mixer, cream the butter until it is light and fluffy, about 2 min. Add the sugar and mix again until light and fluffy.
- Add the eggs, and mix until incorporated.
- In a separate mixing bowl, mix together the flour, cream of tartar, baking soda, and salt. mix until combined.
- Combine the flour mixture and the butter mixture. Mix until the cookie dough is smooth and well incorporated.
- Chill in the fridge for 20 minutes.
- Roll into 1 ¼" balls
- In a small bowl, combine the ½ cup sugar and the 1 tsp cinnamon.
- Roll your cookie dough balls into the cinnamon and sugar mixture and place on a greased baking sheet.
- Bake in a 350-degree oven for 8-10 minutes or until golden brown on the edges,
- Remove the cookies from the oven and let the cookies cool on the baking sheet for a few minutes. Transfer the cookies to a cooling rack and let them cool. Enjoy!
Looking for some other cookie recipes? Here are some of the best!
- Chewy Chocolate Chip Cookies
- M and M Cookies
- Cranberry Orange Cookies
- Eggnog Cookies
- Molasses Cookies
- Gingersnap Cookies
- Coconut Chocolate Chip Cookies
- Monster Cookies
- Andes Mint Cookies
- White Chocolate and Coconut Cookies
- Soft and Chewy Sugar Cookies
- More Cookies
If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest, feel free to leave a comment and photo there too. Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!
Pin this for Later!!
You're gonna love this cookie recipe! This Snickerdoodle Cookie Recipe is soft and chewy, buttery and sweet! If you love great cinnamon and sugar combos, this is the cookie recipe for you!
Leave a Reply