Fill your cookie jar with these Snickerdoodle Cookies! The perfectly cinnamon sugar topping on these soft and chewy cookies can’t be beat. It’s a classic cookie recipe that is always a hit.
It’s fun to experiment, but sometimes you just want a classic cookie, and there’s no better one to make than a snickerdoodle.
Snickerdoodles are cinnamon cookies that are soft, chewy, and so hard to resist. I love to make them all year for my family because they are the perfect sweet treat with a glass of cold milk or a mug of hot cocoa, coffee, or tea.
You Will Love This Recipe
- This is a recipe for classic snickerdoodle cookies – they are simple and delicious!
- I love to make a big batch of them to have on hand for special treats. Snickerdoodles keep really well at room temperature making them great for stocking the cookie jar.
- I’m also sharing tips for making the dough ahead, freezing the cookies, and a few other secrets so you can make the best snickerdoodle cookies!
There’s nothing better than the scent of homemade cookies baking in the oven! If it’s been a while since you’ve made snickerdoodles, you’ll want to make these this week!
- Softened unsalted butter
- Granulated sugar
- Room temperature eggs
- All-purpose flour
- Cream of tartar
- Baking soda
- Cinnamon and sugar for coating
How to Make Snickerdoodle Cookies
Cream the butter and sugar in a large bowl until light and fluffy. Add the eggs, milk, and vanilla and mix until combined.
In a separate bowl, combine the flour, cream of tartar, baking soda, and salt.
Slowly add the dry ingredients to the wet ones and mix until the dough comes together. Chill the dough for at least 30 minutes.
Scoop the dough to form cookie dough balls. Roll them in cinnamon-sugar and place them on a prepared sheet pan.
Bake the snickerdoodles for nine to eleven minutes at 350°F. Cool them on the sheet for a few minutes and then transfer them to a wire rack to cool completely.
I recommend using room-temperature eggs when you make the dough. It makes it easier to incorporate them into the dough.
Softened butter is also important! Leave it out for at least 30 minutes before making the dough.
For the best snickerdoodles, don’t skip the chilling step. Allowing the dough to chill for at least 30 minutes will allow the butter to firm up, so your cookies don’t spread as much in the oven.
It’s not hard to mix up the coating when you make these cookies, but it’s nice to have cinnamon-sugar already made and stored in your pantry. It’s just one less step to do!
Cream of tartar is important in this recipe. It’s a type of acid and its what gives snickerdoodle cookies their tangy flavor. It also helps give them a chewy texture.
They are believed to have German origins, and so the name might have evolved from a German word that sounds like “snickerdoodle.” Others believe it’s just a cookie that has a funny name!
Yes, they freeze great. One they are cooled, store them in a freezer-container and they will keep for up to three months.
Homemade snickerdoodles are great for the cookie jar because they keep well! As long as the container is airtight they will keep for one to two weeks. The less air they are exposed to, the better!
Yes, you can make it up to two to three days in advance. The dough will harden as it sits in the refrigerator so it may be harder to scoop the dough.
You can form the dough balls first and then chill them to bake later. You can also freeze the dough balls. When you bake them, you may need to add additional baking time if they are frozen or cold from the refrigerator.
I know these snickerdoodles will be a new family-favorite cookie recipe! If you love soft and chewy cookies you have to make a batch soon. You will love them!
More Classic Cookie Recipes
- Oatmeal Raisin Cookies are soft, chewy, and irresistible! Stock your cookie jar with them and they won’t last long.
- Chewy Molasses Cookies are always a favorite!
- My Peanut Butter Blossoms are made with Rolos for a chocolate-caramel twist.
- White Chocolate Macadamia Nut Cookies are soft and chewy and always a hit.
Have you tried this recipe? I’d love if you would rate it!! A five-star rating will make my day!
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- 1 c. unsalted butter, softened (2 sticks)
- 1 ½ c. granulated sugar
- 2 large eggs room temperature
- 2 Tbsp milk
- 1 tsp vanilla
- 2 ¾ c. all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¾ tsp salt
Cinnamon Sugar Coating
- ½ c. granulated sugar
- 2 tsp ground cinnamon
- In a large mixing bowl, beat together butter and sugar until fluffy. Then add eggs, milk and vanilla and beat until creamy.
- In a different medium bowl, whisk together flour, cream of tartar, baking soda and salt.
- Gradually add dry ingredients to butter mixture and beat until creamy.
- Cover and chill dough for at least 30 minutes for best results.
- Preheat oven to 350 degrees F.
- Combine sugar and cinnamon in a small bowl while oven is preheating.
- Line baking sheets with parchment paper or silicone mat.
- Place on prepared baking sheet and bake for 9-11 minutes.
- Remove from oven and let cool for 2 minutes on baking sheet and then place onto wire rack to cool.
- Store in airtight container.
Homemade snickerdoodles are great for the cookie jar because they keep well! As long as the container is airtight they will keep for one to two weeks. The less air they are exposed to, the better! Can you make the dough in advance?
Yes, you can make it up to two to three days in advance. The dough will harden as it sits in the refrigerator so it may be harder to scoop the dough. You can form the dough balls first and then chill them to bake later. You can also freeze the dough balls. When you bake them, you may need to add additional baking time if they are frozen or cold from the refrigerator.