Snickerdoodles (2024)

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There’s something about Snickerdoodles that just hits differently. Maybe it’s the way that cinnamon-sugar coating crackles slightly as you take a bite while revealing a perfectly soft, chewy center. Or perhaps it’s the nostalgia they bring. Regardless, homemade Snickerdoodles do not get nearly enough attention. So, today I am going to give it that attention and share with you my Snickerdoodle recipe, loved by everyone, fun to say, and oh-so-good to eat!

Making a Snickerdoodle isn’t about reinventing the wheel. It’s about perfecting the basics and achieving a truly delicious result from a handful of simple ingredients. This particular recipe is all about the chewy texture and the eye-catching cinnamon-sugar coating that gives the Snickerdoodle its iconic flavor. I’ve got the perfect proportions of flour, cream of tartar, and butter, plus a secret ingredient for added depth. It’s a chewy Snickerdoodle cookie recipe that asks for nothing fancy but delivers something truly special – the ultimate Snickerdoodle experience. Let’s get started!

Why you’ll love this Snickerdoodle cookie recipe

• Nutmeg Twist: While not a traditional ingredient, the optional pinch of nutmeg adds a warm, nutty note that pairs beautifully with the cinnamon, giving these cookies an extra special touch.
• Easy to Make: No complicated steps or techniques here. This is a simple, straightforward recipe that anyone can tackle, even if you’re not an experienced baker.
• Ingredients on Hand: There’s a good chance you already have all the ingredients needed for this Snickerdoodle recipe in your pantry. No need for a special trip to the grocery store.
• Bakes Up Quickly: The cookie dough comes together in minutes, and with a bake time of only 10-12 minutes, you can have a batch of warm, fresh-from-the-oven cookies in no time at all. Perfect for when you need a quick dessert or an impromptu sweet treat.

Ingredients to make Snickerdoodle cookies

The base of the Snickerdoodle cookie dough is similar to that of a sugar cookie. The only thing you may not have on hand is cream of tarter. But not to worry, that is really easy to find at your local grocery store.

For the Cookie Dough:

• Unsalted Butter: The foundation of any good cookie, it adds rich flavor. Make sure it’s at room temperature for easy creaming.
• Granulated Sugar: Sweetens the cookies and, when creamed with butter, helps make them light and tender.
• Egg: Acts as a binding agent and provides moisture. A room-temperature egg is easier to incorporate into the dough.
• Vanilla Extract: Enhances the flavors of the other ingredients.
• All-Purpose Flour: Gives the cookies structure.
• Cream of Tartar: The key ingredient in snickerdoodles, it gives the cookies their classic tangy flavor and soft texture.
• Baking Soda: Helps the cookies rise and spread.
• Salt: Balances the sweetness and enhances the overall flavor of the cookies.
• Nutmeg (optional): Adds a touch of warm, nutty flavor, which complements the cinnamon well.

For the Coating

• Granulated Sugar and Ground Cinnamon: These two are mixed together to create the classic cinnamon-sugar coating that snickerdoodles are known for. The sugar caramelizes slightly as the cookies bake, giving them a slightly crisp exterior.

How to make Homemade snickerdoodles

The hardest part of making this recipe is smelling the cookies bake and having to wait until they are at least cool enough to not burn your mouth.

Make the cinnamon sugar coating

1. The sugar and cinnamon in a small bowl.
2. Mix until well incorporated.

Prepare the cookie dough

1. Add the butter and sugar together and cream until light and fluffy.
2. Add egg and vanilla and mix just until incorporated.
3. Add the dry ingredients to the butter mixture.
4. Mix at low speed until the flour has been incorporated.
5. Roll your cookie dough into even balls.
6. Then coat each in the cinnamon sugar mixture.

Bake the cookies

1. Place the cinnamon sugar cookie dough balls on the parchment-lined baking sheet.
2. Bake until the cookies puff in the middle and set around the edges.

Tips for making the best Snickerdoodles at home

1. Handle the dough as little as possible. The dough is quite soft, so I like to drop the dough balls into the sugar mixture and shake the bowl to coat the dough in sugar to keep things from getting too messy.
2. Don’t skip the cream of tartar. It’s one of those ingredients that you wonder if you really need in a recipe (hello, bay leaf!). While these would still taste okay without the cream of tartar, they would lack the signature pleasantly acidic taste of a classic Snickerdoodle that works so well with the cinnamon sugar goodness!
3. Room Temperature Ingredients: Make sure your butter and egg are at room temperature before you start. This will make the creaming process easier and result in a smoother, more even dough.
4. Refrigerate the dough to minimize spreading. You’ll notice that the cookies spread a lot in the oven, which is very common for their shape. However, if you prefer them to stay more intact, you can refrigerate them before baking. Note that this will result in a puffier cookie.
5. Don’t Overbake: Snickerdoodles should be soft and chewy, so it’s important not to overbake them. They might look a little underdone when you pull them out of the oven, but they’ll continue to cook as they cool.

Popular substitutions & additions

• Switch up the Coating Sugar: While granulated sugar is a classic choice for snickerdoodles, you could try using raw cane sugar for a subtly different flavor and a slightly crunchier texture.
• Add a Zest: A touch of citrus zest can work wonders in Snickerdoodle cookies. Whether it’s a hint of lemon or orange, the addition can brighten up the flavor.
• Vary the Spices: While cinnamon is the traditional spice used in snickerdoodles, you could experiment with others like nutmeg, cardamom, or pumpkin spice for an autumnal twist.
• Make it Vegan: Substitute the butter with coconut oil or a vegan butter alternative, and replace the egg with a flax egg.
• Incorporate Nuts: Consider adding finely (almost minced) chopped nuts such as pecans, walnuts, or almonds to the dough for an added crunch.

How to Store & Reheat Snickerdoodle Cookies

How Long Will Snickerdoodle Cookies Last in the Fridge?

While it’s not necessary to refrigerate Snickerdoodle cookies, if you prefer to do so, they can last up to 2 weeks in the fridge when stored in an airtight container. Be sure to bring them to room temperature before serving for the best flavor and texture.

Can I Freeze Snickerdoodle Cookie Dough?

Absolutely! You can freeze the Snickerdoodle cookie dough for up to 3 months. Roll the dough into balls, toss in the coating sugar, and freeze them on a baking sheet. Once they’re frozen, transfer them to a freezer bag or airtight container. When you’re ready to bake, just add a couple of extra minutes to the baking time – no need to thaw.

Frequently asked questions

There you have it, a deliciously chewy Snickerdoodle recipe that will undoubtedly make you the center of attention at your next cookie swap or family gathering. These cookies are everything a Snickerdoodle should be – soft, slightly tangy, and rolled in that delightful cinnamon-sugar coating. Plus, they’re pretty straightforward to whip up, so you don’t have to be an expert baker to achieve a fantastic result.

More cookie recipes:

• Oatmeal Cookies
• Peanut Butter Blossoms
• Chocolate Chip Cookies
• Peanut Butter Cookies
• Date Cookies
• Oatmeal Chocolate Chip Cookies
• Oatmeal Cranberry Cookies
• Chocolate Hazelnut Cookies
• Holiday Sugar Cookies
• Almond Joy Cookies

If you try this feel good Snickerdoodles recipe or any other recipe on Feel Good Foodie, then don’t forget torate the recipeand leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it onInstagramso we can repost on Stories!

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