Ultimate Classic Snickerdoodles Recipe

The scent of cinnamon and sugar baking in the oven instantly transports me back to my childhood kitchen. These Classic Snickerdoodles are the definition of comfort, offering pillowy soft centers and that signature tangy flavor we all crave.

I rely on this simple recipe whenever I need a quick dessert that feels like a warm hug. It requires only pantry staples and comes together in minutes, making it my favorite choice for last-minute gatherings.

Why You Will Adore This Classic Snickerdoodles Recipe

What I appreciate most about this recipe is how the tangy cream of tartar perfectly balances the sweet coating. You get that traditional cracked surface and chewy texture without any complicated techniques or chilling time.

These cookies stay soft for days, which makes them an excellent option for holiday cookie boxes or weekend meal prep. I find that they actually taste even better the next day once the flavors have had time to meld.

Whether you are a beginner baker or a seasoned pro, this straightforward method guarantees consistent results every single time. My family asks for these Classic Snickerdoodles constantly because they are just sweet enough without being overwhelming.

If you have a sweet tooth like me, you will adore my Candied Orange Slices Dipped in Chocolate for a fruity treat. I also love serving these cookies alongside Hearty Baked Clementines during the cozy winter months.

Everything You Need for Classic Snickerdoodles

Here is the list of pantry staples you will need to gather before baking:

• Unsalted Butter: Softened to room temperature so it creams easily with the sugar.
• Granulated Sugar: You will need this for both the cookie dough and the rolling mixture.
• Large Eggs: These provide structure and richness to the cookie dough.
• Vanilla Extract: Use a high-quality pure vanilla for the best depth of flavor.
• All-Purpose Flour: The base of the cookie that provides the right amount of structure.
• Cream of Tartar: This acid is crucial for the signature tang and chewy texture of Classic Snickerdoodles.
• Baking Soda: Reacts with the cream of tartar to help the cookies rise and crackle.
• Salt: Balances the sweetness and enhances the cinnamon flavor.
• Ground Cinnamon: Used generously to coat the outside of the dough balls.

My Method for Making Classic Snickerdoodles

Let’s get your kitchen smelling amazing with these simple steps:

1. Preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper. In a large bowl or stand mixer, cream the softened butter and sugar together on medium-high speed for at least 4 to 5 minutes. This step is vital because it incorporates air into the dough, ensuring your Classic Snickerdoodles turn out light and fluffy rather than dense.
2. Scrape down the sides of the bowl to ensure everything is incorporated, then add the eggs and vanilla extract. Continue to mix for another 1 to 2 minutes until the mixture is pale and smooth. You want to make sure the eggs are fully emulsified into the butter-sugar base before adding any dry ingredients.
3. Reduce the mixer speed to low and gradually stir in the flour, cream of tartar, baking soda, and salt. Mix just until the flour streaks disappear to avoid overworking the dough, which can lead to tough cookies. The dough should be soft and pliable but easy to handle.
4. In a small, separate bowl, whisk together the sugar and cinnamon for the coating. Scoop the dough and roll it between your palms to form smooth, round balls about the size of a ping pong ball. I like to drop each ball into the cinnamon-sugar mixture and roll it around twice to ensure a thick, even coating sticks to every inch of the dough.
5. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. If you prefer a flatter cookie, gently press down on the center of each ball with the palm of your hand. Bake for 9 to 11 minutes, or just until the edges are set but the centers still look slightly soft and underbaked.
6. Remove the baking sheet from the oven immediately and let the cookies cool on the hot pan for several minutes. They will deflate slightly and develop those characteristic crinkles as they cool. Transfer them to a wire rack to cool completely before storing or serving.

Tips for the Best Classic Snickerdoodles

The secret to that signature tang and chewiness lies entirely in the cream of tartar, so do not skip it. I have found that omitting this ingredient results in a plain sugar cookie that lacks the unique character of Classic Snickerdoodles.

Be very careful not to overbake these cookies if you want them to remain soft. I always pull them out of the oven when they still look slightly underdone in the middle, as they continue to firm up on the hot baking sheet.

To ensure a uniform shape and even baking, I use a cookie scoop to portion out the dough. Rolling the dough balls twice in the cinnamon-sugar mixture guarantees every bite is packed with that warm, spiced flavor.

How to Serve Classic Snickerdoodles

I think these cookies are best enjoyed warm with a tall glass of cold milk or a hot cup of coffee. The contrast between the creamy drink and the spiced, sugary crust of the Classic Snickerdoodles is truly satisfying.

You can also crumble them over vanilla ice cream for a simple yet impressive dessert. They travel well, making them a wonderful addition to care packages or holiday cookie exchanges.

Follow me on Pinterest for more easy baking recipes and seasonal inspiration.

Classic Snickerdoodles Recipe

---

• Author: Amelia Bryan
• Total Time: 29 min
• Yield: 24 cookies
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Soft, chewy, and tangy Classic Snickerdoodles rolled in cinnamon sugar. A simple, nostalgic recipe ready in under 30 minutes.

---

Ingredients

• 1 1/2 cups Granulated Sugar
• 2 3/4 cups All-Purpose Flour
• 1 cup Unsalted Butter, softened
• 2 teaspoons Pure Vanilla Extract
• 2 Large Eggs
• 1 1/2 teaspoons Cream of Tartar
• 1/2 teaspoon Baking Soda
• 3/4 teaspoon Salt
• 1/4 cup Granulated Sugar (for rolling)
• 1 1/2 Tablespoons Ground Cinnamon (for rolling)

---

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large mixing bowl or stand mixer, cream the softened butter and 1 1/2 cups of sugar together on medium-high speed for 4-5 minutes until the mixture is very light and fluffy.
3. Add the eggs and vanilla extract to the butter mixture, beating for another 1-2 minutes until smooth and creamy.
4. Gradually mix in the flour, cream of tartar, baking soda, and salt on low speed just until combined. Do not overmix.
5. In a small bowl, combine the 1/4 cup sugar and cinnamon. Shape the dough into small balls and roll them thoroughly in the cinnamon-sugar mixture to coat.
6. Place dough balls on the prepared baking sheet. Bake for 9-11 minutes until edges are set but centers remain soft. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to 5 days to keep them soft.

• Prep Time: 18 min
• Cooling Time: 10 min
• Cook Time: 11 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 185
• Sugar: 17g
• Sodium: 130mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 18mg

Keywords: Classic Snickerdoodles, snickerdoodle recipe, easy cinnamon cookies, homemade cookies