Snickerdoodle Cookies

Soft on the inside with a crispy crinkle coating, this Snickerdoodle cookie recipe makes the BEST cinnamon sugar snickerdoodle cookies!

Course Cookies, Dessert, Snack

Cuisine American, North American

Keyword Snickerdoodle, Snickerdoodle Cookies, Snickerdoodles

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 120kcal

Author Chrissie

Equipment

mixing bowls
Hand Mixer
Stand Mixer not necessary if you have a hand mixer
measuring cups and spoons
Silicone Spatula
Baking Sheets
Parchment Paper
Silicone Turner

Ingredients

For the cookie dough:

1 cup butter just cooler than room temperature (not cold from the fridge, but not warm)
1 1/2 cups granulated sugar
2 eggs
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon baking soda

For the cinnamon sugar coating:

3 tablespoons granulated sugar
3 teaspoons ground cinnamon

US Customary - Metric

Instructions

Preheat your oven to 350 degrees Fahrenheit and prepare baking sheets by lining them with parchment paper. Set them aside.
Add the butter to a mixing bowl with the sugar and cream them together well using a hand mixer (or a stand mixer if you have one) until the mixture is light in colour. Be sure your butter is on the cooler side - if you use warm butter that's been sitting at room temperature for a long time your cookies will spread too much.
Add the eggs and mix well until combined, scraping down the sides of the bowl.
Add a sieve over the bowl and add the flour, cream of tartar, baking soda and salt into the sieve, using a spoon or your fingers to push the dry ingredients through the sieve to remove any lumps.
Mix the dry ingredients into the butter and egg mixture on medium speed until well combined.
Use a cookie scoop or a tablespoon to portion out the cookie dough by the tablespoon, rolling each piece of dough in your hands to form balls.
Combine the sugar and cinnamon for the coating and roll each of the balls of dough in the cinnamon sugar until they're completely coated.
Add them to your baking sheets, spacing the cookies out so they don't touch as they bake (these cookies spread quite a bit as they bake).
Bake at 350 degrees Fahrenheit for 10-11 minutes or until the cookies are golden brown and no longer soft in the middle.
Let the cookies cool on the baking sheet before enjoying so they keep their shape.

Notes

Storage Instructions

These cookies can be stored in an airtight container at room temperature for about 5 days.

Freezer Instructions

Freeze these cookies in an airtight container for up to 6 months. We recommend placing a piece of parchment paper between the layers so the cookies don't stick together as they freeze and thaw.

Nutrition