Snickerdoodles are a classic holiday cookie that are soft, puffy, and chewy with crisp edges and a cinnamon-sugar coating that is truly the best. They are rich in flavor and so delicious, so it's no surprise that it's a popular Christmas cookie baked every single year (but you can make them all year round!). The best part? They are easy to make in one bowl with a few simple pantry staples and they are freezer friendly (both baked and unbaked) so save them for when you are craving a last minute treat.
Why You'll Love Snickerdoodles
- A classic holiday cookie. The holidays just aren't the same around here without a batch of snickerdoodles. These cookies are a classic Christmas cookie that I always bake and include in a Holiday Cookie Box to gift to family and friends. Some of my other favorite holiday cookies to include are Christmas Sugar Cookies, Peanut Butter Blossoms, and Linzer Cookies.
- Puffy and soft for days. Snickerdoodle cookies have a crispy edges with a cinnamon-sugar coating, yet chewy with the best puffy and soft texture inside — not only when baked but for a day or 2 after as well (if you even have any left over by then!).
- Easy recipe made with pantry staples. These snickerdoodles require simple ingredients that you likely have stocked in your refrigerator and pantry with the addition of cream of tartar which adds a signature tang to these cookies. So if you have a well stocked pantry (especially if you bake often), the you can literally get up and bake these. Like right now.
Ingredients
To make these classic snickerdoodles, you will need the following ingredients (full quantities in recipe card below):
- butter
- granulated sugar
- eggs
- vanilla
- all-purpose flour
- cream of tartar - cream of tartar is a must have ingredient that gives snickerdoodles their iconic tangy flavor. I would not recommend replacing it with anything else. If you leave it out, you will still have a delicious cookie, but it won't quite be a snickerdoodle.
- baking soda
- salt
- coating - made with sugar and cinnamon.
You will also need measuring cups and spoons and/or kitchen scale, stand mixer or hand mixer and mixing bowl, half sheet baking pan, and wire cooling rack.
How to Make the Best Snickerdoodles
- Make cookie dough. In a stand mixer with the paddle attachment on medium speed (or a large mixing bowl with a hand mixer), cream together butter and sugar until light and fluffy, about 2 minutes. Add in eggs and vanilla and mix until combined. Add flour, cream of tartar, baking soda, and salt, and mix until just combined. Cover the bowl with plastic cling wrap and chill for 20-30 minutes.
- Coat the cookies. In a small mixing bowl, combine sugar and cinnamon and stir until incorporated. Scoop out about 2 tablespoons of cookie dough and roll into a ball (about 1-inch thick). Roll each cookie ball into the cinnamon-sugar to coat it completely.
- Bake. Line 2 large half sheet baking pans with parchment paper or a silicone baking mat. Place the cookie balls on the lined baking sheets, spacing them about 2 -3 inches apart. You will have to bake the cookies in multiple batches. Bake in a 350F preheated oven for 9-11 minutes.
- Cool. Allow the cookies to cool on the baking sheet for 10 minutes, then carefully transfer to a wire cooling rack to cool completely.
Storing and Freezing Instructions
- How to store: Once cooled, store snickerdoodles in an airtight container at room temperature for up to 3 days. A tip to keep them extra soft is to add a slice of bread in the container. Trust me, it works!
- How to freeze cookie dough: Once rolled into balls (before coating), place onto a lined baking sheet and freeze for an hour until hard. Then transfer the cookie balls into a freezer bag or airtight container for up to 2-3 months. When ready to bake, allow the cookie balls to thaw overnight in the refrigerator and then roll in the cinnamon sugar mixture. You could also roll them in the mixture and bake directly from frozen, but add a few minutes onto the baking time.
- How to freeze baked snickerdoodles: Once cooled, place snickerdoodles in a freezer bag or airtight container and freeze for up to 2 months. Allow them to thaw on the kitchen counter before serving.
More Cookie Recipes
- 50 Best Cookie Recipes
- Chocolate Crinkle Cookies
- Soft and Chewy Ginger Cookies
- Peanut Butter Blossoms
- Butter Cookies
- Linzer Cookies
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Recipe
Snickerdoodles
- Total Time: 40 minutes
- Yield: 24-28 cookies
- Diet: Vegetarian
Description
Snickerdoodles are a classic holiday cookie that are soft, puffy, and chewy with crisp edges and a cinnamon-sugar coating. Easy to make and easy to eat.
Ingredients
- 1 cup butter, softened
- 1 + ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 + ¾ cups all-purpose flour
- 1 + ½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
For the cinnamon sugar coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a stand mixer with the paddle attachment on medium speed (or a large mixing bowl with a hand mixer), cream together butter and sugar until light and fluffy, about 2 minutes.
- Add in eggs and vanilla and mix until combined.
- Add flour, cream of tartar, baking soda, and salt, and mix until just combined. Cover the bowl with plastic cling wrap and chill for 20-30 minutes.
- Preheat oven to 350 F. Line 2 large half sheet baking pans with parchment paper or a silicone baking mat.
- In a small mixing bowl, combine sugar and cinnamon and stir until incorporated.
- Scoop out about 2 tablespoons of cookie dough and roll into a ball (about 1-inch thick). Roll each cookie ball into the cinnamon-sugar to coat it completely.
- Place the cookie balls on the lined baking sheets, spacing them about 2 -3 inches apart. You will have to bake the cookies in multiple batches.
- Bake for 9-11 minutes. Allow the cookies to cool on the baking sheet for 10 minutes, then carefully transfer to a wire cooling rack to cool completely.
Notes
How to store: Once cooled, store snickerdoodles in an airtight container at room temperature for up to 3 days. A tip to keep them extra soft is to add a slice of bread in the container. Trust me, it works!
How to freeze cookie dough: Once rolled into balls (before coating), place onto a lined baking sheet and freeze for an hour until hard. Then transfer the cookie balls into a freezer bag or airtight container for up to 2-3 months. When ready to bake, allow the cookie balls to thaw overnight in the refrigerator and then roll in the cinnamon sugar mixture. You could also roll them in the mixture and bake directly from frozen, but add a few minutes onto the baking time.
How to freeze baked snickerdoodles: Once cooled, place snickerdoodles in a freezer bag or airtight container and freeze for up to 2 months. Allow them to thaw on the kitchen counter before serving.
- Prep Time: 10 minutes
- Chill Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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Kelsie says
I've had this recipe saved for a few years but finally got around to making a batch over the holidays while my parents would be in town as snickerdoodles are my dad's fave. They were such a hit I made another batch before the new year. My sister now requests these when I offer to bring treats and jokes that she's not sure what kind of crack I put in them because they are so addicting and I couldn't agree more. Thank you so much for sharing this recipe!
Lina says
These were really easy to make, and they tasted really good!
Gina says
These cookies are like a warm hug on a cold day. They are officially my grandchildren’s favourite cookie. Thank you for a great recipe.