Soft, chewy Classic Snickerdoodle Cookies dusted with cinnamon sugar and baked to perfection before getting another dusting of cinnamon sugar. There’s nothing closer to cookie heaven!
Chew on This!
One bite will tell you everything you need to know about these Classic Snickerdoodle Cookies. Texture is everything. Soft, chewy, a little doughy (but still cooked!) with a golden, craggy top all covered in cinnamon sugar. Is your mouth watering? Mine sure is!
Oodles of ‘Doodles
These Cinnamon Chip Snickerdoodles are one of my favorite snickerdoodle cookie recipes. They’re simply HUGE on cinnamon flavor! And for fall baking, these Chewy Gingerdoodle Cookies are a scrumptious variation with just the right amount of spice. Then I went and added the sophisticated twist of brown butter and sea salt to make these incredible Brown Butter Salted Snickerdoodle Cookies.
But sometimes, you just want a classic. And here it is. My ideal version of a simple, never boring, snickerdoodle. You might want to double the recipe. They’re that good.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)
Ingredients:
- All-purpose flour
- Cream of tartar
- Baking soda
- Ground cinnamon
- Kosher salt
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar
- Large egg
- Pure vanilla extract
Supplies:
- Medium mixing bowl
- Whisk
- Electric mixer fitted with the paddle attachment (or hand mixer)
- Small bowl
- 2 baking sheets
- Parchment paper
- Wire cooling rack
How to Make Snickerdoodles
- In a medium mixing bowl, whisk together the flour, 1 teaspoon cinnamon, cream of tartar, baking soda and salt until combined.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, 1/2 cup granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla until well combined.
- Reduce the mixer speed to low. Slowly add the flour mixture and beat until just combined.
- Cover the cookie dough and refrigerate for 30 minutes.
- Preheat the oven to 375˚F. Line two baking sheets with parchment paper. Set aside.
- To make the cinnamon sugar coating, combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon in a small bowl. Reserve a few teaspoons of the cinnamon sugar mixture to sprinkle over the cookies after they bake.
- Form the chilled cookie dough into 2 tablespoon sized balls. Roll each ball in the remaining cinnamon sugar until well coated.
- Place the coated balls of dough a few inches apart on the prepared baking sheets.
- Bake until the cookies start to crack in the center and turn golden brown on top and around the edges, about 10 to 12 minutes.
- Remove the cookies from the oven and immediately sprinkle each cookie with some of the reserved cinnamon sugar. Let the cookies cool for a few minutes on the baking sheets and then transfer to a wire rack to cool completely.
Storage
Store cookies in an airtight container at room temperature for up to one week.
To freeze baked cookies, cool completely. Place in a freezer-safe container or plastic bag with parchment paper between each cookie. Freeze for up to 2 months.
Cookies can also be wrapped individually in plastic wrap and then placed in a freezer-safe container or baggie.
When ready to enjoy, unwrap or remove from container. Then place in a single layer on a platter. Cover loosely with plastic wrap and defrost at room temperature.
Freezing Snickerdoodle Dough
Roll into balls, coat in the cinnamon sugar mixture and freeze cookie dough balls in a single layer for about 1 hour and then transfer to a freezer-safe container or baggie for up to 3 months.
Don’t have room to freeze a cookie sheet? Cookie dough can also be frozen just after mixing the dough (not forming into balls).
Just transfer the dough to a freezer-safe container to store in the freezer for up to 3 months. Defrost in the refrigerator overnight and then proceed with the recipe as directed.
More of My Favorite Cookie Recipes
I am crazy about cookies! So I could not be more excited to share My Favorite Cookie Recipes. Crafted by a true cookie-lover, these treats are absolute cookie perfection.
- Loaded M&M Cookies: A mouthful of mini chocolate candies in every bite! These Loaded M&M Cookies are chewy, chocolatey and totally delicious!
- My Perfect Chocolate Chip Cookies: Crispy, chewy, sweet, salty, nutty and oh-so chocolatey! My Perfect Chocolate Chip Cookies are cookie perfection!
- Classic Peanut Butter Cookies: With their famous criss-cross pattern and soft, chewy bite, these Classic Peanut Butter cookies are everything a perfect cookie should be. You’ll be hooked at first bite!
- Carrot Cake Cookies: Topped with a white chocolate drizzle, these Carrot Cake Cookies are so delicious and perfect for anytime baking!
- And more!
If you make my Classic Snickerdoodle Cookies, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Classic Snickerdoodle Cookies
- Prep Time: 10 minutes
- Chilling Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 12 large cookies
Description
Soft, chewy Classic Snickerdoodle Cookies dusted with cinnamon sugar and baked to perfection before getting another dusting of cinnamon sugar. There’s nothing closer to cookie heaven!
Ingredients
Ingredients:
- 1 cup all-purpose flour
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Cinnamon Sugar Coating:
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a medium mixing bowl, whisk together the flour, 1 teaspoon cinnamon, cream of tartar, baking soda and salt until combined.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, 1/2 cup granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla until well combined.
- Reduce the mixer speed to low. Slowly add the flour mixture and beat until just combined.
- Cover the cookie dough and refrigerate for 30 minutes.
- Preheat the oven to 375˚F. Line two baking sheets with parchment paper. Set aside.
- To make the cinnamon sugar coating, combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon in a small bowl. Reserve a few teaspoons of the cinnamon sugar mixture to sprinkle over the cookies after they bake.
- Form the chilled cookie dough into 2 tablespoon sized balls. Roll each ball in the remaining cinnamon sugar until well coated.
- Place the coated balls of dough a few inches apart on the prepared baking sheets.
- Bake until the cookies start to crack in the center and turn golden brown on top and around the edges, about 10 to 12 minutes.
- Remove the cookies from the oven and immediately sprinkle each cookie with some of the reserved cinnamon sugar. Let the cookies cool for a few minutes on the baking sheets and then transfer to a wire rack to cool completely.
