Classic Homemade Snickerdoodles – Easy and Delish
Soft, chewy, and coated in sweet cinnamon sugar, these Classic Homemade Snickerdoodles are an easy homemade cookie recipe with buttery flavor and a deliciously nostalgic finish.
Ingredients
Cookie Dough
- 2 ¾ cups all-purpose flour – spoon and level for accurate measuring
- 1 cup unsalted butter – softened to room temperature
- 1 ½ cups granulated sugar – adds sweetness and helps with cookie texture
- 2 large eggs – helps bind and structure the dough
- 2 teaspoons vanilla extract – adds warm classic cookie flavor
- 2 teaspoons cream of tartar – gives traditional snickerdoodles their signature tang
- 1 teaspoon baking soda – helps the cookies rise and spread
- ½ teaspoon salt – balances the sweetness and enhances the flavor
Cinnamon-Sugar Coating
- ¼ cup granulated sugar – creates the sweet outer coating
- 1 ½ tablespoons ground cinnamon – adds warm aromatic cinnamon flavor
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set the dry ingredients aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and creamy.
- Add the eggs and vanilla extract. Beat until smooth and fully combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet mixture. Mix just until a soft cookie dough forms. Avoid overmixing.
- In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
- Scoop portions of dough and gently roll them between your hands to form balls. Roll each dough ball generously in the cinnamon-sugar mixture.
- Place the coated dough balls on the prepared baking sheets, leaving enough space between them for the cookies to spread.
- Bake for about 9–10 minutes, or until the edges are set and the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature with milk, coffee, tea, or your favorite dessert.
Notes
- Use softened butter: Bring the butter to room temperature before mixing. Softened butter helps create a smooth dough and tender, chewy cookies.
- Don’t skip the cream of tartar: This classic ingredient gives snickerdoodles their signature subtle tang and helps create their traditional soft texture.
- Avoid overmixing: Mix the dough just until the ingredients are combined. Overmixing can make the cookies less tender.
- Coat generously: Roll each dough ball thoroughly in the cinnamon-sugar mixture so every bite has plenty of that warm, sweet cinnamon flavor.
- Don’t overbake: Remove the cookies when the edges are set but the centers still look slightly soft. They will continue to firm up as they cool.
Nutrition Facts
- Calories: 180 kcal
- Total Fat: 8 g
- Saturated Fat: 5 g
- Cholesterol: 35 mg
- Sodium: 100 mg
- Total Carbohydrates: 25 g
- Dietary Fiber: 1 g
- Total Sugars: 14 g
- Added Sugars: 14 g
- Protein: 2 g