Irresistible, coated in cinnamon sugar, chewy snickerdoodle cookies are just as popular as Gingersnap Cookies.

Round flat cookies stacked on a parchment.

SNICKERDOODLE COOKIES RECIPE

WHAT YOU NEED TO MAKE THE COOKIES

Handheld mixer or a stand mixer
Spatula and mixing bowl
Baking sheets
Parchment or a baking mat
Scale or measuring cups and spoons
1 1/2 inch Cookie Scoop

SNICKERDOODLE COOKIE DOUGH INGREDIENTS

All-purpose flour
Cream of Tartar – it adds a distinctive tangy flavor, characteristic for snickerdoodle cookies
Baking Soda
Baking Powder
Salt
Butter – I use unsalted butter
Sugar – granulated and brown sugar – addition of brown sugar makes cookies chewier
Eggs – a binding agent
Vanilla Extract or Vanilla Bean Paste
Ground Cinnamon
Vanilla Sugar (optional, but recommended) – provides an extra flavor, if you don’t have it, use granulated sugar

COOKIE DOUGH

Before you start, make sure all the ingredients are at room temperature. Prepare cookie dough, using a handheld mixing or a stand mixer. Using a 1 1/2 inch cookie scoop measure even mounts of cookie dough.

SHAPING AND COATING IN CINNAMON SUGAR

Cinnamon sugar is a must when making snickerdoodle cookies. To make the coating extra flavorful I like to mix vanilla sugar into the granulated sugar alongside with ground cinnamon.

A small white bowl with cinnamon sugar next to a tray with cookie dough balls.

Shape cookie dough into balls and roll each cookie ball in cinnamon sugar. Place cookie balls onto a baking sheet lined with parchment or baking mat; space them out about 2 inches apart.

Baking sheet lined with parchment, with cookie dough balls, rolled in cinnamon sugar.

If you prefer flatter cookies I highly suggest slightly flattening cookie balls. You can use a bottom of the glass or a measuring cup. If you prefer thick cookie don’t flatten the cookie balls.

Hand holding a glass, flattening a cookie dough ball.

Baking sheet with flattened cookie dough balls rolled in cinnamon sugar.

BAKE COOKIES

Bake cookies in the preheated oven at 350F (180C). It took about 9-10 minutes. Allow cookies to cool on a baking sheet for 2-3 minutes before transferring them onto a cooling rack to cool completely. Cookies will be slightly puffy in the middle; they will flatten as they cool.

SNICKERDOODLE BAKING SUCCESS TIPS

Dry and hard cookies – overmixing dough and baking for too long. Mix the cookie dough just until combined.
Excessively Flat Cookies – this could be caused by over mixing of butter and sugar, or if your butter for too soft. You can chill the cookie dough before baking.
Lack of flavor – check the expiration date of your cinnamon; increase the cinnamon by 1/4 to 1/2 teaspoon. I prefer Saigon cinnamon in my baking.
Do I have to use cream of tartar? You can make these cookies without it, however cream of tartar adds a distinctive tangy flavor, and it also inhibits sugar crystallization. Sugar in the cookie dough doesn’t get crunchy, instead cookies stay chewy.

HAVE YOU THESE DELICIOUS COOKIE RECIPES

Viennese Whirls (vanilla and chocolate)
Fresh Cranberry White Chocolate Cookies
Chewy Chocolate Chip Cookies
Crinkle Cookies via Cloudy Kitchen
Mexican Wedding Cookies

Print Pin

Snickerdoodle Cookies

This delicious recipe for crispy on the outside and chewy on the inside snickerdoodle cookies makes about 40 cookies.

1 serving: 2 cookies

Course Cookies, Dessert, Snack

Cuisine American

Keyword chewy snickerdoodle cookies, snickerdoodle cookies

Prep Time 15

Cook Time 8

Servings 20 servings

Author Hani

Ingredients

Cookie Dough

2½ all-purpose flour (360 grams)
1 ¼ tsp cream of tartar
1 tsp baking soda
1/4 tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
1 cup sticks unsalted butter, (226 grams)
1 cup granulated sugar (200grams)
1/3 cup packed brown sugar (70 grams)
2 large egg
2 tsp vanilla

Topping

1 tbsp ground cinnamon
1/4 cup granulated sugar (50 grams)
2 tbsp vanilla sugar (optional) or use granulated sugar instead

Instructions

Cookie Dough

In a mixing bowl, whisk all-purpose flour ( 2¼ cup, 360 grams), cream of tartar ( 1¼ teaspoon), baking soda (1 teaspoon), baking powder (1/4 teaspoon), cinnamon (1½ teaspoon) and salt (1/2 teaspoon). Set aside.
On medium speed, cream unsalted butter (1 cup, 226 grams, granulated sugar (1 cup, 200 grams), and brown sugar (1/3 cup, 70 grams) until fluffy and pale in color, about 5 minutes.
Lower the speed to the stir or lowest possible setting; in 2 additions, beat the flour mixture into the butter mixture. Mix until combined. Use a spatula to scrape down the sides of the bowl.
Chill the dough while the oven is preheating to 350F (180C).

Shape and Coat Cookies in Cinnamon Topping

Prepare cinnamon topping: into a small bowl, pour granulated sugar (1/4 cup, 50 grams) vanilla sugar ( 2 tablespoons, 25 grams), and ground cinnamon (1 tablespoon).
If you don't have vanilla sugar, use granulated sugar instead.
Use an ice cream scoop (1½ inches in diameter) and drop scoops of cookie dough onto the parchment. Shape each dough scoop into a ball and dip or roll it in the cinnamon sugar.

Bake Cookies

Place cookie balls onto a baking sheet lined with parchment or a baking silicone mat. Gently flatten the top of each ball with the back of the measuring cup. This helps cookies stay flat; it prevents them from getting puffy in the middle.
Bake cookies at 350F (180C) for 9-10 minutes.
Let the baked cookies cool on a baking sheet for 2-3 minutes, then transfer them onto a cooling rack to cool completely.