The BEST Cookie recipe growing up was a soft and chewy Snickerdoodle Cookie. Rolled in Cinnamon and Sugar its sweet taste was always a favor recipe. It's a classic cookie for good reason.
I watched my mom roll cookie dough into small balls and I would help roll into cinnamon sugar mixture. Easily one of my favorite childhood memories helping my mom bake. I loved how these cookies were crispy on the outside and soft and chewy on the inside.
The edges cracked and my fingers were always covered with cinnamon and sugar and I loved it. Decades later and my own boys love this timeless classic cookie.
They called them "Sugardoodle Cookies" and I loved that they loved them like I did. It always made me smile so big. You know it's the BEST Snickerdoodle Recipe when years later my son wants to make these cookies with his daughter. Priceless.
Ingredients in the Perfect Snickerdoodle Cookie Recipe
Fats: Room Temperature Butter
Dry Ingredients: All Purpose Flour, Granulated Sugar, Cinnamon, Cream of Tartar, and Baking Soda
Eggs and Vanilla Extract
How to make Cookies from Scratch
Making cookies from scratch is a lot of fun. Gather all the necessary ingredients along with the supplies you'll need to make cookies and let's get started.
Line baking sheets with parchment paper or spray with cooking spray and preheat oven to 375 degrees. It's also best to use ingredients that are room temperature. Allow butter and egg to sit on counter for 1 hour before mixing ingredients.
In a large mixing bowl cream Butter and sugar together until light and fluffly. Cream for about 2-3 minutes before adding egg and Vanilla Extract. Continue to cream until everything is combined.
In a separate bowl combine All Purpose Flour, Cream of Tartar and Baking Soda together. Gradually add dry ingredients to butter mixture making sure cookie dough is fully combined before adding more flour.
In a small bowl combine remaining sugar with cinnamon. Adjust cinnamon to your liking as necessary.
Using a small cookie scoop make cookies about 1 Tablespoons in size and roll into Cinnamon Sugar Mixture. Place rolled cookies onto baking sheet and allow 2 inches space between cookies for spreading.
Bake at 375 Degrees for 9-11 minutes or until edges are slightly golden in color. Allow cookies to cool on baking sheet for a couple minutes before moving to a cooling rack.
Cookies will be crispy on the outside and a soft chewy texture on the inside. Allow cookies to fully cool before storing in sealed contain.
How to Store Cookies
Cookies should be stored in a Zip-Loc bag or sealed container for up to a week. Placing a piece of bread on top of baked cookies in a container will help keep cookies soft. Cookies are best enjoyed within 2-3 days.
Freeze Cookies by placing in a sealed container and removing as much air as possible. Freeze for up to 3 months. To eat, allow cookies to thaw at room temperature.
Quick Tips:
Making the perfect Snickerdoodle Cookie is easy if you know all the tips and tricks. Cream of Tartar will give a natural tang to this signature cookie recipe which is a must.
The more cinnamon sugar mixture the better. Make sure to coat cookie dough well. I prefer to use a Zip-Loc bag and toss cookie dough into bag with sugar mixture. It easily fully coats for a delicious cookie. Roll the dough in a bowl also works well to coat in sugar mixture.
Baking: Do not over bake cookies. These cookies only need to be slightly golden on the edges. Over baking will result in hard flat cookies.
Chill dough: This is optional, however I do find that when chilling dough for 30-45 minutes will result in a puffier fuller cookie.
Fun Facts
Over the years Snickerdoodle Cookies have been call many names. My boys call them Sugardoole Cookies but more commonly they have been called Cry Babies, Jumbles, and Plunkets. A popular folk character named Snickerdoodle in the early 1900's was the subject of many tall tales.
Whatever you choose to call these Cinnamon Sugar Cookies, they are a winning recipe year round. They are always welcome on a Cookie Plate for Christmas, or to enjoy in the Fall with some Apple Cider. And if you like this cookie recipe try my Snickerdoodle Bars. They are fantastic.
Supplies Needed
- Large Mixing Bowl
- Hand Mixer
- Small Cookie Scoop
- Baking Sheets
- Parchment Paper
Snickerdoodle Cookies
Ingredients
- 1 Cup Butter Softened
- 3 Cup All Purpose Flour
- 2 Cups Granulated Sugar
- 2 Eggs Large; Room Temperature
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
Cinnamon Sugar Mixture
- ¾ Cup Granulated Sugar
- 2-3 Teaspoons Cinnamon Add to taste
Instructions
- Preheat Oven to 375 Degrees
- Line baking sheet with parchment paper or spray with cooking spray
- In a mixing bowl beat butter on medium to high speed for 2 minutes and add Sugar and continue to whip for 2 more minutes
- Add eggs and vanilla extract and cream until combined and mixture is light and fluffy
- In a separate bowl combine dry ingredients of All Purpose Flour, Cream of Tartar and Baking Soda. Mix to combine.
- Add half flour mixture to butter mixture and mix together. When fully combined add remaining flour mixture.
- Using a small cookie scoop shape into 1 tablespoon size cookie dough balls.
- In a separate bowl combine Cinnamon and Sugar together. Roll cookie dough balls into mixture and fully coat.
- Place cookie dough balls on baking sheet allowing 2 inches between cookies for baking
- Bake at 375 Degrees for 9-11 minutes. Each oven cooks a little differently. Cookies are done with edges are just slightly golden. Do not over bake.
- Allow cookies to cool on baking sheet for a couple minutes before moving to cooling racks.
Notes
How to Store Cookies
Cookies should be stored in a Zip-Loc bag or sealed container for up to a week. Placing a piece of bread on top of baked cookies in a container will help keep cookies soft. Cookies are best enjoyed within 2-3 days. Freeze Cookies by placing in a sealed container and removing as much air as possible. Freeze for up to 3 months. To eat, allow cookies to thaw at room temperature.Supplies Needed
- Large Mixing Bowl
- Hand Mixer
- Small Cookie Scoop
- Baking Sheets
- Parchment Paper
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Emily
I love a good snickerdoodle recipe! And this one is definitely my new favorite! I love to make these around Christmas, but I may just start making them all the time now!
Rebecca Johnston
You are me both! Wow they are good.
Channing Dezayas
So I just tried this recipe and my cookies came out hollow and fell apart any suggestions…. Thanks in advance
Rebecca Johnston
Hi Channing, it sounds like you may have added too much flour or dry ingredients. Baking is truly a science and it makes a difference when measurements are altered or measured differently. This can also happen when using less wet ingredients giving the balance between dry and wet ingredients. This recipe is a viewer favorite and it's not a response I normally hear! Give that a try!