Are you craving the best cookies, ever? You’re about to fall in love with these cinnamon-sugar classic cookies – Snickerdoodle Cookie Recipe. THE BEST Snickerdoodles recipe that is perfectly chewy and packed full of flavor.
I can’t help but sneak an extra cookie or two every time I go into the kitchen and walk past the plate of these freshly baked Snickerdoodle Cookies. (don’t judge – I think you’ll be doing the same thing once you make them!)
My kids love these cookies because they have a perfectly distinct taste and flavor that just reminds them or warmth and happiness and I love that they associate them with that. These cookies keep the joy of cooking in our house because they’re so good! You’re going to see why these are our favorite cookies! This chewy cookie just can’t be topped!
The beauty of these homemade cookies is that they’re soft and chewy with the perfect crispy edge. Some people like their cookies to be a bit crunchy or hard, but these cookies almost literally melt-in-your-mouth.
And if you like that snickerdoodle taste and flavor, you’re going to be over the moon excited about these cookies. Not only is this recipe simple, but it delivers excellence every single time.
Bake up a batch and enjoy during a long weekend at home or make up a plate to share with your neighbors and friends. Putting a plate of fresh-baked cookies on their stoop for them to open the door and find is just about the best gift, ever.
Gather up the family and bake up these chewy Snickerdoodle Cookies. They’re the perfect way to come together and create something amazing.
The first time I made this classic cookie, I knew it was going to be the perfect cookie from here on out. Our family is divided between softer cookies and chewy cookies so this perfect snickerdoodle hits the mark!
HOW TO MAKE SNICKERDOODLES:
These cookies are so simple that even the kids can help out!!
For this recipe you’ll need:
- all purpose flour
- cream of tartar
- baking soda
If you want to add in a bit of sweetness, you can toss in some chocolate chips as well. Just be careful – you don’t want to add too many as that will overpower the cookies.
Instructions for making Snickerdoodles Cookies:
Step 1. Mix the ingredients
In a bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.
In a small bowl, mix together the cinnamon and 3tbs of sugar. Set aside.
Step 2. Add the eggs
Add the eggs one at a time.
Step 3. Mix in the vanilla
Then mix in the vanilla and blend well.
Step 4. Combine the wet and dry ingredients
Add the dry ingredients to the wet ingredients and mix until blended.
Step 5. Shape into balls
Shape the dough into 1 inch balls and roll in the cinnamon-sugar mixture.
Step 6. Place on a baking sheet
Place 2 inches apart on an ungreased cookie sheet.
Step 7. Bake
Bake for 8-10 minutes at 350 degrees.
Can I Freeze Snickerdoodles Cookies?
Yes! You can freeze either the cooked cookies OR cookie dough. (I told you that this was the best snickerdoodle recipe!)
For the cookies: place in an airtight container or freezer bag. When you’re ready to eat them, just remove from the freezer and place on the counter until unfrozen.
For the dough: place cookie dough balls in an airtight container or freezer bag and place in the freezer. You can then take out cookies as you’d like to bake them and actually bake the frozen dough right in the oven!
I’ll actually do this when I’m making a double batch or for my second batch. It’s a great way to save on bake time the next time! And these chewy snickerdoodles unthaw perfectly!
How do I keep Snickerdoodle Cookies Soft?
Do NOT over bake your cookies. Bake them for 8-10 minutes and allow to cool ON the cookie sheet. Once cool, remove and add to a cooling rack.
To keep them soft and chewy, store them in an airtight container. Throw in a little piece of bread into the container with your cookies. These cookies can stay fresh when stored in an airtight container at room temp for about 3 days.
How do you keep the cookies from sticking to the pan?
To keep the cookies from sticking to the baking pan, you can line it with parchment paper. This is an easy way to keep the pan clean, too!
Can you make the dough ahead of time?
You can. Before you use a cookie scoop to scoop out the dough, just leave the dough in a medium bowl, cover with plastic wrap, and put it into the fridge. When you’re ready to use it, just scrape it off the sides of the bowl and scoop it onto your baking sheet.
For more cookies recipes, try these next:
- Peanut Butter Chocolate Cake Mix Cookies
- Chocolate Chip Cookie Candy Bar
- The Perfect Chocolate Chip Cookie Recipe
- Bakery Style Chocolate Chip Cookies
- 1 cup butter softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tbsp sugar
- 1 tbsp cinnamon
- In a bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.
- In a small bowl, mix together the cinnamon and 3tbs of sugar. Set aside.
- In the bowl of a stand mixer OR with a hand mixer, cream together sugar and butter.
- Add the eggs one at a time.
- Then mix in the vanilla and blend well.
- Add the dry ingredients to the wet ingredients and mix until blended.
- Shape the dough into 1 inch balls and roll in the cinnamon-sugar mixture.
- Place 2 inches apart on an ungreased cookie sheet.
- Bake for 8-10 minutes at 350 degrees.