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Snickerdoodle Recipe

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close up overhead shot of snickerdoodle on a oven rack
This delicious, classic snickerdoodle recipe is a snap to make and smells heavenly with the cinnamon sugar coating.
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This is a sponsored post written by me on behalf of Dannon for IZEA Worldwide. All opinions are 100% mine.

This recipe for soft, thick, delicious homemade snickerdoodles is the best. With a sweet, buttery dough rolled in cinnamon sugar before baking, these old-fashioned made from scratch cookies are irresistible! They’re ready in less than half an hour and require no chilling — definitely a win!

This holiday season, our snickerdoodles pair deliciously with a cup of coffee and your favorite creamer from Meijer.

snickerdoodle stacked on top of each other

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This holiday season, I am looking for little ways to treat myself and indulge — because let’s be honest: 2020 has been quite a year.

Cream and Flavor

For me, one of the most enjoyable things is a cup of fresh brewed coffee with a splash of Land o Lakes Coffee House Style Half & Half. It’s how I start my morning, power through my afternoon, and enjoy a sweet after dinner cookie.

A group of items on a table

You can head to Meijer now to pick up our favorites: Silk Dark Chocolate Peppermint Almond Creamer, International Delight Caramel Waffle Cookie Creamer, and Land o Lakes Coffeehouse Half and Half. While you’re there, you can grab the ingredients you need for this delish homemade snickerdoodle recipe, too.


What We Love

Silk: Dark Chocolate Peppermint Almond Creamer: This new, limited-time flavor is dairy and gluten-free plus it’s non-GMO certified.

Coffee and Cup

International Delight Caramel Waffle Cookie: Who doesn’t love Buddy the Elf™!?! It tastes like a rich, drizzly caramel on top of a toasted waffle cookie. Yum! Grab it before it disappears.

Land o Lakes Coffee House Style Half & Half: Full of creamy, simple goodness, there is 30% more cream than regular half and half. The result is a velvety smooth finish that complements your favorite coffee.


SNICKERDOODLES INGREDIENTS

snickerdoodle raw ingredients that are labeled

You will need…

For the cookies:

  • ½ cup unsalted butter, softened
  • ½  cup sugar
  • ⅓ cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt, optional

For the topping:

  • ¼  cup sugar
  • 2 tsp cinnamon

SUBSTITUTIONS AND ADDITIONS

BUTTER: I do recommend using unsalted butter for this recipe.

CREAM OF TARTAR: Cream of tartar acts as a leavening agent in this recipe and I highly recommend using it. However, if you don’t have any, you can substitute lemon juice or whiter vinegar for a similar effect. For this recipe, you would use two teaspoons of lemon juice or white vinegar in place of the cream of tartar.

BAKING POWDER: You can also use a teaspoon of baking powder if you don’t have cream of tartar available. However, the cream of tartar helps give snickerdoodles their classic flavor and chewy texture, so I definitely recommend adding it to your shopping list.

kitchen tools you actually need

HOW TO MAKE THIS SNICKERDOODLES RECIPE

STEP ONE: Prepare your cookie sheet by lining with parchment paper. Preheat the oven to 350 degrees.

STEP TWO: With an electric mixer, combine the butter and sugars for 3 minutes until light and fluffy.

STEP THREE: Add the egg and vanilla, and beat on medium-high speed about 3 minutes.

snickerdoodle process shot

STEP FOUR: Add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined about 1 minute.

snickerdoodle process shot

STEP FIVE: Roll out 1 tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour. 

snickerdoodle process shot

STEP SIX: In another small bowl mix together the cinnamon and sugar for the topping.

STEP SEVEN: Roll the cookie dough balls in the cinnamon-sugar mixture and set out 2″ apart on the baking sheet.

snickerdoodle process shot

STEP EIGHT: Bake 8-10 minutes until edges are browned and crisp, but the center is still pale and puffy. They will wrinkle as they cool.

PRO TIP: If you want a flatter cookie, you can press the cookie down with the back of a spoon just a bit after removing from the oven.

snickerdoodle process shot

HOW TO STORE SNICKERDOODLE COOKIES

COUNTER: You can store at room temp in an airtight container for up to three days. If your cookies start to get hard, pop one piece of bread in the container and they’ll get soft again.

FREEZER: You can freeze the cookies in a freezer-safe container or bag for up to three months. When you’re ready to serve, thaw them on the counter and you’re ready to enjoy!

overhead shot of snickerdoodle on a oven rack

These soft, chewy, classic snickerdoodles are the best. A light, fluffy dough is rolled in cinnamon and sugar for a warm, sweet cookie that will become a favorite. They’re ready in just about 20 minutes, making them perfect for a quick treat!

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close up overhead shot of snickerdoodle on a oven rack

Snickerdoodle Cookies

5 from 3 votes
This delicious, classic snickerdoodle recipe is a snap to make and smells heavenly with the cinnamon sugar coating.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 1 hour 18 minutes
Servings 20

Ingredients
  

For the cookies:

  • ½ cup unsalted butter softened
  • ½ cup sugar
  • cup brown sugar packed
  • 1 large egg
  • 1 tsp vanilla
  • 1 ½ cups all-purpose flour
  • ¼ tsp cream of tartar
  • 2 tsp baking soda
  • ¼ tsp salt

For the topping:

  • ¼ cup sugar
  • 2 tsp cinnamon

Instructions
 

  • Prepare your cookie sheet by lining with parchment paper and preheating the oven to 350 degrees.
  • With an electric mixer, combine the butter and sugars for 3 minutes until light and fluffy.  
  • Add the egg and vanilla, and beat on medium-high speed about 3 minutes.  
  • Add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.  
  • Roll out 1 tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour. 
  • In another small bowl mix together the cinnamon/sugar ingredients.
  • Roll the cookie dough balls in the cinnamon sugar mixture and set out 2″ apart on the baking sheet.  
  • Bake 8-10 minutes until edges are browned and crisp, but center is still pale and puffy. They will wrinkle as they cool.  

Nutrition

Calories: 122kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 144mg | Potassium: 24mg | Fiber: 1g | Sugar: 11g | Vitamin A: 154IU | Calcium: 9mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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