Amazing Snickerdoodle Cookies made from scratch. These buttery Snickerdoodle Cookies are rolled in sweet cinnamon sugar and baked until golden. They’re soft, sweet and oh-so-chewy.
I heart Snickerdoodle Cookies 💕
I actually remember first hearing about Snickerdoodle Cookies many years ago when my sister-in-law made a batch. Snicker-what? But one bite and I was in sweet cinnamon heaven.
A buttery cookie rolled in cinnamon sugar and then baked to crinkly perfection. These American cookies are so simple but they are truly special. If you’re a cinnamon enthusiast like me, you’ll LOVE these.
The not-so-secret ingredient in these cookies is cream of tartar which helps to give them a tiny tang and their signature crinkles. If you want a super chewy cookie, bake them for a little less, or for a more light and fluffy cookie, a few minutes longer.
But other than cream of tartar, these cookies only use regular pantry ingredients – most of which you probably already have in your kitchen right now. Which means they’re perfect for when you need to whip up a batch of cookies stat.
Friend popping over? Snickerdoodle Cookies to the rescue. These cookies are so easy and simple to make – perfect for those short on time. And it’s also a great recipe for the kids! They will love rolling the cookie dough in the cinnamon sugar.
You know I love my cookie recipes and while these don’t have the glamour of say, my Levain Bakery Chocolate Chip Cookies, they’re still one of my all-time favourites. I hope you love them too!
TIPS FOR MAKING PERFECT SNICKERDOODLE COOKIES
- These Snickerdoodle Cookies are so easy to make! You will need an electric mixer but they’ll be ready to eat in under 30 minutes.
- Make sure you start with room temperature butter – it needs to be nice and soft (but not melty by any means) so it’s easy to combine with the sugar.
- I use caster sugar in this recipe, but if you don’t have it, you can swap it out for granulated sugar.
- You will need an ingredient called cream of tartar for this recipe. It can usually be found in your local supermarket in the baking aisle – often next to the baking powder.
- You don’t need to chill the dough. Simply roll into balls, using your hands, and then dunk them in a mix of ground cinnamon and sugar.
- As these cookies bake, they will spread out in the oven and get those signature crinkles.
- Store cookies in an airtight container for a few days, but make sure you enjoy a few fresh – they’re so good straight from the oven!
MORE COOKIE RECIPES TO TRY
- Chocolate Oreo Cookies
- Classic Peanut Butter Cookies
- Cornflake Marshmallow Cookies
- Nutella Cookies
- Malted Chocolate Chip Cookies
- Chewy Oatmeal Raisin Cookies
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let's Bake
Chewy Snickerdoodle Cookies
Snickerdoodle Cookies rolled in cinnamon sugar and then baked to crinkly perfection.
Ingredients
- 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- Pinch of salt, optional
Cinnamon topping
- 2 tablespoons caster sugar or granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- In a large mixing bowl, add butter and sugar and beat using an electric mixer for two minutes or until pale and creamy. Add vanilla and egg and beat briefly, just until combined, scrapping down the sides.
- Add sifted flour, baking soda, cream of tartar and salt, if using, and beat briefly until a soft cookie dough forms.
- In a separate bowl, stir together sugar and cinnamon. Roll balls of cookie dough (approximately 1.5 tablespoons each) using your hands, and then roll them in the cinnamon sugar until they are completely covered.
- Place cookies on prepared trays. Bake cookies for 10-11 minutes or until the cookies spread out and have a nice crinkly top. They may look slightly under baked. Leave to cool for 5-10 minutes before transferring to a wire rack to cool completely.
Nutrition Information
This recipe was first published on Sweetest Menu in October 2016.
Hayley says
These turned out great! I used 1/2 tsp cream of tartar and 1/2 baking powder but didn’t change much else. Really perfect snickerdoodles!
★★★★★
Jessica Holmes says
Yay! Love hearing that Hayley!