Go Back
Originating in the United States, the snickerdoodle cookie has a rich history that dates back to the 19th century. While the exact origins are somewhat murky, it is widely believed that the name "snickerdoodle" may derive from the German word "Schneckennudeln," which refers to a type of cinnamon roll. Over the years, these cookies have evolved, gaining popularity for their unique combination of flavors and textures.

Perfectly Chewy Snickerdoodle Cookies

Discover the magic of baking with perfectly chewy snickerdoodle cookies, a delightful treat loved by all ages. This guide walks you through the essential ingredients and techniques needed to create these nostalgic cookies with their signature soft texture and cinnamon-sugar coating. Learn about their rich history, explore flavor variations, and get tips on presentation and pairing for an unforgettable baking experience. Share the joy of fresh-baked snickerdoodles with family and friends!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened

1 ½ cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

½ cup granulated sugar (for rolling)

2 teaspoons ground cinnamon (for rolling)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    Make the Dough: In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy. This should take about 2-3 minutes using a mixer on medium speed.

      Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract until well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt until evenly mixed.

          Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix!

            Prepare Cinnamon Sugar: In a small bowl, combine ½ cup granulated sugar and 2 teaspoons ground cinnamon.

              Form and Roll Cookies: Using a cookie scoop or tablespoon, portion out dough balls (about 1.5 inches in diameter) and roll them in the cinnamon sugar mixture until fully coated.

                Bake: Place the rolled dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden but the centers are still soft. They will continue to firm up after removal from the oven.

                  Cool Down: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 25 minutes | Servings: About 24 cookies