Snickerdoodles are a timeless classic, celebrated for their tender, chewy texture and sweet, cinnamon-kissed exterior.
This homemade version is delightfully soft and melts in your mouth, making it far superior to store-bought cookies.
Beyond indulgence, these cookies provide a balanced treat: a modest 188 calories per serving, 2g protein, and 1g fiber, offering a satisfying snack without overloading on sugar or saturated fats.
The combination of butter and optional shortening creates a rich, comforting texture while keeping the recipe easy and approachable for everyday baking.
Quick to prepare in under 30 minutes and freezer-friendly for future enjoyment, these cookies are perfect for weekday treats, meal prep, or sharing with friends and family.
Must-Have Tools for Perfect Results
Parchment Paper
Ensures cookies bake evenly without sticking and makes cleanup effortless. Its versatility extends to roasting vegetables or lining cake pans for a mess-free experience.
Mixing Bowls
Essential for creaming butter, sugar, and combining dry ingredients. High-quality, durable bowls can handle everything from dough mixing to salad tossing, making them indispensable in any kitchen.
Measuring Cups & Spoons
Guarantees precise ingredient portions for consistent texture and flavor. Accuracy here improves baking outcomes and is vital for all cooking and baking projects.
Baking Sheet
Provides a stable, even surface for baking cookies. Multi-purpose use includes roasting, toasting, or heating meals, offering reliable performance in daily cooking.
Cooling Rack
Allows cookies to cool evenly without sogginess. Perfect for baked goods, it also serves as a draining or air-drying tool for other foods.
25-Minute Snickerdoodles
Equipment
- 1 Parchment Paper (for baking)
- 1 Mixing Bowls (1 large, 1 medium)
- Measuring Cups & Spoons
- Baking Sheet (standard size)
- Cooling rack
Ingredients
- ½ cup butter softened
- ½ cup shortening or use all butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 4 tbsp granulated sugar for rolling
- 1 tbsp ground cinnamon for rolling
Instructions
- Preheat Oven: Begin by setting your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature while you prepare the dough. Line a baking sheet with parchment paper to prevent sticking and make cleanup simple.
- Creaming Butter & Sugar: In a large mixing bowl, combine softened butter, shortening, and 1½ cups granulated sugar. Using a hand mixer or stand mixer, beat until the mixture becomes light, fluffy, and creamy, which helps create a tender, chewy texture in your cookies.
- Adding Eggs & Vanilla: Crack the eggs into the creamed mixture, one at a time, and add the vanilla extract. Mix thoroughly until fully incorporated, creating a smooth, cohesive dough base that will hold all your ingredients together perfectly.
- Mixing Dry Ingredients: In a separate bowl, whisk together 2¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ¼ teaspoon salt. This ensures the leavening agents and seasonings are evenly distributed for consistent cookies.
- Combining Wet & Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies soft and tender. The dough should be slightly sticky but easy to scoop.
- Chilling the Dough: Cover the dough and chill for at least 30 minutes (or up to 3 days) to firm it, which makes rolling easier and helps the cookies maintain their shape during baking.
- Preparing Cinnamon Sugar: In a small bowl, mix 4 tablespoons granulated sugar with 1 tablespoon ground cinnamon. This will coat the dough balls, giving the classic snickerdoodle flavor and slightly crisp exterior.
- Shaping Cookies: Scoop heaping tablespoonfuls of chilled dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until evenly coated. Space them about 2 inches apart on the prepared baking sheet.
- Baking Cookies: Bake in the preheated oven for 8–10 minutes, or until the edges are set but the centers remain soft. Avoid overbaking to maintain that signature chewy texture.
- Cooling & Serving: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire cooling rack. Enjoy warm or store in an airtight container for up to 3 days, or freeze for later treats.
Notes
- Butter vs. Shortening: Using all butter will yield slightly firmer cookies, while adding shortening keeps them extra soft and chewy.
- Chilling Matters: Chilling the dough is key for maintaining shape and enhancing flavor; even 30 minutes improves texture.
- Avoid Overbaking: Bake until edges are just set; centers should remain soft to retain chewiness.
- Cinnamon Sugar Coating: Roll cookies generously for that signature crisp, sweet exterior.
- Freezing Dough: Dough can be frozen for up to 3 months; thaw in the fridge before baking.
Chef’s Secrets For Perfect Cookies
To make your Snickerdoodles truly stand out, pay attention to ingredient temperature.
Softened butter, not melted, ensures a tender, fluffy texture, while chilling the dough enhances flavor and prevents cookies from spreading too thin.
Don’t overmix the flour—gentle folding preserves softness. Experiment with cinnamon ratios in the sugar coating to balance sweetness and spice to your taste.
Serving Suggestions For Any Occasion
Serve these cookies slightly warm for the ultimate melt-in-your-mouth experience.
They pair beautifully with a glass of cold milk, hot coffee, or spiced tea.
For a festive touch, sprinkle extra cinnamon sugar on top before baking or sandwich two cookies with a layer of vanilla frosting for a delightful twist.
Storage Tips For Freshness
Store cooled cookies in an airtight container at room temperature for up to 3 days to retain softness.
For longer storage, freeze completely cooled cookies in a freezer-safe bag for up to 3 months.
Thaw at room temperature or heat briefly in the oven for freshly baked warmth. Proper storage ensures the classic chewy texture remains intact.
Frequently Asked Questions Answered Clearly
1. Can I use all butter instead?
Yes! Using all butter works perfectly. Cookies may be slightly less soft than with shortening, but the flavor will be richer and more buttery.
2. How do I prevent cookies from spreading?
Chill the dough before baking and avoid over-softened butter. Proper spacing on the baking sheet also helps maintain the round shape.
3. Can I make dough ahead of time?
Absolutely. Dough can be chilled in the refrigerator for up to 3 days or frozen for 3 months. Scoop directly from the fridge for baking.
4. Why are my snickerdoodles flat?
Overmixing the dough, using melted butter, or baking on a hot sheet without chilling can cause flat cookies. Follow chilling and mixing instructions carefully.
5. Can I adjust sweetness or cinnamon?
Yes, increase or decrease sugar in the dough or cinnamon in the coating to suit your taste. Start small to maintain the classic snickerdoodle balance.
This recipe is inspired by tastesbetterfromscratch and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
