Picky Palate Easy Homemade Snickerdoodles Recipe

Snickerdoodles are such a popular cookie for any occasion! Enjoy my easy snickerdoodle recipe for your next party!

Snickerdoodles

I love Snickerdoodles! This is a great recipe, the edges are perfectly crisp and the inside is nice and soft. Enjoy at your next occasion where cookies are needed! There’s nothing like buttery crisp cinnamon sugared cookies! You’ll love this recipe.

Be sure to try my Perfect M and M Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.

What You’ll Need

butter– For most of my recipes I use salted butter. Unsalted works too.
granulated sugar– This fine white sugar adds sweetness to the cookie.
large eggs– For consistency, I use large eggs in my cooking and baking.
pure vanilla extract– For best tasting results use pure vanilla extract.
all purpose flour– Flour is the main dry ingredient in the cookies.
kosher salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
baking soda– Baking soda helps the cookies rise during baking.
cream of tartar– Cream of tartar is an ingredient common in snickerdoodle cookie recipes. It gives that little tang in snickerdoodles.
ground cinnamon– You roll the cookies in a cinnamon/sugar mixture before baking.

How To Make Snickerdoodles

Preheat the oven to 375 degrees F. Cream butter and sugar until creamy. Slowly beat in the eggs and vanilla.
Slowly add the flour, salt, and cream of tartar until combined. Combine sugar and cinnamon in a medium bowl.
Roll about 1-2 Tablespoons of dough into a ball and into cinnamon and sugar mixture then place on cookie sheet.
Bake for 10-12 minutes or until the edges are golden. Transfer the cookies to a cooling rack and cool completely.

Roll dough in cinnamon sugar mixture then place onto a parchment lined baking sheet.

How To Serve

Serve snickerdoodles at any occasion where cookies are needed.

How To Store Leftovers

Store any leftovers in an airtight container for up to 3 days.

Recipe Tips For Success

Always use real butter when making cookies. Soften butter in advance.
Use pure vanilla, always.
You can roll snickerdoodles in cinnamon/sugar then freeze in an airtight container for up to 2 months if needed. Thaw completely and bake following recipe.
Wrap cooled snickerdoodles in little celophane bags and they make great gifts and bake sale cookies.

Snickerdoodles

These cookies have crispy edges and a soft and chewy center, all coated in cinnamon and sugar.

Course: Dessert

Cuisine: American

Prep Time 10

Cook Time 12

Cooling Time 8

Total Time 30

Servings: Cookies

Calories: 77kcal

Author: Jenny

Cost: $10

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Equipment

Oven
baking sheet
cookie scoop
measuring cups
measuring spoons
mixing bowl or stand mixer
cookie scoop

Ingredients

For the Cookies:

1 Cup softened butter, salted
1 ½ Cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 ¾ Cups all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons Cream of Tartar

For the Cinnamon Sugar Topping:

¼ Cup granulated sugar
1 teaspoon cinnamon

Instructions

Preheat the oven to 375 degrees F. Cream butter and sugar until creamy. Slowly beat in the eggs and vanilla.
Slowly add the flour, salt, and cream of tartar until combined. Combine sugar and cinnamon in a medium bowl.
Roll about 1-2 Tablespoons of dough into a ball and into cinnamon and sugar mixture then place on cookie sheet. Bake for 10-12 minutes or until the edges are golden. Transfer the cookies to a cooling rack and cool completely.

Nutrition

Keywords: snickerdoodles