There are very few cookies that we make over and over again in our house. Chocolate chip cookies, cut out sugar cookies, and these snickerdoodles. My oldest son LOVES snickerdoodles, so I had to find the perfect recipe for him to enjoy. These snickerdoodles are everything a snickerdoodle should be – soft, fluffy, chewy (no one wants crispy snickerdoodles), and super easy to make. Plus, they only use ingredients that most people keep in their houses regularly – butter, eggs, sugar, flour – you get it. Know what that means? It means you can make them RIGHT NOW! Oh and I honestly think one of the reasons my son loves snickerdoodles is because he likes to roll them in the cinnamon sugar. So in addition to everything above, they’re actually super fun to make! A great recipe to have your kids help since really you can’t screw this one up!
Why you’ll love this recipe
Great for a crowd – this recipe is super easy to double, even triple, if you need cookies for a crowd. It makes about 4 dozen cookies just with the written recipe but if you need more, you’ve got it! No chill dough – even though this recipe starts with butter, there’s no need to chill the dough before baking, which means these cookies can be ready in less than twenty minutes!Soft and chewy – I mentioned it already but it serves to be mentioned again because soft and chewy is the name of the game when it comes to snickerdoodles!
Ingredients
Ingredient Notes
Butter – these cookies can also be made with shortening if you don’t have butter on hand, but I personally prefer the taste of them with butter. You want the butter to be at room temperature so it creams nicely with the sugars. Cream of tartar – cream of tartar is a staple in snickerdoodles so don’t skip it. It gives them their signature soft and chewy texture. If you don’t have any on hand, wait until you get some or make these sugar cookie bites instead.
How to Make Snickerdoodles
Alright, you ready to see how easy it is to make these snickerdoodles? So easy, I may just make another batch to surprise my son when he gets home from school today! Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Next, cream together the butter, eggs, and sugar until light and fluffy. Now add the flour, baking soda, salt and cream of tartar and mix well. While your dough is mixing, mix cinnamon and sugar together in a small bowl to make cinnamon sugar. Scoop out dough and roll them into small balls. You want to ideally keep all of our cookies about the same size so that they bake evenly. Roll the balls in the cinnamon sugar until all sides of the balls are covered. Place them on a baking sheet about 2″ apart so they have room to spread. They do spread quite a bit, so I wouldn’t put more than 12 on a baking sheet. Bake for 10 – 12 minutes or until they’re just beginning to turn a golden brown on the top. Remove from the oven and let cool on the baking sheet for five minutes before transferring to a wire rack to finish cooling. Allowing them to cool for a few minutes on the baking sheet allows the cookies to come together so they don’t fall apart when you transfer them. Transfer to a cooling rack and allow the cookies to cool for another 5-10 minutes before serving. If you can wait that long – I know my son is always chomping at the bit to get his hands on these snickerdoodles! Enjoy one or an entire dozen! Eat plain, with a little ice cream, or even as part of an ice cream sandwich with two snickerdoodles, ice cream, and drizzled with caramel sauce. So good!
Expert Tips
Freeze rolled balls of cookie dough after rolling in sugar. Freeze the cookie dough in balls on a baking sheet first, then place all the balls into a freezer safe plastic bag. Remove however many you want from the freezer and thaw in the refrigerator before baking. Freeze baked cookies by placing them in an airtight freezer safe bag. Remove cookies from the freezer and allow them to come to room temperature before enjoying. Double the recipe and freeze half the dough to enjoy later. Store cookies at room temperature in an airtight container for up to a week or until they start to get hard, whichever comes first. Use a medium size cookie scoop to get the cookies to turn out about the same size. Don’t over bake cookies. Remove from the oven as soon as they’re beginning to get golden on the outside. They’ll continue coming together on the baking sheet and while they’re cooling.
More Cookie Recipes
If you like these snickerdoodles, you’ll love these other cookie recipes!
Chocolate whoopie pies – these soft and fluffy chocolate cookie sandwiches will be a chocolate lover’s new favorite dessert! Snickers cookies – peanut butter cookies stuffed with a mini Snickers bar and drizzled with chocolate, so good! White chocolate cranberry cookies – white chocolate macadamia nut cookies get a holiday flavored upgrade! Soft pumpkin chocolate chip cookies – a classic fall cookie with a delicious glazed twist! Molasses cookies – the best ginger molasses cookies you’ll ever try!
