These easy snickerdoodle cookies are entirely soft and such a delight to eat! Made with cinnamon, sugar, butter, and vanilla, this soft cookie recipe is perfect for Christmas or whenever you’re craving spicy and sweet cookies.
Why This Recipe Works
Seasonal cookies, such as these snickerdoodle cookies, are perfect for whenever you’re feeling festive and craving those warm and spicy flavors from your favorite treats. Dip these chewy cookies into a glass of chilled milk for a totally transformative experience.
Not only will you love the aromas these perfect snickerdoodles give off, but preparing this recipe is SUPER easy, too! These snickerdoodle cookies are made without cream of tartar and are so simple to prepare. You will swoon over the simplicity of these cookies.
These rolled snickerdoodle cookies are coated in a spiced cinnamon-sugar coating which makes them even more delicious and gives them a classic touch.
Serve these cookies in little goodie bags for loved ones or just keep them on the dessert table for whenever you have a sweet tooth. Either way, definitely treat yourself to these cookies whenever you’re intuitively craving some sweets!
- Flour: All-purpose flour is used for this recipe because it creates the fluffiest snickerdoodles!
- Cornstarch: Rather than using cream of tartar, I use simple cornstarch to make these cookies crumbly and tender.
- Baking Soda and Powder: These two ingredients are used an leavening agents and allow these cookies to rise and expand into delicate bundles of delicacy.
- Cinnamon: Ground cinnamon is used to give these snickerdoodles their classic flavors. If you only have a whole cinnamon stick, then grate it with a boxed grate or break it into pieces and process in the food processor.
- Butter: Make sure the butter is SUPER cold to make these snickerdoodle cookies flaky and super buttery. Use either salted or unsalted butter.
- Sugar: Both brown and white granulated sugars are used for these cookies to make them extra moist and soft. You can never go wrong with two kinds of sugars!
- Egg: In this recipe, I like to use one whole egg in addition to an egg yolk to make the flavors richer and more flavorful.
- Vanilla: Rich and pure vanilla extract is used to give these cookies a classic flavor that is essential to cookies.
How to Make This Recipe
These snickerdoodles are so easy to make you will want to make them over and over again! Make these cookies however many times you would like to get into autumnal spirit.
Step One: First, preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking liner, and set it aside.
Step Two: In a medium bowl, combine the flour, cornstarch, baking soda and powder, cinnamon, and salt. Mix until evenly combined and set it aside.
Step Three: Next, in a large bowl while using electric beaters or in a stand mixer, cream together the cold butter and both sugars. Cream this mixture together until it is uniform and no lumps of butter remain which could take anywhere from a little less or over two mintues.
Step Four: Add the egg, egg yolk, and vanilla to the butter mixture and mix until just combined.
Step Five: Slowly, add the flour mixture to the wet ingredients and mix until combined and uniform. Be sure to chill the dough in the refrigerator if you are not immediately baking the cookies.
Step Six: In a small bowl, combine the cinnamon and sugar.
Take about two tablespoons of dough and roll it into a ball and then roll it in the cinnamon sugar. Place the ball onto the cookie sheet.
Be sure not to press the cookie down! Repeat with the remaining dough.
Step Seven: Bake the cookies in the preheated oven for nine minutes, remove the cookies from the oven, and allow them to fully cool.
Snickerdoodle cookies taste like sugar cookies except with ground cinnamon and a lot more sugar! Snickerdoodles are chewy like sugar cookies but are coated in a sweet cinnamon coating.
Yes, snickerdoodle cookies do freeze well! Once the cookies have cooled off, transfer them to a freezer-safe bag and freeze them in the freezer for four to six months.
Snickerdoodles should be fluffy and airy, but if you want them flat, then you can gently flatten the dough just before cooking.
You can store the leftover homemade snickerdoodle cookies in an airtight container for up to two weeks.
- Be sure not to overmix the cookie dough or the cookies will be flat.
- Make these cookies ahead of time by preparing the dough and chilling until ready to use.
- Make ice cream sandwiches out of these snickerdoodle cookies by layering them with ice cream.
- Add pumpkin flavor to these snickerdoodles by folding in pumpkin purée with the wet ingredients.
If you love this recipe, be sure to leave a star rating on the recipe card and leave a comment below!
Don’t forget to pin it on your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
- 1 ¾ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup butter (cold sliced into cubes
- ½ cup brown sugar packed
- ⅓ cup white sugar
- 1 egg + yolk
- 1 teaspoon vanilla
- ¼ cup sugar
- 1 tablespoon cinnamon
- Preheat oven to 375 degrees F, line a baking sheet with parchment paper or a silicone baking liner and set aside
- In a medium bowl combine flour, cornstarch, baking soda, baking powder, cinnamon and salt. Mix it up and set aside.
- In a large bowl using electric beaters or in a stand mixer cream together cold butter and both sugars. Cream this together until uniform and no lumps of butter remain (~2 minutes)
- Add egg, egg yolk, and vanilla to the butter mixture and mix until just combined.
- Slowly add the flour mixture to the wet ingredients and mix until combined and uniform. (If there will be any delay in your cookie baking, place dough in the fridge!)
- In a small bowl combine the cinnamon sugar coating.
- Take ~2 tbsp of the cookie dough, roll it into a ball and then roll it in the
- cinnamon sugar. Place your ball onto the cookie sheet (Don’t press it down- leave it in a ball!) and then repeat with remaining dough.
- Bake cookies for 9 minutes, remove from oven and allow to cool fully.
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