Snickerdoodle Cookies Recipe – A Classic Holiday Treat

Snickerdoodle cookies are a favorite in my home, especially during the holiday season. There’s just something about the combination of cinnamon and sugar that makes these cookies perfect for December.

They’re soft on the inside, slightly crisp on the outside, and coated in a cinnamon-sugar topping that’s hard to resist. Best of all, they’re easy to make, which is great when you’re busy with holiday preparations.

They’re also easy to make in large batches, which is perfect for cookie exchanges, gift tins, or simply filling the cookie jar.

Plus, they’re a hit with just about everyone. Whether you’re baking for kids, adults, or a mix of both, Snickerdoodles are a crowd-pleaser. And since they store and freeze so well, they’re a stress-free addition to your holiday schedule.

Cream of Tartar – The Key Ingredient In Snickerdoodle Cookies

If you’ve ever wondered what makes a Snickerdoodle different from a regular sugar cookie, the answer is cream of tartar. This ingredient isn’t just a random addition to the recipe. It’s essential for achieving that classic Snickerdoodle flavor and texture.

What Does Cream of Tartar Do?

1. Tangy Flavor: Cream of tartar adds a subtle tang to Snickerdoodles. This tangy flavor is what sets them apart from other cookies. Without it, you’d end up with a simple sugar cookie rolled in cinnamon-sugar—not quite the same!
2. Texture: Cream of tartar works with the baking soda to give the cookies their soft, chewy texture. It helps prevent them from becoming too crisp or cake-like, keeping the inside tender while the edges stay slightly firm.
3. Prevents Crystallization: This ingredient also helps prevent the sugar from crystallizing during baking, which is part of why Snickerdoodles have such a smooth texture.

If you don’t have cream of tartar on hand, you might be tempted to skip it or substitute something else. But trust me, if you want true Snickerdoodles, you’ll want to include it. It’s worth the trip to the store!

Making the Dough

This snickerdoodle cookies recipe starts by mixing up a simple dough, however, there are a few key steps that will ensure the cookies turn out perfect every time.

1. Room-Temperature Butter: Make sure your butter is at room temperature before you start. This allows it to cream properly with the sugar, giving you a smooth and fluffy dough. If your butter is too cold, you’ll end up with lumps, and if it’s too soft, your cookies might spread too much.
2. Creaming Butter and Sugar: Take your time when creaming the butter and sugar together. This step adds air to the dough, which helps the cookies puff up slightly during baking.
3. Adding Eggs One at a Time: Mixing in the eggs one at a time ensures they incorporate fully, giving the dough a uniform texture.
4. Slowly Adding Dry Ingredients: Once the wet ingredients are mixed, gradually add the dry ingredients. This helps avoid overmixing, which can make the cookies tough.

The Cinnamon-Sugar Coating

The cinnamon-sugar topping is what makes these cookies instantly recognizable. It’s a simple mix of three tablespoons of sugar and one tablespoon of cinnamon, but it makes a big difference.

Once your dough is ready, shape it into 1-inch balls. Rolling each ball in the cinnamon-sugar mixture ensures every bite has that perfect blend of sweetness and spice.

Don’t skimp here as this coating is what gives Snickerdoodles their signature look and flavor.

Preheat The Oven & Prepare The Baking Sheet

Preheat your oven to 350°F and line your baking sheets with parchment paper or a silicone baking mat.

While you don’t have to use parchment paper or a silicone baking mat, it makes cleanup easier and helps prevent the cookies from sticking.

How Long to Bake Snickerdoodle Cookies

Place the dough balls 2 inches apart on the baking sheet. They’ll spread a little as they bake, so the spacing is important. Bake the cookies for 8-10 minutes, but keep an eye on them.

You want them to be set in the center but not overly browned. Overbaking will make them too crispy, and Snickerdoodles are best when they’re soft and chewy.

Once they’re done, let them sit on the baking sheet for about two minutes before transferring them to a cooling rack. This short rest helps them firm up slightly, so they don’t fall apart when you move them.

Storing Snickerdoodle Cookies

One of the best things about Snickerdoodles is that they store well, making them a great option for holiday baking. Here’s how to keep them fresh:

1. Room Temperature: Store the cookies in an airtight container at room temperature. They’ll stay soft and fresh for about 4-5 days. *Place as piece of standard white bread in the container and they will stay super soft.
2. Layering: If you’re stacking the cookies in a container, place a piece of parchment paper between the layers to prevent them from sticking together.

Can You Freeze Snickerdoodles?

Yes, you can freeze both the dough and the baked cookies, which is helpful if you want to get a head start on your holiday baking.

Freezing the Dough

To freeze the dough, roll it into balls and coat them in the cinnamon-sugar mixture. Place the dough balls on a baking sheet lined with parchment paper and freeze them until they’re firm.

Once frozen, transfer them to a freezer-safe bag or container. The dough will keep for up to three months.

When you’re ready to bake, there’s no need to thaw the dough. Just place the frozen balls on a baking sheet and bake as directed, adding an extra minute or two to the baking time.

Freezing Baked Cookies

If you’ve already baked the cookies, let them cool completely before freezing. Place them in a single layer in a freezer-safe container or bag, separating layers with parchment paper. They’ll keep for about two months in the freezer.

To enjoy frozen cookies, let them thaw at room temperature for about 30 minutes. You can also warm them in the microwave for a few seconds if you like them slightly warm.

Snickerdoodle Cookies Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 cup butter, room temperature
• 1 1/2 cups sugar
• 2 eggs
• 1 tsp vanilla
• 2 3/4 cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt

Sugar Cinnamon Topping

• 3 tbsp sugar
• 1 tbsp cinnamon

INSTRUCTIONS

Preheat oven to 350°F.

In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt together. Set aside.

In a small bowl mix together the sugar and cinnamon for the topping and set aside. Using a stand or hand mixer, cream together sugar and butter.

Add the eggs, one at a time and mix until incorporated. Add vanilla and blend well.

Slowly add the dry ingredients to the wet ingredients and mix well.

Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture. Place 2 inches apart on ungreased or parchment lined baking sheet.

Bake for 8-10 minutes or until done in the center. Remove from the oven and let the cookies sit on the baking sheet for 2 minutes.

Place on a cooling rack until cooled completely.

Whether you’re baking a batch for your family or sharing them with friends, these snickerdoodle cookies are sure to be a hit!

Enjoy! Mary

Follow My Facebook Page For Great Recipes! Make Your Meals Facebook Page

To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list located in the middle of each recipe or email me at contact@makeyourmeals.com. You can also follow us on Facebook and Pinterest. This article may contain affiliate links where a small commission is paid if you purchase a product at no additional cost to you.