Easy Snickerdoodle Cookies Recipe
About this recipe
These Easy Snickerdoodle Cookies are soft, chewy, and packed with warm cinnamon flavor. The recipe is quick, taking only about 20 minutes from start to finish, making it perfect for when a cookie craving strikes!
What sets this version apart is the use of cream of tartar, which not only adds a subtle tang but also helps create a tender texture by inhibiting gluten formation. Plus, there's no need to refrigerate the dough, so you can enjoy fresh cookies in no time.
Ingredient notes
- Use sea salt for a milder flavor instead of iodized salt.
Tips from Preppy Kitchen’s video
- Make sure your butter is at room temperature; it should be soft enough to make an indent but not melted. If your butter is too cold or too warm, it can affect the cookie texture.
- Finish mixing the dough by hand to avoid overmixing, which can make the cookies tough instead of tender.
Good to know
- How many cookies does this recipe make?
- This recipe yields about 24 cookies.
- What temperature should I bake the cookies at?
- Bake the cookies in a preheated oven at 375°F (190°C).
- How long do I bake the cookies for?
- Bake the cookies for 8 to 10 minutes, or until they are puffed and slightly crinkled on top.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- 2
In a large bowl, combine the dry ingredients: 2 and 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, 1 teaspoon of ground cinnamon, and 3/4 teaspoon of salt. Whisk together until well mixed.
- 3
In another bowl, cream together 1 cup (226 g) of unsalted room temperature butter and 1 cup (200 g) of granulated sugar using a stand mixer or hand mixer on medium speed for about 3 minutes until light and fluffy. Scrape down the bowl as needed.
- 4
Add 2 large eggs one at a time, mixing well after each addition. Then add 2 teaspoons of vanilla extract and mix until combined.
- 5
Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined. Finish mixing by hand to avoid overmixing.
- 6
In a small bowl, mix together 1/3 cup of granulated sugar and 1.5 teaspoons of ground cinnamon for rolling the cookies.
- 7
Using a tablespoon or a triggered ice cream scoop, portion out the cookie dough, roll it into balls, and then roll each ball in the cinnamon sugar mixture until well coated.
- 8
Place the coated cookie dough balls onto the prepared baking sheets, spacing them apart.
- 9
Bake in the preheated oven for 8 to 10 minutes, or until the cookies are puffed and slightly crinkled on top.
- 10
Remove from the oven and let cool slightly before transferring to a wire rack.
Heads up — we had to guess a little:
- The number of cookies is estimated based on typical cookie sizes and yields.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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