Cinnamon is one of my all-time favorite ingredients. I keep a cinnamon sugar mixture in my pantry at all times so I can quickly make treats like cinnamon sugar English muffins. If you're also a cinnamon lover, check out these Brown Butter Cinnamon Roll Cookies.
These cookies are amazingly soft and keep their round shape when they're baked. The best part? The dough doesn't need to be chilled.
Snickerdoodle Cookie Recipe Notes & Tips
Recommended Equipment
- Stand mixer. You can also use a hand mixer or mix by hand. The stand mixer is just easier!
- Baking sheets.
- Parchment paper. If you don't have parchment paper, grease the baking sheets (unless your baking sheet is nonstick).
- Cookie scoop. The cookie scoop is a fast and easy way to make the cookies perfectly round and a uniform shape. If you don't have a cookie scoop, just measure the dough using teaspoons. I recommend two teaspoons per cookie. You can make the cookies larger or smaller for your preference, but just make sure all of the cookies are the same size. If they're different sizes they won't bake evenly.
Ingredient Notes
The cream of tartar is what gives these cookies the nice, airy inside because it helps them rise as they bake. If you want these to turn out properly, you really don't want to skip the cream of tartar. See Food Science: What is Cream of Tartar? by The Kitchn for more info on cream of tartar and its baking science.
Snickerdoodle Cookie Variations
It's hard to beat a classic Snickerdoodle, but here are some variations:
- Add one cup of chopped pecans or walnuts for some nutty crunch.
- Add some pumpkin pie spice or apple pie spice for more fall flavors.
- Add some toffee bits.
Looking for more cookie recipes? Check out my cookie collection.
Soft Snickerdoodle Cookies
Equipment
- 2 Large rimmed baking sheet (can bake in batches if you only have one)
- Cookie scoop (optional)
- Parchment paper (use a nonstick cookie sheet or grease the cookie sheet if not using parchment paper)
Ingredients
- ½ cup butter softened
- ¾ cup sugar
- 1 egg at room temperature
- 1½ teaspoon vanilla
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt (reduce to a pinch if using table salt)
- ½ teaspoon cinnamon
- 1½ cups all purpose flour
Instructions
- Preheat oven to 375℉.
- Cream together butter and sugar using a stand mixer or hand mixer, until it appears light and fluffy.½ cup butter, ¾ cup sugar
- Beat in egg.1 egg
- When egg is fully incorporated, beat in vanilla.1½ teaspoon vanilla
- Stir in cream of tartar, baking soda, salt, and cinnamon.1 teaspoon cream of tartar, ½ teaspoon baking soda, ¼ teaspoon kosher salt, ½ teaspoon cinnamon
- Add flour, ½ cup at a time. Wait until flour from each addition is incorporated before adding more.1½ cups all purpose flour
- Combine cinnamon and sugar in a small bowl.2 tablespoon cinnamon, ¼ cup sugar
- Using a cookie scoop or tablespoon, form cookies into balls. Roll each ball in the cinnamon sugar mixture, covering completely, and place on cookie sheet lined with parchment paper.
- Bake for 10 minutes, or until cookies are set on top (if you check them and they seem jiggly on top, bake them for another minute or two.
Nutrition
