Snickerdoodle Cookie Recipe

Chewy, fluffy and delicious this Snickerdoodle Cookie Recipe is a family favorite that has subtle hints of cinnamon and sugar in each and every bite.

Who is ready for all the fall cookie baking?!? Yeah thats right I said fall cookie baking. We do Christmas cookie baking as well but when it comes to fall, some of my favorite fall flavors come in cookie form!

This Snickerdoodle Cookie Recipe is a family favorite that makes a lot, is addicting and also super easy! We cannot get enough of these hand-held treats that are perfect for this cool crisp weather that is making its way into our lives.

INGREDIENTS NEEDED TO MAKE SNICKERDOODLES?

• Butter
• Sugar
• Brown sugar
• Eggs
• Vanilla extract
• Flour
• Cream of tartar
• Baking soda and powder
• Salt
• Cinnamon

These cookies are so chewy that they are so hard to put down! Now if you are new to these cookies, which is hard to come across someone who is knew to these cookies, you absolutely need to make.

They are a fall and winter favorite baking item that graces the households of many people. These were one of my favorite cookies ever.

So my mom and I went to the Pioneer Woman’s Mercantile and she had her gigantic snickerdoodle cookies up in the bakery and they were absolutely amazing! Like legit, melt in your mouth, I want to recreate now amazing. 

I did not however recreate those, I went a little more practical in my baking and made these cookies a little smaller than the ones she sells there, although there will be one day that I do make a gigantic snickerdoodle cookie recipe and just inhale it with no regrets.

DO YOU NEED TO USE CREAM OF TARTAR?

You absolutely do not need to use cream of tartar and use use plain baking powder. But the cream of tartar gives the snickerdoodle it’s unique tangy flavor as well as contributing to the soft and chewy texture. 

HOW DO YOU MAKE SNICKERDOOLE COOKIES?

1. Preheat oven to 350, line a cookie sheet with parchment paper or silpat mat and set aside.
2. In a medium sized bowl whisk together flour cream of tartar, baking soda, baking powder, salt and cinnamon.
3. In bowl of stand mixer beat together your butter and sugars until light and fluffy, add in your eggs one at a time mixing well after each addition.
4. Add in your vanilla until incorporated.
5. Slowly add your dry ingredients into your wet ingredients and mix until combined.
6. In a small bowl whisk together more sugar and cinnamon and set aside.
7. Using a medium cookie scoop, scoop about 1 1/2 Tbs of dough and roll into ball then roll into cinnamon sugar mixture and place on baking sheet about 2 inches apart.
8. Bake for 8-10 minutes, they will look slightly underbaked but that is what you want.
9. Remove from oven and cool on pan for 5 minutes before transferring to cooling rack to cool completely.

What are some of your favorite cookies to make at this time of year? Now that everyone is not complaining about heating up the oven in sweltering heat and actually welcoming baking again cookies are one of the things that we bake most often.

So if you’re looking for the PERFECT snickerdoodle cookie recipe then these bad boys are all that you will ever want and need!

If you like this recipe you might also like:

• Chewy Sprinkles Cookies
• Chewy Chocolate Chip Cookies
• Chocolate Peanut Butter Blossoms

Snickerdoodle Cookie Recipe

Chewy, fluffy and delicious this Snickerdoodle Cookie Recipe is a family favorite that has subtle hints of cinnamon and sugar in each and every bite.

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 30 cookies

Calories: 145kcal

Author: Tornadough Alli

Ingredients

• ▢ 3 cups flour
• ▢ 1 tsp cream of tartar
• ▢ 1/2 tsp baking soda
• ▢ 1 tsp baking powder
• ▢ 1/2 tsp salt
• ▢ 2 tsp cinnamon
• ▢ 1 cup butter
• ▢ 1 cup sugar
• ▢ 1/2 cup brown sugar
• ▢ 2 eggs
• ▢ 2 tsp vanilla

Instructions

• Preheat oven to 350, line a cookie sheet with parchment paper or silpat mat and set aside.
• In a medium sized bowl whisk together flour cream of tartar, baking soda, baking powder, salt and cinnamon.
• In bowl of stand mixer beat together your butter and sugars until light and fluffy, add in your eggs one at a time mixing well after each addition.
• Add in your vanilla until incorporated
• Slowly add your dry ingredients into your wet ingredients and mix until combined.
• In a small bowl whisk together more sugar and cinnamon and set aside.
• Using a medium cookie scoop, scoop about 1 1/2 Tbs of dough and roll into ball then roll into cinnamon sugar mixture and place on baking sheet about 2 inches apart.
• Bake for 8-10 minutes, they will look slightly underbaked but that is what you want.
• Remove from oven and cool on pan for 5 minutes before transferring to cooling rack to cool completely.

Nutrition

Serving: 0g | Calories: 145kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 120mg | Potassium: 57mg | Fiber: 1g | Sugar: 10g | Vitamin A: 205IU | Calcium: 17mg | Iron: 0.7mg

Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.

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Nutrition Disclaimer

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