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    Home » Cookies

    Snickerdoodles

    Published: Oct 24, 2022 · Modified: Dec 2, 2022 by Anna

    Jump to Recipe

    Crispy on the edges and soft and chewy in the middle, these snickerdoodles are absolutely delicious! These cookies, with a cinnamon and vanilla flavor, are so easy to make that they’ll become your go-to for quick-yet-indulgent sweet treats to make for your guests and family.

    Snickerdoodle cookies on a metal cooling rack, one bite taken from one of the cookies.
    Jump to:
    • Ingredients and substitutes
    • Cooking tips
    • Step by step directions
    • Possible variations
    • FAQ
    • More cookie recipes
    • Recipe card

    Ingredients and substitutes

    Flour - I use bread flour for my easy snickerdoodle recipe because I like chewy cookies a lot. However, you can use all-purpose flour if you like.  

    Salt, vanilla extract, and cinnamon - These are the ingredients that you should use to create the distinct snickerdoodle cookies flavor.

    Baking soda - If you don't like cakey cookies, always use baking soda instead of baking powder.

    Butter - Your unsalted butter should be at room temperature. If you press it with your finger, it should leave a distinct dent without leaving your finger greasy.

    Sugar - I use white granulated sugar for the coating and a mix of brown sugar (light or dark) and white sugar to make our cinnamon cookie dough.

    Egg - Use a medium egg (50-55g with shell) at room temperature.

    Lemon juice - You can make these snickerdoodles without cream of tartar. Just add lemon juice to your wet ingredients. It will react with the baking soda and give us a chewy but not dense texture. If you're using the cream of tartar, however, add 1 teaspoon of it to your dry ingredients and skip the lemon juice.

    A hand holding cut in half snickerdoodle cookie.

    Cooking tips

    Don't overmix the cookie dough. This recipe calls for bread flour, which has more gluten than all-purpose flour, so be very brief when you combine the dry and wet ingredients together. When there are no white speckles of flour in the mixture, stop mixing and start forming the cookie dough balls.

    Don't place the cookies on a warm baking sheet. If you bake your snickerdoodle cookies in several batches, don't use the same baking sheet to bake them. The sheet won't cool down after the first batch before you start placing the new cookie balls on it, so the butter inside will start melting before the dough balls are in the oven. This will definitely affect the end result! To avoid this happening, use at least two trays that you will be able to cool down completely in between the bakes. 

    Adjust the baking time if baking smaller cookies. I usually make large cookies by using a 3-tablespoon cookie scoop, but you don't have to do the same. You can make smaller cookies if you want. Keep in mind that you will have more cookies, so it may take 3 batches to bake them all instead of 2 and you'll need to reduce the baking time a little bit. I suggest you check on them every now and then while baking the first batch so you know how much time your second and third batches will need.

    Step by step directions

    1. In a small bowl, combine the coating ingredients. Set aside.

    2. In a large mixing bowl, combine the flour, salt, ground cinnamon, and baking soda. Set aside.

    3. In the bowl of a stand mixer, add the butter, white sugar, and brown sugar. Beat on medium for 2 minutes or until smooth and pale beige in color.

    4. Then, add the egg, vanilla extract, and lemon juice and beat for 30 seconds or until homogenous in consistency.

    5. Add the dry ingredients and mix on low just until incorporated. Refrigerate while the oven is preheating.

    Collage image showing how to make snickerdoodle cookie dough.

    6. Preheat the oven to 355F (180C) and line a baking sheet with parchment paper.

    7. Using a 3-tablespoon cookie scoop, scoop 14 cookie dough balls and then roll them in the cinnamon sugar mixture. Place each ball onto the baking sheet, leaving at least a 2" (5cm) distance in between. If you have to work in batches, leave the rest of the dough in the fridge while the first batch is baking.

    8. Bake for approximately 13 minutes or until the cookies have spread, formed golden edges, puffed up, and started to deflate while still in the oven.

    9. When done, remove from the oven and let them cool down on the baking sheet for 5-10 minutes. Then, transfer them onto a cooling rack to cool our cinnamon sugar cookies completely.

    Collage image showing how to bake snickerdoodle cookies.

    Possible variations

    This snickerdoodle cookie recipe is so amazing, I wouldn't recommend adding anything else to it. However, you can almost always add some chocolate chips or crushed nuts to your cookie dough, if you desire.

    FAQ

    Can I bake two trays of cookies at once?

    Yes, you can! You would just need to rotate and switch the places of the trays in the middle of the baking to make sure your cookies bake at the same rate.

    How to store snickerdoodles?

    Store them at room temperature for 4-5 days. I like to store them loosely covered with plastic wrap on a plate lined with a paper towel. This way the cookies stay crispy.

    How long does snickerdoodle cookie dough last in the fridge?

    You can make the dough in advance and store it covered in plastic wrap in the fridge for up to 3-4 days.

    Can you freeze snickerdoodle cookie dough?

    This dough is freezer-friendly. Tightly cover the dough in plastic wrap and then in a piece of foil and freeze for up to 2 months. Thaw in the fridge overnight and then let it soften a bit at room temperature before forming the balls.

    Snickerdoodle cookies on a metal cooling rack.

    More cookie recipes

    Honey cookies

    Lemon cookies

    White chocolate chip cookies

    Red velvet cookies

    Gingerbread cookies

    Chocolate oatmeal cookies

    Recipe card

    Snickerdoodle cookies on a metal cooling rack, one bite taken from one of the cookies.

    Snickerdoodles

    Crispy on the edges and soft and chewy in the middle, these snickerdoodles are absolutely delicious! These cookies, with a cinnamon and vanilla flavor, are so easy to make that they’ll become your go-to for quick-yet-indulgent sweet treats to make for your guests and family.
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 14 cookies
    Calories: 196kcal
    Author: Anna

    Equipment

    • Stand mixer or hand mixer and a large mixing bowl
    • Cookie scoop (3-tablespoon cookie scoop)

    Ingredients

    • 150 g unsalted butter
    • 150 g white granulated sugar
    • 50 g brown sugar
    • 1 medium egg
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon juice
    • 200 g bread flour
    • ½ teaspoon ground cinnamon
    • ¾ teaspoon baking soda
    • ½ teaspoon salt

    For the sugar coating

    • 2 tablespoon white granulated sugar
    • 1-2 teaspoon ground cinnamon

    Instructions

    • In a small bowl, combine the sugar coating ingredients. Set aside.
    • In a large mixing bowl, combine the flour, salt, ground cinnamon, and baking soda. Set aside.
    • In the bowl of a stand mixer (or you can use a bowl and a hand mixer), add the butter, white sugar, and brown sugar. Beat on medium for 2 minutes or until smooth and pale beige in color.
    • Then, add the egg, vanilla extract, and lemon juice and beat for 30 seconds or until homogenous in consistency.
    • Add the dry ingredients and mix on low just until incorporated. Refrigerate while the oven is preheating.
    • Preheat the oven to 355F (180C) and line a baking sheet with parchment paper.
    • Using a 3-tablespoon cookie scoop, scoop 14 cookie dough balls (you can always make more cookies smaller in size) and then roll them in the cinnamon sugar. Place each ball onto the baking sheet, leaving at least a 2" (5cm) distance in between. If you have to work in batches, leave the rest of the dough in the fridge while the first batch is baking.
    • Bake for approximately 13 minutes or until the cookies has spread, formed golden edges, puffed up, and started to deflate while still in the oven.
    • When done, remove from the oven and let them cool down on the baking sheet for 5-10 minutes. Then, transfer onto a cooling rack to cool down completely.

    Notes

    Store the cookies at room temperature for 4-5 days.
     
    Refrigerate the cookie dough for 3-4 days.
     
    Freeze the cookie dough for up to 2 months.

    Nutrition

    Nutrition Facts
    Snickerdoodles
    Serving Size
     
    1 cookie
    Amount per Serving
    Calories
    196
    % Daily Value*
    Fat
     
    9
    g
    14
    %
    Saturated Fat
     
    6
    g
    38
    %
    Trans Fat
     
    0.4
    g
    Polyunsaturated Fat
     
    0.5
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    35
    mg
    12
    %
    Sodium
     
    149
    mg
    6
    %
    Potassium
     
    28
    mg
    1
    %
    Carbohydrates
     
    27
    g
    9
    %
    Fiber
     
    0.5
    g
    2
    %
    Sugar
     
    16
    g
    18
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    286
    IU
    6
    %
    Vitamin C
     
    0.1
    mg
    0
    %
    Calcium
     
    12
    mg
    1
    %
    Iron
     
    0.2
    mg
    1
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!

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    Hey there! My name is Anna, and I am here to share with you my sweet and savory baking recipes and show you how to make beautiful cakes.

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