These are the BEST Ever Snickerdoodle Cookies. Start with a sugar cookie base, add cinnamon, and skip the icing. So soft and chewy, and perfect for the holidays!
This Snickerdoodle recipe was created by adapting my Easy Cut Out Sugar Cookies, which is actually my mom’s recipe. With a simple sugar cookie base, the addition of cinnamon is the key for creating snickerdoodles. I also roll the cookie balls in a sugar and cinnamon mixture, which gives them that lovely speckled look.
There is something about the taste of cream of tartar that makes me think of the holidays. Such a distinct taste, and so necessary in this recipe.
Tips for making epic Snickerdoodles.
- Start with a sugar cookie base.
- Make sure you add cream of tartar cuz yum.
- Add cinnamon into the cookie recipe.
- Refrigerate dough for a couple of hours.
- Roll the cookie balls in a mixture of sugar and cinnamon.
- Bake for just 10 minutes to ensure a soft inside.
- Share some!
Storing Tip – Store these in an airtight container on the kitchen counter, for up to three days.
Freezing Tip – Freeze in airtight container plus freezer bag, for up to three months.
My kitchen is getting a make-over…ok a major remodel (and is ALMOST DONE), so these cookies were baked in June. Holiday baking in the summertime is the best, because you aren’t sick of sweets YET. My family and friends got a kick out of all the sweet recipes ruining swimsuit season. But oh well. I’ll be making resolution recipes in December.
What are you dreaming of this holiday season? I’m thinking of so many things.
Make these cookies next: Best Ever Peanut Butter Cookies
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Best Ever Snickerdoodle Cookies
For the cookies:
- 1 cup unsalted butter - softened to room temperature
- 1 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons cream of tartar
- 2 teaspoons cinnamon
For the topping:
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- In a standing mixer, cream the butter and sugar together. Add eggs and vanilla and mix well.
- In a separate bowl, combine the dry ingredients - the flour, cream of tartar, baking soda, salt, and cinnamon. Pour into mixer and combine with the wet ingredients, mixing until just combined. Don't over-mix.
- Scoop dough into an airtight container and store in the refrigerator overnight, or for at least an hour.
- Preheat oven to 350 degrees. Prepare baking sheets with parchment paper.
- Prepare topping mixture by combining sugar and cinnamon in a small bowl.
- Form the dough into 1 1/2 inch balls, using a cookie scoop or your hands. Roll into the topping mixture, and arrange on baking sheets.
- Bake for approximately 10 minutes. Don't over-bake. Remove to cooling racks.
- Use room temperature butter and eggs.
- Refrigerate dough for at least two hours prior to baking.
- Be careful to not over-bake. We like these on the soft side.