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You won’t be able to eat just one of these Snickerdoodle Cookies! Coated in a nutmeg and cinnamon sugar, these cookies are crisp on the outside, and pillowy soft on the inside.
Snickerdoodle cookies are such a classic and so easy to make! Not only that but they are a crowd favorite. They’re soft, buttery, crisp on the outside yet super chewy on the inside. They’re are a perfect little bite.
I hope you’ve been baking along with me this holiday season because we’ve made a ton of delicious cookies. These cookies are great because of their simplicity. It’s also a fun recipe to do with your kids, because it’s simple enough that you can start teaching them about baking.
What Are Snickerdoodle Cookies
Snickerdoodle cookies are a classic cookie made with butter or oil, sugar, flour and then rolled into cinnamon sugar. The key ingredient that differentiates snickerdoodles from sugar cookies is cream of tartar or baking soda. This is what gives these cookies the perfect chewiness.
How to Make Snickerdoodle Cookies
To make these awesome cookies, simply combine all the dry ingredients together in a bowl. The cookies are flavored nicely with nutmeg and cinnamon, they smell like the holidays. Do not skip the baking soda, since it’s what makes them nice and chewy.
In a separate bowl whisk together the melted butter, eggs and vanilla. Pour the wet ingredients into the dry ingredients and using a spatula mix the dough thoroughly.
In another smaller bowl whisk the sugar, cinnamon and nutmeg. Scoop cookie dough using a cookie scoop and form into small balls. Roll the balls through the cinnamon sugar so that they are well coated.
How to Bake Snickerdoodle Cookies
Bake the cookies on a parchment paper lined baking sheet for only 7 to 8 minutes in a 425 F degrees preheated oven. Allow them to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
You may think they are not done baking after the 7 minutes, but as they rest on the baking sheet for the additional 5 minutes they will continue to bake and they will be perfect.
These cookies can definitely be made ahead. You can make the dough, wrap it tightly in plastic wrap then refrigerate it for up to 5 days. You can also freeze it. Shape it into logs, wrap it in plastic wrap and freeze. When ready to bake, simply thaw out the dough in the fridge overnight, then slice the logs and bake as instructed.
How to Store Snickerdoodles
If you’re lucky enough to have these cookies left over, then store them in an airtight container at room temperature for up to 5 days.
Hungry for More Cookies? Try These:
- Classic Shortbread Cookies
- Rugelach Cookies
- Chocolate Crinkle Cookies
- Mexican Wedding Cookies
- Chocolate Rumballs
Looking for more recipes? Follow on…
- Preheat your oven to 425F.
- In a large bowl, mix together the flour, sugars, nutmeg, cinnamon, baking soda, and salt until well combined. In a separate bowl, whisk together the melted butter, eggs, and vanilla. Pour the wet ingredients into the bowl of dry ingredients, and use a spatula to mix the dough thoroughly.
- In a shallow bowl, mix together the sugar, cinnamon, and nutmeg. Scoop about two tablespoons worth of cookie dough into your hands and roll until a 1 – 1 1/2″ ball forms. Roll the dough ball through the cinnamon sugar until it is well coated.
- Bake the cookies on a parchment paper lined baking sheet for 7-8 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling completely.
- STORAGE: Store leftover cookies in an airtight container at room temperature for up to 5 days.