Snickerdoodle Cookies
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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.
Make Ahead
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
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Snickerdoodle Cookies
Prep: 15 mins
Cook: 7 mins
Total: 22 mins
Serves: 36
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.
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar granulated
- ½ cup brown sugar packed
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 1 cup butter unsalted, melted
- 3 eggs
- 1 tsp vanilla
Instructions
- 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.
Video
Recipe Notes
- STORAGE: Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Information:
Serving: 1cookieCalories: 127kcal (6%)Carbohydrates: 18g (6%)Protein: 1g (2%)Fat: 5g (8%)Saturated Fat: 3g (19%)Cholesterol: 27mg (9%)Sodium: 74mg (3%)Potassium: 21mg (1%)Sugar: 9g (10%)Vitamin A: 175IU (4%)Calcium: 10mg (1%)Iron: 0.6mg (3%)
This recipe looks really great, I’d love to try it soon, thank you.
Just made these. Outstanding!
The one tip I would add would be to sift together dry ingredients separately, before incorporating with the wet. I tend to find that’s a helpful step when baking.
Glad you liked them! Great tip!
Snickerdoodles are one of those cookies I love, yet completely forget about making … until this recipe! We made not just one, but two batches for our holiday cookie plates to share with neighbors and friends. We ended up rolling the cookie balls twice in the cinnamon sugar mixture. Super easy to make and so delicious to enjoy any time of day (dunk a snickerdoodle in morning coffee … it’s a taste of heaven!) Thank you for this recipe — It’s a new family favorite!!
So glad you like this, Kathleen!
FINALLY! A Snickerdoodle recipe that does not require cream of tartar!!! Can’t wait to make these! Thank you Jo!!!
Thank you for this recipe of snickerdoodles I love to make them but I needed a new recipe to print out