Snickerdoodle Cookie Recipe
This snickerdoodle cookie recipe makes a cinnamon-sugar delight in the form of a soft and chewy cookie!! Baking them will fill your home with such sweet and warming aromas! Your family will love indulging in these melt-in-your-mouth treats!!
Love the flavors? You’ve got to try my Snickerdoodle Cupcakes for the same great flavor in a mini cake shape and this homemade Cinnamon Cake.
Why You’ll Love It
- Classic Cookie Flavor. Cinnamon + Sugar makes this cookie a crowd favorite!
- Great Chewy Texture. These cookies are soft — almost like little pillows — and delightfully chewy.
- Perfect for Beginner Bakers. A great recipe if you’re just beginning to bake at home!
- Travel Great. These cookies are great to make ahead and carry along with you for parties and potlucks.
5 Star Review
Favorite cookie! I LOVE these!! Thanks for making these snickerdoodle cookies so easy to make!!
~Jett~
Ingredients
- All-purpose flour. Necessary to these cookies to give them the best texture and flavor.
- Baking soda. The simple leavener for these cookies to give them a little lift.
- Cream of tartar. Adding this to the cookie dough keeps the sugar from crystallizing making soft and chewy cookies. It also provides the acid to activate the baking soda.
- Cinnamon. Adds warming and spicy sweet flavors to the cookie dough and sugary coating.
- Butter. Adds notes of dairy and richness along with added fat and moisture to the cookies.
- Vegetable oil. Make sure to use a neutral-flavored vegetable oil.
- Sugar. These cookies use a combination of powdered sugar and granulated sugar to sweeten them. The powdered sugar also contains cornstarch which makes the cookies softer and chewier. Granulated sugar creates the cinnamon sugar topping for this classic cookie.
- Vanilla extract. Be sure to use pure vanilla extract for the best flavor.
- Eggs. Add flavor and moisture to the cookie dough.
How To Make Snickerdoodle Cookies
- Cream together. The butter, vegetable oil, powdered sugar, granulated sugar, and vanilla extract with an electric hand mixer until everything is combined. Add the eggs and mix well.
- Add. The whisked flour, baking soda, cream of tartar, salt, and ground cinnamon to the bowl. Mix only until everything is combined. DO NOT OVER MIX!
- Scoop. Using a cookie scoop, scoop out two tablespoons of dough to shape balls and roll them in a mixture of cinnamon and sugar.
- Press. Slightly press down on each cookie dough ball to form a mini “hockey puck” and place it on your prepared baking sheet. Bake your cookies.
Tips & Variations
- Don’t over-mix the dough. This may result in “flat” cookies that don’t taste as delicious as they should be. Mix just until the wet and dry ingredients are mixed.
- Scoop your cookies. Use a one-tablespoon cookie scoop or measuring spoon to measure out two scoops of cookie dough so you end up with evenly sized cookie dough balls. In my opinion, about two tablespoons make the perfect-sized cookie. For more, check out my step-by-step guide on How To Scoop The Perfect Cookie!
- Use softened butter and room-temperature eggs. Your cookie dough will mix up easier and the ingredients will blend together better.
- Slightly underbake your cookies. if you want them even softer. Pull them out a minute or two early if you want them on the softer side.
What To Serve With Snickerdoodle Cookies
Party Appetizers. You’re going to love adding these to your menu! Air Fryer Stuffed Mushrooms, Pumpkin Dip, Pickle Dip, Crack Dip, and Frozen Egg Rolls in the Air Fryer.
Easy Main Courses. They’re the perfect end to a family dinner centered around easy meals such as Spaghetti Casserole, Garlic Steak Bites, Chili Mac, and Tater Tot Casserole.
Tasty Side Dishes. Turn your main courses into a full meal with a selection of sides. Try this Macaroni Salad, BBQ Baked Beans, Air Fryer Brussels, Air Fryer Baby Potatoes, Corn on the Cob, and Greek Tortellini Salad.
Holiday Dessert Tray. They make a great addition to an assortment of holiday treats such as Christmas Crack, Sugar Cookie Cut-outs, Pumpkin Pie Twists, and Holiday S’mores Bars.
Storing & Freezing
- Store. Your Snickerdoodle cookies in an airtight container and store them at room temperature. Cookies should stay fresh for up to a week.
- Freeze. Place the cookie dough balls in an airtight container and freeze for up to 2 months. Once you are ready to bake the cookies, place the frozen cookie dough balls onto the prepared baking sheets and bake for 13-16 minutes.
Tools Needed To Make These Cookies
- Baking Sheets. These are my favorite baking sheets to use to bake cookies and these silicon baking mats help the cookies bake evenly and not burn on the bottom.
- Cookie Scoop. A must for perfectly sized cookies!
- Mixing Bowls. These are my ride or die mixing bowls, I use them for everything.
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Snickerdoodle Cookies
These delicious Snickerdoodle Cookies have the perfect texture of crispy edges with a soft, and chewy center making them a guaranteed crowd-pleaser and family favorite!
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Ingredients
SNICKERDOODLE COOKIES:
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 2 ½ teaspoons ground cinnamon
- ½ cup butter, softened, 1 stick
- 1 cup vegetable oil
- 1 cup powdered sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
CINNAMON SUGAR:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350℉. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk together the flour, baking soda, cream of tartar, salt, and ground cinnamon in a medium size bowl. Set aside.
- In a large bowl, using an electric or stand mixer, cream together the butter, vegetable oil, powdered sugar, granulated sugar, and vanilla extract until combined.
- Add eggs and mix well.
- Add flour mixture to the wet ingredients, mixing until just combined. DO NOT OVERMIX!
- In a small bowl, mix the sugar and ground cinnamon together. This will be used to roll the cookie dough balls into.
- Using a 1 Tablespoon cookie scoop or 1 Tablespoon measuring spoon, scoop cookie dough into balls. I make my cookie dough balls 2 Tablespoons each, which makes the perfect sized cookie. Roll the cookie dough balls into the small bowl of cinnamon-sugar. Then using your hands, slightly press down cookie dough ball to form a mini "hockey puck" and place on prepared baking sheet.
- Bake for 12-15 minutes or until edges are golden brown. Let cool for 3-5 minutes on baking sheet before moving them to a wire rack to cool completely.
Notes
- Don’t over-mix the dough. This may result in “flat” cookies that don’t taste as delicious as they should be. Mix just until the wet and dry ingredients are mixed.
- Scoop your cookies. Use a one-tablespoon cookie scoop or measuring spoon to measure out two scoops of cookie dough so you end up with evenly sized cookie dough balls. In my opinion, about two tablespoons make the perfect-sized cookie. For more, check out my step-by-step guide on How To Scoop The Perfect Cookie!
- Use softened butter and room-temperature eggs. Your cookie dough will mix up easier and the ingredients will blend together better.
- Slightly underbake your cookies. If you want them even softer, pull them out a minute or two early if you want them on the softer side.
Calories: 256kcal, Carbohydrates: 32g, Protein: 3g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 130mg, Potassium: 51mg, Fiber: 1g, Sugar: 15g, Vitamin A: 139IU, Vitamin C: 0.01mg, Calcium: 9mg, Iron: 1mg
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You say to add butter in the step by step instructions but I don’t see how much butter you need in the ingredients list??
Thanks so much for bringing this to our attention! Our website experienced a technical issue during an update. We’ve fixed the issue of the butter missing from the ingredients list. We are so sorry! Enjoy and Happy Holidays!
Really great tips! These look absolutely perfect!
These are seriously one of my kids’ favorite cookies and yours look fabulous! Pinned and can’t wait to make!
Oh wow! These cookies look amazing! If you had a moment, I would be delighted if you’d pop on over to my blog and add this (and maybe 2 others!) to the #PureBlogLove link party 🙂
I’m loving the step-by-step instructions in this one, Jenn! Snickerdoodles are one of my favorite cookies! Pinned!
I love all the tips you shared in this one, Jenn. These cinnamony, buttery cookies sound just right to me!