classic snickerdoodles

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Classic snickerdoodles are the perfect holiday cookie! You’ll love these super soft and pillowy cookies, rolled in cinnamon sugar.

Classic Snickerdoodles

With a sweet and spicy flavor and perfectly cracked tops, these cookies melt in your mouth. This is the only snickerdoodle recipe you’ll ever need, and a classic holiday cookie you’ll bake again and again!

Classic Snickerdoodles

Perfect Snickerdoodle Cookies

  • Chill the dough for at least 4 hours before baking, or up to overnight
  • Spray a cookie scoop with nonstick spray to scoop the dough (re-spray as necessary to keep the dough from sticking)
  • Form 1 1/2-inch balls of dough and roll in cinnamon-sugar
  • Once all the dough is rolled in cinnamon-sugar, coat a second time in cinnamon-sugar
  • Arrange the balls of dough 9 per baking sheet, gently pressing the tops to flatten slightly
  • Bake for 11 to 12 minutes, rotating baking sheets halfway through, baking until tops and edges are set
  • Let the cookies cool on the baking sheets for 10 minutes before removing to a wire rack to cool completely
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Classic Snickerdoodles

Classic Snickerdoodles

  • Author: Laura | Tutti Dolci
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 4 hr 42 minutes (includes chilling)
  • Yield: 32 cookies

Description

Classic snickerdoodles are the perfect holiday cookie! You’ll love these super soft and pillowy cookies, rolled in cinnamon sugar.


Ingredients

Cookies

  • 2 3/4 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, at room temperature
  • 1  1/4 cups sugar
  • 2 large eggs
  • 1 tsp vanilla extract

For Rolling

  • 1/2 cup sugar
  • 2 tsp ground cinnamon

Instructions

  1. Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until creamy; beat in eggs and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
  2. Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with parchment paper. Whisk together sugar and cinnamon in a shallow bowl. Use a cookie scoop coated with nonstick spray to scoop 1 1/2-inch balls of dough. Roll all the balls of dough in cinnamon-sugar, and then coat a second time in cinnamon-sugar. Place two inches apart, 9 balls of dough per baking sheet, and gently press the tops to flatten slightly.
  3. Bake, rotating pans halfway through, for 11 to 12 minutes, until edges and tops are set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

Keywords: Snickerdoodles, Cookies, Cinnamon, Sugar, Holiday Cookies

Classic Snickerdoodles

More snickerdoodle cookies you’ll love:

Cranberry Orange Snickerdoodles
Almond Snickerdoodles
Brown Butter Chai Snickerdoodles

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