These classic Snickerdoodle Cookies are soft and chewy spiced sugar cookies. They are easy to make and are a great addition to your holiday platter.
Over the years, I’ve heard people gasp in delight when a Snickerdoodle cookie was mentioned. My mom wasn’t a baker so I never experienced a snickerdoodle growing up. My grandmother was an excellent cook and baker, but she leaned more toward cakes when it came to desserts.
Curiosity finally won out and I was determined to find out exactly what a snickerdoodle cookie was, especially since this has been a longtime Christmas classic for many families. Imagine my surprise when I discovered that it’s actually a simple, spiced sugar cookie.
Why such an elaborate name for such a simple cookie? I did a little digging and found out that New England cooks in the early 19th century arbitrarily gave cookies whimsical names just for the heck of it. Cookies weren’t as popular back then as they are today. Some of the names they used included: Jolly Boys, Branble, Tangle Breeches, Kinkawoodles. I’ve never heard any of these names used before, but for whatever reason, the Snickerdoodle name has stuck through the years.
So whether you’re new to Snickerdoodle cookies like me or have been looking for your favorite classic, here are a few tips I learned as I baked this cookie:
- It is highly recommended that cream of tartar be used in this recipe.
- Use room temperature ingredients.
- Make sure you cream the butter and sugar together for the recommended time.
- Chilling the dough is not an absolute must as these cookies don’t spread much when baked.
- It’s not necessary to add cinnamon to the batter. You’ll get more than enough spice flavor by just rolling the dough in the cinnamon-sugar mixture.
How to make Snickerdoodle Cookies:
Blend butter and granulated sugar in a large bowl with an electric mixer on medium speed for at least 4 to 5 minutes.
Add in eggs and vanilla extract. Continue to mix until well-blended.
Slowly add dry ingredients to batter just until ingredients are combined.
Cover bowl with saran wrap and chill dough for at least thirty minutes. (As mentioned earlier, these cookies don’t spread much so although it’s recommended, it’s not absolutely necessary as in other cookies)
Use large shallow bowl to combine sugar and cinnamon. Roll batter into one-inch balls and then proceed to coat balls in cinnamon-sugar mixture.
Place on cookie sheet approx. two inches apart. You can use bottom of glass to slightly flatten or leave in rounded balls. Bake at 350 degrees for 8 to 10 minutes. (I baked mine for 9 minutes)
Allow cookies to cool in pan for approx one to two minutes and then remove to wire rack to finish cooling completely.
Remember how I said that these cookies won’t spread much? If you leave the cookies in ball form, they will stay puffed up and resemble a miniature biscuit. If the tops are flattened slightly, the cookies look more like a sugar cookie. Either way the taste is great. I think I preferred the flatter look myself.
Hope you enjoy this recipe!
Snickerdoodle Cookies are homemade, soft and chewy spiced sugar cookies.
Snickerdoodle Cookie Batter
- 1 cup unsalted butter, room temp
- 1 1/2 cups granulated sugar
- 2 large eggs, room temp
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 2 tsp cinnamon
Preheat oven to 350 degrees. Line baking sheet with silicone mat or parchment paper. Set aside.
2. In large bowl, mix softened butter and granulated sugar with an electric mixer on medium speed for at least 4 to 5 minutes.
3. Add in eggs and vanilla extract. Combine until well-blended.
4. Slowly add dry ingredients to batter. Blend just until combined. Cover bowl with saran wrap and refrigerate for thirty minutes.
5. In large shallow bowl, combine granulated sugar and cinnamon.
6. Roll batter into one-inch balls. Place balls into cinnamon-sugar mixture and roll until well coated.
7. Place rolled balls onto baking sheet approx. 2 inches apart. Optional: use bottom of glass to slightly flatten cookie dough.
8. Bake at 350 degrees F for 8 to 10 minutes. Remove pan to wire rack and leave cookies on pan for one to two minutes. Place cookies on wire rack to finish cooling completely.