My Favorite Snickerdoodle Cookie Recipe (easy, no mixer)
I haven't really been making the time to bake lately, but when I do I typically make these snickerdoodle cookies. They're super easy to make, fast, and so delicious! 🤤
I didn't always appreciate the subtleties of the snickerdoodle. My customers really taught me to appreciate them back in the day when I ran a bakery .
Probably by asking me to make them all the time. They were definitely a fan favorite!
In the process, I did a bunch of research on the difference between these and say…sugar cookies and my mind was sufficiently blown. 🤯
(There's actually a difference)
So anyhoo, that inspired me to turn it into a blog post. Here's a super easy snickerdoodle cookie recipe for you to try at home.
What ingredients do you need to make snickerdoodle cookies?
To make snickerdoodle cookies, you'll need softened unsalted butter, granulated sugar, eggs, all-purpose flour, cream of tartar, baking soda, salt, and cinnamon. Most of these ingredients you can find in your pantry already, with the exception of cream of tartar. This crucial ingredient might be something worth investing in for your future snickerdoodle baking quests.
How to make snickerdoodle cookies
Did I mention how easy it is to make snickerdoodle cookies? This is not one of those recipes where you need to chill the dough beforehand, either. *winning* Follow this simple step-by-step guide to create a batch of delicious homemade snickerdoodle cookies at home.
Prepare the dough - In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Then add the egg and beat well.
Mix the dry ingredients - In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredient mixture into the wet ingredients, stirring until well combined.
Shape the cookies - In a small bowl, mix together the remaining granulated sugar and ground cinnamon for the coating. Take about 1 1/2 tablespoons of dough and roll it into a ball. Roll the dough ball in the cinnamon-sugar mixture until it is fully coated. Place the coated dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart
Bake the cookies - Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Finally, transfer the cookies to a wire rack to cool completely.
Now that you know how to make snickerdoodle cookies, grab your ingredients and start baking these delicious treats. Enjoy the warm, cinnamon-scented goodness that these cookies bring to your kitchen.
Remember to get creative, add your own personal touches, and enjoy the process of creating these delightful treats. Give it a go and let me know what you think down below! 👇🏾
Snickerdoodle cookies are a classic treat loved by many. With their soft and chewy texture and the perfect blend of cinnamon and sugar, they are sure to be a hit at any gathering or for a late night snack.
- 1 ⅓ cup Flour
- ½ teaspoons Baking soda
- ¼ teaspoons Salt (½ tsp if using unsalted butter)
- 1 teaspoon Cream of tartar
- ½ cups Butter
- ¾ cups Sugar
- 1 Egg
- ½ teaspoons Vanilla extract (optional)
- ¼ teaspoons Cinnamon (ground)
- 1 teaspoon Cinnamon (ground)
- ¼ cups Sugar
Preheat the oven to 400 degrees F
Beat ¾ cup of the sugar and butter together until creamy, about 2 minutes.
Beat in the egg, mix until combined.
Combine flour, ¼ tsp of the cinnamon, baking soda, salt, and cream of tartar in a separate bowl. Thoroughly whisk to combine.
Add the flour mixture gradually, mixing on low speed until dough forms a ball.
Using a scoop or your hands, shape the dough into balls and place on a cookie sheet.
Mix together ¼ cup sugar and the final 1 tsp of cinnamon. Roll the cookie balls in the cinnamon/sugar mixture, and then place back on the cookie sheet.
Bake in your preheated oven until the edges are golden brown, 10 to 13 minutes.
I always bake these cookies until I can smell the cookies throughout my home. The time greatly depends on your oven! I recommend a calibrated oven thermometer for exact temperatures.
Cool on the baking sheet for 2 minutes before removing to cool on a wire rack completely. Serve when cooled.
Store any leftover cookies in an airtight container at room temperature for up to one week.
This recipe typically yields 17 to 18 cookies, using the purple or ¾ ounce scoop.
If you want to make Gluten-Free Snickerdodle Cookies - Make everything the same, just substitute gluten-free flour for regular all purpose flour.
If you want to make Vegan Snickerdoodle Cookies - Make everything the same, just substitute Psyllium Husk egg for 1 egg.