Easy Snickerdoodle Cookies
Easy Snickerdoodle Cookies that taste just like your favorite bakery, soft and chewy and perfectly covered in cinnamon and sugar.
Easy Snickerdoodle Cookies are one of the most popular cookies we make every year for bake sales and all holiday baking. Yes, chocolate chip cookies are the king of the cookies, but snickerdoodles are actually the second most popular cookie sold at Mrs. Fields.
Important things to remember about making the best ever snickerdoodle cookies:
- Make sure the butter and sugar are light and fluffy, almost white in color. This takes 2-3 mibutes of the stand mixer going on high speed.
- DO NOT overbake them. Snickerdoodles are done baking when you see the faintest bit of browning around the edges and nothing more.
- If you find that your cookies are too puffy you may want to flatten them with the bottom of a glass after rolling them in the cinnamon sugar mixture.
Looking for some more mix-in ideas for these Easy Snickerdoodle Cookies?
- Add some chocolate chips and dried fruit.
- Add in white chocolate chips and cinnamon baking chips for a creamy white chocolate snickerdoodle.
Looking for more sweet treats?
- Pumpkin Peanut Butter Cups
- Easy Walnut Chocolate Brownies
- S’mores Chewy Granola Bars
- Peanut Butter and Jelly Cereal Bars
Tools Used in the making of these Easy Snickerdoodle Cookies:
Stand Mixer: Perfect for all baking situations, the blue one makes my heart flutter!
Baking Sheet: Perfect for high temperature baking and won’t warp. Plus for as high quality as they are, the pans are so inexpensive.
Silicone Baking Mat: The baking mat will help to avoid any burning to the bottom of your cookies, especially with high temperatures.
Easy Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 3/4 cup sugar divided
- 2 large eggs
- 2 1/2 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3/4 teaspoons salt
- 1 tablespoon ground cinnamon
Instructions
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Preheat your oven to 400 degrees.
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In a stand mixer whisk the butter and 1 1/2 cups of sugar on high speed for 3-5 minutes until light and fluffy.
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Add in the eggs and whisk until fully combined.
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Add in the flour, cream of tartar, baking soda and salt and turn on low until just combined.
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In a small bowl add the last 1/4 cup of sugar and cinnamon and stir until combined.
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Scoop one tablespoon of cookie dough into the cinnamon and sugar and roll it around.
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Bake 2 inches apart for 6-8 minutes, until the edges have just barely started to brown.
