Classic Snickerdoodles
These classic snickerdoodles have fast become my daughters’ favorite snack to make. They’re soft and chewy in the center, lightly crisp around the edges, and coated in a sweet cinnamon-sugar mixture. They’re an easy cookie to make and a favorite for holidays, bake sales, or an everyday treat.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper
- Small bowl for cinnamon-sugar mixture
- Cookie scoop or tablespoon
Ingredients
For the Cookies
- 1 cup non-dairy, vegan, or plant-based butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 375°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and 1 1/2 cups of sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
- Prepare the cinnamonand sugar. In a small bowl, combine 1/4 cup sugar and the cinnamon.
- Scoop the dough into approximately 1 1/2-inch balls. Roll each ball in the cinnamon-sugar mixture until evenly coated.
- +Place the dough balls about 2 inches apart on the prepared baking sheets.
- +Bake for 9 to 11 minutes, or until the edges are set and the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Storage
Store cooled snickerdoodles in an airtight container at room temperature for up to 5 days.
Recipe Tips
- Use softened butter rather than melted butter for the best cookie texture.
- Avoid overbaking the cookies. They should look slightly underdone in the center when removed from the oven.
- If the dough becomes too soft to handle, refrigerate it for 20 to 30 minutes before rolling.
Snickerdoodles
Ingredients
For the Cookies
- 1 cup non-dairy, vegan, or plant-based butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 3 tbsp ground cinnamon
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and 1 1/2 cups of sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
- Prepare the cinnamon sugar. In a small bowl, combine 1/4 cup sugar and the cinnamon.
- Scoop the dough into approximately 1 1/2-inch balls. Roll each ball in the cinnamon-sugar mixture until evenly coated.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 9 to 11 minutes, or until the edges are set and the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use softened butter rather than melted butter for the best cookie texture.
- Avoid overbaking the cookies. They should look slightly underdone in the center when removed from the oven.
- If the dough becomes too soft to handle, refrigerate it for 20 to 30 minutes before rolling.