Delight in the classic charm of our Snickerdoodle Cookies. These timeless treats are beloved for their soft, pillowy texture and irresistible cinnamon-sugar coating. Each bite offers a perfect balance of sweetness and warmth, with a hint of tanginess from the cream of tartar that sets them apart from other sugar cookies. Ideal for any occasion, from holiday gatherings to everyday indulgence, our Snickerdoodle Cookies bring a sense of nostalgia and comfort to your dessert table. Their signature crackled tops and inviting aroma make them as appealing to the eyes as they are to the taste buds. Enjoy these cookies with a glass of cold milk, a cup of hot cocoa, or your favorite tea for a truly delightful treat. Whether you’re sharing them with friends and family or savoring them on your own, our Snickerdoodle Cookies are sure to bring a touch of joy and warmth to every bite.
Step-by-step: Snickerdoodle cookie recipe
Dry ingredients – In a medium bowl, combine the all-purpose flour, cream of tartar, baking soda, and salt. Wet ingredients: In the bowl of a stand mixer with the paddle attachment(or hand mixer), cream the unsalted butter with sugar until light and fluffy. Add the egg and egg yolk, followed by the flour mixture. Combine well, but do not overmix. Chill the cookie dough in the fridge for an hour or until firm enough to roll into balls.
Oven: Preheat the oven at 375°F / 190°C / Gas Mark 5 Coating – Combine the granulated sugar and ground cinnamon in a small bowl. Set aside. Roll and shape dough into golf-size or 1 1/2-inch balls. Drop the balls in the cinnamon-sugar mixture and coat well. Bake: Arrange the coated balls on a silicone or parchment-lined baking sheet, about 3 inches apart, leaving enough space to rise. Bake for about 10 to 12 minutes. Cool: Allow the cookies to cool on the baking sheet for 10 minutes. Then, transfer them to the wire rack to cool completely. Store: When cooled, transfer to an airtight container. These cookies will stay fresh for up to 7 days at room temperature. They can also be frozen for up to 3 months.
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