Easy Snickerdoodle Recipe

Yields: 16 - 18  large cookies

Prep time: 15 minutes

Cook time: 10 - 14minutes

Contains: Wheat, egg, milk 

What You Will Need

• Measuring cups and spoons

• Large bowl and hand mixer or stand mixer

• Rubber spatula

• Small bowl

• Parchment Paper

• Baking sheet

• Oven mitts

Ingredients

Cookie Ingredients

• 2 sticks (224 gr) unsalted butter, room temperature

• 1 1/2 cups (294 gr) granulated sugar

• 1 large egg, room temperature

• 2 tsp baking powder (*see note for substitution if you do want to use cream of tartar for a more traditional snickerdoodle)

• 1/4 tsp Morton kosher salt (use 1/2 tsp if using Diamond Kosher)

• 3 cups (360 gr) all-purpose flour

Cinnamon/Sugar Topping

• 1/4 cup (50 gr) granulated sugar

• 1 TBSP (8 gr) ground cinnamon

Instructions

1. Preheat your oven to 375F (190C). 

2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with your hand mixer, cream together the butter and sugar on medium speed for 3 minutes until light and fluffy. Scrape down the bowl with a rubber spatula.

3. Add the egg, baking powder, and salt into the mixing bowl. Mix for about 30 more seconds until combined. Scrape down the bowl again.

4. With the mixer running on low speed, gradually add in the flour until it is all in the bowl. Stop the mixer, scrape down the sides and the bottom of the bowl, and mix again until the flour is absorbed into the dough. This is a very thick dough and it may be necessary to use clean hands to work the last bit of flour into the dough. Stop mixing as soon as you have a cohesive dough, as over-mixing can cause tough cookies.

5. In a small bowl, combine the granulated sugar and ground cinnamon for the topping and mix together well.

6. Roll the cookie dough into balls, about 3 TBSP in size. Roll the dough balls in the cinnamon-sugar and then place on a parchment lined baking sheet, about 10-12 cookies per sheet. Flatten the dough balls out slightly to about 1/2" thick. Sprinkle more cinnamon sugar over each cookie if desired.

7. Bake at 375F (190C) for 10-14 minutes, until the cookies look just set. They will look slightly under-baked, but set around the edges. You do not want to overcook these as they will start to become more crispy and dry. Mine usually take right at 11 minutes, but depending on how big you make your cookies and because all ovens cook differently, this could vary.

8. Store the cooled cookies in an airtight container at room temperature for 3-4 days. They will become crispy if not stored in an airtight container.

Notes

• Make Ahead Tips: If you want to make the dough a few days ahead of time: I recommend making the dough and shaping the cookies and then store in an airtight container in the refrigerator before rolling them in cinnamon sugar. Store for up to 3 days. Before baking, allow the cookies to sit at room temperature for 1 hour to take the chill off, then roll in cinnamon-sugar and bake.

• If you want to freeze the dough: Make the cookies as the recipe states all the way until right before baking, including rolling in the cinnamon sugar. Freeze the dough in an airtight container for up to 3 months. Bake the frozen cookies for about 2 minutes longer than the length of time they take to bake fresh.

SUBSTITUTION NOTES:

• If you want a more traditional snickerdoodle, omit the baking powder and add 2 tsp of cream of tartar or lemon juice and 1/2 teaspoon of baking soda. Cream of tartar gives snickerdoodles their iconic slightly acidic flavor and serves to help traditional snickerdoodles rise and remain soft after baked. However, I developed this recipe in a way that the cream of tartar is not necessary for the texture of the cookie, but can still be used if you have it on hand.

• For a gluten free version, substitute the all-purpose flour for a gluten free flour blend such as Bob’s Red Mill’s Gluten Free Baking Blend or Cup 4 Cup Gluten Free Flour.

You can download the recipe below!