Snickerdoodles Cookie Recipe – Simply the easiest and best Snickerdoodles recipe I’ve ever made, these cinnamon sugar cookies are so soft, butter, and filled with cinnamon!
Although snickerdoodles make a perfect cookie any time of the year, I always think of them as Christmas cookies since friends of our family gave me the recipe as one of my presents when we were first married.
Snickerdoodles Cookies Recipe
As she pressed the recipe into my hand, she said, “You’ll want to make these at Christmas. We make them each year when we’re decorating the tree.”
I’m not certain why I remember her saying that to me so vividly all those years ago, but each year as I’ve strung popcorn onto string for our tree, I think of her and her snickerdoodles.
I’ve tweaked her snickerdoodles slightly through the years, just to suit my tastes more than anything, and we can’t get enough of them. Soft, tender, just slightly fat and fluffy, the perfect amount of twang you expect in snickerdoodles, and the essential cinnamon sugar coating on the outside. In other words, simple snickerdoodles perfection.
Make Ahead Snickerdoodle Cookies Recipe
These cookies are excellent to make ahead, especially throughout the holidays. Simply prepare the cookies as instructed and then store in an airtight container for up to a week.
If you’d like to make them more in advance, use the Freezer Friendly instructions below.
How to Freeze Snickerdoodle Cookies Recipe
There are a few ways to make these delicious cookies ahead of time to freeze them.
Freeze the Baked Cookies:
To freeze the baked cookies, cool the cookies completely and then freeze on the baking sheet. When the cookies have frozen solid, about 30 minutes. Store the cookies in an airtight, freezer-safe container for up to 3 months. When ready to serve, allow the cookies to reach room temperature.
Freeze the Cookie Dough:
To freeze the cookie dough, roll the cookies to form the cookie dough balls and then place onto a parchment lined baking sheet. Freeze completely on the baking sheet. Once the cookies have frozen solid, about 30 minutes, transfer the cookies to an airtight, freezer-safe container to freeze for up to 3 months. When ready to serve, allow the cookies to thaw in the refrigerator and then bake as instructed.
Here’s our Snickerdoodles recipe. So simple, yet so very delicious.
- 1 cup butter softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 3 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 400º F.
- Cream together butter and sugar. Add in eggs and vanilla.
- Whisk together flour, cream of tartar, baking soda, baking powder, and salt in a medium bowl. Slowly incorporate into the butter and sugar mixture.
- Mix together granulated sugar and cinnamon in a small bowl.
- Scoop cookie dough by the tablespoon full and roll into a ball. Roll the ball into the prepared sugar and cinnamon mixture. Place onto a large cookie sheet, about 2-3 inches apart.
- Bake for about 10 minutes until cookies have lightly browned. Remove from oven and allow to cool completely.
From the Add a Pinch recipe archives. Originally published 2010.