Easy Snickerdoodle cookies taste like a sugar cookie but a bit tanger because of the cream of tartar. Coated in a cinnamon-sugar mixture for added flavor. These cookies can be made up in minutes with no chill time required.
These snickerdoodle cookies are classic and simply delicious. If you are like me and are obsessed with cookies then these bites of goodness are for you. They taste like a sugar cookie that has been wrapped in cinnamon sugar. They bake up light and fluffy.
How To Make Easy Snickerdoodle Cookies
Like chocolate chip cookies these popular Christmas cookies are simple to make and should be enjoyed all year long.
Having all these ingredients combined I will set the bowl aside.
In another bowl, cream together the room temperature unsalted butter and sugar with a hand mixture. Once the butter and sugar are creamy add in the vanilla extract, egg, and egg yolk until combined.
Using a rubber spatula to scrape the sides of the bowl down. Taking the effort to do this will make sure that all the ingredients are mixed together.
Slowly start to add the flour mixture into the creamed butter mixture. I prefer to work in small amounts when it comes to dry ingredients. Therefore I don't get a flour bath as well as not overworking the cookie dough.
Cinnamon Sugar Coating
To make these easy snickerdoodle cookies even sweeter they are rolled in a cinnamon-sugar mixture. In a smaller bowl combine the sugar and cinnamon together.
Next, we will form the cookie dough into balls by measuring out one and a half tablespoons of the dough. Then we roll the cookie dough into a ball with our hands. Place the ball of cookie dough into the cinnamon-sugar mixture. Making sure to coat the whole ball.
As you place the rolled cookie dough onto the sheet pans be sure to have the dough space far enough from each other. This way these easy snickerdoodle cookies don't bake together.
Take the back of a spoon and flatten the cookies down a bit. You can also do this after you take them out of the oven when they are warm.
Place into a preheat 375℉ oven for 10 minutes. After baking time is up, I like to let the cookies sit on the cookie sheet for 5 to 10 minutes to firm up and keep their shape.
Room Temperature Butter~ Over the years of baking cookies I have found that room temperature butter makes the best cookies. Having the butter at room temperature helps combine with the sugar better. As the cookies bake the trapped air will expand from the heat of the oven causing the cookies to bake up fluffy.
Salted Or Unsalted Butter ~ For this recipe I did use unsalted butter. I wanted to be able to control the amount of salt that is added to the snickerdoodles. If you only have salted butter I would recommend decreasing the amount of salt from ½ teaspoon to ¼ teaspoon.
Cream Of Tartar ~Cream of tartar gives these easy snickerdoodle cookies their tangy taste. I feel the cream of tartar is a must-use. But you could always substitute baking powder for the cream of tartar.
To Chill Or Not To Chill ~ There is no need to chill the dough for these snickerdoodles. Not chilling the dough before baking will help these snickerdoodle cookies spread out some.
We hope you enjoy baking up these easy snickerdoodle cookies as much as we do.
My Creative Manner is answering the question "what's there to eat" with simple recipe creations. ~ Jen
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Easy Snickerdoodle Cookies
Snickerdoodles are soft baked cookies that are similar to sugar cookies but with a cinnamon twist to them. Made with cream of tartar for a tangy taste.
- 1 Cup Unsalted Butter room temperature
- 1 ⅓ Cup Sugar
- 1 Large Egg at room temperature
- 1 Large egg yolk at room temperature
- 2 Teaspoons Vanilla Extract
- 3 Cups Flour all purpose
- 2 Teaspoons Cream Of Tartar
- 1 Teaspoon Baking Soda
- 1 ½ Teaspoons Cinnamon
- ½ Teaspoon Salt
For The Coating
- ⅓ Cup Sugar
- 1 Teaspoon Cinnamon
Preheat Oven to 375℉
For The Coating
Combine the cinnamon and sugar together in a smaller bowl.
For The Cookie Dough
In a mixing bowl combine the butter and sugar until smooth. Add into the combined butter sugar mixture the egg, egg white, and vanilla extract. Beat until all the ingredients are combined, scraping the sides of the bowl down as needed. Set aside
Sift together into a bowl the flour, cream of tarter, bakings, soda, cinnamon, and salt.
Slowly add the sifted flour mixture into the butter mixture. Adding a little bit at a time until all the flour mixture is added into the butter mixture.
Once the ingredients are all combined measure out 1 ½ tablespoon of dough and roll into a ball shape.
Coat the rolled cookie balls into the cinnamon sugar coating. Place on prepared cookie sheet. Press down the cookies with the back of a spoon now or when they come out of the oven.
Bake the snickerdoodle cookies for 10 minutes in the preheated 375℉ oven. The cookies will bake up soft and fluffy with a soft white color to them. Let the cookies cool on the cookie sheet for 5-10 minutes then place on a cooling rack.
Place in an airtight container for up to a week.