A stack of Snickerdoodle Cookies
Print Recipe
5 from 2 votes

Snickerdoodle Cookies

Looking for the best Snickerdoodle Cookies? Turn off your search light and pull out a jug of milk because these are IT, soft and fluffy inside, slightly crispy on the outside, with fragrant cinnamon in every single bite. And I'll show you 3 variations!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 14 cookies
Calories: 150kcal
Author: Trang

Equipment

Ingredients

Classic Snickerdoodles

  • 4 oz unsalted butter room temperature, 113 g
  • 3/4 cup granulated sugar 132 g, divided, use 2 tablespoons for rolling
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/3 cup all-purpose flour 172 g
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 teaspoon cinnamon divided, use 1 teaspoon for rolling

Add for Chocolate Chip Snickerdoodles

  • 1 cup chocolate chip 6 oz, 169 g

Chocolate Snickerdoodles

  • 4 oz unsalted butter room temperature, 113 g
  • 3/4 cup brown sugar lightly packed, 132 g
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour 130 g
  • ½ cup cocoa powder 45 g
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon cinnamon for rolling
  • 2 tablespoon granulated sugar for rolling

Instructions

For classic snickerdoodles

  • Measure out 3/4 cup of sugar and set aside 2 tablespoons for rolling. Add the remaining sugar and softened butter to the stand mixer bowl and beat with the paddle attachment until combined and fluffy, about 1 minute.
  • Add egg and vanilla, and beat for another minute until thoroughly combined.
  • In a small bowl, sift together flour, baking powder, and 1 teaspoon of cinnamon. Then stir in the salt until evenly distributed.
  • With the mixer on low speed, add the flour to the liquid mixture and mix until just combined. Scrape the sides and bottom of the bowl as necessary.

For chocolate chip snickerdoodles

  • Add the chocolate chips to the cookie dough and stir to distribute.

For chocolate snickerdoodles

  • Beat brown sugar with softened butter until combined and fluffy, about 1 minute.
  • Add egg and vanilla, and beat for another minute until thoroughly combined.
  • In a small bowl, sift together flour, baking powder, and cocoa powder. Then stir in the salt until evenly distributed.
  • With the mixer on low speed, add the flour to the liquid mixture and mix until just combined. Scrape the sides and bottom of the bowl as necessary.

Form the cookies and bake

  • Allow the dough to rest in the refrigerator for 10 minutes while you preheat the oven to 375°F.
  • Mix the 2 tablespoon of sugar with 1 teaspoon of cinnamon in a shallow dish for topping.
  • Take the dough out of the fridge and portion with a small ice cream scoop. For smaller cookies, use 1 flat scoop of cookie dough. For larger cookies, use a full scoop, enough to form a dough ball about 1 ½” in size.
  • Roll the dough in the palm of your hand to form a ball. Roll the dough ball entirely in cinnamon sugar and set on a parchment line baking sheet about 2” apart. Don’t flatten them.
  • Bake for 8 - 10 minutes, depending on the size of your cookies.
  • Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To use cream of tartar in this recipe, add ½ teaspoon of cream of tartar and ½ teaspoon of baking soda. And reduce baking powder to ½ teaspoon.
  • This recipe will make about 20 smaller 2” cookies or 14 larger 2.5” cookies.
  • Bake the smaller cookies for 8 - 9 minutes, and the larger cookies for 10 minutes.

Nutrition

Serving: 35g | Calories: 150kcal