Snickerdoodle Recipe
Cinnamon sugar cookies made easy — soft and chewy snickerdoodles, apple butter, pumpkin, and chocolate versions for after-school snacks and cookie plates.
★ dessert
dessertSoft & Chewy Snickerdoodles
My signature soft and chewy snickerdoodles. I make these for every cookie swap and Christmas party and they are always a hit!
Averi BarinowskiIngredients
- 1 1/2 cups Sugar
- 1 cup & 2tbsp Softened unsalted butter
- 2 Eggs
- 2 3/4 cups All-purpose flour
- 4 tsp Lemon juice
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1/4 cup Sugar for topping
- 3 tsp Cinnamon for topping
Instructions
- 1Preheat oven to 400
- 2Mix 1 1/2 cups sugar, the butter, and eggs in large bowl. Stir in flour, lemon juice, baking soda and salt.
- 3Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon sugar mix. Place 2 inches apart on ungreased cookie sheet.
- 4Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack
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Open in Pepper →The Cookie That Always Gets Eaten First
A snickerdoodle asks almost nothing of you. Butter, sugar, eggs, flour, and a little cream of tartar for that tang and chew, then a roll through cinnamon sugar before it ever sees the oven.
Cooks on Pepper reach for these when the kids need something after school, when a neighbor drops by, or when the cookie plate at church has to be full by six.
Every recipe here starts from that same cinnamon sugar base and takes it somewhere: Soft & Chewy Snickerdoodles for the classic, Apple Butter Snickerdoodles and Pumpkin Snickerdoodles for fall, Caramel Apple Cider Snickerdoodle Cookies, Chocolate Snickerdoodle Cookies, and Giant Snickerdoodle Cookies when you want bakery size.
Quick Tips
- 1
Keep the cream of tartar
That 1 to 2 teaspoons is what gives a snickerdoodle its tang and chew. Baking powder alone makes a plain sugar cookie.
- 2
Roll the dough generously
Coat each ball fully in cinnamon sugar, about 1/4 cup sugar to 2 teaspoons cinnamon, so the crackled top shows after baking.
- 3
Pull them looking underdone
Take them out at 9 to 11 minutes when the edges are set but the centers still look soft. They finish on the hot pan.
- 4
Chill pumpkin doughs
Doughs with pumpkin puree or apple butter hold extra moisture, so refrigerate 30 to 60 minutes to keep them from spreading thin.
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