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A plate of freshly baked Snickerdoodles dusted with cinnamon sugar.

Proven way to grow 3 types of Snickerdoodles

This recipe provides a proven method for cultivating three distinct varieties of snickerdoodles, ensuring delicious results every time. Learn the secrets to perfect texture and flavor.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Snickerdoodle Base
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Cinnamon Sugar Coating
  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon
Variation 1: Classic Snickerdoodles
Variation 2: Chocolate Chip Snickerdoodles
  • 1 cup mini chocolate chips
Variation 3: Lemon Snickerdoodles
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon juice

Equipment

  • medium bowl
  • large bowl
  • whisk
  • electric mixer
  • small bowl
  • baking sheets
  • parchment paper
  • wire rack

Method
 

Prepare the Dough
  1. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside.
  2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Prepare Cinnamon Sugar Coating
  1. In a small bowl, combine granulated sugar and ground cinnamon.
Form and Bake Classic Snickerdoodles
  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. Roll dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture to coat evenly.
  3. Place cookies 2 inches apart on prepared baking sheets and bake for 8-10 minutes, until edges are set but centers are still soft.
  4. Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Form and Bake Chocolate Chip Snickerdoodles
  1. Fold mini chocolate chips into a portion of the prepared snickerdoodle dough.
  2. Roll dough into 1-inch balls, coat in cinnamon sugar, and bake as directed for classic snickerdoodles.
Form and Bake Lemon Snickerdoodles
  1. Fold lemon zest and lemon juice into a portion of the prepared snickerdoodle dough.
  2. Roll dough into 1-inch balls, coat in cinnamon sugar, and bake as directed for classic snickerdoodles.

Notes

For best results, ensure butter is at room temperature for easy creaming. Do not overbake snickerdoodles to keep them soft and chewy. Store cookies in an airtight container at room temperature for up to 3-4 days.