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A plate of freshly baked snickerdoodle cookies, warm and crinkled with cinnamon sugar.

Quick way to grow 3 Snickerdoodle Cookies Recipes

This recipe offers a quick and easy way to make three different variations of Snickerdoodle cookies, perfect for satisfying different cravings with minimal effort.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 cookies
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Basic Snickerdoodle Dough
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Cinnamon-Sugar Coating
  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon
Additional Ingredients for Variations
  • 1/2 cup chocolate chips for Chocolate Chip Snickerdoodles
  • 1 teaspoon espresso powder for Coffee Snickerdoodles
  • 1/2 teaspoon ground nutmeg for Spiced Snickerdoodles

Equipment

  • mixing bowls
  • whisk
  • electric mixer
  • baking sheet
  • parchment paper
  • wire rack

Method
 

Prepare the Basic Snickerdoodle Dough
  1. Whisk together flour, cream of tartar, baking soda, and salt.
  2. Cream together butter and sugar until fluffy, then beat in eggs and vanilla.
  3. Gradually add dry ingredients to wet ingredients, mixing until just combined.
Divide Dough and Prepare Variations
  1. Divide the dough into three equal portions.
  2. Mix chocolate chips into one portion for Chocolate Chip Snickerdoodles.
  3. Mix espresso powder into another portion for Coffee Snickerdoodles.
  4. Mix ground nutmeg into the final portion for Spiced Snickerdoodles.
Roll and Bake
  1. Preheat oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
  2. Combine sugar and cinnamon for the coating.
  3. Roll each dough portion into 1-inch balls, coat them in the cinnamon-sugar mixture, and place on the baking sheet.
  4. Bake for 8-10 minutes until set; let cool on a wire rack.

Notes

For extra flavor, chill the dough for 30 minutes before rolling and baking. Adjust the level of espresso powder or nutmeg to your taste preferences. These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.