Snickerdoodle Cookies Recipe

Snickerdoodle Cookies are soft and little crispy cookies rolled in a sweet cinnamon sugar. These are perfect to enjoy with tea time or even for kids snack box. That cinnamon flavor gives a nice warm touch which makes it feel different from usual cookies. And that sugar on top gives a nice crunch too, which I like.

These are quite easy to bake with very simple ingredients only. Dough needs just a little chill time, rest of the steps are all very simple. The cookies comes out soft in the center and a bit crispy on the edges. It’s a nice break from store bought ones and I like that you can adjust sugar or size as you like.

Jump to:

• About Snickerdoodle Cookies
• Snickerdoodle Cookies Ingredients
• How to make Snickerdoodle Cookies Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Snickerdoodle Cookies

Snickerdoodle Cookies are cinnamon flavored sugar cookies which are soft inside and a bit crisp outside. The name may sound fancy but it's actually one of the easiest cookie to try at home. The dough is rolled in a mix of cinnamon and sugar which gives that light spicy sweet flavor.

While baking the smell is so good, your kitchen will smell amazing. These are very common in western baking but now slowly becoming popular here also. What I like most is it don’t need any special ingredients. Just regular items like maida, sugar, butter and egg. Still the taste is so buttery and soft.

These cookies are great for evening tea and can be packed for kids also. I sometimes make them small so it fits well in dabba. It keeps well for more than a week if stored properly in airtight jar. I love it with tea, but even with warm milk or coffee it tastes too good.

I baked these on a weekend just like that when I felt like making something sweet but quick. First time I used full tablespoon to scoop and it came out big. Then next batch I used half and it came just perfect.

Snickerdoodle Cookies Ingredients

• Maida – I have used regular maida here. As it gives a soft texture and helps cookies hold shape while baking.
• Unsalted butter – I have used soft butter at room temperature for its rich taste and it also makes the cookies soft. You can use salted too but then adjust salt.
• Baking powder – This helps the cookies to puff up a bit and become soft inside. Don’t skip this.
• Sugar – I used regular white sugar. It gives sweetness and also slight crunch on top after baking.
• Egg – This binds the dough and gives softness. I have not tried without egg for this recipe.
• Vanilla – Just a little adds good smell and taste. Don’t skip it.
• Sugar + cinnamon (for coating) – I mixed these for rolling the dough balls. It gives a sweet-spice flavor and also makes the outside slightly crisp.

Why This Recipe Works

• This recipe is made with simple ingredients.
• It has a perfect balance of soft and crispy texture.
• You can make the dough ahead and bake next day also.
• The cinnamon sugar on top gives nice aroma and taste.
• Kids will love it and it’s better than packed biscuits.

How to make Snickerdoodle Cookies Step by Step

1.Measure flour and add it to mixing bowl. Add baking powder, salt and whisk it well.

2.Now measure sugar and butter and add it to mixing bowl. Whisk well, I used my electric beater, you can use hand whisk too.

3.Add egg and whisk for 2 minutes.Then add vanilla essence.

4.Scrape the sides, add flour and whisk again.

5.Once everything is combined, mix with a spatula, cling wrap and refrigerate at least for 30 minutes. If your dough is stiff then you can start right away.

6.Meanwhile make a coarse sugar mixture. Transfer this to a plate, add cinnamon powder and mix well.

7.Preheat oven at 190 deg C for 10 minutes. Make small balls out of the dough (I used my measuring spoon to scoop out to get even sized cookies. Roll out in sugar-cinnamon mixture. Lay butter paper in baking tray, place the balls leaving at least 1inch space.

8.Now using the bottom of a glass, gently press it to make the cookies slightly flattened. Bake in preheated oven at 190 deg C for 10-12 minutes or until the color changes to light golden.

Store and enjoy!

Expert Tips

• Cookie size – First I used 1 tablespoon scoop and it came out too big. Next batch I used half and the size was perfect. Adjust size to your preference.
• Chilling the dough – My dough was a bit sticky so I chilled for 30 mins. If your dough is stiff, you can bake straight away.
• Baking time – Don’t overbake. It looks soft when out of oven, but it firms up after cooling.
• Spacing on tray – Cookies spread while baking, so leave enough space between each. Else they will stick.
• Cinnamon flavor – I used only ½ teaspoon for light flavor. You can use more if you want strong cinnamon taste.

Serving and Storage

Serve these cookies with evening tea or pack for kids snack box. It also tastes nice with warm milk. Store in airtight box at room temperature. It stays good for 10–12 days. No need to refrigerate unless weather is too hot.

FAQS

1.Can I skip cinnamon in coating?

You can, but then it’ll just be like regular sugar cookies. Cinnamon gives that special flavor.

2.Can I use whole wheat flour?

Yes, but the cookies may become little dense and not as soft.

3.Can I bake without egg?

I haven’t tried eggless for this one. But maybe curd or milk might work. You can try small batch.

4.Why are my cookies too flat?

Maybe butter was too soft or dough was not chilled. Try chilling for 30 mins before baking.

5.Can I freeze the dough?

Yes, wrap it and freeze. Thaw for sometime, roll and bake as usual.

If you have any more questions about this Snickerdoodle Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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