Dozen Snickerdoodle Cookies

Have you ever wondered why some cookies feel like a warm hug in dessert form?
Snickerdoodles have been a classic favorite for decades, yet many people think they’re just sugar cookies with cinnamon. But here’s the thing—there’s a world of difference. That little tangy bite, the soft and chewy texture, and the irresistible cinnamon-sugar coating make Snickerdoodles a whole different cookie experience. Today, I’m going to show you how to make the perfect Dozen Snickerdoodle Cookies right in your own kitchen—quick, simple, and delicious.

Overview

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This Dozen Snickerdoodle Cookies recipe is special because it delivers bakery-quality cookies in a small batch—perfect for when you want just enough to enjoy without having leftovers tempting you all week. These cookies have a soft, pillowy center, a golden, slightly crisp edge, and that signature cinnamon-sugar shell that makes them unforgettable.

• Preparation time: 10 minutes
• Chilling time: 20–30 minutes
• Baking time: 10–12 minutes
• Total time: About 45 minutes
• Difficulty level: Easy
• Yield: 12 cookies

You don’t need any fancy equipment, and with just a handful of pantry ingredients, you’ll have warm, fresh cookies ready to enjoy.

Essential Ingredients

Here’s what you’ll need to make the perfect dozen:

Dry Ingredients:

• 1 1/4 cups all-purpose flour – Provides the structure.
• 1/2 teaspoon cream of tartar – Gives Snickerdoodles their unique tang.
• 1/2 teaspoon baking soda – Helps the cookies rise and stay soft.
• 1/4 teaspoon salt – Balances the sweetness.

Wet Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened – Creates a tender, rich texture.
• 3/4 cup granulated sugar – Sweetens the dough.
• 1 large egg – Binds the ingredients.
• 1 teaspoon vanilla extract – Adds flavor depth.

Coating:

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Ingredient Substitutions & Variations

• Butter substitute: Use plant-based butter for a dairy-free option.
• Egg substitute: Replace with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for a vegan version.
• Flour: Use gluten-free all-purpose flour blend for a gluten-free batch.
• Sweetener: Swap some of the white sugar with light brown sugar for a richer, caramel-like flavor.

Step-by-Step Instructions

Step 1: Prepare Your Baking Tools

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer (or stand mixer) to beat the butter and sugar together until light and fluffy—about 2–3 minutes.

Step 4: Add Egg and Vanilla

Mix in the egg and vanilla extract until well combined.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the butter mixture, mixing just until combined. Do not overmix—this keeps the cookies soft.

Step 6: Chill the Dough

Cover the dough and refrigerate for 20–30 minutes. This step helps prevent the cookies from spreading too much during baking.

Step 7: Make the Cinnamon-Sugar Coating

In a small bowl, mix the 2 tablespoons of sugar with 1 teaspoon of cinnamon.

Step 8: Shape the Cookies

Scoop the dough into 1 1/2-inch balls (about a tablespoon each), then roll each ball in the cinnamon-sugar mixture until fully coated.

Step 9: Bake

Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the tops are slightly cracked.

Step 10: Cool

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Assembly & Presentation Tips

• Arrange your cookies on a simple white plate for a classic look, or stack them in a small bakery-style box for gifting.
• For a café-style presentation, serve with a glass of milk or a cup of cinnamon tea.
• Add a light dusting of extra cinnamon-sugar on top right after baking for a little sparkle.

Storage & Make-Ahead Tips

• Room temperature: Store cooled cookies in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before enjoying.
• Make-ahead dough: Prepare the dough, shape into balls, and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes to the baking time.

Recipe Variations

• Chocolate Snickerdoodles: Add 2 tablespoons of cocoa powder to the flour mixture.
• Pumpkin Spice Snickerdoodles: Replace cinnamon with pumpkin pie spice for a fall twist.
• Lemon Snickerdoodles: Add 1 teaspoon of lemon zest to the dough for a citrusy note.
• Stuffed Snickerdoodles: Place a small caramel or chocolate piece inside each dough ball before baking for a surprise center.

Conclusion

Making Dozen Snickerdoodle Cookies is simple, quick, and perfect for satisfying a sweet craving without making a huge batch. With their soft, chewy centers, golden edges, and signature cinnamon-sugar coating, these cookies are a timeless treat that everyone loves. Whether you stick to the classic recipe or try one of the variations, you’ll be making a cookie that feels like comfort in every bite.

So go ahead—preheat your oven and treat yourself. You’ve earned it.

FAQs

1. What makes Snickerdoodles different from sugar cookies?
The cream of tartar gives Snickerdoodles their signature tangy taste and chewy texture, setting them apart from regular sugar cookies.

2. Can I make these without cream of tartar?
Yes, but the flavor will be slightly different. You can substitute with 1 teaspoon of baking powder for every 1/2 teaspoon of cream of tartar, but expect a less tangy flavor.

3. Are Snickerdoodles healthy?
While they are a sweet treat, you can make them slightly healthier by using whole wheat flour, reducing the sugar, or swapping butter for coconut oil.

4. How do I keep Snickerdoodles soft?
Store them in an airtight container with a slice of bread. The bread releases moisture, helping the cookies stay soft.

5. Can I double this recipe?
Absolutely! Simply double all ingredients to make 24 cookies instead of 12.

6. Can I make them crispy instead of chewy?
Bake for an extra 2 minutes for a crunchier texture.