Thin & Chewy Snickerdoodle Cookies

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Snickerdoodles are a classic cookie that’s pretty simple to make. You probably even have the ingredients in your pantry right now! Because of the ground cinnamon, I tend to make these in the fall but you can enjoy snickerdoodle cookies year round!

Cookies come in all types like thin, pillowy, thick, soft, crispy, etc. I love them all, but I’ve always wanted to make a snickerdoodle that was thin but still soft and chewy. That’s why these cookies spread thin, have a crispy edge but a delicious chewy center. The trick is to take them out of the oven when they still look a little underbaked. Over-baking will result in crumbly and dry cookies.

Ingredients

All-purpose flour – Absorbs liquids and creates structure.

Cream of tartar – This is super important in snickerdoodles – don’t skip this! It adds a tang that creates snickerdoodles signature flavor.

Baking soda – Helps create a slight rise and makes the cookies light.

Salt – Adds flavor.

Unsalted butter – Adds that delicious buttery flavor, provides structure, and gives cookies their texture.

Granulated sugar – Adds sweetness, and keeps your cookies from drying out.

Eggs – Binds ingredients together, adds structure, and the texture.

Vanilla extract – For additional flavor.

Ground cinnamon – Adds a warm cinnamon flavor!

How To Make Snickerdoodles

Adjust the oven rack to the middle. Preheat the oven to 350℉ (177℃). Line two baking sheets with parchment paper and set aside. In a medium sized bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside. In a stand mixer with the paddle attachment or a hand mixer, beat the butter on medium-high speed for 1 minute.

Add the sugar and cream together on medium speed for 2 minutes. Beat in the eggs, one at a time then add the vanilla. Scrape down the sides of the bowl with a spatula.

Add the flour mixture to the wet ingredients in three parts, mixing until just incorporated. The dough will be sticky and thick.

In a small bowl, whisk together the sugar and ground cinnamon. Roll the dough into balls, about 1 tablespoon each. For large cookies, measure about 2 tablespoons. Roll the dough balls into the sugar and place on prepared baking sheets. Sprinkle more cinnamon sugar on top if desired. I recommend 6 cookies per baking sheet.

Bake for 8-9 minutes, one baking sheet at a time. The cookies will look slightly underdone in the center. Let them cool for 10 minutes on the baking sheet before transferring to a wire rack.

Storing

Place the dough balls on a baking pan lined with parchment paper. Freeze the dough balls for 30 minutes to prevent them from sticking together. Then, you can freeze the balls in a sealed freezer bag or container. Freeze cookie dough for 2 months. To bake, let the dough thaw in the fridge overnight or let them thaw for 30 minutes at room temperature. Then follow the recipe below from step #7. 

RECIPE CARD