How to Make Snickerdoodle Cookie Dough [Easy Recipe]

Published Categorized as Baking Tagged

These soft, chewy, and flavorful treats will impress everyone. Say goodbye to subpar snickerdoodles and hello to irresistible cookies that will become a household favorite. Let me share our foolproof recipe along with some expert tips for making the ultimate snickerdoodle cookie dough. Get ready to elevate your baking game and create snickerdoodle bites that are guaranteed to satisfy your cravings.

How To Make Snickerdoodle Cookie Dough [easy Recipe]

Table of Contents

Ingredients Needed

Let’s dive into the key players that’ll make your sweet treat!

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Flour

  • 1 1/2 cups all-purpose flour (heat treat if you want to eat raw)
  • Optional: substitute 1/2 cup of all-purpose flour with whole wheat flour for a nuttier flavor and added fiber

Sugar and Spice, Everything Nice

  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon (adjust to your taste preferences)

Butter

  • 1/2 cup (1 stick) unsalted butter, softened
  • If using salted butter, reduce the amount of added salt in the recipe

Supporting Cast

  • 1 large egg (substitute with flax egg if eating raw)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (adjust if using salted butter)

In addition to these ingredients, you’ll need some basic equipment. Grab a large mixing bowl, a hand mixer or stand mixer, measuring cups and spoons, and a rubber spatula.

A cookie scoop or alternative will come in handy for portioning out the dough. And don’t forget the baking sheets and parchment paper for when it’s time to bake!

Now, it’s time to get your hands dirty and whip up a batch of mouthwatering snickerdoodle cookie dough!

Creaming the Butter and Sugar

First things first, let’s get that butter and sugar mixture silky smooth.

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer at medium speed. Keep mixing until the mixture is light and fluffy, which should take about 2-3 minutes. This step is crucial for creating a tender and chewy cookie texture.

Tip: If you forgot to soften your butter ahead of time, no worries! Cut the butter into small cubes and let it sit at room temperature for about 15-20 minutes. It should be soft enough to mix but not melted.

Adding the Egg and Vanilla

Next up, it’s time to add some flavor and binding power.

Crack the egg into the butter and sugar mixture, and pour in the vanilla extract. Mix on medium speed until the egg is fully incorporated and the mixture is smooth and creamy, scraping down the sides of the bowl as needed. The vanilla will infuse your dough with a lovely aroma and depth of flavor.

Incorporating the Dry Ingredients

Now for the final step in creating your snickerdoodle dough – adding the dry ingredients. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.

Tip: If you want to add a bit of texture to your cookies, consider mixing in some chopped nuts or chocolate chips at this stage. Fold them in gently with a rubber spatula until evenly distributed throughout the dough.

Chilling the Dough

This step is non-negotiable if you want picture-perfect cookies that hold their shape during baking. Chilling the dough allows the butter to solidify, preventing the cookies from spreading too much in the oven. It also gives the flavors a chance to mingle and develop, resulting in a more complex and delicious taste.

Aim to chill your dough for at least 30 minutes, but if you can wait a couple of hours or even overnight, even better! The longer the dough chills, the more pronounced the flavors will be.

Tip: If you’re short on time, you can speed up the chilling process by scooping the dough into balls and placing them on a baking sheet in the freezer for about 15 minutes.

With your snickerdoodle dough mixed and chilled to perfection, you’re ready to roll, coat in cinnamon-sugar, and bake up a storm!

Shaping and Prepping for Baking

When you’re ready to bake, it’s time to shape your snickerdoodle dough into perfect little balls. Using a cookie scoop or spoon, portion out the dough into 1-inch balls. Roll each ball between your palms to smooth out any rough edges and ensure even baking.

Next, roll each dough ball in a mixture of granulated sugar and ground cinnamon. This coating gives snickerdoodles their signature crackled appearance and adds an extra burst of flavor. Arrange the coated balls on a lined baking sheet, leaving about 2 inches of space between each one to allow for spreading.

Tip: If your dough feels too soft and sticky to work with, even after chilling, try scooping and rolling the balls with lightly floured hands. This will keep the dough from sticking to your fingers and make the process a breeze.

Rolling the Dough in Cinnamon Sugar

Now that your snickerdoodle dough is chilled and ready to go, it’s time for the fun part – rolling those delectable little balls in a heavenly mixture of cinnamon and sugar!

To create the ideal coating, mix 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon in a shallow bowl. Feel free to adjust the ratio to your liking – if you’re a cinnamon fanatic, bump it up to 1 1/2 tablespoons. Or, if you prefer a more subtle spice, stick with 2 teaspoons.

Tip: Add a pinch of nutmeg or allspice to your cinnamon-sugar mixture for an extra flavor. It’ll give your snickerdoodles a delightful depth and warmth.

How To Make Snickerdoodle Cookie Dough [easy Recipe]

Coating Techniques

Using a cookie scoop or spoon, portion out the chilled dough into 1-inch balls. Roll each ball between your palms to smooth out any rough edges and ensure even baking.

Next, roll each dough ball in the cinnamon-sugar mixture until it’s fully coated. Make sure to get all sides and crevices for maximum flavor and crunch. Gently shake off any excess coating and place the balls on a lined baking sheet, leaving about 2 inches of space between each one.

Tip: If you want an extra-thick layer of cinnamon-sugar goodness, roll the dough balls twice! After the first coating, place them back on the baking sheet and pop them in the freezer for 5-10 minutes to set. Then, give them a second roll of the cinnamon sugar before arranging them on the baking sheet.

Baking Tips for Perfect Snickerdoodles

  • Preheat oven to 375°F (190°C) for crisp edges and soft, chewy centers.
  • Bake for 10-12 minutes, rotating the sheet halfway through for even baking.
  • Use light-colored aluminum baking sheets to prevent over-browning.
  • Cool on the sheet for 5 minutes, then transfer to a wire rack.
  • Store in an airtight container at room temperature for a week, or freeze for up to 3 months.
How To Make Snickerdoodle Cookie Dough [easy Recipe]

Storage and Freshness

Now it’s time to talk storage. Proper storage is key to maintaining the freshness and flavor of your cookies, whether you’re saving extra dough for later or keeping those baked goodies at their best.

If you’ve got leftover snickerdoodle dough or want to prep ahead for future cravings, refrigeration and freezing are your friends. Wrap the dough tightly in plastic wrap or place it in an airtight container before popping it in the fridge or freezer.

In the fridge, your dough will stay fresh for up to 3 days. When you’re ready to bake, let the dough sit at room temperature for about 10-15 minutes to soften slightly before scooping and rolling.

For longer storage of snickerdoodle cookie dough, freezing is the way to go. Frozen cookie dough will keep for up to 3 months. Pro tip: scoop and shape the dough into balls before freezing for easy baking later on. Just add a minute or two to the baking time when using frozen dough.

Storing Baked Snickerdoodles

Once your snickerdoodles have cooled completely, store them in an airtight container at room temperature. To maintain that perfect chewy texture and prevent them from drying out, add a slice of bread to the container. The bread will absorb excess moisture and keep your cookies fresh for up to a week.

For longer storage, you can also freeze baked snickerdoodles. Wrap them tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Frozen cookies will stay tasty for up to 3 months. To thaw, just let them sit at room temp for an hour or pop ’em in the microwave for a few seconds for that fresh-from-the-oven feel.

Cinnamon Sweet!

With this foolproof recipe and helpful tips, you’re ready to impress with your snickerdoodle skills and savor the delightful results of your baking endeavors!

What is a snickerdoodle cookie made of?

Snickerdoodle cookies are typically made with flour, butter, sugar, eggs, vanilla extract, cream of tartar, baking soda, and salt. The dough is rolled in a mixture of cinnamon and sugar before baking, giving the cookies their signature flavor and crinkled appearance. Some recipes may include additional ingredients like nutmeg or brown sugar for added depth of flavor.

Is snickerdoodle cookie dough supposed to be sticky?

Yes, snickerdoodle cookie dough is often slightly sticky due to the high butter and sugar content. However, if the dough is too sticky to handle, you can chill it in the refrigerator for 30 minutes to an hour. This will make the dough easier to work with when shaping the cookies and rolling them in the cinnamon-sugar mixture.

What size cookie dough scoop for snickerdoodles?

A medium-sized cookie dough scoop, typically around 1.5 tablespoons (or a #40 scoop), is ideal for making snickerdoodles. This size ensures evenly shaped cookies that are not too large or small. Using a scoop also helps maintain consistency in size, which is important for even baking and a uniform appearance.

Why do snickerdoodles use cream of tartar?

Cream of tartar is a key ingredient in snickerdoodles because it provides a slightly tangy flavor and helps create the cookie’s signature chewy texture and cracked surface. Cream of tartar is an acid that reacts with baking soda, acting as a leavening agent to give the cookies a subtle lift. It also helps prevent the sugar from crystallizing, contributing to the soft and chewy texture.

Print

Snickerdoodle Cookie Dough [Easy Recipe]

It’s time to get your hands dirty and whip up a batch of mouthwatering snickerdoodle cookie dough!

  • Author: Anna
  • Cook Time: 12 mins
  • Total Time: 12 minutes
  • Yield: 12 servings 1x
  • Category: dessert

Ingredients

Scale
  • 1 1/2 cups all-purpose flour 
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon (adjust to your taste preferences)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Cream together the softened butter and granulated sugar using an electric mixer at medium speed until light and fluffy (2-3 minutes).
  2. Crack the egg into the butter and sugar mixture, and pour in the vanilla extract. Mix on medium speed until fully incorporated and smooth.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
  4. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
  5. Chill the dough for at least 30 minutes, or up to a couple of hours or overnight.
  6. When ready to bake, portion out the dough into 1-inch balls using a cookie scoop or spoon. Roll each ball between your palms to smooth out any rough edges.
  7. Mix 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon in a shallow bowl.
  8. Roll each dough ball in the cinnamon-sugar mixture until fully coated. Shake off any excess coating.
  9. Arrange the coated balls on a lined baking sheet, leaving about 2 inches of space between each one.
  10. Preheat oven to 375°F (190°C) and bake for 10-12 minutes, rotating the sheet halfway through for even baking.
  11. Cool the cookies on the sheet for 5 minutes, then transfer to a wire rack.

Notes

  • Adjust salt if using salted butter.
  • If eating raw, heat treat flour and use a vegan egg substitute.
  • Store in an airtight container at room temperature for a week, or freeze for up to 3 months.

Nutrition

  • Serving Size: 1 piece
  • Calories: 198 kcal
  • Sugar: 17 g
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Carbohydrates: 29 g
  • Fiber: 0.1 g
  • Protein: 2 g

Keywords: snickerdoodle cookie dough

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By Anna

Anna Brooks, the voice behind CooksDream.com, is a seasoned writer and editor with an insatiable love for food. While not a professional chef, her culinary adventures and unique insights have captivated readers for years. Anna believes in the transformative power of food, stating it "feeds the soul." Dive into her writings for a mix of inspiration, entertainment, and culinary wisdom. Author Pinterest Facebook Twitter Instagram YouTube Tumblr Reddit Quora

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