Classic Snickerdoodle Cookies

Classic Snickerdoodle Cookies are sweet, sugary, and cinnamon-flavored cookies with a crunchy texture outside and a soft-delicate texture inside.  Snickerdoodle cookies are super easy to make and bake in less than 15 minutes!  A modern twist on a sugar cookie!

Hello Friends!

Have you started baking cookies for the fall?  We can’t believe the fall is around the corner and then soon the holidays will be shortly after, and these classic Snickerdoodle Cookies are just in time for some easy baking!

How to Make Classic Snickerdoodle Cookies:

• You will need One large bowl for the cookie dough, and one small bowl for the sugar and cinnamon mixture to roll the cookies in.

• A few staple ingredients such as flour, sugar, salt, baking soda, butter, and eggs, are all you need to make the dough.

• Best part?  NO need to roll the cookie dough, nor refrigerate the dough to shape them into cookies.

• Just shape the cookie dough into little balls. You can use a small cookie scoop to make these cookies more evenly and exact size.

• Then roll them into a mixture of sugar and ground cinnamon, and bake for 10 minutes.  These snickerdoodle cookies take less than 15 minutes to make.  I call these the NO-Stress holiday cookies!

Yup!  My daughter Lizzy said they were super easy!  And she was SO right!

I love the fact that my daughter wanted to make an old fashioned recipe like snickerdoodle cookies.  She made these in her culinary class a few years ago in high school and now she enjoys making them ever since.

Keep them in a sealed container and they will stay chewy for a few days … if they last that long.

Sweet, soft, and chewy inside with every bite.  Try these easy classic snickerdoodle cookies!

ENJOY!!

*Follow along below or jump down to the bottom for our full recipe card! 

Ingredients Needed for Classic Snickerdoodle Cookies:

• 1+ 1/2 cups sugar

• 1 cup butter, softened

• 2 eggs

• 1 tsp. baking soda

• 1/4 tsp. salt

• 2 + 3/4 cups all-purpose flour

• 1/4 cup sugar, for rolling and coating

• 2 tsp. ground cinnamon

• cooking spray

1.  Preheat oven to 400 degrees F ( 200 C).
2.  Lightly spray 2 cookie sheets with cooking spray and set aside, or place a sheet of parchment paper on each one.

3.  In a large bowl, mix 1+1/2 cups of sugar with butter and beat with an electric hand mixer.  Beat in both eggs on low speed until well combined.

4.  Beat in baking soda, salt, and flour, until well combined.  The dough will appear soft and lumpy.

5.  In a small bowl, mix 1/4 cup sugar with cinnamon.  Use a teaspoon or use a small cookie scoop to grab some dough.  Shape dough into small 1 + 1/2-inch balls.

6.  Roll balls into cinnamon and sugar mixture.

7.  Place them about 2 to 3 inches apart onto the cookie sheet.
8.  BAKE cookies for 8 to 10 minutes.  Remove and transfer to a wire rack to cool.  Store cookies in an air-tight container.

Yields: 4 to 5 dozen

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Yield: 4 to 5 dozen

Classic Snickerdoodle Cookies

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Classic Snickerdoodle Cookies ~ is sweet, sugary, and cinnamon-flavored with a crunchy texture outside and a soft, delicate, and chewy texture inside. A modern twist on a sugar cookie.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1+ 1/2 cups sugar
• 1 cup butter, softened
• 2 eggs
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 + 3/4 cups all-purpose flour
• 1/4 cup sugar
• 2 tsp. ground cinnamon
• cooking spray

Instructions

1. Preheat oven to 400 degrees.
2. Lightly spray cookie sheet with cooking spray and set aside.
3. In a large bowl, mix 1+1/2 cups of sugar with butter and beat with an electric hand mixer. Beat in both eggs on low speed until well combined.
4. Beat in baking soda, salt, and flour, until well combined. The dough will appear soft and lumpy.
5. In a small bowl, mix 1/4 cup sugar with cinnamon.
6. Use a teaspoon or a small cookie scoop to grab some dough. Shape dough into small 1 + 1/2-inch balls.
7. Roll balls into cinnamon and sugar mixture.
8. Place them about 2 to 3 inches apart onto the cookie sheet.
9. BAKE cookies for 8 to 10 minutes. Remove and transfer to a wire rack to cool.
10. Store cookies in an air-tight container.
11. Yields: 4 to 5 dozen

Recipe adapted from Betty Crocker

Hi friends!  If you make these classic snickerdoodle cookies, let us know and leave a comment and a star rating below.  We’d love to hear from you!

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In the meantime, have a wonderful day!

Warmly,

Anna and Liz