Grandma Ruth’s Classic Snickerdoodle Cookies: Soft, Chewy Cinnamon Comfort

Classic Homemade Snickerdoodle Cookies

There’s nothing quite as comforting as the sweet aroma of snickerdoodle cookies baking in the oven. These soft, chewy cinnamon-sugar cookies have been an American favorite for generations, and for good reason! With their distinctive crackled tops and perfect balance of sweetness and spice, they’re irresistible straight from the oven.

Why You’ll Love These Snickerdoodle Cookies

These aren’t just any cinnamon cookies – they’re the perfect snickerdoodles with:

• Soft, chewy centers with slightly crisp edges
• The perfect balance of sweetness and warm cinnamon flavor
• A signature crackled top that makes them instantly recognizable
• Simple ingredients you likely already have in your pantry
• Quick preparation time – ready in about 35 minutes!

The Secret to Perfect Snickerdoodle Cookies

What makes a snickerdoodle different from a regular sugar cookie? It’s the cream of tartar! This key ingredient gives snickerdoodles their distinctive tangy flavor and helps create that perfect chewy texture. Combined with the cinnamon-sugar coating, it creates the classic flavor profile that cookie lovers have enjoyed for generations.

Ingredients You’ll Need

For the Cookie Dough:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt

For the Cinnamon Sugar Coating:

• ¼ cup granulated sugar
• 2 tablespoons ground cinnamon

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them.
2. In a large mixing bowl, cream together the softened butter and 1½ cups sugar until light and fluffy, about 2-3 minutes.
3. Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. In a small bowl, mix together the ¼ cup sugar and 2 tablespoons cinnamon for the coating.
7. Scoop out dough using a cookie scoop or tablespoon (about 1½ tablespoons per cookie). Roll each portion into a ball between your palms.
8. Roll each dough ball in the cinnamon-sugar mixture until completely coated.
9. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
10. Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still appear slightly soft. Don’t overbake if you want chewy cookies!
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro Tips for Snickerdoodle Success

• Room temperature ingredients: Make sure your butter and eggs are at room temperature for the best texture.
• Don’t skip the cream of tartar: This is what gives snickerdoodles their distinctive flavor and chewy texture.
• Chill the dough: If your kitchen is warm or the dough seems too soft, chill it for 20-30 minutes before rolling into balls.
• Don’t overbake: Remove cookies from the oven when the edges are set but the centers still look slightly underdone. They’ll continue cooking on the hot baking sheet.
• Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.

Variations to Try

• Pumpkin Spice Snickerdoodles: Add ¼ teaspoon each of nutmeg, ginger, and allspice to the cinnamon-sugar mixture for a fall-inspired twist.
• Chocolate Chip Snickerdoodles: Fold ¾ cup mini chocolate chips into the dough before rolling into balls.
• Brown Butter Snickerdoodles: Brown the butter before creaming with sugar for a nutty, caramelized flavor.
• Snickerdoodle Sandwich Cookies: Spread vanilla buttercream or dulce de leche between two cooled cookies.

Nutrition Information

Per cookie (based on 36 servings):

• Calories: 120 kcal
• Carbohydrates: 17g
• Protein: 1g
• Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 24mg
• Sodium: 92mg
• Sugar: 9g

Why These Snickerdoodles Are a Family Favorite

These classic snickerdoodle cookies are perfect for holiday cookie exchanges, after-school treats, or anytime you need a comforting homemade dessert. Their irresistible aroma of cinnamon and sugar will fill your kitchen and bring back nostalgic memories of grandma’s baking. Whether you’re a seasoned baker or trying snickerdoodles for the first time, this foolproof recipe is sure to become a staple in your cookie recipe collection!

Recipe adapted from Grandma Ruth’s Snickerdoodle Cookies