Traditional Snickerdoodles Recipe

So, you want to know what makes these traditional snickerdoodles taste so great? No, it's not the two entire sticks of butter, though they do help. Nope, not the two kinds of sugar, either. The cinnamon, you ask? Good guess, but that's not it, either! Give up? Okay, here's the answer: it's the nostalgia...and the butter, sugar, and cinnamon, to be fair.

Take one bite of one of these traditional snickerdoodle cookies, crafted by chef and recipe developer Eric Ngo, and you'll be transported back to summer camp lunches, Sunday afternoons at home, Fridays in the school cafeteria, or Saturday picnics in the park. In other words, these snickerdoodles hit the proverbial nail on the head flavor-wise, and not only will they be a pleasure for anyone with fond memories of cookies past, but your kids will love them to. Also, the recipe is straightforward enough that you can involve the kids in the baking of these snickerdoodles, too. So you'll be making more than just a batch of great cookies — you'll be making some memories.

Gather your ingredients for traditional snickerdoodles

We already talked about the butter, the two types of sugar (white and brown, by the way), and the cinnamon, but what else do you need to make these cookies? Not much, it turns out! You'll also need some all-purpose flour, eggs, baking powder, and salt.

If you want, you can play with the ratios a bit, by the way. "This was a trial and error recipe. Finding your perfect cookie dough is a balance of butter to sugar to flour ratio," Ngo explains. "For me, I prefer more brown sugar in my recipe as it produces just the right amount of chew to ratio crispiness. I also decided not to include cinnamon in the cookie dough itself, but rather only coated them with cinnamon at the end."

Create the cookie dough

Using a stand mixer with its paddle attachment, cream the butter with ¾ cup of white sugar and all of the brown sugar, mixing until the have smoothly combined.

Next, add the eggs and mix until smooth again, making sure to stop halfway and scrape the bottom of the bowl in order to fully incorporate eggs with butter and sugar. Then add the flour, baking powder, and salt, and mix on low speed until the dough is formed.

Chill the dough, then make dough balls and cinnamon sugar

Chill the cookie dough in refrigerator for 2 hours before moving to the next steps. When those 2 hours are almost up, preheat the oven to 320 F.

Now, mix the remaining ¼ cup of white sugar and 1 tablespoon of cinnamon, and stir until combined. Then use a spoon (or ice cream scoop) to make cookie balls that are each about the size of a golf ball. Coat the cookie balls with the cinnamon sugar and place on them on a baking sheet lined with parchment paper or a silicone mat.

Bake the snickerdoodles and enjoy

Pop the dough balls into the preheated oven and bake them for 14 minutes, during which time they will turn into, well, cookies. At that point, remove the sheet from the oven and let the cookies cool down, still on the sheet, for 15 minutes.

Finally, coat the cookies in cinnamon sugar a second time for a better visual aspect and a bit more sweetness, then enjoy! As for how long they will keep, Ngo says, "You can keep the cookie dough in the refrigerator for four days, and you can freeze them for up to two months."

Traditional Snickerdoodles Recipe
5 from 11 ratings
The only thing better than the sweet cinnamon goodness of these traditional snickerdoodle cookies is the nostalgia factor.
Prep Time
15
minutes
Cook Time
14
minutes
Servings
16
Cookies
cookies on cooling rack
Total time: 29 minutes
Ingredients
  • 2 sticks unsalted butter
  • 1 ⅔ cups brown sugar
  • 1 cup white sugar, divided
  • 2 eggs
  • 2 ⅔ cups all-purpose flour
  • 1 teaspoon of baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
Directions
  1. Using a stand mixer with paddle attachment, cream the butter with ¾ cup of white sugar and brown sugar, mixing until smooth.
  2. Add eggs and mix until smooth, making sure to stop halfway and scrape the bottom of the bowl in order to fully incorporate eggs with butter and sugar.
  3. Add the flour, baking powder, and salt, and mix on low speed until dough is formed.
  4. Chill the cookie dough in refrigerator for 2 hours before using.
  5. Preheat the oven to 320 F.
  6. Mix ¼ cup of white sugar and 1 tablespoon of cinnamon, and stir until combined.
  7. Use a spoon to make cookie dough balls that weigh around 1.75 ounces (golf ball-sized balls).
  8. Coat the cookie balls with cinnamon sugar, and place them on baking sheet lined with parchment paper or a silicone mat.
  9. Bake the cookies for 14 minutes.
  10. Cool down the cookies for 15 minutes before taking them off the sheet.
  11. Coat the cookies in cinnamon sugar a second time, then serve and enjoy.
Nutrition
Calories per Serving 292
Total Fat 12.2 g
Saturated Fat 7.5 g
Trans Fat 0.5 g
Cholesterol 50.4 mg
Total Carbohydrates 43.7 g
Dietary Fiber 0.8 g
Total Sugars 27.2 g
Sodium 159.8 mg
Protein 3.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe