10 Best Snickerdoodle Recipes

Classic Soft and Chewy Snickerdoodles

Start your snickerdoodle journey with this timeless classic, known for its soft and chewy texture.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 1 tablespoon ground cinnamon

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Cream together the butter and 1 1/2 cups of sugar until light and fluffy.
3. Beat in the eggs one at a time.
4. In another bowl, whisk together flour, baking soda, cream of tartar, and salt.
5. Gradually add dry ingredients into the wet mixture until combined.
6. In a small bowl, mix 3 tablespoons of sugar with cinnamon.
7. Roll dough into balls, then coat each with the cinnamon-sugar mixture.
8. Place on a baking sheet and bake for 8-10 minutes.

Brown Butter Nutmeg Snickerdoodles

Add a twist to your snickerdoodles with the nutty flavor of browned butter and a hint of nutmeg.

Ingredients:

• 1 cup browned butter, cooled
• 1 1/2 cups sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 3 tablespoons sugar
• 1 tablespoon ground cinnamon

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Cream together the browned butter and 1 1/2 cups of sugar.
3. Mix in eggs, one at a time.
4. Combine flour, baking soda, cream of tartar, salt, and nutmeg in another bowl.
5. Gradually incorporate dry ingredients into wet ingredients.
6. Mix sugar and cinnamon in a small bowl.
7. Roll dough into balls, coat in cinnamon-sugar, and place on baking sheet.
8. Bake for 8-10 minutes.

Maple Pumpkin Snickerdoodles

Celebrate fall flavors with this delightful blend of maple and pumpkin in your snickerdoodles.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 1/2 cup pumpkin puree
• 2 tablespoons maple syrup
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 1 tablespoon ground cinnamon

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Cream butter and 1 1/2 cups sugar together; add pumpkin puree and maple syrup.
3. Beat in the eggs.
4. In another bowl, mix flour, baking soda, cream of tartar, and salt.
5. Add dry ingredients to wet mixture gradually.
6. Mix 3 tablespoons sugar with cinnamon for coating.
7. Form dough balls, roll in cinnamon-sugar, and place on baking sheet.
8. Bake 10-12 minutes.

Lemon Zest and Vanilla Snickerdoodles

Brighten your cookies with a touch of zesty lemon and aromatic vanilla.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• Zest of 2 lemons
• 1 tablespoon vanilla extract
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 1 teaspoon lemon zest

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Cream butter and sugar, then add lemon zest and vanilla.
3. Beat in eggs until smooth.
4. In a separate bowl, whisk flour, baking soda, cream of tartar, and salt.
5. Incorporate dry ingredients into the creamed mixture.
6. Mix 3 tablespoons sugar with lemon zest for coating.
7. Shape dough into balls, coat in lemon-sugar, and place on a baking sheet.
8. Bake 8-10 minutes.

Chai-Spiced Snickerdoodles

Infuse your cookies with warming chai spices for a cozy treat.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 teaspoons chai spice blend
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 1 teaspoon cinnamon

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Cream butter and sugar together, then mix in chai spices.
3. Add eggs, one at a time, mixing well.
4. In a bowl, combine flour, baking soda, cream of tartar, and salt.
5. Gradually add dry ingredients to the wet mixture.
6. Mix sugar and cinnamon for coating.
7. Roll dough into balls, coat in cinnamon-sugar, and place on baking sheet.
8. Bake for 8-10 minutes.

Caramel Apple Snickerdoodles

Enjoy the flavors of caramel apples in your snickerdoodle cookies.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 1/2 cup shredded apple
• 1/2 cup caramel bits
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 1 tablespoon ground cinnamon

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Cream butter, sugar, and shredded apple.
3. Mix in caramel bits and eggs.
4. Combine flour, baking soda, cream of tartar, and salt in a separate bowl.
5. Gradually incorporate dry ingredients into the wet mixture.
6. Mix sugar and cinnamon for coating.
7. Form dough into balls, roll in cinnamon-sugar, and place on baking sheet.
8. Bake 10-12 minutes.

Espresso Snickerdoodles

Give your cookies a caffeine kick with a hint of espresso.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 teaspoons instant espresso powder
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 1 teaspoon cinnamon

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Cream butter, sugar, and espresso powder together.
3. Add eggs one at a time, mixing thoroughly.
4. In a separate bowl, combine flour, baking soda, cream of tartar, and salt.
5. Gradually mix dry ingredients into the wet mixture.
6. Mix sugar and cinnamon for coating.
7. Roll dough into balls, coat in cinnamon-sugar, and place on baking sheet.
8. Bake for 8-10 minutes.

Coconut Lime Snickerdoodles

Transport your taste buds to a tropical paradise with coconut and lime flavors.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• Zest of 2 limes
• 1 cup shredded coconut
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 1 tablespoon lime zest

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Cream butter, sugar, and lime zest.
3. Mix in shredded coconut and eggs.
4. In a separate bowl, combine flour, baking soda, cream of tartar, and salt.
5. Gradually add dry ingredients to the creamed mixture.
6. Mix sugar and additional lime zest for coating.
7. Form dough into balls, roll in lime-sugar, and place on baking sheet.
8. Bake 10-12 minutes.

Peanut Butter Snickerdoodle Bites

Combine two favorites by adding creamy peanut butter to your snickerdoodles.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup peanut butter
• 1 1/2 cups sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 1 tablespoon ground cinnamon

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Cream butter, peanut butter, and sugar together.
3. Add eggs, one at a time, into the mixture.
4. Combine flour, baking soda, cream of tartar, and salt in another bowl.
5. Gradually incorporate dry ingredients into the wet mixture.
6. Mix sugar and cinnamon for coating.
7. Shape dough into small balls, coat in cinnamon-sugar, and place on baking sheet.
8. Bake for 8-10 minutes.

Double Chocolate Snickerdoodles

Indulge your chocolate cravings with this rich, decadent version of snickerdoodles.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2/3 cup cocoa powder
• 1 cup chocolate chips
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 1 tablespoon cocoa powder

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Cream butter, sugar, and cocoa powder together.
3. Mix in chocolate chips and eggs.
4. In a separate bowl, combine flour, baking soda, cream of tartar, and salt.
5. Gradually incorporate dry ingredients into the cocoa mixture.
6. Mix sugar and additional cocoa powder for coating.
7. Form dough into balls, roll in cocoa-sugar, and place on baking sheet.
8. Bake for 10-12 minutes.