These Snickerdoodle Cookies have only 8 ingredients, and make the most delicious, chewy and tender cookies with crisp edges. These Classic Cookies are filled with cinnamon and sugar goodness, and are such a satisfying and tasty cookie. You can expect them to be gone as soon as you make them!
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Hi, it’s Sara from Life’s Little Sweets again! The first time I had a Snickerdoodle cookie was in high school at a cafe and I was hooked from the first bite. It was the late ’90’s and the traditional Snickerdoodle cookie was making a raging comeback. Snickerdoodle Cookies also happen to be my husband’s favorite cookies too, so this cookie recipe is definitely one of our family favorites.
These Snickerdoodle Cookies have perfect crisp edges, with a cinnamon-sugar exterior crust and a chewy interior. When they are baking, your house will smell amazing! Don’t be surprised if these Snickerdoodle Cookies get devoured in one sitting.
These Snickerdoodle Cookies have coconut oil instead of unsalted butter. The coconut oil adds some healthy fats to the cookies but if you want to use unsalted butter in the same amount then that works too!
If you make them 1″ dough balls the batch makes about 36 cookies. I make them using a medium cookie scoop (1-3/4″ inch width) which makes a larger cookie and this yields 18 cookies. If you try this method then you might need to add another minute or two because it will be a larger cookie.
The amazing, chewy texture of these Snickerdoodle Cookies are due to the fact that they have cream of tartar in them. When they are baking, they should puff up a little, giving the cookie a slightly domed shape.
If you like these Snickerdoodle cookies, you’ll want to check out these Lil’ Sugar Cookies and Chocolate Swirl Meringue Cookies which also have a chewy texture and crisp outside.
I hope you enjoyed this easy Snickerdoodle Cookies recipe, it’s sure to be a new family favorite!
More cookie recipes you might enjoy:
- Martinelli’s Apple Glazed Shortbread Cookies
- Lemon Shortbread Cookies
- Thumbprint Cookies
- Chocolate Chip Cookies
- Pumpkin Almond Cookies
- 1/2 cup coconut oil melted and cool (can substitute the same amount of unsalted butter, melted and cooled for a traditional option)
- 1 cup granulated white sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1-1/2 teaspoon ground cinnamon
- In a large mixing bowl, beat coconut oil, 1 cup sugar, baking soda and cream of tartar, scraping down the sides of the bowl, as needed.
- Add egg and vanilla extract and beat until combined.
- Add flour in gradually, scraping down the sides as needed. The dough will be sticky and you might need to stir in the remaining flour.
- Cover the dough and refrigerate for 1 hour or less, until it's easier to handle. While the dough is chilling, combine the 2 tablespoons of sugar and cinnamon in a small bowl.
- Preheat oven to 375 degrees F. Take out the dough and allow to get to room temperature. You can use a fork to break up dough, if it's too hard. Form 1 inch balls, roll in cinnamon-sugar mixture to coat evenly. Space about 2 inches apart on an un-greased or parchment-lined baking sheet. Bake 10-11 minutes or until the edges are golden. Allow to cool on a wire rack. Makes 36 cookies. Enjoy!
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
This recipe takes inspiration from “Snickerdoodles” on p. 248 of Better Homes and Gardens New Cook Book, Celebrating the Promise, Limited Ed.
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