Peppermint Thumbprint Cookies
Buttery thumbprint cookies filled with peppermint jam — perfect for holidays. Easy steps, tips, and ...
25
total time
24
servings
25 kcal
calories
Introduction
Snickerdoodles are one of the most beloved drop cookies in American baking. Known for their crackled tops, warm cinnamon aroma, and soft, chewy centers, these cookies never fail to bring smiles to gatherings, bake sales, and cozy afternoons at home. This recipe for The Best Snickerdoodle Cookies walks you through a classic approach that yields consistently tender cookies with a generous coating of cinnamon-sugar. The secret to the signature texture lies in a few key steps: using room-temperature butter to emulsify with sugar, creaming until light and fluffy but not oily, and balancing the leavening with cream of tartar which reacts with baking soda to give a slight tang and lift. Cream of tartar also helps create that distinctive crack when the dough expands in the oven. We’ll cover everything from choosing ingredients to kneading the dough, chilling it, rolling in cinnamon-sugar, and baking to golden perfection. Whether you’re new to baking cookies or a seasoned baker looking for a fail-proof recipe, this guide is designed to be easy to follow. The texture you want is soft at the center with a crisp edge, the hallmark of classic snickerdoodles. We also share tips on making the cookies even softer or a touch crisper, depending on your preferences and oven behavior. Finally, you’ll find pantry-friendly substitutions, storage tips, and flavor variations that keep snickerdoodles fresh and delicious for days. Read on to discover how to achieve bakery-quality snickerdoodles in your own kitchen with simple ingredients and straightforward steps.
Gathering Ingredients
Gathering the right ingredients is the first step toward perfect snickerdoodles. For a standard batch that yields about 24 cookies, you’ll need common pantry staples plus a few specialty items that give the cookies their signature tang and aroma. The flour provides structure, while cream of tartar and baking soda create lift and the characteristic crackle on top. Salt balances sweetness, and butter delivers a rich, tender crumb. Granulated sugar is creamed with the butter to form a light, airy base, and eggs help bind the dough. Vanilla adds warmth, cinnamon offers the familiar spice, and the two-part cinnamon-sugar coating creates that sweet crust all cookie lovers adore. Ingredient list (for 24 cookies): 2 1/2 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract. For the cinnamon-sugar coating: 3 tablespoons granulated sugar and 2 teaspoons ground cinnamon. If you want to adapt this recipe, you can substitute with dairy-free butter and a flax egg, or use gluten-free all-purpose flour with a 1:1 substitution. Brown sugar can be mixed with white sugar for a deeper caramel note and chewier texture. If you don’t have cream of tartar, a pinch of lemon juice or white vinegar can mimic its acidity, though results may vary. Freshly grated cinnamon gives a brighter aroma, but pre-ground cinnamon works well too. The goal is to have ingredients ready at room temperature so they combine smoothly and stay evenly distributed as you mix.
Mixing the Dough
Start by beating the butter and sugar together on medium speed until pale, fluffy, and well combined. This step is key for a cookie with a tender, melt-in-your-mouth texture. Scrape down the bowl, then add the egg and vanilla, beating until the mixture is smooth and glossy. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. This dry mix is what gives snickerdoodles their structure and the distinctive tang that balances the sweetness. With the mixer on low, gradually add the dry ingredients to the butter-sugar mixture. Mix just until the dough comes together and no streaks of flour remain. The dough should be soft, slightly tacky, and easy to handle. Avoid overmixing, or the cookies may become tough or cakey. To ensure even spreading later, you can chill the dough for 30 minutes if your kitchen is warm or very sticky. Once everything is combined, scoop out portions using a tablespoon or small ice cream scoop. Roll each ball in the cinnamon-sugar coating until fully coated, then place them on a lined baking sheet, spaced several inches apart to give them room to spread during baking. The result is a dough that is cohesive, fragrant, and primed for the oven without sticking to your fingers or the pan.
Chilling the Dough
Chilling the dough is optional but highly recommended for cookies that spread too much or lose their crackled tops. The resting period tightens the dough, keeps shapes uniform, and deepens flavors. After shaping each dough ball, place them on a parchment-lined tray and refrigerate for at least 1 hour, preferably 2 hours or overnight. If you’re in a pinch, you can refrigerate for 30 minutes, though the cookies may spread more and have a lighter crust. The dough can also be frozen for longer storage: portion the dough into balls, freeze on a tray until firm, then transfer to a sealed bag. Frozen dough balls can be baked straight from the freezer; add a minute or two to the baking time. If your kitchen climate is humid, chilling helps maintain structure. For a chewier center, you can experiment by using a touch more brown sugar in the dough or by leaving the dough closer to room temperature for several minutes before rolling in the cinnamon-sugar. On the flip side, if you prefer crisper edges, a slightly longer bake at a slightly higher temperature can do the trick. Always let the cookies cool on the baking sheet for a few minutes before transferring to a rack, since they firm up as they rest.
Rolling and Shaping
Rolling and shaping is where the cinnamon-sugar magic really happens. After you’ve portioned the dough—roughly a tablespoon per cookie—roll each portion between your palms to form a smooth, round ball. Then, roll the ball in the prepared cinnamon-sugar mixture until completely coated. The coating should cling to the dough and create a sparkly, crackly crust as the cookies bake. Place the coated dough balls on a baking sheet lined with parchment or a silicone mat, leaving at least 2 inches of space between them to allow for spreading. If you’d like a slightly thicker cookie with a more pronounced sugar crust, you can chill the coated dough for 10–15 minutes before baking. Some bakers like to gently flatten the dough with their fingers or the bottom of a flat glass to achieve a uniform thickness, but this is optional. In this step, consistency matters. If your dough balls are different sizes, the cookies won’t bake evenly. A kitchen scale can help you portion evenly, delivering uniform results batch after batch. While shaping, you can also adjust the aroma by adding a pinch of nutmeg or a dash of almond extract, though this will alter the classic snickerdoodle profile. After coating and shaping, store any unused coating in a small bowl for additional batches. With the dough prepared and the oven preheated, you’re ready to move into the cooking process with confidence.
Cooking Process
Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and to help the bottom edges bake evenly. When you’re ready to bake, space the cinnamon-sugar-coated dough balls about 2 inches apart on the sheets. Bake until the cookies are just set around the edges but still soft in the center, typically 9 to 11 minutes depending on your oven and cookie size. The tops should look lightly cracked and the centers should appear pale. Avoid letting them go fully pale because they will continue to firm up as they cool on the sheet. If you prefer a bit more chew, you can remove them a minute or two earlier; for a crisper edge, bake them a minute longer. Allow the cookies to rest on the baking sheet for 2 to 3 minutes before transferring with a spatula to a wire rack to cool completely. The cookies will continue to set as they cool, developing their characteristic crackled tops and soft centers. If you’re baking on a convection oven, reduce the temperature by 25 degrees and check for doneness a few minutes earlier. Freshly baked snickerdoodles pair beautifully with a glass of cold milk, coffee, or tea, and they store well in an airtight container at room temperature for several days. For longer storage, you can freeze baked cookies and thaw at room temperature, or freeze dough logs for future baking sessions.
Troubleshooting and Tips
Even the best batches aren’t perfect every time, but a few practical fixes can rescue almost any snickerdoodle moment. If cookies spread too much, chill the dough longer or use slightly colder dough before rolling in the cinnamon-sugar. If the tops crack too aggressively or the cookies look more like thin disks, adjust by adding a touch more flour or reducing the cream of tartar slightly in future batches. If the cookies turn out cakey or dry, avoid overmixing and consider a touch less flour or a small splash of milk to moisten the dough. For a deeper spice profile, increase the cinnamon in the coating by 1/2 teaspoon, or add a pinch of nutmeg for warmth, keeping in mind that this moves away from the classic flavor a bit. If you encounter bland cookies, ensure your butter is flavorful and your vanilla is fresh. Storage helps too: keep cookies in an airtight container at room temperature for up to five days, or freeze baked cookies for longer life. When freezing dough, portion into balls, freeze on a tray, then transfer to a bag; bake from frozen, adding a minute or two to the bake time. Chewy or crisp results depend on chilling and baking times, so feel free to experiment within these guidelines to discover your preferred texture.
Final Presentation
The best snickerdoodles are not only delicious but beautifully displayed. Arrange a batch on a rustic wooden board or a platter with a light dusting of extra cinnamon-sugar for a rustic, inviting look. Serve with cold milk or a hot cup of tea to complement the warm spice. If you’re sharing with friends or gifting, consider stacking cookies in clear tins or tying them with twine and a cinnamon-stick garnish for a cozy, homemade feel. For variety, you can sandwich a small amount of vanilla buttercream between two cookies to create snickerdoodle whoopie pies, or press a dollop of cinnamon-gold honey butter on top for an extra glint of shine. If you want to keep the classic form, simply store them in an airtight container in a cool, dry place and enjoy over the next several days. These cookies remain tender and flavorful well beyond the initial baking, making them a dependable crowd-pleaser for holidays, potlucks, or a simple afternoon treat. Enjoy the timeless charm of snickerdoodles with every bite, and share the warm aroma that fills your kitchen as you bake. The best snickerdoodles are about comfort, tradition, and the small rituals that make baking a joy for everyone who eats them.
The Best Snickerdoodle Cookies
Bake bakery-perfect snickerdoodles with a soft center and crackly cinnamon-sugar crust. Step-by-step guide, tips, and substitutions for every baker.
total time
25
servings
24
calories
25 kcal
ingredients
- 1 cup unsalted butter, softened 🧈
- 1 1/2 cups granulated sugar 🍬
- 2 large eggs 🥚
- 1 teaspoon vanilla extract 🍨
- 2 3/4 cups all-purpose flour 🌾
- 2 teaspoons cream of tartar 🧂
- 1 teaspoon baking soda 🧪
- 1/2 teaspoon salt 🧂
- 1/4 cup granulated sugar + 1 tablespoon ground cinnamon, for rolling cinnamon-sugar coating 🍬🥄
instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes.
- Beat in eggs, one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually mix the dry ingredients into the butter mixture until just combined.
- In a shallow dish, mix 1/4 cup sugar with 1 tablespoon ground cinnamon.
- Scoop dough by rounded tablespoons and roll into balls, then roll each ball in the cinnamon-sugar mixture.
- Place cookies on prepared sheets about 2 inches apart and bake for 9–11 minutes, until edges are set and centers are soft.
- Cool cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
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