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A plate of freshly baked Snickerdoodles dusted with cinnamon sugar.

Proven way to grow 3 types of SnickerdoodlesSnickerdoodles

This recipe provides a proven way to make three delicious types of snickerdoodles: classic, chocolate, and pumpkin. Each variety offers a unique twist on the beloved cinnamon-sugar cookie, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Classic Snickerdoodles
  • 2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Cinnamon-Sugar Coating
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
Chocolate Snickerdoodles
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Pumpkin Snickerdoodles
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract

Equipment

  • Baking sheets
  • Parchment paper or silicone mats
  • Mixing bowls (small and large)
  • Whisk
  • Electric mixer (optional)
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt for your chosen snickerdoodle type. Set aside.
  3. For classic and chocolate snickerdoodles, combine granulated sugar and ground cinnamon in a small bowl for the coating; set aside.
Dough Preparation
  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. For chocolate snickerdoodles, also whisk in the cocoa powder with the dry ingredients.
  5. For pumpkin snickerdoodles, beat in the pumpkin puree and pumpkin pie spice after the egg and vanilla.
Baking
  1. Roll dough into 1-inch balls, then roll each ball in the prepared cinnamon-sugar mixture for classic and chocolate varieties.
  2. Place the coated dough balls 2 inches apart on the prepared baking sheets.
  3. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  4. Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, you can brown the butter before creaming it with the sugar for the classic snickerdoodles. Ensure your pumpkin puree is not pumpkin pie filling, as these are different products. For best results, use room temperature butter and eggs for optimal creaming and mixing.