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A plate of freshly baked snickerdoodle cookies, warm and crinkled with cinnamon sugar.

Quick way to grow 3 Snickerdoodle Cookies Recipes

This guide provides three distinct snickerdoodle cookie recipes, ranging from the classic to a delicious brown butter variation, ensuring a snickerdoodle for every craving.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 18 cookies
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Classic Snickerdoodles
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
Brown Butter Snickerdoodles
  • 1 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Sugar-Free Snickerdoodles
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated erythritol
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Equipment

  • Mixing bowls
  • Whisk
  • Baking sheets
  • Saucepan (for brown butter variation)

Method
 

Classic Snickerdoodles
  1. Preheat oven to 375°F (190°C). In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
  2. In a large bowl, cream together butter and sugar until light and fluffy; beat in eggs one at a time.
  3. Gradually add dry ingredients to wet ingredients, mixing until just combined. Roll dough into 1-inch balls and then roll in a cinnamon-sugar mixture.
  4. Place cookies on baking sheets and bake for 8-10 minutes, or until edges are set but centers are still soft.
Brown Butter Snickerdoodles
  1. Brown the butter in a saucepan over medium heat until fragrant and amber, then let it cool slightly.
  2. In a large bowl, combine the browned butter with granulated and brown sugars, then beat in eggs and vanilla extract.
  3. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Chill the dough for at least 30 minutes.
  5. Roll chilled dough into balls, coat in cinnamon-sugar, and bake at 375°F (190°C) for 10-12 minutes.
Sugar-Free Snickerdoodles
  1. Preheat oven to 350°F (175°C). Cream together softened butter and erythritol until light and fluffy.
  2. Beat in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
  4. Gradually add dry ingredients to the wet mixture, mixing until just combined. Chill the dough for 15 minutes.
  5. Roll dough into balls, coat in a mixture of erythritol and cinnamon, and bake for 10-12 minutes.

Notes

For extra flavor, slightly toast the dry ingredients before mixing for the classic snickerdoodle recipe. Adjust baking times as needed based on your oven and desired cookie texture. For the sugar-free option, ensure your erythritol is finely ground for a smoother cookie.