If there’s one piece of sage wisdom I know to be true, it is this…
“If sad, eat cookie. If still sad, talk to doctor. Sounds serious.”Cookie Monster
Wiser words have never been nor ever will be spoken again.
So if you’re sad today, it’s time to bake some easy snickerdoodles. If you’re not sad today it’s still time to bake some easy snickerdoodles. A bad day can always be rectified and a good day can always be great when you enjoy a perfect cookie.
And because this snickerdoodle recipe is ready in under an hour, you’re still going to have time to do all of the other things that make for great days…like re-watching your favorite show for the millionth time or eating all 2 dozen of these snickerdoodles.
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Why You’re Going to Love These Easy Snickerdoodles
First of all, it’s hard to go wrong with a soft and chewy snickerdoodle, right? But let’s review the pros and cons of this recipe.
They’re genuinely so stupidly easy.
They require no chill time and are ready start to finish in under an hour.
Snickerdoodles are the perfect year round cookie. They’re as good in spring as they are in fall and I have yet to meet a person who doesn’t love a classic snickerdoodle.
They disappear quickly. Like if you want a couple for you, hide them before you share.
They may be stupid easy to make but you can still mess them up….so check the tips section below to avoid that.
Tips For Perfect Easy Snickerdoodles
Triple check that oven temp!
Oven temperature is super important. If your oven is too hot, these beautifully soft and delicious snickerdoodles will get insanely hard and crunchy very quickly.
Most ovens aren’t completely accurate on their temperature reading, so make sure you have a handy dandy oven thermometer like this super cheap one to save the day.
Measure your flour by weight
Of course, it’s always best to measure your flour by weight rather than by cups when you’re baking. BUT! When you are making cookies that require no chill time….it’s even more important.
Because we are already using slightly more flour than we would for a recipe that required chill time. And the more flour we add to a cookie dough, the more structure the cookie is going to have.
If you’ve ever made cookies that refused to spread and just ended up being awkward little balls, it’s likely your dough had too much flour.
And when you use cups to measure flour, that flour compacts and you can end up adding up to 50% more than you actually need.
SO! To avoid that, use a digital kitchen scale to measure the proper amount of flour (typically in grams). You’re going to get a much better spread and chew that way.
We’re Using A LOT of Cinnamon
Listen, I know most snickerdoodle recipes call for 1-2 teaspoons of cinnamon.
Well that’s weak and we wanted something stronger and more delicious. So no. It’s not a recipe typo…we are using 1 full tablespoon of cinnamon in these cookies.
Trust the process, it won’t disappoint.
Get Fancy and Let Creativity Shine
Okay, obviously this isn’t necessary or important but here’s a little idea for you.
Add a half cup to a cup of white chocolate chips into your cookie dough for a bit of a unique twist on a classic snickerdoodle. Still super easy, still super delish, and wow, so impressive.
Make sure that cream of tartar is fresh!
Over time, cream of tartar weakens and doesn’t react the way we want it to in our baked goods. If it’s no longer good, it’s going to affect the texture and rise of your snickerdoodles.
To make sure that your cream of tartar is still suitable for baking, add a bit to a little bowl of warm water and mix it in. Then add a sprinkle of baking soda. If it creates a foam, you’re good! If not, it’s time for some fresher cream of tartar!
Red Velvet Cheesecake Cookies
Easy Snickerdoodles: The Full Recipe
Fast Easy Snickerdoodles Cookies
- ¾ cup butter softened
- ½ cup sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2¼ cups flour (330g)
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp cornstarch
- ¼ tsp salt
- 1 tbsp cinnamon
Cinnamon Sugar Topping
- 2 tbsp cinnamon
- 3 tbsp granulated sugar
- Preheat your oven to 350°F/180°C and line 2 cookie sheets with silicone baking mats.
- With a hand mixer, cream together your butter and sugars until light and fluffy (about 3-4 minutes).
- Whisk in the vanilla and eggs. Mix until just combined.
- In a separate bowl, sift together the dry ingredients. Slowly combine the dry ingredients into the wet. Whisk again until a soft, thick dough forms.
- Bake for 8-10 minutes. Allow to cool for 5 minutes on the baking sheet before transferring to a wire cooling rack to cool completely
I think snickerdoodles will always be one of our favorite cookies. And when you start baking these easy snickerdoodles, you’re never going to want another snickerdoodle recipe again!
Because we know you’re already going to love this recipe, make sure you leave a comment down below of what cookie recipe you’d like to see next!
And since you’re already here, check out all of our other cookie recipes as well to keep things simple and keep that sweet tooth satisfied.
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