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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 method for growing three distinct types of snickerdoodles, ensuring a delicious variety of these classic cinnamon-sugar cookies. You'll learn to make classic, chocolate, and pumpkin snickerdoodles.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Classic Snickerdoodles
  • 2 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
For the Cinnamon-Sugar Coating
  • 1/4 cup granulated sugar
  • 2 tbsp ground cinnamon
For the Chocolate Snickerdoodles (optional)
  • 1/2 cup cocoa powder unsweetened
  • 1/2 cup chocolate chips mini
For the Pumpkin Snickerdoodles (optional)
  • 1/2 cup pumpkin puree
  • 1 tsp pumpkin pie spice
Additional Ingredients (for all variations)
  • 2 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup granulated sugar
  • 2 tbsp ground cinnamon
  • 1/2 cup cocoa powder unsweetened
  • 1/2 cup chocolate chips mini
  • 1/2 cup pumpkin puree
For the Pumpkin Snickerdoodles (optional)
  • 1 tsp pumpkin pie spice

Equipment

  • Oven
  • Mixing bowls (medium and large)
  • Whisk
  • Baking sheets
  • Wire rack

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, then stir in vanilla extract.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. In a small bowl, combine 1/4 cup granulated sugar and 2 tablespoons ground cinnamon for the coating.
  5. Roll dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture to coat evenly.
  6. Place cookies 2 inches apart on ungreased baking sheets and bake for 8-10 minutes, or until edges are set but centers are still soft.
  7. Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Chocolate Snickerdoodles
  1. Follow the classic snickerdoodle recipe, but sift 1/2 cup unsweetened cocoa powder with the dry ingredients.
  2. After mixing the dough, fold in 1/2 cup mini chocolate chips.
  3. Proceed with rolling in cinnamon-sugar and baking as directed for classic snickerdoodles.
Pumpkin Snickerdoodles
  1. Follow the classic snickerdoodle recipe, reducing the all-purpose flour by 1/4 cup.
  2. In the wet ingredients, add 1/2 cup pumpkin puree and 1 teaspoon pumpkin pie spice along with the vanilla extract.
  3. Proceed with rolling in cinnamon-sugar and baking as directed for classic snickerdoodles.

Notes

For best results, make sure your butter is truly softened to room temperature. Do not overbake the cookies; they should be soft in the center when removed from the oven. Store snickerdoodles in an airtight container at room temperature for up to 3-4 days, or freeze the dough balls for later baking.