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Pioneer Woman Snickerdoodle Cookies

Pioneer Woman Snickerdoodle Cookies - recipe card
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These snickerdoodle cookies are soft, buttery, and pillowy with a tangy cream of tartar kick, all wrapped in a fragrant cinnamon-sugar coating. Each bite offers a slightly crisp edge that gives way to a tender, chewy center, making them an irresistible classic.

Ingredients

Scale
  • 1 1/2 cups (7.5 oz / 213g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon (2g) cream of tartar
  • 1/2 teaspoon (3g) baking soda
  • 1/4 teaspoon (1.5g) kosher salt
  • 1/2 cup (1 stick / 113g) unsalted butter, softened to room temperature (68-70°F / 20-21°C)
  • 3/4 cup (150g) granulated sugar
  • 1 large egg (50g, room temperature)
  • 1 teaspoon (5ml) pure vanilla extract
  • For the cinnamon-sugar coating:
  • 2 tablespoons (26g) granulated sugar
  • 1 teaspoon (3g) ground cinnamon

Instructions

  1. Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper. This temperature ensures the cookies spread just enough to achieve a slightly crisp edge while staying soft in the center.
  2. In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and kosher salt until evenly combined. Cream of tartar is essential for the signature tangy flavor and helps stabilize the cookie structure for a soft, chewy texture.
  3. In a large bowl, use a hand mixer or stand mixer fitted with the paddle attachment to beat the softened unsalted butter and granulated sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl to ensure even creaming.
  4. Add the room-temperature egg and pure vanilla extract to the butter-sugar mixture and beat on medium-low until fully incorporated, about 30 seconds. The bowl should be smooth and glossy. Using room-temperature egg helps maintain the emulsion and prevents the dough from curdling.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix, as this will develop gluten and produce tough cookies instead of tender ones.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 1 hour. Chilling firms the butter, preventing excessive spread and intensifying the cookie’s chewiness. Meanwhile, prepare the cinnamon-sugar coating.
  7. In a small shallow bowl, combine the 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Whisk until the cinnamon is evenly distributed.
  8. Remove the dough from the refrigerator. Using a tablespoon-sized scoop (or your hands), portion the dough into 12 equal balls, about 1.5 tablespoons (25g) each. Roll each ball firmly between your palms until smooth.
  9. Roll each dough ball in the cinnamon-sugar mixture, coating evenly all over. Place the coated balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  10. Bake the cookies, one sheet at a time, on the center rack of the oven for 9 to 11 minutes, or until the edges are set and just beginning to turn golden brown. The centers will still look slightly underbaked and puffy; they will continue to set as they cool.
  11. Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes. This resting time allows the cookies to firm up without becoming hard. Then transfer them to a wire rack to cool completely, about 15 minutes.
  12. Repeat with the second baking sheet. For best results, always bake on a cool, fresh sheet to prevent the dough from spreading too much. Serve once fully cooled, or store for later.

Notes

Store cookies in an airtight container at room temperature for up to 1 week. To freeze unbaked dough, roll into balls and freeze on a tray for 30 minutes, then transfer to a ziplock bag for up to 3 months. Bake from frozen, adding 2 minutes. To freeze baked cookies, layer between parchment in an airtight container for up to 3 months. Thaw at room temperature. Reheat in a 300°F (150°C) oven for 3 to 5 minutes for a fresh-baked texture.

Nutrition

Keywords: snickerdoodle cookies, snickerdoodle recipe, cinnamon sugar cookies, cream of tartar cookies, soft cookies, chewy cookies, classic American cookies, homemade cookies, pioneer woman snickerdoodle, butter cookies

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