This classic snickerdoodle recipe delivers everything you crave in this nostalgic treat: a wonderfully soft and chewy texture, a tangy flavor from the cream of tartar, and a generous coating of sparkling cinnamon sugar. These cookies are pure comfort, making them an ideal addition to a lunchbox or a warm, welcoming snack after a day at school. They are incredibly easy to make with simple pantry staples and hold up well for days, ensuring a perfect cookie every time.
Table of Contents
Why You’ll Love Snickerdoodle Lunchbox Treats
Our recipe guarantees the quintessential snickerdoodle experience—puffy, soft, and chewy, never flat or crispy. The key is the perfect ratio of ingredients and the essential use of cream of tartar for that signature tang and texture.
- Perfectly Soft & Chewy: These cookies have a pillowy soft center and delightfully chewy edges.
- Classic Tangy Flavor: Cream of tartar provides that authentic, slightly tangy flavor that distinguishes a snickerdoodle from a plain sugar cookie.
- Warm & Comforting: The sweet and spicy cinnamon-sugar coating makes every bite feel like a warm hug.
- Simple Ingredients: Made with basic ingredients you probably already have in your pantry.
- Stays Fresh for Days: These cookies keep their soft texture exceptionally well when stored properly.
Ingredients For Snickerdoodle Lunchbox Treats
- For the Dough:
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Cinnamon-Sugar Topping:
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
How to Make Snickerdoodle Lunchbox Treats
- Prep Your Oven: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and 1 ½ cups of granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Form the Dough: On low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft.
- Make the Topping: In a small, shallow bowl, mix together the ¼ cup of granulated sugar and the 2 tablespoons of ground cinnamon.
- Roll and Coat: Shape the dough into 1.5-inch balls. Roll each ball generously in the cinnamon-sugar mixture until it’s completely coated.
- Arrange and Bake: Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake to Perfection: Bake for 10-12 minutes, or until the edges are set and the centers are puffy and look slightly underdone. They will finish setting as they cool.
- Cool: Let the snickerdoodles cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. The cookies will deflate slightly as they cool, creating their signature crinkled tops.
Serving and Storage Tips
- Serving: Snickerdoodles are a classic treat best enjoyed with a glass of milk. They are also wonderful with a cup of tea or hot apple cider.
- Storage: Store in an airtight container at room temperature. They will remain soft and delicious for up to a week.
Helpful Notes
- Cream of Tartar is Key: Don’t skip the cream of tartar! It’s what gives snickerdoodles their unique tangy flavor and chewy texture by preventing the sugar from crystallizing.
- Don’t Overbake: For the softest cookies, pull them from the oven when they still look a little puffy and undercooked in the center.
- For Puffy Cookies: For extra puffy cookies, you can chill the dough for 30 minutes before rolling and baking.
Classic Snickerdoodle Recipe
Ingredients
For the Dough:
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Topping:
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
Prep Your Oven:
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Cream Butter and Sugar:
- In a large bowl, use an electric mixer to beat the softened butter and 1 ½ cups of granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
Add Eggs and Vanilla:
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Form the Dough:
- On low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft.
Make the Topping:
- In a small, shallow bowl, mix together the ¼ cup of granulated sugar and the 2 tablespoons of ground cinnamon.
Roll and Coat:
- Shape the dough into 1.5-inch balls. Roll each ball generously in the cinnamon-sugar mixture until it’s completely coated.
Arrange and Bake:
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
Bake to Perfection:
- Bake for 10-12 minutes, or until the edges are set and the centers are puffy and look slightly underdone. They will finish setting as they cool.
Cool:
- Let the snickerdoodles cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. The cookies will deflate slightly as they cool, creating their signature crinkled tops.
Notes
Nutrition Information (per serving)
- Calories: 140 kcal
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 19g
- Sugar: 11g
- Protein: 1.5g
- Fiber: 0.5g
-
Sodium: 105mg
(Disclaimer: Nutrition information is an estimate and may vary based on ingredients and preparation.)
Conclusion
This classic snickerdoodle recipe is a timeless favorite for good reason. The combination of a soft, pillowy cookie and a warm cinnamon-sugar crust is simply irresistible. They are the perfect comforting treat to welcome kids home from school or to pack as a special lunchbox surprise. If you bake a batch, we would be so grateful if you left a comment and a star rating below to share your experience! We love seeing your baking on social media, so feel free to share a photo on Facebook or Pinterest.
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Frequently Asked Questions (FAQ)
Can I use an alternative ingredient?
The cream of tartar is essential for the classic snickerdoodle flavor and texture. If you absolutely must substitute it, you can replace both the cream of tartar and the baking soda with 2 teaspoons of baking powder, but the taste and texture will be different.
How do I make this gluten-free?
Use a high-quality 1-to-1 gluten-free baking flour blend in place of the all-purpose flour. The results will be very similar.
Why did my cookies come out flat?
Flat snickerdoodles can be caused by butter that was too soft or melted. Make sure your butter is softened to room temperature but not greasy. Chilling the dough before baking can also help them stay puffier.
Is this recipe freezer-friendly?
Yes! You can freeze the baked cookies for up to 3 months. You can also freeze the cinnamon-sugar coated dough balls. Bake directly from frozen, adding 1-2 minutes to the bake time.
How thick should the dough be?
The dough should be soft but not sticky, and easy to roll into balls. If your kitchen is very warm and the dough feels too soft to handle, chill it for 20-30 minutes.
