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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 recipe provides a quick and easy way to make three different variations of Snickerdoodle cookies. It's perfect for satisfying multiple cravings or pleasing diverse tastes with minimal extra effort.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Basic Dough
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Cinnamon-Sugar Coating
  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon
Brown Butter Snickerdoodles (Variation 1)
  • 1/2 cup unsalted butter (for browning)
Chai Spice Snickerdoodles (Variation 2)
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon black pepper
Lemon Raspberry Snickerdoodles (Variation 3)
  • 1 tablespoon lemon zest
  • 1/4 cup freeze-dried raspberries, crushed

Equipment

  • medium bowl
  • large bowl
  • saucepan
  • shallow dish
  • baking sheets
  • parchment paper
  • wire rack

Method
 

Prepare Basic Dough
  1. Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl; set aside.
  2. In a large bowl, cream softened butter and granulated sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the basic dough.
Prepare Cinnamon-Sugar Coating
  1. In a shallow dish, combine granulated sugar and ground cinnamon for the coating.
Divide Dough and Prepare Variations
  1. Divide the basic dough evenly into three portions.
  2. For Brown Butter Snickerdoodles, brown 1/2 cup of unsalted butter in a saucepan over medium heat until fragrant, then let it cool slightly and mix it into one portion of the dough.
  3. For Chai Spice Snickerdoodles, add ground cardamom, ginger, cloves, and black pepper to the second portion of dough and mix well.
  4. For Lemon Raspberry Snickerdoodles, incorporate lemon zest and crushed freeze-dried raspberries into the third portion of dough.
Bake Cookies
  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. Roll each dough portion into 1-inch balls, then roll each ball in the prepared cinnamon-sugar coating.
  3. Place cookies 2 inches apart on baking sheets and bake for 8-10 minutes, or until edges are set but centers are still soft.
  4. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, do not overmix the dough. Experiment with different spices or fruit combinations for endless snickerdoodle variations.