Snickerdoodle cookies are one of my favorites to make with littles. Sweet and sugary, soft in the middle and just the right crunch!
Feel free to use a hand mixer or a stand unit for this dough, these snickerdoodle cookies mix up easily with softened butter.
We find pre-greasing cookie sheets works well with this recipe (even for nonstick) to insure the cookies slide right off the tray when done.
Check out this simple trick for spraying your baking pans!
Tips for Baking With Littles
This recipe is so simple, and *actually* fun to make with the kids. They love swirling the snickerdoodle cookie balls in the cinnamon sugar coating themselves. Great for toddlers and up!
I like to split the coating into as many cereal sized bowls as kids participating, so they can all be involved in the baking process!
This recipe is great because they anticipate the fun snickerdoodle cookie coating part so much, they often will skip out on the dough mixing part, making mixing and clean up a bit easier for mom.
Post Cookie Baking Activity for Kids
Pull up a stool and let the littles wash the utensils in the mixing bowls. A little water play and sensory fun never hurt anyone. It buys mom some time to sip a cup of coffee after the chaos of baking with kids. And those dishes will be done for you. 😉
Extra bonus, it’s some easy screen free time for your littles. For more tips to encourage screen free play, check out this blog post!
After removing these snickerdoodle cookies from the oven, these cookies easily slide off the tray and onto a cooling rack. Make sure to remove them from the hot baking tray or risk over baking them!
We love these collapsible cooling racks. If you don’t have any on hand, lay out some parchment paper on your counters and transfer your cookies there!
If baking in convection, check snickerdoodle cookies around 6-8 minutes.
This recipe makes about 40 cookies. Perfect for splitting the bounty and sharing some with a neighbor. Enjoy!
- 1 cup butter, softened
- 1.5 cup sugar, white
- 2 eggs
- 1 TBSP vanilla extract
- 2.75 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- .25 tsp salt
- 2 TBSP sugar, white
- 1 TBSP cinnamon
- Preheat oven to 400℉.
- Add butter, sugar, eggs, vanilla to large bowl or stand mixer, beat until combined and smooth.
- Add flour, cream of tartar, baking soda, salt in large bowl, whisk or sift to combine.
- Add flour mixture into butter mixture slowly, on low, until combined.
- Add cinnamon and sugar into a bowl , whisk until combined. (Note: I like to split the coating into two cereal sized bowls, so two kids can coat cookies and participate!)
- Scoop cookie batter up, plop into coating, and shake around, flipping cookie balls as needed, until covered.
- Place balls on cookie tray (pre-greased if needed), spaced evenly apart, about 2 inches per ball.
- Place in oven and bake 8-10 minutes, until done. (Note: if baking in convection, check cookies around 6-8 minutes).
- Remove from oven, remove from tray and let cool on cooling racks or parchment paper.