Disney Snickerdoodle Cookies Recipe

Introduction

Disney Snickerdoodle Cookies are thick, soft, and delightfully coated in cinnamon sugar. These classic treats have a unique tang from cream of tartar and a buttery, chewy texture that makes them irresistible. Perfect for a cozy dessert or sharing with friends and family.

Ingredients

• 3 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• ¾ teaspoon kosher salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 4 tablespoons granulated sugar (for rolling)
• 1 ½ teaspoons ground cinnamon (for rolling)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt until well combined. Position the oven rack in the center of the oven, but do not preheat yet.
2. Step 2: In a large bowl or stand mixer with a paddle attachment, cream the softened butter with 2 cups of granulated sugar on medium speed until light and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl with a spatula as needed. Mix in the vanilla extract.
4. Step 4: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
5. Step 5: Cover the dough and refrigerate for about 1 hour or until it’s firm enough to handle.
6. Step 6: While the dough chills, combine the 4 tablespoons sugar with the cinnamon in a small bowl and set aside.
7. Step 7: Preheat the oven to 350°F (175°C).
8. Step 8: Using a 2-inch cookie scoop or by hand, form dough balls weighing about 2 ounces each. Roll each ball in the cinnamon-sugar mixture, coating all sides thoroughly. A spoon can help coat the dough evenly.
9. Step 9: Arrange the cookies on a baking sheet, spacing about 8 cookies per sheet to allow for spreading.
10. Step 10: Bake for 12-14 minutes. If baking multiple sheets at once, rotate them halfway through and adjust baking time as needed. Cookies should be soft and chewy; remove them when edges are set but centers still look slightly underbaked.
11. Step 11: Let cookies rest on the baking sheet for a few minutes until firm enough to transfer to a wire rack to cool completely.

Tips & Variations

• Use room temperature butter for easier creaming and better texture.
• If using salted butter, reduce the added salt to ¼ teaspoon.
• For extra flavor, add a pinch of nutmeg to the cinnamon-sugar topping.
• Freeze dough balls without cinnamon sugar for up to 3 months; dip in cinnamon-sugar after thawing and before baking.

Storage

Store baked snickerdoodles in an airtight container at room temperature for up to three days. For longer storage, freeze the baked cookies for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving. The dough balls can also be frozen without cinnamon sugar and used within 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the salt in the recipe to ¼ teaspoon to avoid over-salting the dough.

Why is cream of tartar used in snickerdoodle cookies?

Cream of tartar acts as a leavener with baking soda and adds the distinctive tangy flavor that sets snickerdoodles apart from regular sugar cookies.

Disney Snickerdoodle Cookies Recipe

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Disney Snickerdoodle Cookies are classic, soft, and chewy cinnamon-sugar cookies inspired by the beloved Disney treat. These large, thick snickerdoodles feature a unique tang from cream of tartar and a crisp cinnamon-sugar coating for the perfect blend of sweetness and spice. Ideal for those who love nostalgic, comforting desserts that are easy to prepare and absolutely delicious.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: 22 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• ¾ teaspoon kosher salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Cinnamon-Sugar Topping

• 4 tablespoons granulated sugar
• 1 ½ teaspoons ground cinnamon

Instructions

1. Get Ready: In a medium bowl, whisk together all-purpose flour, baking soda, cream of tartar, and kosher salt until evenly combined. Position an oven rack in the center of your oven but do not preheat yet. Line baking sheets with parchment paper for easy cleanup if desired.
2. Make Dough: Using a stand mixer fitted with a paddle attachment or a hand mixer in a large bowl, cream the softened unsalted butter with 2 cups granulated sugar on medium speed until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in vanilla extract. Gradually add the dry ingredients and mix on low speed until just combined, being careful not to overmix.
3. Chill Dough & Make Cinnamon-Sugar: Cover the cookie dough and refrigerate for about 1 hour or until it is firm and easy to work with. While chilling, in a small bowl, whisk the reserved 4 tablespoons of granulated sugar with 1 ½ teaspoons ground cinnamon until well incorporated, then set aside.
4. Shape Into Discs & Preheat Oven: Preheat your oven to 350°F (175°C). Scoop dough using a large (2-inch) ice cream or cookie scoop to form half spheres, scraping excess dough from the scoop bottom. Alternatively, roll 2-ounce portions of dough into balls between your hands. Working with a few at a time, dredge each dough ball thoroughly in the cinnamon-sugar mixture to coat all sides. A spoon can help cover the dough evenly.
5. Bake: Arrange the coated cookies on prepared baking sheets, spacing about 8 per sheet to allow for spreading. Bake for 12-14 minutes, rotating sheets if baking multiple at once for even cooking. The edges should set but the centers remain soft. Allow cookies to cool on the baking sheet for a few minutes until firm enough to transfer with a spatula to a wire rack to cool completely. For best texture, err on the side of slightly underbaking as they will continue to cook on the hot pan.

Notes

• This recipe is adapted from Better Homes & Gardens’ New Cookbook: Bridal Edition.
• Snickerdoodles are best stored in an airtight container at room temperature for up to three days.
• You can freeze baked cookies for up to 3 months; thaw overnight in the refrigerator or at room temperature before serving.
• Cookie dough balls (without cinnamon-sugar coating) can be frozen for later use; thaw and then dip in cinnamon-sugar before baking.
• Using room temperature butter is crucial for creaming properly and achieving the perfect texture.

Keywords: big snickerdoodles, disney snickerdoodles, thick snickerdoodles, cinnamon sugar cookies, classic snickerdoodles