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Disney Snickerdoodle Cookies Recipe

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4.6 from 114 reviews

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/disney-snickerdoodle-cookies-recipe/