Joanna Gaines Snickerdoodle Recipe is soft, sweet and full of cinnamon flavor. These cookies are warm and cozy. They are perfect for family time.
If you love bakery style cookies, you will enjoy this Joanna Gaines Snickerdoodle Recipe.
Today I will show you How to make Joanna Gaines Snickerdoodle at home. The Ingredients for Joanna Gaines Snickerdoodle are simple and easy to find. Let’s bake together.
My Experience With This Recipe
The first time I made these cookies, my kitchen smelled amazing. The cinnamon sugar aroma filled the whole house. My family could not wait to taste them.
The cookies turned out soft in the center. The edges were slightly crisp. They looked beautiful with their crackled tops.
Now I make this recipe during holidays and weekends. It is easy and always a success.
Recipe Card info
- Recipe Name: Joanna Gaines Snickerdoodle
- Servings: 24 cookies
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Course: Dessert
- Cuisine: American
- Calories: 180 kcal per serving
Equipment List
- Large mixing bowl
- Medium bowl
- Hand mixer or stand mixer
- Measuring cups
- Measuring spoons
- Baking sheet
- Parchment paper
- Small bowl for cinnamon sugar
- Cooling rack
Ingredients You Need for Joanna Gaines Snickerdoodle
- All-purpose flour – 2 ¾ cups
- Baking soda – 1 teaspoon
- Cream of tartar – 2 teaspoons
- Salt – ½ teaspoon
- Unsalted butter – 1 cup (softened)
- Granulated sugar – 1 ½ cups
- Eggs – 2 large
- Vanilla extract – 2 teaspoons
For cinnamon sugar coating:
- Granulated sugar – ¼ cup
- Ground cinnamon – 1 ½ tablespoons
Instructions
- Preheat the Oven
Preheat your oven to 375°F. Line a baking sheet with parchment paper. This helps cookies bake evenly and prevents sticking. Set the tray aside while you prepare the dough. - Mix Dry Ingredients
In a medium bowl, add flour, baking soda, cream of tartar, and salt. Stir well with a spoon. Make sure everything is mixed evenly. Set this bowl aside for later use. - Cream Butter and Sugar
In a large bowl, beat softened butter and sugar together. Use a mixer on medium speed. Mix until light and fluffy. This step makes cookies soft and tender. - Add Eggs and Vanilla
Add eggs one at a time. Mix well after each egg. Then add vanilla extract. Beat until smooth. The mixture should look creamy and pale in color. - Combine Wet and Dry
Slowly add the dry ingredients to the wet mixture. Mix on low speed. Do not overmix. Stop when a soft dough forms. Scrape the sides of the bowl if needed. - Prepare Cinnamon Sugar
In a small bowl, mix sugar and ground cinnamon. Stir until fully combined. This coating gives the cookies their classic flavor and beautiful crackled look. - Shape the Dough Balls
Scoop about one tablespoon of dough. Roll into small balls using your hands. Roll each ball in the cinnamon sugar mixture. Make sure each ball is fully coated. - Bake the Cookies
Place dough balls on the prepared baking sheet. Leave space between each cookie. Bake for 9 to 11 minutes. Edges should be lightly golden but centers soft. - Cool and Serve
Remove cookies from the oven. Let them cool on the baking sheet for five minutes. Then move them to a cooling rack. Enjoy warm or at room temperature.
Recipe Tips
- Use room temperature butter for best texture.
- Do not skip cream of tartar. It gives classic tangy flavor.
- Do not overbake. Cookies will firm up while cooling.
- Chill dough for 20 minutes if too soft.
- Use fresh cinnamon for strong flavor.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Carbs | 22 g |
| Fat | 9 g |
| Protein | 2 g |
| Sugar | 14 g |
Serving Suggestions
Serve these cookies warm with a glass of cold milk. They also taste great with hot coffee or tea. During holidays, place them on a cookie tray with other treats.
You can even pack them in gift boxes. Kids love them after school. Adults enjoy them with evening coffee. They are perfect anytime.
Best Sides To Serve With
- Vanilla ice cream
- Hot chocolate
- Fresh strawberries
- Caramel sauce drizzle
- Whipped cream
Storage and Reheating Tips
Store cookies in an airtight container. Keep them at room temperature for up to five days. For longer storage, freeze them for two months.
To reheat, place a cookie in the microwave for 10 seconds. It will taste warm and fresh again.
Joanna Gaines Snickerdoodle Recipe
Equipment
- Mixing Bowl
- Hand mixer or stand mixer
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Parchment paper
- Cooling rack
Ingredients
- All-purpose flour – 2 ¾ cups
- Cream of tartar – 2 teaspoons
- Baking soda – 1 teaspoon
- Salt – ½ teaspoon
- Unsalted butter – 1 cup softened
- Granulated sugar – 1 ½ cups
- Eggs – 2 large
- Vanilla extract – 2 teaspoons
- Cinnamon – 2 tablespoons
- Additional sugar – ¼ cup for rolling
Instructions
Preheat the Oven
- Preheat your oven to 375°F. Line a baking sheet with parchment paper. This helps cookies bake evenly and prevents sticking. Set the tray aside while you prepare the dough.
Mix Dry Ingredients
- In a medium bowl, add flour, baking soda, cream of tartar, and salt. Stir well with a spoon. Make sure everything is mixed evenly. Set this bowl aside for later use.
Cream Butter and Sugar
- In a large bowl, beat softened butter and sugar together. Use a mixer on medium speed. Mix until light and fluffy. This step makes cookies soft and tender.
Add Eggs and Vanilla
- Add eggs one at a time. Mix well after each egg. Then add vanilla extract. Beat until smooth. The mixture should look creamy and pale in color.
Combine Wet and Dry
- Slowly add the dry ingredients to the wet mixture. Mix on low speed. Do not overmix. Stop when a soft dough forms. Scrape the sides of the bowl if needed.
Prepare Cinnamon Sugar
- In a small bowl, mix sugar and ground cinnamon. Stir until fully combined. This coating gives the cookies their classic flavor and beautiful crackled look.
Shape the Dough Balls
- Scoop about one tablespoon of dough. Roll into small balls using your hands. Roll each ball in the cinnamon sugar mixture. Make sure each ball is fully coated.
Bake the Cookies
- Place dough balls on the prepared baking sheet. Leave space between each cookie. Bake for 9 to 11 minutes. Edges should be lightly golden but centers soft.
Cool and Serve
- Remove cookies from the oven. Let them cool on the baking sheet for five minutes. Then move them to a cooling rack. Enjoy warm or at room temperature.
Notes
- Do not overmix dough to keep cookies soft
- Roll cookies generously in cinnamon sugar for extra flavor
- Store in airtight container for up to one week
- Perfect with a glass of milk
FAQs about Joanna Gaines Snickerdoodle
Why do snickerdoodles use cream of tartar?
Cream of tartar gives snickerdoodles their soft texture and slight tangy taste. It also helps create the classic crackled top during baking.
Can I freeze the dough?
Yes, you can freeze the dough balls before baking. Place them on a tray first, then freeze. Store in a freezer bag for up to two months.
How do I keep cookies soft?
Store cookies with a slice of bread in the container. The bread keeps moisture inside and helps cookies stay soft longer.
Can I make them without a mixer?
Yes, you can mix by hand. It may take more effort, but the cookies will still turn out delicious and soft.
Conclusion
Joanna Gaines Snickerdoodle Recipe is simple, cozy and full of sweet cinnamon flavor. The Ingredients for Joanna Gaines Snickerdoodle are easy to find.
Now you know How to make Joanna Gaines Snickerdoodle step by step. These cookies are soft, warm and perfect for sharing. Bake a batch today and enjoy sweet homemade happiness with your family.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
