Classic Snickerdoodle Cookies

Frequently Asked Questions

What’s the best way to soften butter?

If your butter is not room temperature, you can slice it to help it reach room temperature and soften more quickly. Otherwise, you can microwave it—but be careful not to over soften it. Try microwaving it in 5-second intervals, turning your butter frequently in order to soften it without melting it.

Can you freeze Snickerdoodle cookie dough?

Yes! Snickerdoodle cookie dough freezes well and is great to have on hand for unexpected guests or if you just want to plan ahead for the holidays or any other special occasion. Place the uncovered cookie sheet with the portioned dough into the freezer. Once the dough is frozen solid, place it in an airtight container or plastic bag and then put it back in the freezer.

One tip to keep in mind: the sugar on top of the cookie dough can dissolve during freezing. So, hold off on rolling the Snickerdoodles in the cinnamon-sugar mix until just before baking. When you take the dough out of the freezer, let it sit on the counter for about 10 or 15 minutes so it has a chance to soften. Then roll the dough in the cinnamon-sugar mix and pop them in the oven.

What’s the best way to store Snickerdoodle cookies after baking?

To make sure your Snickerdoodle cookies stay fresh and tasty, allow them to cool completely before placing them in an airtight container or plastic bag. Snickerdoodles can be stored at room temp for up to five days, but it’s best to keep them in a cool, dry place like your fridge. You can also freeze them for up to two weeks—and then just thaw and serve.