Disney Snickerdoodle Cookies

Disney Snickerdoodle Cookies

Recreate the beloved Disney bakery snickerdoodles at home with this easy recipe.  Super-soft and chewy, and full of cinnamon-sugar goodness, these beautiful snickerdoodle cookies promise a little taste of Disney magic!

Good ol’ fashioned snickerdoodles, straight from Main Street, Disney.  Those who have been to Disneyland or Walt Disney World know and love the cookies at the Disney bakeries, and these snickerdoodle cookies happen to be my favorite. Now you can recreate their delicious snickerdoodles at home! 

Snickerdoodles frequently made an appearance in the cookie jar of my childhood and they’ve always held a special place in my heart.  Buttery and full of cinnamon & sugar goodness, they’re hard to beat in the world of cookies, and these snickerdoodles are no exception.  Get ready for a little Mickey magic in your own kitchen!

Disney snickerdoodles

What makes these Disney Snickerdoodles?

  • Size – Big & thick bakery-sized cookies, just like those at Disneyland.  To achieve the look of the famous Disney snickerdoodles, we’re scooping generous portions of dough before covering them with cinnamon sugar.
  • Texture – They’re super-soft and chewy inside with a crackly cinnamon-sugary exterior, just like those at the Disney bakeries.   
  • Flavor – sweet and full of cinnamon sugar goodness, they’re buttery and delicious.

The best part about this recipe? It’s super easy! No need to roll dough balls! Just scoop and sprinkle cinnamon-sugar on all sides.  To get the texture of this Disney snickerdoodle recipe just right, it’s important to refrigerate the dough before baking to ensure they don’t spread too much and they’re soft and thick. Make sure not to skip this step!

Ingredient Notes

  • All-purpose flour
  • Baking soda 
  • Cream of tartar – Works with the baking soda as a leavener in this cookie recipe and also adds a distinctive snickerdoodle flavor to the cookies.  Cream of tartar sets these apart from a regular sugar cookie. 
  • Salt – Balances all that sugar and gives the cookies so much flavor. 
  • Unsalted butter – Make sure it’s nice and soft, ideally at room temperature. If you want to use salted butter, reduce the salt in the recipe to ¼ teaspoon.
  • Sugar – granulated sugar goes in the snickerdoodle cookie dough, plus a little more for the cinnamon-sugar topping.
  • Cinnamon – Can’t have snickerdoodles without cinnamon! We’re topping each cookie with a generous topping of cinnamon-sugar. 
  • Vanilla extract – Adds delicious flavor to the cookies.

How to make Disney snickerdoodles

1. GET READY

In a medium bowl, combine flour, baking soda, salt, and cream of tartar with a whisk until well incorporated. Place oven rack in center of oven (don’t preheat yet).  Using parchment paper makes clean up a breeze but cookies will release without it if you want to skip this step.

2. MAKE DOUGH

In the bowl of a stand mixer with the paddle attachment (or use a large bowl and an electric mixer), cream butter with 2 cups granulated sugar on medium speed, until light and fluffy.  Add eggs, one at a time, beating well and scraping down sides of bowl with a rubber spatula as needed. Add vanilla extract. Add flour mixture gradually and mix on low speed until just combined.

3. CHILL DOUGH & MAKE CINNAMON-SUGAR topping

Cover and place dough in refrigerator for about 1 hour or until easy to handle. Meanwhile, in a separate bowl, whisk reserved sugar with cinnamon in a small bowl until well incorporated. Set aside.

cinnamon sugar mixture

4. SHAPE INTO DISCS & PRE-HEAT OVEN

Preheat your oven 350 degrees F. Scoop snickerdoodle dough with large (2-inch) ice cream/scoop, scraping extra dough from bottom of scoop, to form half of a sphere. Release pressed dough into cinnamon-sugar mixture. Alternatively, roll 2 oz. portions of cookie dough between your hands to form 1.5 -2 inch balls. Working with about three portions of dough at a time, dredge in the cinnamon-sugar to coat sides, bottom and top of each cookie. A spoon makes this step easier.

form cookie dough discs
dredge in cinnamon sugar
arrange Disney snickerdoodles on baking sheet

5. BAKE

Arrange 8 cookies to each baking sheet, as they are big and will spread some. Bake cookies for 12-14 minutes. Keep in mind, if you’re baking more than one cookie sheet at a time, they may need to be rotated and baked longer. Let cookies rest on cookie sheet for at least a few minutes until firm enough to remove with a spatula onto wire rack to cool completely.  Error on the side of underbaking these as they will continue to cook on the cookie sheet once removed from the oven, and you want them to stay soft and chewy.

disney snickerdoodles on a cookie sheet
disney snickerdoodles on a cookie sheet

Storage Instructions

At room temperature, snickerdoodles will keep in an airtight container for up to three days. You can also freeze the baked cookies for up to 3 months. Thaw overnight in the refrigerator or on the counter at room temperature before serving.

can you freeze snickerdoodle dough? 

Yes! Freeze the cookie dough balls (without the sugar-cinnamon topping) in a sealed ziplock bag or glass lock container.  Remove the balls from the freezer and allow to rest at room temperature while you preheat the oven and dip in cinnamon/sugar mixture. Or, prepare cookie dough and store it in the refrigerator for up to 3 days before baking.

Disney snickerdoodles

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Disney Snickerdoodles

Prep Time15 minutes
Cook Time12 minutes
Chill Time1 hour
Total Time1 hour 27 minutes
Course: Dessert
Keyword: big snickerdoodles, disney snickerdoodles, thick snickerdoodles
Servings: 22 large cookies

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 3/4 tsp kosher salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 1 tsp vanilla extract
  • 4 tbsp granulated sugar for rolling
  • 1 1/2 tsp ground cinnamon for rolling

Instructions

  • GET READY: Stir together flour, baking soda, salt, and cream of tartar with a whisk until well incorporated. Place oven rack in center of oven (don't preheat yet).
  • MAKE DOUGH: Cream softened butter with 2 cups granulated sugar, until light and fluffy.  Add eggs, one at a time, beating well and scraping down sides of bowl with a rubber spatula as needed. Add vanilla extract. Add dry ingredients gradually and mix on low speed until just combined.
  • CHILL DOUGH & MAKE CINNAMON-SUGAR: Cover and refrigerate the dough at this point for about 1 hour or until easy to handle. Meanwhile, whisk reserved sugar with cinnamon in a small bowl until well incorporated. Set aside.
  • SHAPE INTO DISCS & PRE-HEAT OVEN: Preheat your oven 350 degrees F. Scoop snickerdoodle dough with large (2-inch) ice cream scoop, scraping extra dough from bottom of scoop, to form half of a sphere. Release pressed dough into cinnamon-sugar mixture. Alternatively, roll 2 oz. portions of dough between your hands to form balls. Working with about three portions of dough at a time, dredge in the cinnamon-sugar. A spoon makes this step easier. 
  • BAKE: Arrange 8 cookies to each cookie sheet, as they are big and will spread some. Bake cookies for 12-14 minutes. Keep in mind, if you're baking more than one cookie sheet at a time, they may need to be rotated and baked longer. Let cookies rest on cookie sheet for at least a few minutes until firm enough to remove with a spatula onto cooling rack to cool completely.

Notes

Recipe adapted from Better Homes & Garden’s New Cookbook: Bridal Edition


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