Snickerdoodle Cookie Recipe
There’s something irresistible about snickerdoodles with their cinnamon-sugar coating and soft-baked texture. Unlike chocolate chip cookies or peanut butter cookies, these treats stand out with their signature tangy flavor from cream of tartar. Whether you love them thick and puffy or flat and crispy, they pair perfectly with a tall glass of milk.
For the softest snickerdoodle pillows, a well-balanced snickerdoodle cookie mix is key. Some prefer gluten-free snickerdoodles, while others swear by a kitchen-tested classic recipe. No matter your style, these cookies deliver warmth and nostalgia in every bite.
Why You Will Love These
If you love cookies, these will quickly become a crowd favorite. The soft, chewy texture and perfectly balanced sweetness make them irresistible. Whether you’re baking for family, friends, or just yourself, these treats never disappoint. Even better, you can make vegan snickerdoodles without sacrificing flavor. It’s a classic recipe that everyone seems to love!
Common Ingredients
No fancy ingredients needed! These snickerdoodle cookies come together with common ingredients you likely already have in your pantry. No cream of tartar? No problem this recipe works without it. Simple, everyday staples make this an easy, go-to cookie recipe.
Quick & Easy
Short on time? No worries! These cookies are ready in less than thirty minutes and don’t require chilling time. That means you can satisfy your craving fast. Plus, if you want an extra layer of flavor, try making brown butter snickerdoodles the deep, nutty taste takes them to another level.
Cinnamon & Sugar
What makes these cookies so special? The perfect coating of cinnamon and sugar. Rolling each dough ball in this sweet, spiced mixture creates a signature flavor that’s impossible to resist. It’s what makes this recipe such a favorite for any occasion.
What Are Snickerdoodles?
Snickerdoodles are beloved cookies known for their soft, chewy texture and signature cinnamon-sugar coating. These cookies combine butter, sugar, eggs, vanilla extract, flour, cream of tartar, baking soda, and salt, creating a dough that’s rolled in a cinnamon-sugar mixture before baking. The result is a sweet, slightly tangy treat that has been a favorite for generations. Whether you’re making traditional snickerdoodle cookie recipes or experimenting with different variations, they never disappoint.
What Do Snickerdoodles Taste Like?
The dough is shaped into small balls, then coated in cinnamon and sugar before heading into the oven. This process gives them a crispy exterior with a warm cinnamon flavor, while the inside stays soft and tender. The best baked snickerdoodles develop a cracked surface, adding to their homemade charm. For a seasonal twist, try a pumpkin snickerdoodle cookie recipe, which enhances the cozy spices for a perfect fall treat.
How to Make Soft Snickerdoodles
Want soft, puffy snickerdoodles cookie with a perfectly chewy center? The secret lies in balancing butter, leavener, flour, and egg just right. Skip the shortening it won’t give you that rich flavor. For the best texture, slightly under-baking is key. Pull them out of the oven after 10-11 minutes to keep the interior tender. This method guarantees a softer cookie that melts in your mouth. If you’re craving homemade snickerdoodles, this is the foolproof way to make them. Looking for a fresh batch? Try searching for snickerdoodle cookies near me to find a local bakery serving up warm, cinnamon-kissed goodness.
Why is Cream of Tartar in Snickerdoodles?
Crisp, Crinkly Surface for the Classic Look
One of the defining features of a soft snickerdoodle cookie recipe is its slightly crisp, crinkly surface. This happens due to the unique leavening reaction of cream of tartar with baking soda, giving the cookies their iconic texture. It’s what makes every bite a perfect balance of soft, chewy inside and slightly crisp edges.
Leavening Agent for the Perfect Texture
The secret behind the soft, tender, and slightly puffy texture of snickerdoodles is the reaction between cream of tartar and baking soda. This combination creates a quick leavening effect, making the cookies rise beautifully while keeping them light and airy. Without it, you’d get a denser cookie, losing that signature characteristic texture snickerdoodles are known for.
Tangy Flavor That Sets Snickerdoodles Apart
Unlike regular sugar cookies, snickerdoodles have a slightly tangy flavor thanks to cream of tartar. This acidity balances the sweetness of the cookie dough, creating a more complex taste. That’s what makes an authentic snickerdoodle cookies recipe so irresistible and different from other cinnamon-sugar-coated cookies.
Storing and Freezing Instructions
To keep your easy snickerdoodle cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to save them for later, allow the cookies to cool completely, then transfer them to a freezer-safe bag and place them in the freezer for up to 3 months. This method also works well for cake mix cookies snickerdoodles and even snickerdoodle cookie dough, allowing you to bake fresh cookies whenever you crave them.
EXPERT BAKING TIPS
When making snickerdoodle protein cookies, it’s crucial to let the butter and eggs reach room temperature before starting. Cold ingredients straight from the fridge can affect the texture of your cookies, so it’s best to sit them out for about 45-60 minutes before mixing. This allows for even blending, resulting in soft and chewy cookies.
For accurate measurements, using grams instead of cups is recommended. A kitchen scale ensures precision, especially when working with flour. If you don’t have one, simply lightly spoon the flour into your measuring cup instead of packing it in. This keeps the mixture light and fluffy, preventing dense cookies. These small adjustments make a huge difference in perfecting the recipe of snickerdoodle cookies.
Snickerdoodle Cookies
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 ½ tablespoons ground cinnamon
Instructions
- Start by preheating your oven to 375°F (190°C). Line your cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking. This step sets the stage for perfect cookies, so don’t skip it!
- In a small bowl, mix together granulated sugar and cinnamon. This simple blend will coat the cookies, giving them that signature snickerdoodle flavor with a sweet and slightly spiced crunch.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. This dry mixture will give your cookies their classic texture. In a separate large bowl, use a hand mixer or a stand mixer with a paddle attachment to beat butter and granulated sugar at high speed until smooth and creamy (about 2 minutes). Add in an egg, an egg yolk, and vanilla extract, then mix at medium-high speed until fully combined. Scrape down the sides and bottom with a rubber spatula to ensure everything is evenly mixed. Lower the mixer to low speed and slowly incorporate the dry ingredients in three parts. The result? A thick dough that’s perfect for rolling.
- Scoop cookie dough into balls, measuring about 1.5 tablespoons (35g) each. Using a cookie scoop makes this process much easier. Roll each dough ball in the cinnamon-sugar topping, ensuring a generous coating. If you love extra cinnamon flavor, sprinkle some more on top. Place the dough balls 3 inches apart on your baking sheets to allow room for spreading.
- Bake the cookies for 10 minutes. They will come out puffy and soft, which is exactly what you want. While they are still warm, lightly press them down with the back of a spoon or a fork to flatten slightly. Let them sit on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- To keep the cookies soft and fresh, store them in an airtight container at room temperature. They will stay delicious for up to 7 days, though they’re so good, they likely won’t last that long!
Notes
FAQs
What makes snickerdoodles different from sugar cookies?
Snickerdoodles contain cream of tartar, which gives them a slight tang and chewy texture, while sugar cookies are usually more crisp and buttery.
Why are my snickerdoodles hard instead of soft?
Overbaking or too much flour can cause hard cookies. Bake until just set and measure flour using a kitchen scale or the spoon-and-level method.
How do I make snickerdoodles more chewy?
Use a mix of butter and shortening, don’t overbake, and store in an airtight container to retain moisture.
Why do snickerdoodles need cream of tartar?
Cream of tartar helps with the chewy texture and gives snickerdoodles their signature tangy flavor while preventing sugar from crystallizing.
Can I make snickerdoodles without eggs?
Yes! Replace eggs with unsweetened applesauce, yogurt, or flaxseed meal for a vegan-friendly version.
