Introduction
Snickerdoodle cookies are a classic treat that are loved by many. They are soft and chewy with a lightly crisp exterior and a sweet cinnamon-sugar coating. The combination of butter, sugar, and cinnamon creates a flavor that is both comforting and nostalgic. The addition of cream of tartar gives the cookies a unique tangy flavor that sets them apart from other cookies. Snickerdoodle cookies are a great addition to any cookie platter or dessert table. They are easy to make and can be enjoyed by all ages.
Delicious Snickerdoodle Cookies
Snickerdoodle cookies are a classic treat that are easy to make and always a hit. The combination of cinnamon and sugar creates a sweet and spicy flavor that is irresistible. The soft and chewy texture is a favorite for all ages. With a few simple ingredients, you can make a batch of these delicious cookies in no time.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons ground cinnamon
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating until combined. Beat in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- In a small bowl, mix together the cinnamon and 2 tablespoons of sugar. Scoop out 1 tablespoon of cookie dough and roll into a ball. Roll the ball in the cinnamon sugar mixture and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
- For a softer cookie, bake for 8-10 minutes.
- For a crispier cookie, bake for 12-14 minutes.
- Store in an airtight container for up to 5 days.
These snickerdoodle cookies are sure to be a hit with family and friends. Enjoy!
Snickerdoodle cookies are a delightful treat rolled in cinnamon and sugar. The spiced coating creates a crackly crisp exterior with surprisingly thick, soft centers. It’s the perfect balance of simple flavors and contrasting textures.
Table of Contents
Snickerdoodle cookies differ from other drop cookies as they have a slightly tangy flavor balanced with warm spices and a candy-like crust. Their distinctive thickness and chewy texture are achieved using equal parts butter and shortening.
Enjoy them warm from the oven, or add some ice cream in the middle to make sandwiches. These simple, eye-catching cookies are a must-have for any celebration. No need to chill the dough like chocolate chip cookies. Just mix and bake!
Don’t skip the cream of tartar!
Cream of tartar (potassium bitartrate) gives snickerdoodle cookies a slightly tart flavor. The acidic salt is a byproduct of grape juice and winemaking that looks like a fine white powder. It can help stabilize eggs or add a slightly sour taste to cookies and cakes. It provides a nice balance to the abundance of sugar added to the dough and coating.
Otherwise, it would taste bland and overly sweet. The all-purpose flour, cream of tartar, baking soda, and salt are mixed together to disperse into the cookie dough evenly.
Add in two kinds of fat
Shortening is made from hydrogenating vegetable oil, which contains no water but has a bland taste. This helps the cookies hold their shape and prevent spreading, so they stay nice and high. Butter adds incredible baked flavors from the milk solids, which brown to give the cookies a more attractive aroma and appearance.
I extensively tested the effects of adding butter vs shortening in cookies and found some interesting results. Using only butter makes the cookies spread too much and feel very greasy. Using only shortening keeps them thick but with very little flavor dimension. A 50:50 mix provides flavor, holds the shape better, and provides a soft bite.
Mix the wet ingredients
Cream together the softened butter (just below room temperature), shortening, and granulated sugar. This creates pockets of air for a tender chew. Mix in the eggs, one at a time, to emulsify the fat and add richness to the cookie dough.
Creating a crinkly cookie surface
Gradually add the flour mixture to the wet mixture. When the dough feels stiff, it’s ready to roll! Adding a generous amount of cream of tartar paired with baking soda creates a rapid carbon dioxide reaction. These bubbles help the cookies rise and crack on the top, which is what we want.
Roll and coat
Measure out 2 tablespoon-sized cookie dough balls. They will expand after baking. Combine ground cinnamon and sugar in a small bowl for a churro-flavored crust. Roll the balls in the flavoring to cover them completely. Place them about 3 inches apart on baking sheets lined with parchment paper.
Bake time
The cookies bake at a slightly higher temperature of 375ºF (191ºC). This sets the edges quickly, so it doesn’t spread out too much. The centers should puff up. Then once it settles down after being removed from the oven, you’ll see the characteristic crackly surface.
Baking for about 10 minutes and briefly cooling them on a warm sheet pan allows carryover cooking and keeps the texture soft and chewy. Transfer cookies to a wire rack to cook completely.
Ways to adapt the recipe
- Add ½ to 1 teaspoon of vanilla extract for a richer flavor.
- Use ½ teaspoon almond or hazelnut extract to add a nutty taste.
- Make it chai-flavored by adding ground ginger, cardamom, and cloves.
Sugar cookies vs. snickerdoodles
Sugar cookies have a sweet vanilla base and often use a combination of baking powder, baking soda, butter, and oil. They’re rolled in just granulated sugar or colored sugar.
Snickerdoodle cookies have a distinctive tangy flavor from the cream of tartar and use vegetable shortening in addition to butter. The dough balls are rolled in a cinnamon sugar mixture for more of a churro-like taste.
More holiday cookies
Don’t use baking powder
This snickerdoodle cookies recipe calls for baking soda and cream of tartar, which is very similar to baking powder but without the starch that prevents the ingredients from reacting when stored. If you add chemical leavening agents like baking powder, the cookies will spread too much and be overly sour.
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Preheat the Oven – Set the oven rack to the center position and preheat to 375ºF (191ºC). Line two baking sheets with parchment paper.
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Prepare the Dry Ingredients – In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
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Cream Butter and Sugar – Fit a stand mixer with the paddle attachment or use a hand mixer. On medium speed (setting 5), beat the butter, shortening, and 1 ½ cups of sugar until pale and fluffy, 3 minutes.
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Incorporate the Eggs – Add the eggs, one at a time to the butter mixture. Mix on medium speed until incorporated, 30 seconds. Scrape the sides of the bowl in between addition.
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Add the Dry Ingredients – Turn the mixer to the lowest setting and slowly add in the flour. Mix until just combined, and the dough feels stiff, about 30 seconds. Stir the dough with a spatula to incorporate any flour pockets, but do not overmix.
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Roll the Dough Balls – In a small bowl, combine ¼ cup sugar and cinnamon. Make 2 tablespoons (30g, 1 ounce) sized cookie dough balls, then roll them into the mixture to completely coat the outside. Repeat with the remaining dough.
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Bake the Cookies – Stagger the balls 3″ apart on the baking sheets, about 9 to 12 per sheet. Bake 1 sheet at a time until the edges are set and beginning to brown, about 10 to 12 minutes, rotating halfway through. The centers should be puffy, soft, and cracked and look slightly raw in the cracks.
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Cool After Baking – Cool the cookies on the baking sheet for 10 minutes then transfer them to a cooling rack.
- Refrigerated Cookie Dough: Shape, roll in cinnamon and sugar, then refrigerate in an airtight container for up to 5 days. Bake at 375ºF (191ºC) until edges are set and centers are puffy.
- Frozen Cookie Dough: Shape, roll in cinnamon and sugar, and freeze in a resealable plastic bag for up to 1 month. Bake at 300ºF (149ºC) for 18 to 20 minutes, rotating halfway through.
- Make it Gluten-Free: Substitute gluten-free flour for all-purpose flour. I recommend Bob’s Red Mill 1:1 gluten-free baking flour.
- Storing: Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
- Recipe Adapted From: Cook’s Illustrated
Nutrition Facts
Snickerdoodle Cookies
Amount Per Serving
Calories 179
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g20%
Cholesterol 28mg9%
Sodium 102mg4%
Potassium 62mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 142IU3%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.