Snickerdoodle Cookies Recipe
Soft, chewy Snickerdoodle cookies with a cinnamon-sugar coating. This easy Snickerdoodle recipe is perfect for Christmas cookies or any occasion!
Snickerdoodle cookies are one of those recipes that remind us of the holidays—just like butter cookies and eggnog. 🎄🍪 This easy Snickerdoodle Cookies Recipe makes soft, thick, and super delicious cookies that everyone loves! ❤️
What are Snickerdoodles?
Snickerdoodle cookies are classic, soft, and chewy treats known for their delightful cinnamon-sugar coating. Unlike traditional sugar cookies, Snickerdoodles often include cream of tartar, giving them a slightly tangy flavor and a tender texture. Perfectly spiced and irresistibly delicious, they’re a favorite for Christmas cookies and year-round indulgence. Whether you’re making an easy Snickerdoodle Cookies Recipe or crafting your best snickerdoodle cookie recipe, these cookies are always a crowd-pleaser.
Ingredients
All-Purpose Flour: Forms the base of the cookie dough, providing structure and a soft texture.
Baking Soda: Helps the cookies rise and spread evenly during baking.
Cream of Tartar: Adds the signature tangy flavor and contributes to the chewy texture.
Cinnamon: Essential for the iconic cinnamon-sugar coating.
Salt: Enhances the flavors in the dough.
Unsalted Butter: Adds richness and makes the cookies tender.
Sugar: Sweetens the cookies and caramelizes for a perfect flavor.
Eggs: Bind the ingredients and create a soft, chewy texture.
Vanilla Extract: Adds warm, sweet flavor to the dough.
Cinnamon-Sugar Mixture: Creates the signature sweet and spiced coating.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card.
How to Make Snickerdoodles
1. Prepare Dry Ingredients: Combine flour, baking soda, cream of tartar, cinnamon, and salt to form the cookie base.
2. Cream Butter and Sugar: Beat butter and sugar until light and fluffy for a tender cookie texture.
3. Mix Wet Ingredients: Add eggs and vanilla extract for flavor and binding.
4. Combine: Gradually mix the dry ingredients into the wet until a soft dough forms.
5. Cinnamon-Sugar Coating: Roll dough balls in a cinnamon-sugar mix for the classic Snickerdoodle flavor.
6. Bake: Bake until edges set, keeping cookies soft and chewy.
Why is Cream of Tartar in Snickerdoodles?
1️⃣ Tangy Flavor: Cream of tartar adds a subtle tangy taste, giving Snickerdoodle cookies their signature flavor.
2️⃣ Chewy Texture: It helps create the soft and chewy texture that makes these cookies so irresistible.
3️⃣ Prevents Sugar Crystallization: Cream of tartar keeps the sugar from crystallizing, ensuring smooth and tender cookies.
What Makes Soft Snickerdoodle Cookies?
1️⃣ Butter at Room Temperature: Creaming soft butter with sugar creates a tender, fluffy dough. 🧈
2️⃣ Cream of Tartar: Adds tang and helps achieve that soft, chewy texture. 🍪
3️⃣ Don’t Overbake: Bake just until the edges set for perfectly soft Snickerdoodle cookies. ⏲️
4️⃣ Proper Flour Measurement: Too much flour can make cookies dense—measure carefully. 📏
Common Questions
Yes! Substitute cream of tartar with lemon juice, white vinegar, or use baking powder instead of both cream of tartar and baking soda.
Flat cookies can result from overly soft butter or not enough flour. Try chilling the dough before baking.
Overbaking or too much flour can make the cookies dry. Measure ingredients carefully and bake just until the edges are set.
More Cookie Recipes
- Snowflake Cookies
- Melt in Your Mouth Butter Cookies
- Chewy Chocolate Chip Cookies
- Coffee Bean Cookies
- Thumbprint Cookies
Snickerdoodle Cookies
Equipment
Ingredients
For the cookies:
- 2¾ cups (345) All-purpose flour
- 1 teaspoon Baking soda
- 1½ teaspoons Cream of tartar
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- 1 cup (230 g) Unsalted butter room temperature
- 1 cup (200 g) Sugar
- 2 Egg large
- 2 teaspoons Vanilla extract
For topping:
- ⅓ cup (67 g) Sugar
- 2 teaspoons Ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Set aside.
- Make the cookies: In a bowl, combine flour, baking soda, cream of tartar, cinnamon and salt. Mix well and set aside.
- In a separate large bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
- Gradually add flour mixture and mix until combined. Do it in two or three parts.
- Make the topping: in a small bowl mix sugar and cinnamon.
- Use a small cookie scoop to scoop out the dough and roll it into a ball. Roll each ball in the cinnamon-sugar mixture. Sprinkle extra cinnamon sugar on top if desired.
- Arrange the cookies 2 inches apart on the prepared baking tray. Bake for 8-10 minutes.
- Allow to cool for at least 10 minutes before removing the cookies from the pan.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Storage: Store Snickerdoodle cookies in an airtight container at room temperature for up to 5 days to keep them soft and fresh. For longer storage, freeze the cookies for up to 3 months. 🍪❄️
- Cream of tartar substitute: Substitute cream of tartar with lemon juice, white vinegar, or use baking powder instead of both cream of tartar and baking soda. While it’s possible, the flavor and texture of the cookies may be slightly different, lacking the traditional tangy taste and chewiness Snickerdoodles are known for.
