Snickerdoodle Cookies do not have to be bland, flavorless hockey pucks! My favorite easy snickerdoodle cookie recipe gives you the BEST soft and chewy Snickerdoodles, bursting with flavor from a double dip in cinnamon sugar. I’ll share all my tips to ensure your cookies stay moist and delicious!
What Makes Snickerdoodles Different from Sugar Cookies?
Snickerdoodles stand out from regular sugar cookies thanks to cream of tartar, which gives them their signature tangy flavor and chewy texture. They are also coated in a cinnamon-sugar mixture before baking, creating a warm, spiced sweetness that sugar cookies lack.
Why is Cream of Tartar Important?
Cream of tartar plays a crucial role in Snickerdoodles. Here’s why:
- It prevents sugar from crystallizing, ensuring a soft and chewy texture.
- It adds a slight tangy flavor, differentiating Snickerdoodles from plain sugar cookies.
- It helps with leavening, making the cookies rise and stay soft.
If you don’t have cream of tartar, substitute it with 2 teaspoons of baking powder, replacing both the cream of tartar and baking soda. However, the cookies will lack their classic tang.
Snickerdoodle Ingredients
You probably have everything you need in your pantry already!
For the dough:
- 1 cup salted butter (softened)
- 1 and 1/3 cups granulated sugar
- 1/3 cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
For rolling:
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
How to Make Snickerdoodles
1. Preheat & Prep
Preheat your oven to 350°F. Line baking sheets with parchment paper or a silicone baking mat.
2. Cream Butter & Sugar
Using a stand or hand mixer, beat butter, sugar, and brown sugar until light and fluffy (about 2 minutes). Scrape down the bowl.
3. Add Eggs & Vanilla
Beat in eggs and vanilla extract until fully incorporated.
4. Mix in Dry Ingredients
Add flour, baking soda, salt, and cream of tartar. Mix until just combined. Do not overmix!
5. Roll in Cinnamon-Sugar
Mix sugar and cinnamon in a small bowl. Scoop dough into 1.5-inch balls and roll each one in the cinnamon-sugar mixture.
6. Bake
Place cookies 2 inches apart on the baking sheet. Bake for 9-11 minutes, until the edges are set but the centers remain slightly soft.
7. The Spoon Trick for Perfect Snickerdoodles
Immediately after removing from the oven, use a spoon to gently push the edges of each cookie toward the center. This creates the thicker, chewier texture we all love!
8. Double-Dip for Extra Flavor
Once the cookies are cool enough to handle, roll them again in cinnamon sugar for a bolder flavor and slight crunch.
Why Are My Snickerdoodles Hard Instead of Soft?
Hard Snickerdoodles usually result from overbaking or too much flour. Follow these tips:
- Bake until the edges are set but the centers are slightly underdone.
- Measure flour correctly using the spoon-and-level method to avoid overpacking.
- Store them properly to retain moisture (see below).
How to Keep Snickerdoodles Soft & Fresh Longer
- Store in an airtight container at room temperature for up to 5 days.
- Place a small slice of bread in the container to keep them from drying out.
- Freeze leftover cookies for up to 3 months and reheat for a fresh taste!
FAQs
Yes, but they won’t have the same signature tang or chewiness. Substitute with 2 teaspoons baking powder instead of cream of tartar and baking soda.
Your butter may have been too soft or melted. Make sure it’s just softened before mixing.
Use cold butter and refrigerate dough for 30 minutes before baking.
Snickerdoodles originated in New England and have German or Dutch influences.
Yes! Use a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum or add 1/2 teaspoon yourself for structure).
Yes! To freeze:
. Roll dough into balls and coat in cinnamon sugar.
. Store in an airtight container or ziplock bag.
. Bake straight from frozen, adding 1-2 extra minutes to the baking time.
Serving Suggestions
Snickerdoodles are best served warm with a cold glass of milk for the ultimate cozy treat. They also pair well with hot cocoa, coffee, or spiced tea for a comforting dessert. For an extra indulgent twist, try sandwiching two cookies with vanilla ice cream for a snickerdoodle ice cream sandwich. You can also crumble them over yogurt or oatmeal for a delicious breakfast topping!
Related Recipes You’ll Love
- The Ultimate Guide to Hot Cocoa Cookies
- Why Put Cream of Tartar in Sugar Cookies?
- Cream of Tartar in Sugar Cookies
Conclusion
Snickerdoodles are the perfect blend of soft, chewy, and full of cinnamon-sugar goodness! With the right balance of cream of tartar, butter, and baking techniques, you can achieve bakery-style cookies at home. Whether you enjoy them fresh or freeze them for later, this snickerdoodle cookie recipe is a must-try. Pin this recipe, share it, and let me know how yours turn out! Happy baking
If you love this snickerdoodle cookie recipe, please pin it to Pinterest and share with your friends! Happy baking
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The BEST Snickerdoodle Recipe
- Total Time: 26 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Snickerdoodle Cookies do not have to be bland, flavorless hockey pucks! My favorite easy **snickerdoodle cookie recipe** gives you the BEST soft and chewy Snickerdoodles, bursting with flavor from a double dip in cinnamon sugar.
Ingredients
- 1 cup salted butter (softened)
- 1 and 1/3 cups granulated sugar
- 1/3 cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
- 1/3 cup granulated sugar (for rolling)
- 1 and 1/2 tablespoons cinnamon (for rolling)
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or a silicone baking mat.
- Using a stand or hand mixer, beat butter, sugar, and brown sugar until light and fluffy (about 2 minutes). Scrape down the bowl.
- Beat in eggs and vanilla extract until fully incorporated.
- Add flour, baking soda, salt, and cream of tartar. Mix until just combined. Do not overmix!
- Mix sugar and cinnamon in a small bowl. Scoop dough into 1.5-inch balls and roll each one in the cinnamon-sugar mixture.
- Place cookies 2 inches apart on the baking sheet. Bake for 9-11 minutes, until the edges are set but the centers remain slightly soft.
- Immediately after removing from the oven, use a spoon to gently push the edges of each cookie toward the center for a thicker, chewier texture.
- Once the cookies are cool enough to handle, roll them again in cinnamon sugar for a bolder flavor and slight crunch.
Notes
Store in an airtight container at room temperature for up to 5 days. Place a small slice of bread in the container to keep them from drying out.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: snickerdoodle, cookies, cinnamon, chewy, soft, easy recipe