Can I Make Snickerdoodles Without Cream of Tartar?

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.

Why Did My Snickerdoodles Go Flat?

Your butter may have been too soft or melted. Make sure it’s just softened before mixing.

How Can I Make Extra-Thick Snickerdoodles?

Use cold butter and refrigerate dough for 30 minutes before baking.

What Nationality is the Snickerdoodle?

Snickerdoodles originated in New England and have German or Dutch influences .

Can I Make Snickerdoodles Gluten-Free?

Yes! Use a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum or add 1/2 teaspoon yourself for structure).

Can I Freeze Snickerdoodle Cookie Dough?

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.

The Best Snickerdoodle Cookie Recipe

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

Scale

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