With the holidays approaching, I’ve got to share this classic snickerdoodle recipe with you. It’s a beloved favorite, one the kids love to help me with. We love enjoying them for ourselves or when family comes. We also love giving them to friends and neighbors as a special treat for almost any occasion!
Best Snickerdoodle Recipe
The best snickerdoodles really are some of the easiest around. If you always use pre-made dough to make cookies, this recipe will help you make them yourself with ease. And trust me, these are delicious and come out amazing every time!
Snickerdoodle Ingredients
- All-purpose flour – you can’t make cookies without it (you can sub in gluten-free if needed).
- Butter – it adds that richness and binds the cookies together.
- Eggs – the same is true of the eggs.
- Sugar – because what’s a cookie if it’s not sweet.
- Cinnamon – adds that holiday feel that makes snickerdoodles so perfect.
- Cream of tartar – the secret ingredient in snickerdoodles that gives them their unique taste.
Easy Snickerdoodle Recipe
In the time it takes to run to the store and buy pre-made dough, you can make these easy snickerdoodle cookies and have them ready and cooling on your kitchen counter. It’s just 25 minutes from start to finish once the dough is ready and then it’s cookie time!
Life is short…eat cookies!
Anonymous
How to Make Snickerdoodle Cookies from Scratch
After preheating the oven, you’ll use a large mixing bowl to cream the butter and sugar. Then the eggs and vanilla go in followed by the flour, baking soda, salt, and cream of tartar. Refrigerate the dough and then they bake up in less than 10 minutes!
Expert Tips and Tricks for the Perfect Snickerdoodles Every Time
- Soften your butter first – It’s easier to cream that way.
- Cream of tartar shouldn’t be skipped – It’s what gives snickerdoodles that special flavor, plus it lightens up the dough a bit too.
- Chill the dough first – It doesn’t take that long and when you chill the dough, it gives these cookies the best texture. Especially if you prefer a chewy snickerdoodle recipe.
How to make Soft and Chewy Snickerdoodles
If you want to make a soft snickerdoodle recipe, you’re in the right place. Simply follow the instructions below and you’ll be on your way to having cookies that have that proper soft, chewy texture with that sweet, sugary, cinnamon, and vanilla flavor that we all love about homemade snickerdoodles.
What makes a snickerdoodle a snickerdoodle?
Snickerdoodles are very similar to sugar cookies but the key difference is the cream of tartar that gives it that special tangy flavor.
Are snickerdoodles just sugar cookies with cinnamon?
No, snickerdoodles are more than sugar cookies. They have a signature white sugar and cinnamon coating that makes it taste differently than sugar cookies.
Why do you need cream of tartar in snickerdoodles?
The cream of tartar serves as a leavening agent. This changes the texture of the cookie as well as gives it a unique flavor with that chewiness.
What does cream of tartar do to cookies?
Cream of tartar stops crystallization of the sugar, renders a soft and chewy texture, and adds the necessary acidity that we love about snickerdoodles.
Can I skip cream of tartar in snickerdoodles?
Considering that cream of tartar is what gives these cookies their tangy flavor and chewy texture, you might not want to skip it. But if you don’t have any and you’re already in the middle of making the recipe, substitute cream of tartar and the baking soda with baking powder in 2 teaspoons.
How do you make snickerdoodles from scratch without cream of tartar?
Uh oh! Did you start the recipe and realize you don’t have cream of tartar? You can sub 2 teaspoons of baking powder if you don’t use cream of tartar. Omit the baking soda as well if you do.
Do you flatten snickerdoodles before baking?
Yes, you will press the center of your ball in before you put your snickerdoodles into the oven. This will keep them from getting puffy in the center.
How Long to Bake Snickerdoodles
Snickerdoodles take about 9 to 11 minutes to bake. I tend to go toward the lower end of that time bracket because I like mine nice and chewy, but time will vary between ovens of course.
Why did my snickerdoodles not flatten?
If you followed my tip about flattening the cookie dough ball prior to baking, it could be that your butter was too cold. It should reach room temperature before you cream it.
Why are my snickerdoodles so puffy?
It all has to do with the butter. This recipe has all the right ratios with the leavening agents, flour, and eggs.
How to Store Snickerdoodle Cookies & Leftover Cookie Dough
To keep your snickerdoodles well, you need to put them in an airtight container. They will keep for up to 1 week at room temperature. You can put them in the fridge if you wish too, but they’re fine on the counter. As for cookie dough, you’ll need to refrigerate it promptly. If you don’t use it within a few days, you should freeze it.
Can You Freeze Snickerdoodle Cookie Dough?
You bet you can! They will last for up to 3 months. You’ll want to shape them first, then wrap tightly so they don’t succumb to freezer burn.
How to Reheat Frozen Snickerdoodle Cookie Dough
Ready for those frozen snickerdoodles? You can preheat your oven to 400F and then put the frozen dough on your lined cookie sheet. Bake it for 8 to 11 minutes from there and all will be well!
Watch How To Make Snickerdoodles (Video)
Print Pin
Traditional Snickerdoodle Recipe
5 from 9 votes
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 18 servings
Calories 246
This is the best Snickerdoodle cookie recipe I've ever tasted! These soft and chewy snickerdoodle cookies are delicious and only take about 25 minutes to make. Snickerdoodles are the perfect cookie for almost any occasion!
Ingredients
- 1 cup unsalted butter (softened)
- 1 3/4 cups sugar (divided)
- 2 eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp cream of tartar
- 1 tsp salt
- 1 1/2 tbsp cinnamon
Instructions
Preheat oven to 350 degrees.
In a large bowl, combine the butter and 1 1/2 cups sugar for 5 minutes to form a light and fluffy cream. Add in the eggs and vanilla and continue to mix for another 2 minutes. Then add in the flour, cream of tartar, baking soda, and salt and stir until well combined.
Using a small bowl, simply stir together sugar and cinnamon until evenly mixed. Cover the cookie dough with plastic wrap and place in the refrigerator for at least 30 minutes to allow it time to chill.
Remove the Snickerdoodle cookie dough from the fridge and roll into small dough balls about 1 1/2 inches in diameter until round and even. Combine the remaining 1/4 cup sugar and cinnamon into a small bowl and stir to evenly combine. Roll dough balls into the cinnamon-sugar mixture to coat completely.
Place dough balls on a baking sheet lined with parchment paper and bake for about 10 minutes. Before serving, allow the cookies to cool on the baking sheet or cooling rack. Serve and enjoy!
Note: for flatter Snickerdoodle cookies
If you prefer flatter Snickerdoodle cookies, simply use the round side of a spoon to press down the center of the dough ball to create a divot before baking. This will help prevent the dough from rising up in the middle and will result in a flatter cookie.
Calories: 246kcal
Course: Dessert
Cuisine: American
Nutrition
Calories: 246kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 173mg | Potassium: 74mg | Fiber: 1g | Sugar: 20g | Vitamin A: 342IU | Calcium: 15mg | Iron: 1mg
