This classic snickerdoodle cookie recipe gives you delicious, soft and chewy cookies filled with cinnamon-sugar. Whether you’re baking with the kids, preparing for a special occasion, or simply craving a nostalgic treat, these recipes are tried-and-true favorites that will never disappoint!
There’s something timeless about being warm Snickerdoodle Cookies. With a soft, chewy center, slightly crunchy edges, and signature cinnamon-sugar coating, these classic cookies are a favorite with kids and adults alike. Snickerdoodles are especially loved during holidays, bake sales, after-school snacks, and cozy weekends at home. The reason is that it is simple to make and is always popular.
This easy snickerdoodle recipe makes ready-to-bake cookies. Soft, chewy and perfectly crunchy on top.. Cream of tartar gives snickerdoodles a classic tangy flavor and creates a signature texture that sets them apart from regular sugar cookies. Best of all, these cookies combine quickly with pantry staples, making them a must-have recipe for when you want something comforting and homemade.
Tips for the perfect snickerdoodle cookie:
- Do not overbake. The snickerdoodle will look slightly undercooked when you pull it apart. It will continue to harden as it cools.
- Soft butter is key: The butter should be slightly soft but not melted for the best texture.
- Use parchment paper: This will prevent spreading and help the cookies bake evenly.
- Measure your flour correctly. Spoon flour into measuring cup, leveling to avoid forming dense cookies.
- Let the cookies rest: Leaving the cookies on the pan for a while will help them harden and not dry out.
Substitutions and Variations:
- Is there any cream of tartar? Substitute with 2 teaspoons of lemon juice or white vinegar. and Reduce baking soda to ½ teaspoon.
- Whole wheat options: Replace up to half of the all-purpose flour with white whole wheat flour for added fiber.
- Dairy Free: Use vegetable butter or coconut oil, which has good baking properties.
- Low Sugar: For less sweet cookies, reduce the sugar slightly to 1¼ cups.
- Additional Spices: For extra warming flavor, add ½ teaspoon of cardamom or add it directly to the batter.
- Mini Snickerdoodle: Use a smaller ladle and reduce the baking time by 1 to 2 minutes.
Snickerdoodle Cookie FAQs
Why do snickerdoodles need cream of tartar?
Cream of tartar gives snickerdoodles their unique tangy taste and chewy texture. It also helps prevent sugar from crystallizing.
Can I chill the dough?
yes! Chilling for 30 to 60 minutes may reduce spreading and enhance flavor, but is not required.
Why are my cookies dull?
This can happen if the butter is too warm or the baking soda is expired. Chilling the dough may help.
Can I freeze snickerdoodle dough?
entirely. Shape the dough into a round shape without coating, freeze it, and roll it in cinnamon sugar just before baking.
How long do snickerdoodles stay fresh?
Keep soft in an airtight container at room temperature for up to 4 days.
More of our favorite cookie recipes:
Snickerdoodle Cookie Recipe
This simple and classic snickerdoodle cookie recipe makes soft, chewy, and delicious cookies!
Serving Size: 36
Preheat the oven 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together the flour, cream of tartar, baking soda, cinnamon, and salt.
Using a stand mixer or handheld beaters, cream the butter and sugar until light and fluffy. Add egg and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until combined.
In a small bowl, mix together the coating sugar and cinnamon.
Using a small cookie scoop, divide the dough and roll into balls. Roll each ball thoroughly in cinnamon sugar mixture.
Place the dough ball. 2 inches apart Place on prepared baking sheet.
broil 8-10 minutesuntil the edges are set but the center is still soft.
Let the cookies sit on the baking sheet for a few minutes, then transfer to a wire rack to cool.
