These classic Snickerdoodle Cookies are a friend and family favorite. The cookies are not crunchy cookies or cakey cookies. They are slightly crispy on the outside yet soft and chewy on the inside, with the taste of cinnamon and sugar and a touch of tang from the cream of tartar.
Ahhhh, the cookie with the funny name. The Snickerdoodle is a drop sugar cookie that is rolled in cinnamon sugar. Thanks to cream of tartar, these fabulous cookies have the best of both worlds with a crisp outer texture and a soft, chewy inside. I don’t think I have ever met a Snickerdoodle that I didn’t like. Although this snickerdoodle cookie recipe is the king of the crop. These delicious beauties are by far the best I have ever had. Are you a Snickerdoodle fan? For us, they are right up there with chocolate chip cookies.
Where did the Snickerdoodle Cookie get its name?
The Joy of Cooking claims that the name snickerdoodle most likely originated in Germany, a derivative from the word schnecke knödel, which means snail dumpling. It is believed that the Snickerdoodle cookie recipe was brought to the United States by English, Dutch, and Scottish immigrants. Did you know that snickerdoodles are the state cookie of Connecticut?
Why is there cream of tartar in Snickerdoodle Cookies?
Well, I thought you would never ask. Cream of Tartar is an acidic compound that is a byproduct of winemaking, and just a small amount can make a big difference in your baking. Cream of tartar gives snickerdoodles a little tangy flavor and gives them that nice chewy, not crunchy inside. It has a lot to do with science, which, as you know, comes into play with baking quite often. I have heard of bakers using substitutions for cream of tartar, but I have never found one that works as well as cream of tartar in the Snickerdoodle cookie. Cream of tartar is available at most local grocery stores.
How do you make Snickerdoodle Cookies?
First, in a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Then in a bowl of a stand mixer with the paddle attachment or a hand mixer, blend the butter and sugars until light and creamy. Now turn the mixer to low and stir in the eggs one at a time, mixing just until incorporated. Stir in the vanilla extract mixing until blended.
Add the dry ingredients to the wet ingredients in several increments stirring just until incorporated. Use a cookie scoop and your hands to shape the cookie dough into 1 1/2 inch balls, and then roll the cookie dough balls in cinnamon sugar. Bake on silicone mats or parchment-covered baking sheets until lightly browned. Cool for 5 minutes on the baking sheet before moving to a wire rack to finish cooling.
Helpful recipe tips
- When measuring your flour, spoon the flour into the measuring cups and level off with a table knife to avoid adding too much flour.
- Always preheat your oven and load the cookies on the middle rack in the center of the oven.
- For best results, bake on parchment paper or silicone mats.
- Do not over-bake these cookies. They are done when they are lightly browned.
- Cream of tartar can be found in the spice section of your local grocery store.
- Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with wrap and chill for 1-2 hours.
- Store baked cookies in an airtight container on the counter for up to one week.
- To freeze, place cooled Snickerdoodles in a freezer container and freeze for up to 2 months. To freeze the cookie dough, roll it into balls, and flash freeze. Place the balls in a freezer bag and freeze for up to 2 months. When ready to bake, roll the dough balls in the cinnamon sugar and bake as directed.
Snickerdoodle cookies really are in a class all by themselves. If you have never tried them or never made them fresh, you really ought to treat yourself. They are one of my favorite cookies!
More delicious cookies
Best Snickerdoodle Recipe
Ingredients
- 2 3/4 cup all-purpose flour plus 2 tablespoons
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350 degrees. Cover a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set the mixture aside.
- In a bowl of a stand mixer with the paddle attachment or a hand mixer, blend the butter and sugars until light and creamy. Turn the mixer to low and stir in the eggs one at a time, mixing just until incorporated. Stir in the vanilla extract mixing until blended.
- Add the dry ingredients to the butter mixture in several intervals stirring just until incorporated.
- In a small bowl, mix 3 tablespoons of granulated sugar with the cinnamon. Use a cookie scoop and your hands to shape the cookie dough into 1 1/2-inch balls. Roll the cookie dough balls in cinnamon sugar. Place on the prepared baking sheet about 2 1/2 inches apart.
- Bake for 8-10 minutes or until lightly browned. Cool for 5 minutes on the baking sheet before moving them to wire racks to finish cooling.
Notes
- When measuring your flour, spoon the flour into the measuring cups and level off with a table knife to avoid adding too much flour.
- Always preheat your oven and load the cookies on the middle rack in the center of the oven.
- For best results, bake on parchment paper or silicone mats.
- Do not over-bake these cookies. They are done when they are lightly browned.
- Cream of tartar can be found in the spice section of your local grocery store.
- Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with wrap and chill for 1-2 hours.
- Store baked cookies in an airtight container on the counter for up to one week.
- To freeze, place cooled Snickerdoodles in a freezer container and freeze for up to 2 months. To freeze the cookie dough, roll it into balls, and flash freeze. Place the balls in a freezer bag and freeze for up to 2 months. When ready to bake, roll the dough balls in the cinnamon sugar and bake as directed.
Nutrition
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Dezi
Best snickerdoodle recipe I’ve tried !
I did make a small tweet however-
I didn’t read that these were “ soft and chewy” & my 1st batch came out very soft . This was a total disappointment to me since I found the recipe by googling “ crisp snickerdoodles “ 😂. So I had to bake them for 12 minutes just to get a slightly crisp texture .
I decided to amp the temp u to 375 and bake the next batch for 9 minutes instead.
Perfection!
My only other suggestion would be to add maybe a little more con sugar on top because these weren’t QUITE as sweet as I like but nearly there ( I prefer Aton of sugar and cinnamon on top but was limited on cinnamon so had to make due.
I’d give this recipe a 9.5 out of 10 but definitely would say these taste nearly exact to Betty Crocker bagged cookie mix & commercial grade cookies.
Worthy of sharing with friends !
Thanks for posting the recipe here !
Beth Pierce
The pleasure is all mine, Dezi! I am so glad that you liked them! Happy New Year!
Janie
Baked these cookies and then the whole family devoured them. They smelled the cookies outside and literally came inside once it came out of the oven.
Beth Pierce
Fabulous! I am so glad that they enjoyed them.
Glenda
Absolutely scrumptious! This is our favorite snickerdoodle. And unlike most people we don’t eat them only at the holidays. They’re deliciously simple so we love them as a treat all year round.
Beth Pierce
We do too! Thanks, Glenda!