Snickerdoodle Cookies
Thick and chewy, these Snickerdoodle Cookies are the best cinnamon spiced pillow-y cookies you’ll ever have. These no chill cookies are soft-baked with a slight crispy edge and a soft and tender center, and they’re oh-so-addicting.
These Snickerdoodle Cookies are a great homemade gift for your family, cookie swaps, and more!
Snickerdoodle Cookies
This snickerdoodle cookie is a timeless classic. Similar to a sugar cookie that has been wrapped in a cinnamon sugar hug; these mouth-watering cookies never go out of style.
To me the flavors of a snickerdoodle are the perfect combination. The rich, buttery, slightly tangy flavors of the dough is perfectly complemented by the warm cinnamon coating.
Seriously, these cookies are hard to resist!
Snickerdoodle cookies are soft, perfectly spiced, and melt-in-your mouth delicious. The cream of tartar makes these pillowy like a soft cloud while the warm cinnamon and sugars produce an intense rich flavor unlike any other cookie you’ve ever had.
Plus, these cookies are super easy-to-make and come together in no time. Honestly, these cookies will be all you want to eat this holiday season!
Why this Recipe is Amazing!
- Classic sweet treat that is enjoyed by almost everyone!
- Crispy edges, tender center, and loaded with hints of buttery cinnamon flavor.
- Easy to put together.
- Made with a handful of pantry staples.
- This no chill recipe is ready in 30 minutes!
Ingredients Needed
Flour: I use all purpose flour for this recipe. Be sure to spoon the flour into the measuring cup and then level off with a knife. If you scoop it you will have too much flour and the dough won’t come together.
Light brown sugar: This recipe calls for light brown sugar but feel free to use dark brown if that’s all you have on hand. I find that brown sugar gives these cookies an added richness and a deeper flavor profile.
Unsalted butter: Be sure to use room temperature unsalted butter. The recipe includes additional salt so you don’t want your cookie to be too salty.
Cream of tartar: This is used to give the cookies their distinct tangy flavor as well as giving these cookies their soft, pillowy and highly addictive texture.
Pantry staples: White granulated sugar, large eggs, vanilla extract, baking soda, salt, and cinnamon.
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How to make Snickerdoodle Cookies
First: Preheat the oven to 350F. Line the baking sheets with a silicone sheet, parchment paper, or nonstick spray.
Second: Add To a large bowl, add the butter and sugar. Beat with a hand mixer or stand mixer fitted with a paddle attachment until the butter is light and fluffy, about 4 minutes.
Then add in vanilla and egg until fully incorporated. Add the flour, cream of tartar, baking soda, and salt to the butter mixture in batches and mix until just combined. Do not over mix. Set aside.
Third: In a small bowl, prepare cinnamon sugar mixture.
Fourth: Scoop out a tablespoon of dough and roll into a ball. Roll the dough balls in cinnamon sugar mix and place on the prepared baking sheet leaving 1 inch between the cookies.
Fifth: Bake for 12 minutes or until the bottoms are just starting to brown. Remove from the oven and allow them to cool on the baking sheet. Remove from the pan and enjoy or store for later.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
What is the difference between sugar cookies and snickerdoodles?
A sugar cookie is traditionally made with sugar, flour, butter, eggs, vanilla, and baking soda. Whereas, a snickerdoodle is made with butter, sugar, salt, flour, cinnamon, and cream of tartar.
The cream of tartar is what gives a snickerdoodle it’s distinct flavor!
Why is it called a snickerdoodle?
The most common theory is that the snickerdoodle cookie originated with the name derived from the German schneckennudeln.
A schneckennudeln is a German cookie that is crunchy and sprinkled with cinnamon.
What do they taste like?
The taste of a snickerdoodle is similar to a sugar cookie but slightly different. Slightly sweet, with a touch of tang, and full of buttery warm cinnamon flavors.
It’s like eating your favorite sugar cookie that’s been wrapped in a cinnamon sugar coating.
Why do you need cream of tartar?
Cream of tartar gives a snickerdoodle its distinct taste. The cream of tartar neutralizes the bitterness of the baking soda, forming a slight sour undercoating in the cookie.
Cream of tartar also prevents the cookies from developing sugar crystals like regular sugar cookies which gives theses cookies their signature soft, pillowy texture.
How to Keep Snickerdoodles Soft
To keep the Snickerdoodles soft, slightly under-bake. Take them out of the oven after about 11 minutes. Doing this will keep the interior of the cookies soft and chewy.
Can I freeze them?
Of course! There are a few ways to do this:
- You can freeze the cookie dough balls up to 3 months. While cookie dough balls can be frozen with the cinnamon sugar coating, I do recommend freezing without. When ready to make, remove from freezer, allow dough to sit for 30 minutes, pre-heat oven, then roll thawed balls into the cinnamon sugar mix.
- Bake off and store in a freezer safe container for up to 3 months. When ready to eat, thaw overnight in the fridge prior to serving!
Can I make them ahead of time?
Yes, you can make these ahead of time! Prepare dough according to recipe and chill in the fridge for up to 3 days.
When ready to bake, let dough come to room temperature before rolling and baking off.
Tips for No Leftovers
- Ran of out of cream of tartar or don’t have any on hand? No worries, try these substitutes: lemon juice, baking powder, or distilled vinegar.
- Don’t over bake the cookies as we want chewy and soft snickerdoodles. The bottoms should be lightly brown. If they seem slightly underdone on top that’s ok, they will continue to cook a little longer while they cool on the pan.
- Be sure to measure the flour using the spoon and level method. Too much flour and the cookies will not turn out right.
- Roll the cookies in the cinnamon sugar mix right after forming them so the cinnamon really sticks. If you wait too long it doesn’t adhere as well. Rolling the dough in your hands heats up the outside slightly and helps the sugar stick.
- To make sure the cookies bake evenly, use an ice cream scoop so all the balls of dough are the same size.
- Make sure your butter is softened and your egg is room temperature before mixing.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
These melt in your mouth snickerdoodle cookies, are the perfect holiday sweet treat. Made with a handful of pantry staples these pillowy soft cookies come together under 30 minutes and will be the hit of your cookie tray.
Snickerdoodle Cookies
Ingredients
Cookie Dough
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup unsalted butter softened
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Cinnamon Sugar Mixture
- 1/4 cup granulated sugar
- 2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 and line the baking sheet with a silicone sheet, parchment paper, or coat with baking spray.
- Using a mixer and a large bowl, blend butter until creamy.
- Add the white and brown sugar to your bowl and mix well.
- Mix in the vanilla extract and egg until well combined.
- Add the flour, baking soda, salt and cream of tartar to your bowl. Mix thoroughly and set aside.
- In a small bowl, prepare the cinnamon mixture that you will use to coat your cookie dough by combining the 1⁄4 c sugar with 2 tsp of cinnamon and mix well.
- Next, using a tablespoon, scoop the cookie dough and form a ball using your hands.
- Roll the ball in the cinnamon sugar mixture and place onto your baking sheet. Repeat to desired amount.
- Bake in the oven for 12 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheet and transfer to a cooling rack to cool completely.
- Enjoy!
Notes
- Ran of out of cream of tartar or don’t have any on hand? No worries, try these substitutes: lemon juice, baking powder, or distilled vinegar.
- Don’t over bake the cookies as we want chewy and soft snickerdoodles. The bottoms should be lightly brown. If they seem slightly underdone on top that’s ok, they will continue to cook a little longer while they cool on the pan.
- Be sure to measure the flour using the spoon and level method. Too much flour and the cookies will not turn out right.
- Roll the cookies in the cinnamon sugar mix right after forming them so the cinnamon really sticks. If you wait too long it doesn’t adhere as well. Rolling the dough in your hands heats up the outside slightly and helps the sugar stick.
- To make sure the cookies bake evenly, use an ice cream scoop so all the balls of dough are the same size.
- Make sure your butter is softened and your egg is room temperature before mixing.
Nutrition
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These are what my cookie dreams are made of! Crispy edges and soft insides and cinnamon-y deliciousness!
Love snickerdoodles and these turned out perfectly.
Snickerdoodles are such a classic cookie! Always a holiday fave!
I love snickerdoodles! Interesting factoid about cream of tartar that I had no idea about!
My favorite type of cookie! The soft and chewy ones are the best.
Totally top cookie in our house
You can’t go wrong with snickerdoodles!
How is it that these slipped off my radar? Always loved them!
You can never go wrong with a snickerdoodle…especially one that looks as perfect as this one!!!
Snickerdoodles are like the most classic cookie you can make. They are so easy and SO good. I want to make a batch of these now.
Our family’s favorite one is snickerdoodles and your cookies are spot on! YUM!
I’ve never had snickerdoodles. They look and sound so good. I can’t imagine why I haven’t tried them before. Adding this to my holiday baking list.