These snickerdoodle cookies are a classic favorite, with a soft and chewy texture and a cinnamon-sugar coating that is simply irresistible. Whether you’re enjoying one for an afternoon snack or serving them up at a party, these baked snickerdoodles are sure to be a hit!
What Makes a Snickerdoodle Cookie?
The key ingredients in classic recipe are butter, sugar, flour, cream of tartar, baking soda, and a cinnamon sugar topping. The cream of tartar is what gives the cookie its distinct tangy flavor, while the cinnamon sugar coating is what gives it that classic snickerdoodle taste.
To make the cookie dough, you’ll cream together the butter and sugar until light and fluffy. Then, you’ll mix in the dry ingredients until a dough forms.
Once you have your dough, you’ll roll it into balls and coat them in the cinnamon sugar mixture. Finally, you’ll bake them until they’re golden brown and chewy.
- ALL PURPOSE FLOUR – All purpose flour is the base of the cookie dough.
- UNSALTED BUTTER – Unsalted butter is the best choice because it allows you to control the amount of salt in the recipe. If you only have salted butter, you can still use it, but you will need to reduce the amount of salt in the recipe.
- GRANULATED SUGAR – Granulated sugar is the main sweetener in the recipe and gives the cookies their crisp texture.
- BROWN SUGAR – A little bit of brown sugar adds moisture and richness to the cookies.
- CREAM OF TARTAR – Cream of tartar is an acidic powder that is used to activate the baking soda and help the cookies rise. If you don’t have cream of tartar, you can try using lemon juice or white vinegar as a substitute.
- EGGS – Eggs help bind the ingredients together and provide structure to the cookies. If you are allergic to eggs, you can try a flax egg or applesauce as a substitute.
- VANILLA EXTRACT – Vanilla extract adds flavor to the cookies. You can also use other extracts, such as almond or maple, to change the flavor of the cookies.
- BAKING SODA – Baking soda helps the cookies rise when combined with the cream of tartar.
- SALT – A little bit of salt enhances the flavor of the cookies.
- CINNAMON SUGAR – This is the coating for the cookies. You can make your own by mixing cinnamon and granulated sugar together.
HELPFUL TIP – If you’re a fan of chewy snickerdoodle cookies, there are a few tips to keep in mind. First, make sure not to overbake them. You want them to be slightly underbaked in the center so that they stay soft and chewy.
Second, add some brown sugar as it has a high moisture content, which will help keep the cookies moist and chewy.
Creating the Perfect Cookie
The perfect, snickerdoodle cookie recipe has a soft and chewy texture (like our chocolate chip cookies recipe) that is hard to resist. Achieving this texture is not difficult, but here are a few tips:
- CREAM THE BUTTER AND SUGAR – Creaming the butter and sugar together until it’s light and fluffy is important for creating the perfect texture. This process incorporates air into the dough, which helps the cookies rise and gives them a lighter texture.
- ROOM TEMP INGREDIENTS – Use room temperature butter and eggs. Room temperature ingredients combine more easily, which leads to a smoother dough.
- BAKING TIME – You can bake cookies at a temperature of 400°F for 6-8 minutes, or until they’re lightly golden brown around the edges. To ensure that your cookies are evenly baked, it’s a good idea to rotate your baking sheet halfway through the baking time.
Helpful Tip: If you want you can chill the dough balls before baking. Chilling the dough balls helps to solidify the butter and prevent the cookies from spreading too much. This will help ensure that your cookies are soft and chewy.
Rolling In Cinnamon Sugar Topping
The cinnamon sugar coating is what really sets snickerdoodle cookies apart from other types of cookies.
To achieve this coating, you’ll need to roll the dough balls in a mixture of cinnamon and sugar before baking.
To make the mixture, simply combine ⅓ cup of granulated sugar with 1 ½ tablespoons of ground cinnamon in a small bowl. Once you’ve mixed it, roll your cookie dough balls in the mixture until they’re evenly coated.
How To Store Cookies
Once the cookies are done, it’s important to store them properly to keep them fresh and tasty. Here are some tips to help you store your cookies:
- USE AIRTIGHT CONTAINER – This will help prevent air and moisture from getting in and making the cookies go stale. You can use a plastic container with a tight-fitting lid, a glass container with a rubber seal, or a plastic ziploc bag.
- ROOM TEMPERATURE – These cookies are best stored at room temperature. If you put them in the fridge, they may become too hard. However, if you live in a very humid climate, you may want to store them in the fridge to prevent them from getting moist and mushy.
- DIVIDE WITH PARCHMENT PAPER – If you’re stacking your cookies in the container, it’s a good idea to separate each layer with a sheet of parchment paper. This will prevent the cookies from sticking together and help them stay fresh.
- FREEZING COOKIES – These cookies store great in the freezer! Place them in an airtight container or a freezer bag and store them in the freezer. Remove as much air as possible as this can cause freezer burn. You can store up to 6 months. When you’re ready to eat them, let them thaw at room temperature for a few hours.
Frequently Asked Questions
How do I make snickerdoodle cookies without cream of tartar?
If you don’t have cream of tartar on hand, you can substitute it with lemon juice or white vinegar. For this recipe, use 1 teaspoon of lemon juice or white vinegar for every 1/2 teaspoon of cream of tartar called for in the recipe.
Can I turn snickerdoodle cookie dough into muffins?
Yes, you can! Simply scoop the cookie dough into a greased muffin tin and bake at 350°F for about 15-20 minutes or until a toothpick inserted into the center comes out clean. You can also add some chopped nuts or raisins to the batter for added texture and flavor.
Why are snickerdoodle cookies called that?
The origin of the name “snickerdoodle” is unclear, but it is believed to be of German or Dutch origin. Some say the name comes from the German word “schneckennudeln,” which means “snail noodles,” while others believe it comes from the Dutch word “snekrad,” which means “crinkled cookie.” Regardless of its origin, snickerdoodle cookies are a classic treat that is loved by many.
This classic snickerdoodle recipe will create a batch of delicious and chewy cookies that are bursting with tangy flavor.
One of the best things about this cookie recipe is that it’s easy to make. You don’t need any fancy equipment or hard-to-find ingredients. Just a few simple steps, and you’ll have a batch of warm soft cookies fresh out of the oven!
More Cookie Recipes
Cinnamon Sugar For Rolling
- Preheat the oven to 400℉. Line two baking sheets with parchment paper, or lightly coat with nonstick cooking spray.
- In a medium bowl, mix together the all purpose flour, cream of tartar, baking soda, and salt. Set aside for now.
- In a large bowl, cream the softened butter using a hand mixer until it’s smooth.
- Add in the granulated sugar and brown sugar. Mix again with hand mixer until it’s smooth and creamy. Beat for 2 minutes, and scrape down the sides of the bowl with a spatula occassionally.
- Add in the eggs and vanilla extract. Beat until smooth.
- Now add half of the flour mixture and beat until just combined. Add in the other half of the flour mixture and repeat.
- You may need to stir the cookie dough by hand to mix in the rest of the flour. Stir gently and do not over mix – just enough that all the ingredients are combined.
- In a shallow bowl or plate, stir together the granulated sugar and cinnamon for the cinnamon sugar coating.
- Roll 1 Tbsp of the cookie dough between the palm of your hands to create a ball. Roll in the cinnamon sugar mixture until it’s evenly coated. Place on the baking sheet about 2″ apart from each other. Repeat with the rest of the cookie dough, placing each ball on two cookie sheets.
- Bake for 6-8 minutes, then remove from the oven and let sit for 2 minutes on the baking sheet. Use a spatula to gently scoop under the cookie and transfer to a rack to cool completely.
Calories: 121kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 155IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 1mg