Snickerdoodle Cookies
My snickerdoodle cookies staged a breakout. They rolled right off the pan. Their plan? To bring cinnamon-sugar joy to the world. One belly at a time. You can help them complete their mission. This is the best snickerdoodle cookie recipe. It makes soft, chewy homemade cookies with a cracked top. They are not sugar cookies. They have a tangy taste from cream of tartar. Let’s bake some sweet snacks.
Total Time
1 hour 10 minutes
Servings
24 cookies
Nutrition Information (per cookie)
Calories: 150 | Fat: 6g | Carbs: 23g | Protein: 2g
Ingredients for Snickerdoodle Cookies
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 ½ cups white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon-Sugar Coating
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
How to Make Snickerdoodle Cookies
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- Make the cookie dough. Use a large bowl. Cream the butter and sugar together. Use a mixer. Mix until the combination is light and fluffy. Add the eggs. Mix again. Add the vanilla extract. Mix until everything is combined.
- Use a separate bowl. Whisk the flour, cream of tartar, baking soda, and salt together. Add these dry ingredients to the wet ingredients. Mix until a soft dough forms. The dough might seem sticky. That is normal.
- Make the cinnamon-sugar coating. Use a small bowl. Mix the sugar and cinnamon together.
- Shape the cookies. Roll portions of dough into balls. Each ball should be about 1.5 inches wide. Roll each ball in the cinnamon-sugar mixture. Coat the dough ball completely. Place the coated balls on your prepared baking sheets. Leave 2 inches between each cookie. They need space to expand.
- Bake the cookies. Place them in your preheated oven. Bake for 10 to 11 minutes. The centers will look soft. The edges will be set. The tops will have cracks.
- Cool the cookies. Let them rest on the baking sheet for 5 minutes. Then move them to a wire rack. Let them cool completely.
Snickerdoodle Cookie Recipe FAQ
What are snickerdoodle cookies?
Snickerdoodle cookies are soft cookies. They are rolled in cinnamon sugar. They have a slightly tangy flavor from cream of tartar.
Are snickerdoodles sugar cookies?
No. Snickerdoodle cookies are not sugar cookies. They contain cream of tartar. This gives them a distinct tangy taste and chewy texture.
What do snickerdoodle cookies taste like?
They taste sweet and cinnamony. They also have a mild tangy flavor.
Can you freeze snickerdoodle cookies?
Yes, you can freeze snickerdoodle cookies. Freeze the baked cookies in a sealed container. You can also freeze the dough balls. Roll them in sugar later. Bake from frozen. Add 1-2 minutes to the baking time.
Can you make snickerdoodle cookies without cream of tartar?
Yes, but the taste will change. Replace cream of tartar and baking soda with 2 teaspoons of baking powder. The cookie will lose its classic tangy flavor.
How many calories are in a snickerdoodle cookie?
This snickerdoodle cookie recipe has about 150 calories per cookie.
Can dogs eat snickerdoodle cookies?
No. Dogs should not eat snickerdoodle cookies. Sugar and cinnamon are not good for dogs.
Snickerdoodle Recipe Variations
Gluten Free Snickerdoodle Cookies
Use a 1:1 gluten-free flour blend. Replace the regular flour with the same amount of gluten-free flour.
Vegan Snickerdoodle Cookies
Use vegan butter. Replace each egg with a flax egg. Mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg. Let it sit for 5 minutes before using.
Brown Butter Snickerdoodle Cookies
Melt the butter in a pan. Cook it until it turns brown and smells nutty. Let the brown butter cool completely. Then use it in the recipe.
Final Thought
This snickerdoodle cookie recipe is a winner. It is perfect for holiday baking and Christmas cookies. It solves all your baking ideas for sweet snacks. Share these homemade cookies with friends. But keep them away from dogs. Enjoy your baking.
Snickerdoodle Cookies
Warm, soft, and impossibly chewy, these snickerdoodles boast a crackly cinnamon-sugar crust that gives way to a tangy, buttery interior. The irresistible aroma of baked cinnamon promises pure comfort in every bite. One taste of their tender, melt-in-your-mouth texture and you'll be reaching for a second.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 ½ cups white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon-Sugar Coating
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions
- Prep: Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Dough: In a large bowl, beat softened butter and sugar with a mixer until light and fluffy. Beat in the eggs and vanilla.
- Combine: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until a soft, slightly sticky dough forms.
- Coating: In a small bowl, mix the 2 tbsp sugar and cinnamon.
- Shape: Roll dough into 1.5-inch balls. Roll each ball thoroughly in the cinnamon-sugar coating. Place dough balls 2 inches apart on the prepared sheets.
- Bake: For 10-11 minutes, until the edges are set and the tops are cracked. The centers will still look soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving:Calories: 150Total Fat: 6gCarbohydrates: 23gProtein: 2g
