These Snickerdoodle cookies are warm, cozy, soft, and flavorful! Each bite tastes like a cloud of cinnamon and sugar. These cookies are super soft and thick. This one mixing bowl recipe takes only 20 minutes in total. They are especially fun during the holidays, but a total classic all year long!
Why You Will Love This Recipe
- These Snickerdoodle cookies are warmly spiced.
- They are thick and soft!
- These cookies are melt-in-your-mouth delicious.
- They are quick and easy to make.
- Only one mixing bowl and 20 minutes are needed.
- They are made without dough chilling. No need to wait!
- The cinnamon sugar coating makes these cookies extra delicious.
- They are popular during Christmas and the holiday season!
- This nostalgic recipe has a distinct flavor due to the cream of tartar.
- If needed, use gluten-free flour.
- They are similar to the blog favorite Pumpkin Snickerdoodles!
Ingredients & Substitutions
These are the main ingredients and substitutions for classic snickerdoodle cookies. Scroll down to the recipe card at the bottom for the full ingredient list and instructions.
First, use cold unsalted butter right from the fridge. This prevents the cookies from spreading too thin in the oven. In addition, this removes the need for chilling the cookie dough.
Granulated sugar adds the sweetness. Use white sugar, not brown sugar.
One egg helps bind the cookie dough together.
Vanilla extract adds a warmth of flavor.
All-purpose flour or gluten-free flour can be used. Do not use an alternative flour like almond flour or coconut flour.
Cream of tartar is the magical ingredient for snickerdoodles. It creates a slightly tangy flavor. This distinct flavor is what differentiates snickerdoodle cookies from sugar cookies.
Baking soda helps these cookies remain thick and tall.
A pinch of sea salt balances out the sweetness.
Roll in cinnamon sugar before baking. This creates a very slight crust on these cookies.
What are Snickerdoodle Cookies?
Snickerdoodle cookies are a popular and traditional American cookie. They are characterized by their soft and chewy texture, as well as their unique flavor profile. Snickerdoodles are typically made with a simple sugar cookie dough rolled in a mixture of cinnamon and sugar before baking. This gives them their distinctive flavor.
The ingredients for snickerdoodle cookies usually include flour, butter, sugar, eggs, baking soda, cream of tartar, salt, and vanilla extract. The cream of tartar is a key ingredient that gives snickerdoodles their characteristic tanginess and helps create their soft texture.
To make snickerdoodle cookies, the dough is formed into small balls and then rolled in a mixture of cinnamon and sugar. The coating adheres to the surface of the cookie dough. As the cookies bake in the oven, they spread slightly and develop a cracked appearance.
Snickerdoodles are often enjoyed during the Christmas holiday season, but they can be enjoyed year-round. They have a comforting and nostalgic taste, with a hint of warmth from the cinnamon. Snickerdoodle cookies are popular for their simplicity and delicious flavor.
What is Cream of Tartar?
Cream of tartar, also known as potassium bitartrate, is a white, powdery substance that is commonly used in baking and cooking. It is a byproduct of the wine-making process and is derived from tartaric acid, which is found naturally in grapes.
Cream of tartar is primarily used as a leavening agent in baking. When combined with baking soda, it helps create carbon dioxide gas. This causes dough or batter to rise. This chemical reaction is particularly useful in recipes that require a light and fluffy texture, such as cakes, cookies, and meringues.
In addition to its leavening properties, cream of tartar also serves other purposes in cooking and baking. It can stabilize and increase the volume of beaten egg whites, making them more resilient and less likely to deflate. Cream of tartar is also used to prevent sugar syrups from crystallizing. In this case, it adds a tangy flavor to the cookies.
If you do not have cream of tartar on hand, there are some substitutes. For leavening purposes, use baking powder as a replacement. However, cream of tartar has a distinctive flavor, so substituting it entirely may alter the taste of the final product. For flavor purposes, lemon juice is somewhat similar.
Taste & Texture
These snickerdoodle cookies taste like cinnamon sugar cookies with a tangy flavor. The cream of tartar is what differentiates these cookies.
These cookies are thick and soft. They are melt-in-your-mouth tender. The cinnamon sugar coating gets slightly crispy in the oven. The crispy exterior and soft fluffy inside are delicious!
How to Make
First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
To the bowl of a stand mixer, add cubes of cold butter and the sugar. Beat on high for 2 to 3 minutes, until completely creamy.
Then, add in egg and vanilla. Beat until just combined.
Sift in flour, cream of tartar, baking soda, and sea salt. Stir until a thick dough forms.
In a small shallow bowl, combine the sugar and cinnamon for the coating.
Roll dough into 1-inch balls. Roll each cookie dough ball through the cinnamon sugar coating, until fully coated.
Place 2 inches apart on the lined baking pan.
Bake cookies for 9 to 10 minutes. Remove from oven. Allow snickerdoodle cookies to cool for 5 minutes before carefully placing them on a cooling rack.
Tips & Tricks for Success
For the best snickerdoodle cookies, follow this recipe exactly as written.
Use cold butter straight from your fridge. This prevents the cookies from spreading too thin. Cut butter into small cubes. This helps it cream with the sugar easily.
Beat the cold butter and sugar together until light and fluffy. This step is crucial for achieving the right texture and structure of the cookies.
Cream of tartar is a key ingredient in snickerdoodles. Make sure to use fresh cream of tartar. Do not omit.
Prepare a mixture of cinnamon and sugar in a bowl. Take the chilled dough and roll it into 1-inch balls. Then, roll each dough ball in the cinnamon-sugar mixture until fully coated. This step provides the signature snickerdoodle flavor and texture.
Be careful not to overbake them. This maintains their soft and chewy texture.
The cookies will still look soft and gooey at the 9 to 10 minute mark. They will slightly firm up as they cool down.
Flavor Variations & Add-Ins
While the classic snickerdoodle recipe is delightful on its own, experiment with flavor variations and add-ins to create unique and delicious variations of snickerdoodle cookies.
Make chocolate chip snickerdoodles. Add a twist to the cookies by adding chocolate chips into the dough. The combination of the cinnamon-sugar coating and the gooey chocolate chips creates a delicious cookie.
Add chopped nuts, such as pecans or walnuts, to the dough for an added crunch and nutty flavor. Roll the dough balls in the cinnamon-sugar mixture as usual before baking.
Enhance the flavor profile of your snickerdoodles by adding citrus zest to the dough. Consider using orange, lemon, or lime zest to infuse a refreshing note into the cookies.
Take two snickerdoodle cookies and sandwich them together with a filling. Cream cheese frosting, chocolate ganache, or cinnamon buttercream are all delicious options for filling. This creates delicious snickerdoodle cookie sandwiches!
How to Serve & Store
Serve these homemade Snickerdoodle cookies once cool enough to handle. They are soft as they first come out of the oven.
Store cookies in an airtight container for up to 3 days.
Freeze for 1 month if needed. Thaw before eating.
Frequently Asked Questions
One theory proposes that the name has Dutch origins. In the Dutch language, there is a word called “Snekrad,” which means “crinkle” or “wrinkle.” Some suggest that “snickerdoodle” could have derived from this term, possibly referring to the cookie’s characteristic crinkled appearance.
In this specific recipe, there is no need to chill the dough.
Cream of tartar is a white powder used in baking. It can be used as a leavening agent. For these cookies, it adds a distinct tangy flavor.
To make classic snickerdoodles, yes, cream of tartar is necessary.
They taste like cinnamon sugar cookies with a tangy flavor.
Use gluten-free flour to make gluten-free snickerdoodles!
Hand Mixer: This hand mixer is great for creaming together butter and sugar.
KitchenAid Stand Mixer: This is my favorite kitchen appliance for making cookies!
USA Pan 3 Piece Cookie Sheet Set: These are the best cookie sheets for baking.
Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent sticking.
Pyrex 3 Glass Mixing Bowls: These mixing bowls are great for cookie dough.
Pyrex Glass Measuring Cups: Measure out the ingredients precisely and accurately.
Spatula: Remove cookies from the pan carefully.
You May Also Enjoy
- Oatmeal Chocolate Chip Cookies
- Almond Joy Biscotti
- Chocolate Chip Cookies
- Lemon Sugar Cookies
- Chocolate Chip Cookie Cake
If you enjoy this recipe for snickerdoodle cookies, please leave a rating and review! You can find more great recipes on Facebook, Instagram, and Pinterest. Check out these Cookie Recipes for more sweet treats!Print
These super soft and fluffy Snickerdoodle cookies are melt-in-your-mouth delicious! These classic cookies have a distinct cinnamon sugar flavor with a slight tang. They are rolled in cinnamon sugar then baked to perfection!
- 1/2 cup unsalted butter, cold, cut into cubes
- 3/4 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- Pinch sea salt
Cinnamon Sugar Coating
- 3 tbsp granulated sugar
- 1 tbsp cinnamon
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cubes of cold butter and sugar. Beat on high for 2 to 3 minutes, until completely creamy.
- Then, add in egg and vanilla. Beat until just combined.
- Sift in flour, cream of tartar, baking soda, and sea salt. Stir until a thick dough forms.
- In a small shallow bowl, combine the sugar and cinnamon for the coating.
- Roll dough into 1-inch balls. Roll each ball through the cinnamon sugar coating, until fully coated.
- Place 2 inches apart on the lined baking pan.
- Bake cookies for 9 to 10 minutes. Remove from oven. Allow cookies to cool for 5 minutes before carefully placing them on a cooling rack.
- Use cold butter right from the fridge. Slice into small cubes to help with the creaming process.
- Cream butter and sugar for at least 2 minutes. Mix on high until no clumps of butter remain.
- For gluten-free, use gluten-free 1 to 1 flour.
- Fully roll balls of dough through the cinnamon sugar mixture.
- These cookies do not spread much while baking.
- The cookies will look soft and doughy after 9 to 10 minutes. They will slightly firm up as they cool.
- Store in an airtight container for up to 3 days.
- Freeze for 1 month.
Keywords: snickerdoodles, snickerdoodle cookies, cinnamon, sugar, cookies, baking, dessert
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