Snickerdoodles are awesome cookies. They’re big, almost pillowy soft, and have little crispy edges. Even better, the smell of the sugar and cinnamon while they bake is bound to get your mouth watering. The sugar and cinnamon is not just for the smell though. It is the coating on the outside of the cookies. The inside of the cookies is soft, just like the outside, and makes for a satisfying texture when you sink your teeth in. These cookies are for sure a classic American treat. The coating is what gives it the signature crinkle and that little extra sweetness.
The best part of these cookies is that the ingredients to make them are most likely in your pantry and are easy to make. It’s easy to make perfect cookies, and even easy to get the perfect chewy texture. It’s easy to make perfect cookies, and is even easy to get the perfect chewy texture. I will even be giving you a few ideas of variations you can make to these cookies. I will be showing a few suggestions on variations you can make to these cookies.
Why Make Snickerdoodles Yourself?
Softer and Fresher than the Store
Store bought cookies aren’t safe to eat when you leave the store, and they aren’t usually safe to eat when you first leave the store. Homemade cookies on the other hand, can be eaten as soon as they are done cooking and you can even eat them raw without risking your health.
Custom Control Over Texture and Sweetness
Baking them yourself means you get to customize:
- how soft or crunchy they get
- the amount of cinnamon-sugar coating
- how sweet they are
- how big they are
Ingredients You Definitely Already Have
Snickerdoodles are made with baking basics like, sugared butter, eggs, flour, and cinnamon. Nothing special and no need to go to the store.
Ideal For Everything
What are some things you need cookies for? If you answered bake sales, holiday parties, after school snacks, or just for something nice, you answered correctly.
Understanding the Key Ingredients
Butter (Flavor and Texture)
Snickerdoodles need buttery richness and chewy tenderness. When measuring your butter, make sure to use room temperature butter for the best mixing.
Tip: If you are using cold butter, it will take longer for it to mix with the sugar so the texture of the cookies will be affected.
Cream of Tarter (The Secret Ingredient)
Cream of Tarter is what makes snickerdoodles unique. They are soft and chewy with just a bit of crunchiness. That, and the unique flavor of Cream of Tarter are the reasons why it is a snickerdoodle.
Sugar of Two Types
You need both granulated sugar and a cinnamon-sugar mixture. Snickerdoodles are special, so use the three types of sugar to achieve a layered sweetness with an outer coating.
Cinnamon (The Star Spice)
Use ground cinnamon for the rolling mixture. A fresher and better quality cinnamon sticks give a better flavor.
Must-Have Ingredients for Snickerdoodles
Must-Use Ingredients for the Cookie Dough
- Butter: 1/2 cup (1 stick) of unsalted butter, softened
- Sugar: 3/4 cup of granulated sugar
- Eggs: 1 large egg
- Vanilla: 1 teaspoon of vanilla extract
- Flour: 1 1/4 cups of all-purpose flour
- Cream of tartar: 1/2 teaspoon of cream of tartar
- Baking soda: 1/4 teaspoon of baking soda
- Salt: 1/4 teaspoon of salt
Sugar and Cinnamon Coating
- Sugar: 2 tablespoons of granulated sugar
- Cinnamon: 1 tablespoon of ground cinnamon
Things That You Can Add to This Recipe
- Brown Sugar: For chewier cookies, substitute 1/4 cup of the granulated sugar with brown sugar.
- Nutmeg: For a warmer cookie, add 1/8 teaspoon nutmeg.
- Cardamom: Add 1/8 teaspoon of cardamom for a different taste.
- Almond Extract: Add 1/4 teaspoon of almond extract along with the vanilla for a sweeter and deeper flavor.
Snickerdoodles Cookie Recipe
Recipe Ingredients
The Ingredients for The Cookies:
- 1/2 cup (1 stick) of unsalted butter (softened)
- 3/4 cup of granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups of all-purpose flour
- 1/2 teaspoon of cream of tartar
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
The Ingredients for the Coating (Sugar and Cinnamon Blend):
- 2 tablespoons of granulated sugar
- 1 tablespoon of ground cinnamon
Instructions
Step 1: Ovens and Supplies
Set your oven to 400°F (200°C). Get baking sheets and cover them with parchment paper.
Step 2: Create your Cinnamon Sugar
Add 2 tablespoons of sugar and 1 tablespoon cinnamon into a small bowl and mix to combine. Set aside for rolling later.
Step 3: Cream Together your Butter and Sugar
Using a hand mixer, mix together the softened butter and 3/4 cup sugar together for 2-3 minutes until they are light and fluffy.
Step 4: Add the Egg and the Vanilla Extract
Add in the egg and the vanilla extract and mix until combined.
Step 5: Mix Together the Dry Ingredients
In a separate bowl, combine the flour, cream of tartar, baking soda, and salt together, using a whisk.
Step 6: Combine the Wet and Dry Ingredients
Gradually add your flour mixture to the butter mixture, and mix until just combined.
Step 7: Chill the Dough (Optional but Recommended)
Get your dough and refrigerate it for 15-30 minutes. This makes rolling easier and helps prevent spreading.
Step 8: Roll and Coat
Now roll your dough into 1.5 inch balls. Take a ball and roll it around in your cinnamon sugar mixture until it’s completely covered.
Step 9: Bake
Put your cookies 2 inches apart on the baking sheets you prepared. Bake for 8-10 minutes until the edges are set before the centers are soft.
Step 10: Cool
Let the cookies sit on the baking sheet for 5 minutes before moving them to a wire rack to cool.
Snickerdoodle Variations
Extra Chewy Snickerdoodles
For the most chewy cookie texture:
- Swap 1/4 cup granulated sugar for brown sugar
- Add 1 extra tablespoon of butter
- Underbake slightly (bake for 8 mins instead of 10)
Snickerdoodles with Chocolate Chips
If you’re a chocolate lover, you can:
- Put 1/2 cup mini chocolate chips in the dough
- Everything else, including the cinnamon sugar coating, can stay the same
Snickerdoodles with Pumpkin Spice
For the perfect fall cookie:
- Put 2 tablespoons pumpkin puree in the dough along with the egg
- In the cinnamon sugar coating, swap the cinnamon out for pumpkin pie spice
- Put 1/4 teaspoon each of nutmeg and ginger in the dough
Lemon Snickerdoodles
For a bright lemony cookie:
- Put 1 tablespoon lemon zest in the dough
- Instead of the cinnamon sugar coating, use lemon sugar (mix 2 tbsp sugar with 1 tsp lemon zest)
Gluten Free Snickerdoodles
For the ones with dietary restrictions:
- Instead of all-purpose flour, use gluten free flour blend (1:1 ratio)
- Double check that the other ingredients are gluten free too.
Tips for Perfect Snickerdoodles
Use Room Temperature Butter
Cold butter takes longer to cream with the sugar which results in denser cookies. Make sure to take the butter out 30-60 minutes before you start baking.
Make Sure You Don’t Bake Them too Long
When you take the snickerdoodles out of the oven, they should be a little underbaked in the centers. They will continue to cook a bit on the pan when you take them out.
Chill the Dough for Better Texture
Dough that spends time in the fridge is better for baking. Even 15 minutes will help the dough hold its shape better, and keep it from spreading excessively.
Roll in Sugar and Cinnamon When Still Warm
If your dough is too cold, the sugar and cinnamon won’t stick as well, so try to work with dough that is warm, so the coating can be the best.
Make Sure Your Cinnamon is New
Old cinnamon has lost its flavor and will taste terrible in the cookies and a big difference in the taste will be noticeable if your cinnamon is fresh.
Don’t Flatten the Dough
Don’t press the dough balls down. Your snickerdoodles will spread on their own and leave a nice crinkle top on their own!
How to Store Your Snickerdoodles
Storing Snickerdoodles in the container should be air tight for them to be at room temp for a week. Use parchment paper between layers to avoid them sticking together.
To Keep Snickerdoodles Soft
Put a slice of bread in the container with the cookies. They will take in the moisture from the bread so they will stay soft longer.
Cookie Dough That You Can Freeze
You can freeze the dough balls before baking.
- Cinnamon sugar
- Put on baking sheets and freeze until solid
- Transfer to freeze bags for 3 months
- Bake directly from frozen, adding 1-2 minutes to bake time
Frozen Baked Cookies
You can freeze baked snickerdoodles for 3 months. Best to thaw at room temperature for the best texture.
Fun Ideas for Snickerdoodles
More Than Just Cookies
- Ice cream sandwiches: Vanilla ice cream with two soft snickerdoodles
- Cookie crumbs: Smash snickerdoodles and use as a topping for yogurt or oatmeal
- Trifle layers: Snickerdoodles for a layered dessert with pudding or cake
- Milkshake mix-in: Vanilla milkshakes with snickerdoodles for extra flavor
- Coffee shop treats: Crumble snickerdoodles over a latte or hot chocolate
- Pie crust: Snickerdoodles with butter for a unique pie crust base
Questions and Answers
Why do my snickerdoodles come out flat?
The butter may have gotten too warm, and/or the dough wasn’t chilled. Butter should be just softened (not melted) and dough should be chilled for 15-30 minutes .
Can I make snickerdoodles without cream of tartar?
Snickerdoodles without cream of tartar? I guess you could. However, cream of tartar provides snickerdoodles with their unique taste and texture. You could replace cream of tartar with 1/4 teaspoon of baking powder, but I wouldn’t recommend it since you won’t have the same characteristic taste and texture.
Why are my cookies hard instead of chewy?
Typically, the chewy texture we want in these cookies is lost when they are overbaked.
Can I use salted butter instead of unsalted?
Yes. You may want to replace the baking salt with 1/8 teaspoon or omit it to avoid overly salty cookies.
How do I know when they’re done baking?
They are done baking when their edges are set and lightly golden and when the center still appears soft and under baked.
For More Updates
You can visit our website to find more classic cookie recipes, baking techniques, and guides to sweet treats that will add homemade goodness to your kitchen.
