Snickerdoodles
About This Snickerdoodles
Snickerdoodles are one of America most beloved cookies, and for good reason. These soft, pillowy cookies are rolled in cinnamon sugar before baking, creating a sweet-spicy coating that crackles as it bakes. The cookies themselves are tender with slightly crisp edges, featuring a subtle tang from cream of tartar that sets them apart from regular sugar cookies.
What Makes This Snickerdoodles Special
That tangy note provides the perfect balance to the sweet cinnamon coating, creating a flavor profile that is both familiar and unique. The name snickerdoodle is as whimsical as the cookies are delicious, though its origins remain a mystery - some claim it is German, others say it is a nonsense word created by New England cooks. Whatever the origin, these cookies have been delighting Americans since the 1800s and continue to be a favorite for cookie exchanges, lunchbox treats, and anytime you crave something sweet and comforting. They are perfect for Christmas cookie platters, bake sales, or simply enjoying with a glass of cold milk.
Key Techniques for Success
The dough comes together quickly with pantry staples you likely already have on hand, and the cookies bake up perfectly soft if you slightly underbake them. The key is using plenty of cinnamon sugar for coating - do not be shy!
Perfect for Every Occasion
Fresh from the oven, these cookies fill your kitchen with the most amazing cinnamon aroma that will have everyone rushing to the kitchen. The texture is what truly sets snickerdoodles apart from other cookies - they should be soft and almost cake-like in the center with just a bit of chew at the edges.
Ingredients
- 360g (3 cups) All-purpose flour
- 225g (1 cup) Unsalted butter, softened
- 300g (1½ cups) Granulated sugar
- 2 Large eggs
- 2 tsp Vanilla extract
- 2 tsp Cream of tartar
- 1 tsp Baking soda
- ½ tsp Salt
- 2 tbsp Ground cinnamon (for rolling)
- 3 tbsp Granulated sugar (for rolling)
Quick Info
- Total Time:
- 25 min
- Difficulty:
- Easy
- Servings:
- 36
Instructions
- 1
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2
In a large bowl, cream butter and 1½ cups sugar until light and fluffy, about 4 minutes.
- 3
Beat in eggs one at a time, then add vanilla extract.
- 4
In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- 5
Gradually mix dry ingredients into wet ingredients until just combined. Do not overmix.
- 6
In a small bowl, mix 3 tbsp sugar with 2 tbsp cinnamon for the coating.
- 7
Roll dough into 1½-inch balls, then roll generously in cinnamon sugar mixture to coat completely.
- 8
Place balls 2 inches apart on prepared baking sheets.
- 9
Bake for 8-10 minutes. Centers will look slightly underdone - this is correct for soft cookies.
- 10
Let cool on baking sheet for 5 minutes before transferring to a wire rack. Cookies will firm up as they cool.
Pro Tips
- •Cream of tartar is essential for authentic tangy flavor
- •Do not overbake - remove when edges are set but centers look underdone
- •Roll in plenty of cinnamon sugar for best flavor and appearance
- •Cookies naturally flatten and develop cracks on top during baking
- •Store in airtight container for up to 5 days
- •Dough can be refrigerated overnight for easier handling
Variations
Add ½ tsp cardamom to cinnamon sugar for chai snickerdoodles. Mix in white chocolate chips for extra sweetness. Make giant cookies using ¼ cup dough per cookie and bake 12-14 minutes. Add lemon zest to dough for lemon snickerdoodles.
