This easy snickerdoodle recipe makes the best soft, buttery, chewy cookies and then rolls them in cinnamon sugar. This classic cookie is a must for your holiday tray.
What is a snickerdoodle?
Snickerdoodle cookies are sugar cookies rolled in cinnamon sugar. The cinnamon sugar gives the cookie its distinct flavor. They are slightly crunchy on the edges and chewy on the inside and will leave you with a lasting impression on anyone who ever takes a bite of them.
Ingredients you’ll need to make Snickerdoodle cookies
These cookies are made with pantry staples that you will most likely already have available. Here is what you’ll need:
- Butter I use unsalted butter and allow it to come to room temperature before starting.
- Granulated Sugar I use all granulated sugar in my recipe but you can use ½ granulated and ½ brown sugar if you prefer.
- Eggs Room temperature eggs are best when baking they bind better and the cookie is much better
- Vanilla Extract Use pure vanilla for the best results
- All-Purpose flour helps give the cookie the structure
- Cream of tartar and Baking soda The cream of tartar activates together and produces the best snickerdoodle flavor.
- Cinnamon sugar topping the dough is rolled in a combination of granulated sugar and cinnamon and this gives you the traditional snickerdoodle appearance, texture, and flavor.
How to Make Snickerdoodle Cookies
- Whisk together flour, cream of tartar, and baking soda.
- Cream butter in a large mixing bowl; add sugar and cream together until smooth and combined.
- Beat in the eggs one at a time and add the vanilla extract.
- Slowly combine the flour mixture with the butter and sugar mixture until all is combined. Allow the dough to chill for 30 minutes.
- In a shallow bowl, combine cinnamon and sugar.
- Use a tablespoon of cookie scoop and roll the dough into balls.
- Gently roll the cookie dough balls into the cinnamon sugar.
- Put the cookies on a cookie sheet and bake and allow to cool.
Frequently Asked Questions
Why is it called snickerdoodle?
The snickerdoodle has been around a long time, depending on whether you believe it came from Germany or is Dutch in origin. The name is a corruption of the German word Schneckennudeln, which means “snail dumpling.” It’s definitely possible, in my opinion, that it’s simply a nonsense word with no particular meaning at all.
Why is the cream of tartar used in snickerdoodles?
Baking soda and cream of tartar were frequently combined because the original snickerdoodle recipe called for baking powder, which was fairly expensive. To make the baking soda active, which aids in the cookie’s rise, cream of tartar is utilized.
Why are my snickerdoodle cookies hard?
Usually, this means that you overbaked the cookies. The cookies may still look soft and a little doughy in the center, and you might think they need more time, but as long as the edges of the cookie look set and done, they will be perfect, and they will continue to cook from the residual heat.
The Best Snickerdoodle Cookie Recipe
- 1 cup butter
- 1-1/2 cup sugar
- 2 eggs
- 1 tbsp vanilla
- 2-3/4 cup flour
- 1-1/2 tsp cream of tartar
- 1 tsp Baking Soda
- ⅛ tsp baking powder
Cinnamon Sugar Mixture
- ¼ cup sugar
- 1 tbsp cinnamon
- Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, whisk together the flour, cream of tartar, baking soda, and baking powder. Set aside.
- Cream the butter in a large bowl. Add the sugar and cream together with the butter until creamy and smooth using either a stand mixer or hand mixer.
- Add the eggs and vanilla and beat on medium high speed until thoroughly combined, about 2 to 3 minutes, scraping down the sides of the bowl as needed.
- Gradually add the flour mixture to the creamed mixture mixing on low speed, just until combined. Refrigerate dough for 30 minutes (optional)
- For the Cinnamon Sugar Mixture: Combine sugar and cinnamon in a small bowl. Remove dough and form into small balls
- Roll balls in sugar and cinnamon and place on an ungreased cookie sheet.
- Bake snickerdoodle cookies for 8 to 10 minutes or until edges or lightly golden brown. Remove and let cool on sheet for two minutes before transferring to a cooling rack.