Cookies

Snickerdoodles

July 7, 2014

These popular old-fashioned cookies are soft, chewy, and entirely coated with a cinnamon-sugar mixture!

The Best Snickerdoodles

Think of something sweet you’d like right at this moment. Now imagine coating it with cinnamon-sugar. Doesn’t it already sound much better?

Old-fashioned snickerdoodles are basically chewy sugar cookies coated in a cinnamon-sugar mixture. What’s not to like?

The batter is basic and very simple to make. While some recipes use shortening as the fat, I like the taste of pure butter in my cookies. Once you’re done making the dough, it should be quite firm and thick. If it’s too soft, chill it in the fridge for 1-2 hours until firm. If you bake the cookies while they’re soft, they’ll spread too much. The thicker they are, the softer and chewier their centers will be, and the happier you and your guests will be.

The Best Snickerdoodles

Next, you’ll need to roll the cookies in the cinnamon-sugar mixture, which is obviously the best part of the recipe. 3 teaspoons of cinnamon may sound a lot, but it tasted perfect to me, although who knows what my taste buds are used to? You can start with adding 1-2 teaspoons of cinnamon to the sugar, then adding more if desired.

If you’re wondering what cream of tartar is and what it’s doing in your cookies, here’s a short explanation: Snickerdoodles are sometimes confused with sugar cookies since they share the same basic ingredients. However, there is one thing that a snickerdoodle has that a sugar cookie doesn’t, and that is cream of tartar. This ingredient gives the snickerdoodle its traditional tangy taste and adds to the chewiness of the cookie. With that said, if you don’t have any, you can substitute the cream of tartar AND the baking soda in this recipe with 2 teaspoons of baking powder.
Basically, if you want a classic snickerdoodle, use cream of tartar. If you just want a delicious cookie and don’t care about the old-fashioned taste, feel free to substitute the cream of tartar with baking powder (but don’t forget to omit the baking soda as well).

The Best Snickerdoodles

Today, I actually tried making these cookies using baking powder, and they were still chewy and delicious. In all honesty, I even enjoyed them just as much as regular snickerdoodle cookies (but don’t tell anyone!).

Start watching the cookies after 8 minutes in the oven. The edges should just begin to brown and the interior should look soft. We want a crispy edge, but a chewy, soft center. The longer you bake them, the crispier they become.

The Best Snickerdoodles

With such a whimsical name, who could possibly resist these cookies?

 

Snickerdoodle Cookies
Yields: 30 cookies
 
These popular old-fashioned cookies are soft, chewy, and entirely coated with a cinnamon-sugar mixture!
Ingredients
Cookies:
  • 2¾ cups (370 grams/13 ounces) all-purpose flour
  • 2 teaspoons cream of tartar* (see notes for substitution)
  • 1 teaspoon baking soda*
  • ½ teaspoon salt
  • 1 cup (2 sticks or 230 grams) butter, at room temperature
  • 1½ cup (300 grams/10.5 ounces) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
Cinnamon-Sugar Coating:
  • ¼ cup (50 grams or 1.8 ounces) granulated sugar
  • 3 teaspoons cinnamon (or less, depending on taste)
Instructions
  1. In a medium bowl, sift together flour, cream of tartar, baking soda, and salt. Set aside.
  2. In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 2-3 minutes, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Add flour mixture and beat on low speed just until combined. Do not over mix.
  3. If the dough is soft at this point, chill in the fridge for 1-2 hours or until firm. This step results in thicker cookies that will spread less while baking.
  4. Preheat oven to 375F/190C. Line pans with parchment paper.
  5. Make the cinnamon-sugar mixture: In a small bowl, toss together sugar and cinnamon.
  6. Shape the dough into balls, around 1.5 tablespoons each (use an ice-cream scoop or heaping tablespoon), roll them in the cinnamon-sugar mixture, and place on the cookie sheet. Using your hands or the bottom of a glass, very slightly flatten each cookie, leaving them thick. Bake for about 8-10 minutes, until cookies begin to brown at the edges but the center is still soft. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave cookies to cool on baking sheet for 10 minutes, then gently transfer to a wire rack to cool completely.
  7. Store cookies at room temperature in an airtight container for up to 3 days.
  8. Cookies can be frozen for up to 2 months.
  9. * Cream of tartar is used in traditional snickerdoodle recipes and gives it the cookies a unique tangy taste and chewy texture. Still, you can substitute the cream of tartar AND the baking soda from the recipe and instead use 2 teaspoons of baking powder.

 

If you love cinnamon as much as I do, also try these cinnamon rolls, cinnamon sugar donuts, or cinnamon streusel coffee cake.

 

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56 Comments

  • Reply
    Kelly
    July 7, 2014 at 3:56 pm

    I have never made snickerdoodles yet I absolutely love them! These look so delicious! Can’t wait to try them!

    • Reply
      Shiran
      July 8, 2014 at 7:56 am

      Can’t wait for you to try them Kelly! 🙂

  • Reply
    Scorchy
    July 7, 2014 at 9:43 pm

    Just curious, at which point in the instructions do you put the cinnamon-sugar coating on the cookies? While they are still balls or after they have been flattened out? I’m really looking forward to making these!

    • Reply
      Shiran
      July 8, 2014 at 7:59 am

      Hi Scorchy! I roll them in the mixture after I shape the balls. I forgot to mention it, so thanks! I’ve added this to the recipe now 🙂

  • Reply
    dina
    July 7, 2014 at 10:12 pm

    i think these are my favorite cookie. i would love some right now with some milk!

    • Reply
      Shiran
      July 8, 2014 at 7:59 am

      Me too! 🙂

      • Reply
        john
        February 7, 2016 at 10:22 am

        What if i dont have baking powder. Can i use baking soda?

        • Reply
          Shiran
          February 7, 2016 at 11:03 am

          Hi John, without getting into chemistry I’ll just say that in this case it is necessary to use baking powder and not baking soda (if you omit the cream of tartar).

  • Reply
    Nicole ~ Cooking for Keeps
    July 10, 2014 at 4:42 am

    SO perfect!

  • Reply
    Olga
    December 17, 2014 at 6:32 pm

    I’ve had a problem with really flat snickerdoodles in the past. I always wondered if it was the cream of tartar. Any suggestions? Do these really come out as beautiful and puffy as the picture?

    • Reply
      Shiran
      December 18, 2014 at 1:46 am

      Hi Olga! The cookies don’t spread because of the cream of tartar, and there are a few reasons why they could spread. I’ve tried this recipe for many times, and it always turns out super puffy. My best advice for you is to chill the dough in the fridge for a few hours before baking, preferably overnight. It will make the dough firm and the cookies would spread much less while baking. You can also try replacing some of the butter with shortening, but I suggest starting with the chilling and see if it works. Also, make sure that your baking soda and cream of tartar are fresh. Hope this helps!

  • Reply
    Nassim
    April 19, 2015 at 10:25 pm

    If I want to freeze the cookies to save them, how would you recommend defrosting them? Leave them out, or put them in the oven or microwave? Thanks for this great recipe, by the way!

    • Reply
      Shiran
      April 20, 2015 at 7:04 am

      Hi Nassim, I’m glad you enjoyed the recipe 🙂 The best way to defrost cookies is leave them on the counter, still covered, or overnight in the fridge. If you need to speed up the defrosting process, you can also place them in a warm oven.

  • Reply
    G
    July 14, 2015 at 7:27 pm

    How will using baking powder as a substitute affect the cookies? Will the taste change? And will they still be able to keep their puff instead of flattening?

    • Reply
      Shiran
      July 16, 2015 at 1:29 pm

      Cream of tartar gives the snickerdoodle its traditional tangy taste and adds to the chewiness of the cookie, so yes, it would slightly affect the taste and texture but with the baking powder the cookies are just as delicious and puffy. if you want a classic snickerdoodle, use cream of tartar. If you just want a delicious cookie and don’t care about the old-fashioned taste,then make the substitution and use baking powder.

    • Reply
      Kayla
      July 9, 2016 at 6:38 pm

      I just made them with the baking powder. They are a little flatter, but the texture and taste are still perfect!

      • Reply
        Shiran
        July 10, 2016 at 3:38 am

        Thank you so much for sharing, Kayla! I also think both versions are delicious although they’re a bit different.

  • Reply
    Heather
    August 13, 2015 at 10:47 pm

    Oh, wow! I was searching for a soft and chewy snickerdoodle recipe on Google, but I have no cream of tartar on hand. I did what you suggested with the baking powder instead. Your cookie recipe is divine! Soft, thick, pillowy cookies. I’m keeping this one forever. Thank you!!!

    • Reply
      Shiran
      August 14, 2015 at 9:31 am

      I’m really glad you like them, Heather! Thank you so much for your sweet comment 🙂

  • Reply
    Ashley
    August 29, 2015 at 9:35 pm

    Hey Shiran I was just about to make these cookies they sound so good! My one question is when I am substituting the cream of tarter do I just not use the cream of tarter and the baking soda or do I use both the baking soda and the baking powder?
    Thank you!

    • Reply
      Shiran
      August 30, 2015 at 3:40 am

      Hi Ashley! If you don’t use cream of tartar, you’ll need to omit BOTH the cream of tartar AND baking soda, and instead use just baking powder – 2 teaspoons.

  • Reply
    Cris
    November 12, 2015 at 5:48 am

    Very good cookie! Worth the effort! Recipe is great just as it is, even without cream of tartar!

    • Reply
      Shiran
      November 12, 2015 at 8:22 am

      Thank you so much! 🙂

  • Reply
    Rotem
    November 13, 2015 at 3:56 pm

    Made them today and they were wonderful! My dad loved them so much.
    I used baking powder cause cream of tratar is not common around here.
    Thank you:)

    • Reply
      Shiran
      November 13, 2015 at 6:40 pm

      You’re welcome! I’m so glad you and your dad like them, Rotem! 🙂

  • Reply
    Jenny
    November 27, 2015 at 6:49 pm

    Great cookies, just burned my first batch because I put it on the second row of my oven, but my 2nd batch was heavenly! Thanks for the recipe!

    • Reply
      Shiran
      November 28, 2015 at 5:44 am

      You’re welcome, Jenny 🙂 At least the second batch came out perfect!

  • Reply
    Emily
    December 5, 2015 at 1:13 pm

    Just made these cookies, turned out great! Put in the oven for 8 minutes and let rest for 10 on the tray, as recommended. Very soft and moist! Also used the cream of tartar substitute idea

    • Reply
      Shiran
      December 5, 2015 at 4:15 pm

      Thank you for your comment, Emily! I’m glad you like them 🙂

  • Reply
    Irene Roy
    December 28, 2015 at 8:12 pm

    I made this today as per my daughter’s request. It’s my first ever cookies to bake and I was thrilled to make it right. I used the substitute thing.. Thank u so much for this recipe. We were happy to eat it and will definitely make it again!

    • Reply
      Shiran
      December 29, 2015 at 9:38 am

      Thank you so much for your comment! I’m glad you enjoy them! 🙂

  • Reply
    Lily Moffitt
    February 2, 2016 at 11:37 am

    I don’t have any cream of Tatar so do I use 2 teaspoons of baking soda or 3 teaspoons of baking soda?

    • Reply
      Shiran
      February 2, 2016 at 11:42 am

      Hi Lily, you need to use only 2 teaspoons of baking POWDER, not baking SODA (omit both the cream of tartar AND the baking soda).

      • Reply
        Lily Moffitt
        February 2, 2016 at 11:43 am

        Wow thank you for your quick reply! So excited to make these!

        • Reply
          Shiran
          February 3, 2016 at 11:59 am

          I hope you’ll like it 🙂

    • Reply
      Lily Moffitt
      February 2, 2016 at 11:42 am

      I have baking powder and baking soda, but no cream of Tartar. I’m very confused. What should I do and what measurements?

  • Reply
    Louisw Sgro
    February 17, 2016 at 11:04 am

    These were awesome! I was looking for a snickerdoodle recipe and I’m so glad I found yours. I didn’t flatten them out. Just rolled them in the cinnamon sugar mix and baked them at 400 degrees for 9 minutes. Turned out perfect!

    • Reply
      Shiran
      February 18, 2016 at 11:15 am

      I’m so glad you like them, Louise! Thank you so much for your comment 🙂

  • Reply
    J
    March 15, 2016 at 10:41 pm

    Will chilling the dough have any effect on the puffiness ? I have read that the cream of tartar & bs start to react right away and to bake asap .
    I have had much trouble with flat Snickerdoodles ;(

    • Reply
      Shiran
      March 18, 2016 at 5:10 pm

      Yes, the chilling helps in baking thicker cookies that spread less. You can try it and let me know how it turns out!

  • Reply
    rachel
    May 17, 2016 at 12:05 am

    My new favorite recipe! Next time I will try it with the cream of tar tar. But these were soft,chewy, and not too sweet. Thanks!

    • Reply
      Shiran
      May 30, 2016 at 7:05 am

      Thank you so much, Rachel! 🙂

  • Reply
    molly
    September 19, 2016 at 5:33 pm

    where is the note section? Im SO excited to make these though!!

  • Reply
    molly
    September 19, 2016 at 5:36 pm

    Oh never mind i found it!! 🙂

  • Reply
    jerimiah
    September 19, 2016 at 5:45 pm

    Can I make these from a sugar cookie mix?

    • Reply
      Shiran
      September 21, 2016 at 10:20 am

      No, you can’t use a cookie mix. You can use the instructions on the box, or follow a different recipe that uses it.

  • Reply
    Bella
    December 14, 2016 at 11:47 pm

    Thank you so much for another bookmarkable recipe! Literally just finished licking my fingers from eating the last of a batch of these. Absolutely delicious and so perfectly chewy! I used baking powder as I didn’t have any cot and I did have to bake longer but they are probably the most perfectly chewy cookies I have ever made. Thank you so much ?

    • Reply
      Shiran
      December 15, 2016 at 4:09 am

      Thank you so much Bella! 🙂

  • Reply
    Kristen
    January 28, 2017 at 6:53 pm

    Doubling the recipe and had 3 tsp cream of tarter that I dumped in. Now trying to figure out if I still substitute baking powder for the slight missing amount. Texting all my neighbors first. Hmmm – what a pickle.

  • Reply
    Kristen
    January 28, 2017 at 8:22 pm

    Update: I found a neighbor wth cream and of tarter. Just had to pay her back in cookies. These were super yummy. Thank you!

    • Reply
      Shiran
      January 29, 2017 at 4:44 am

      Great! Thank you!

  • Reply
    Jessica
    February 8, 2017 at 12:15 pm

    I am going to try them right now. I will let you know how they come out.

    • Reply
      Jessica
      February 8, 2017 at 1:59 pm

      Very good and so simple to make. Yet I suspect it takes some experience. Thank you so much!

  • Reply
    Ben
    February 25, 2017 at 6:04 pm

    Made these yesterday and they turned out great. Wife says they’re the best snickerdoodle she’s ever had! Thanks so much for the great recipe.

  • Reply
    Sydney
    July 31, 2017 at 12:34 pm

    Just made these for my boyfriend who is in the Navy. He always is talking about how much he misses my cooking, so I figured I’d surprise him with some of his favorite cookies. These turned out so fluffy and moist (I made them omitting the cream of tartar and baking soda, and I also used whole wheat flour)! These will be a wonderful treat for him when I visit this week before he starts the next phase of his training!! Thanks for sharing the yummy recipe!

    • Reply
      Shiran
      August 2, 2017 at 11:33 am

      Thank you so much Sydney! I hope that he loves them!

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