This snickerdoodle recipe transforms a classic sugar cookie into a tasty Fall treat. Snickerdoodles are a classic cookie that’s known for its cinnamon and sugar coating.
There is something wonderful about homemade cookies, especially Snickerdoodles. Snickerdoodles are rich, soft sugar cookies rolled in cinnamon sugar. To me, the best Snickerdoodle has crunchy golden edges with an ultra soft and chewy center. What more could you ask for? The main difference between a traditional sugar cookie and the snickerdoodle is the inclusion of cream of tarter in the latter recipe, and the signature cinnamon-sugar topping.
Why Are They Called Snickerdoodles?
These cookies are believed to have originated in New England, a region known for whimsical cookie names. The actual origin of the name is not known, but it is most likely a portmanteau of two German words meaning “a smothered laugh” and “a simpleton”. There was also a TV show hero called Snickerdoodle which may have served as the inspiration. My husband hates that these soft and chewy cookies are called Snickerdoodles and yet they aren’t made with Snickers candy bars. Snickers candy bar cookies do sound delicious, but that is a recipe for another day. One reader did comment that you could wrap Snickerdoodle dough around a Snickers Bar and bake that! We might have to try that!
- Butter – The foundation of any good recipe. Some cookie recipes use shortening, but I just love the flavor of butter.
- Sugar – White Granulated Sugar will do the trick for this recipe!
- Eggs – The eggs in this recipe act as the leavening agent. Bring them to room temperature before adding for the best results.
- Flour – White All-Purpose Flour creates the soft texture of the Snickerdoodles.
- Cream of Tartar – This gives the cookie its signature tang and chewiness! See the section below for more info.
- Salt – Salt perfectly balances out the sweetness of your Snickerdoodles.
- Cinnamon-Sugar – Wouldn’t be a Snickerdoodle without it!
What is Cream of Tartar?
After years of putting Cream of Tartar in my meringues and Snickerdoodles, I finally decided to learn what this white powder actually is. I was surprised by what I found! Cream of Tartar is a natural byproduct of fermenting grapes into wine. Its scientific name is tartaric acid, but the commercial name is Cream of Tartar. It acts as a leavening agent, a stiffening agent, and a way to add acidity. You find it in the spice aisle at the grocery store. In Snickerdoodles, it prevents the sugar from crystalizing so the cookie keeps its soft chew. It also adds a yummy tang to balance out the sweetness.
- Start by bringing the butter and eggs to room temperature. Leave them on the counter for 20-30 minutes.
- Next, cream the butter and sugar together in a stand mixer with a paddle attachment on medium speed for about 2 minutes until the mixture is soft and fluffy.
- Then, add the eggs and mix until the eggs are fully incorporated.
- Next, add the flour, cream of tartar, cinnamon, and salt. Mix until fully incorporated. It should form a dough that is soft but not sticky.
- Wrap the dough in plastic wrap and chill for 1 hour.
- Next, preheat the oven to 375.
- While the oven is preheating, line two baking sheets with parchment paper and make your cinnamon-sugar.
- Using a cookie scoop or spoon, scoop out a walnut sized amount of dough. Roll it into a ball. The cookie dough ball should be about 1.5 inches.
- Next, roll the ball in the cinnamon-sugar to completely coat it. Place each ball 3 inches apart from the others on the baking sheet.
- Bake for 10 minutes. Cookies will be puffy and soft. Remove from oven and lightly press on each cookie with a flat spatula to flatten. Sprinkle with more cinnamon-sugar mixture if desired.
- Let the cookies cool on the pan for 10 minutes and then transfer them to a wire rack to finish cooling.
- Store in an airtight container on the countertop for 1-2 weeks.
Why Do I Need to Chill the Dough?
You need to chill the dough for two reasons. First, it allows the flavors to mingle and really get to know each other. Second, it hardens the butter and reduces the spreading of the cookies. If you don’t chill the dough your cookies will be flat as a pancake.
More Cookies To Taste
After school, Sunday night, or in the kids’ lunches on a random day, there are so many great times to add the flavor and comfort of a homemade cookie to your day. Here are a few more great cookie recipes to try.
- Peanut Butter Cookies are a supremely satisfying snack and this is one of the best peanut butter cookie recipes out there. Just don’t forget a big glass of milk.
- Pumpkin Chocolate Chip Cookies have never been easier with this three-ingredient recipe. You won’t believe how quickly they come together.
- Bakery Chocolate Chip Cookies are an all-time favorite version of this ever-popular cookie.
- Chocolate Marshmallow Cookies will be a hit at your next festive function.
- Monster Cookies combine pretty much all the favorites: peanut butter, M&Ms, oats and of course, chocolate chips. Plus, the cookies are monstrously huge!
- Easy No Bake Cookies are a classic, easy way to get cookies into your belly, without baking.
How To Make Snickerdoodles
- Conventional Oven
- Cookie Sheet Pan
- In a stand mixer with a paddle attachment, beat butter and sugar together until the mixture is soft and fluffy. Add eggs and beat again until smooth.
- Add the rest of the ingredients and mix until fully incorporated. Chill dough for 1 to 2 hours.
- While dough is chilling, make cinnamon sugar mixture and line baking sheets with parchment paper. Make 1.5 inch cookie dough balls. Roll the balls in cinnamon sugar and place 3 inches apart on a baking sheet.
- Bake at 375 for 10 minutes. Sprinkle with cinnamon-sugar while still hot, if desired. Lightly press down the top of each cookie with a spoon.
- Let cool on the pan for 10 minutes and then transfer to a wire rack to cool completely. Enjoy!