My daughter’s favorite cookies! This is the BEST snickerdoodle recipe. Fat, chewy, just-sweet-enough snickerdoodle cookies. Scroll to the end for video how-tos and a printable recipe.
snickerdoodle cookies
Oh. My. Word. I could eat this entire batch. My daughter is very, very picky about her cookies, and this snickerdoodle recipe is now her favorite.
These cinnamon sugar cookies puff up perfectly for a fluffy, chewy cookie. Soft, thick, delicious.
why is there cream of tartar in snickerdoodles?
Cream of tartar is usually used as a stabilizer for whipping egg whites, but here, the cream of tartar works to activate the baking soda, creating the tang and chewiness specific to snickerdoodles. Not only that, but cream of tartar helps the cookies rise and not over-brown.
why do they call it a snickerdoodle?
According to my beloved 1997 edition of Joy of Cooking, snickerdoodles are a “New England favorite” and likely German in origin. “Their name may be a corruption of the German word Schneckennudeln which translates roughly as ‘crinkly noodles’.” The tops of snickerdoodles crinkle when baked.
the BEST snickerdoodle cookies recipe
you will need:
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks butter (1/2 cup or 226 grams), softened
- 1 1/3 cups sugar
- 1 egg
- 2 teaspoons vanilla extract
- cinnamon-sugar (1/4 cup sugar with 1 1/2 teaspoons cinnamon)
what to do:
Position oven rack in top third of the oven. Preheat oven to 375 degrees F. Line 3 baking trays with silpat or parchment paper and set aside.
Place the flour, cream of tartar, baking soda, and salt in a bowl. Stir with a whisk to combine. Set aside.
In the bowl of a standing mixer fitted with the flat beater, or in a large bowl with an electric hand mixer, place the butter and sugar. Blend very well. Add the egg and vanilla extract and blend well. Gradually mix in the flour mixture.
Pick pieces of dough (about 2 tablespoons) or use a handy ice cream scoop and roll balls between your palm. The balls of dough should be about 1 1/4-inch in diameter. Dunk the ball in the cinnamon sugar mixture to coat and place on the baking tray.
Place cookies 2 to 3 inches apart. You will fit about 12 cookies per standard baking tray. Gently flatten each cookie just a bit with your palm. Sprinkle additional cinnamon sugar on each, if desired.
Bake one tray at a time until the top crinkles and the edges are firm, about 8 to 10 minutes. Let cool on tray for 10 minutes before transferring to a wire rack.
how do you make cinnamon-sugar?
In a small bowl, use a whisk to combine a ratio of 1/4 cup sugar to 1 1/2 teaspoons cinnamon. Use any leftovers to make easy air fryer donuts.
supplies for snickerdoodle cookies
printable snickerdoodles recipe
BEST snickerdoodle recipe
The BEST snickerdoodle cookies recipe!
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks butter (1/2 cup or 226 grams), softened
- 1 1/3 cups sugar
- 1 egg
- 2 teaspoons vanilla extract
- cinnamon-sugar (1/4 cup sugar with 1 1/2 teaspoons cinnamon)
Instructions
Position oven rack in top third of the oven. Preheat oven to 375 degrees F. Line 3 baking trays with silpat or parchment paper and set aside.
Place the flour, cream of tartar, baking soda, and salt in a bowl. Stir with a whisk to combine. Set aside.
In the bowl of a standing mixer fitted with the flat beater, or in a large bowl with an electric hand mixer, place the butter and sugar. Blend very well. Add the egg and vanilla extract and blend well. Gradually mix in the flour mixture.
Pick pieces of dough (about 2 tablespoons) or use a handy ice cream scoop and roll balls between your palm. The balls of dough should be about 1 1/4-inch in diameter. Dunk the ball in the cinnamon sugar mixture to coat and place on the baking tray.
Place cookies 2 to 3 inches apart. You will fit about 12 cookies per standard baking tray. Gently flatten each cookie just a bit with your palm. Sprinkle additional cinnamon sugar on each, if desired.
Bake one tray at a time until the top crinkles and the edges are firm, about 8 to 10 minutes. Let cool on tray for 10 minutes before transferring to a wire rack.
Nutrition Information:
Yield:
16Serving Size:
2 cookiesAmount Per Serving: Calories: 196
where to next?
more cookie recipes
- small-batch air fryer chocolate chip cookies
- soft molasses cookies
- gluten-free chocolate cookies
- Almond Joy cookies
- Twix cookies
Richard Tunner says
This is the BEST Snickerdoodle recipe! My family’s favorite soft cookie with just the right amount of cinnamon. These are usually gone shortly after they are out of the oven – we love them that much!
Abigail Wenderson says
Wow, these cookies look amazing. I look forward to making these soon. Thanks a lot for sharing the recipe.
Lisa says
These are amazing! And subbing gluten-free flour worked perfectly.
meaghanmountford says
Yay! So glad and good to know about the GF flour!