Snickerdoodle Cookies are soft, chewy, and rolled in cinnamon and sugar. Similar to a sugar cookie, except these cookies have a subtle tangy flavor with a hint of vanilla.
These snickerdoodle cookies are so soft and chewy. They are like puffy cookie pillows coated in cinnamon and sugar.
You’re going to love this recipe for snickerdoodles because they’re easy to make, and even easier to eat! If you’re ever unsure of what cookie to make – snickerdoodle cookies are always a safe bet.
Cinnamon cookies are commonly paired with fall and winter, but snickerdoodle cookies are fantastic year round. They have a warm and spicy cinnamon flavor, with a subtle tangy flavor from one extra ingredient – cream of tartar.
Cream of Tartar in Snickerdoodles
An important ingredient you’ll need to make snickerdoodles is cream of tartar. If you don’t have this on hand, you can find it in the spice aisle at the grocery store.
In short, cream of tartar prevents the sugar from crystallizing and creating a crunchy texture in your cookie. I like to add it to cookie recipes when I want a soft, chewy cookie.
Cream of tartar also gives the cookies a unique, slightly tangy flavor, which separates it from a regular sugar cookie.
Curious about other uses for cream of tartar? You can use it to stabilize meringues and whipped creams, or use it in combination with baking soda as a leavening agent.
How to Make Snickerdoodle Cookies
Preheat your oven and gather your ingredients.
For this recipe, you’ll need brown sugar, granulated sugar, eggs, vanilla extract, unsalted butter, all-purpose flour, cream of tartar, baking, soda, and salt.
You’ll also need some granulated sugar and cinnamon for rolling, once your dough is ready.
First, cream together your butter and sugars.
Then, add the eggs and vanilla extract, and cream those together with your butter mixture.
In a separate bowl, sift or whisk together your dry ingredients. Then, slowly add your dry ingredients to your wet ingredients and mix until just combined.
Next, chill your dough for an hour, up to 24 hours. This gives a chance for your ingredient flavors to meld as well as chill the dough to make it more firm before baking.
Once your dough is chilled, scoop or roll into balls, roll into your cinnamon sugar mixture, and place 2 inches apart onto a parchment lined baking sheet.
I like to use an OXO medium cookie scoop for perfect dough portioning.
Sugar Cookies VS Snickerdoodle Cookies
What is the difference between sugar cookies and snickerdoodle cookies?
Sugar cookies are commonly rolled in granulated sugar, whereas snickerdoodle cookies are rolled in a mixture of cinnamon and sugar.
Sometimes cinnamon is also added to the dough to amp up the cinnamon flavor, but it is not required. You’re welcome to add 1/2 teaspoon of cinnamon to your own dough to try it out!
Also, snickerdoodle cookies also contain cream of tartar, giving them their signature tangy flavor and extra soft and chewy texture.
More Cookie Recipes
Want to try more cookie recipes? Check out a few of my favorites:
- Soft Molasses Cookies
- Pumpkin Sugar Cookies
- Red Velvet Sugar Cookies
- White Chocolate Macadamia Nut Cookies
- Chai Spiced Oatmeal Cookies
- 1 cup butter room temperature
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar reserved for rolling
- 2 teaspoons cinnamon reserved for rolling
- In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. Beat until creamed together and fluffy, about a minute.
- In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking soda, cream of tartar, and salt.
- Gradually stir dry ingredients into butter mixture until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
- In a small bowl, combine the reserved sugar and cinnamon. Gently roll balls in sugar mixture to coat. Place cookie dough balls 2 inches apart onto a parchment lined baking sheet.
- Bake for 10-12 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
- Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
- You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.
- For extra cinnamon flavor, add 1/2 teaspoon of cinnamon to your dry ingredients before mixing into the dough.