Today I’m sharing a great recipe for a true cookie classic: Snickerdoodle Cookies. I can’t believe in the last several years of baking I’ve never tried a snickerdoodle cookie until now! I can see why these cookies have such a strong following. They’re basically little pillows on cinnamon flavored heaven. Crisper edges and perfect soft centers. Rolled in cinnamon sugar for the sweetest flavor, what more could you ask for in a cookie.
the “secret” ingredient to snickerdoodle cookies
Snickerdoodle cookies are pretty much sugar cookies rolled in cinnamon-sugar. But they’re a little more unique than that. Snickerdoodles have a amazing texture throughout, with a slight bite, an airy kind of crispiness to their texture. It’s a key feature that sets them apart from every other sugar cookie. So what’s the secret to this unique little quality? Cream of tartar. Yup, you can’t make snickerdoodles without it. You’ll use a small amount (2 teaspoons) but you can’t go without, the cream of tartar is a must!
don’t skimp on the cinnamon-sugar
It’s a very simple trick, but it’s one worth mentioning. Double roll the ball of cookie dough in the cinnamon sugar. I do this to get a good, thick coating of cinnamon-sugar on each cookie so it doesn’t just absorb into the dough while baking. After all, it’s the cinnamon sugar that makes a snickerdoodle a snickerdoodle! After you scoop the cookie dough into balls, simply roll them around in the cinnamon sugar mixture and then do it once more, you won’t be sorry you took the extra step.
- 2 and 3/4 cup all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoons baking soda
- 1/4 teaspoon of salt
- 1 and 1/2 cups sugar
- 1 cup (2 sticks) of unsalted butter (softened to room temp)
- 2 large eggs (preferably room temp)
- 2 teaspoons vanilla extract
For the Cinnamon-Sugar Coating:
- 1/3 sugar
- 3–4 tablespoons ground cinnamon
Combine the dry ingredients: flour, cream of tartar, baking & salt into a bowl. Give the ingredients a quick whisk to mix them together, set the bowl aside.
In a separate, large mixing bowl combine the butter and sugar together. Using a handheld mixer or a stand mixer with a paddle attachment, cream the butter and sugar together for 2 to 3 minutes on medium speed. Scrap down the sides of the bowl and add in the eggs and vanilla extract, continue to mix the ingredients together until combined. Slowly add in the dry ingredients, mixing on low speed just until the cookie dough forms.
Chill the cookie dough: Line a baking sheet with parchment paper and use a cookie scoop to roll out balls of cookie dough, placing them on the baking sheet. Cover the cookie dough with plastic wrap and place in the refrigerator to chill* for 4 to 6 hours or up to over night.
When your ready to bake the cookies preheat oven to 400 degrees. Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray. Remove cookie dough from fridge and assemble the cinnamon sugar mixture on a plate or in a shallow bowl. Double roll each cookie in the cinnamon sugar mixture and place them on a baking sheets, about an inch apart. Bake for 7 minutes, no more, no less! Cookies will look slightly underbaked (this is fine!) as they will bake a little longer as they cool. Allow cookies to cool for 10 minutes before serving.
*chilling the cookie dough before baking is optional with this recipe. I always like to do this because chilling the dough helps prevent the cookies from spreading while they bake. The original recipe does not require you to chill the dough so this step is optional. Simply skip step 3 in the instructions if you don’t want to chill the cookie dough.
Original recipe: All Recipes