Snickerdoodle Cookies are soft and chewy with crisp edges. The cookies are leavened with cream of tartar giving them their unique tangy flavor that is perfectly balanced by the cinnamon sugar coating.
Snickerdoodle Cookies are simple but oh so delicious, especially warm right out of the oven. That cinnamon sugar combo and tanginess will immediately transport you back to your childhood days walking in the mall past the Mrs. Field’s Cookies stand.
What makes these cookies so dang good? This recipe uses brown sugar and just the right amount of cream of tartar and baking soda to create the perfect Snickerdoodle Cookie- warm cinnamon spice, sweet flavor with a bit of tang, and a chewy interior with lightly crisp edges.
Ingredients for Snickerdoodle Cookies:
- Butter– Yep, there is a lot of butter in these cookies but that is why they are so amazing. Don’t skimp or swap!
- Brown Sugar– Most snickerdoodle recipes don’t use brown sugar but trust me, this makes them have even better flavor and texture!
- Granulated Sugar– Granulated sugar is what helps create that perfectly crisp edge.
- Egg– Eggs act as an emulsifier so everything combines and the cookie doesn’t crumble apart.
- Vanilla Extract– Pure extract is necessary for best flavor.
- All-Purpose Flour– Flour gives structure to the cookies. If your cookies are spreading too much add another 1-2 tablespoons flour.
- Cream of Tartar– This gives the cookies their tangy flavor and chewy texture.
- Baking Soda– This leavening agent is used to help the cookie rise and have a chewy texture.
- Salt– Salt helps enhance the other flavors in the cookie.
- Cinnamon & Sugar– This coating on the outside of the cookie makes them irresistible!
How to make Snickerdoodles:
Time needed: 30 minutes.
- Preheat Oven
Preheat the oven to 350 °F.
- Prep Topping
In a small bowl, combine the 1/4 cup sugar with 1 1/2 teaspoons cinnamon. Set aside.
- Mix dry ingredients
Mix flour, cream of tartar, baking soda, and salt together in a bowl and set aside.
- Cream the Butter
Cream butter and sugars for 2 minutes on medium speed. Add eggs and vanilla until well combined.
- Add dry ingredients
Add dry ingredients to the butter mixture a little at a time until combined (scrape down sides and bottom of bowl as needed). Dough will be thick.
- Scoop & Roll
Scoop dough with a 1.5 tablespoon trigger scoop and roll balls. Roll balls in cinnamon sugar mixture. Place 2 inches apart on ungreased cookie sheets.
Bake for 8-10 minutes and then leave on pan for 10 minutes before moving to a cooling rack. Cool on pan 10 minutes.
Cream of Tartar is potassium bitartrate. It is a common baking ingredient that is used for stabilizing egg whites as well as giving rise to baked goods. This is what gives Snickerdoodles that signature tang and chewy texture.
The biggest difference is the use of cream of tartar in a snickerdoodle giving it a distinct flavor and texture. They are also rolled in cinnamon and sugar, and this particular recipe uses brown sugar in the dough whereas sugar cookies only use granulated (white) sugar.
If your cookies are spreading too much and really flat it could be that your butter was too warm (just 20 minutes out of the fridge is perfect!) or you didn’t use enough flour. Elevation also has a great effect on baking.
Cream of Tartar is found in the baking aisle in the spice section of our neighborhood grocery store.
TOOLS USED TO MAKE THIS SNICKERDOODLE RECIPE:
- Kitchen Aid Mixer– This is so handy to have in the kitchen. I use it for cookies, cakes, frosting, bread, whipped cream… LOVE IT!
- Trigger Scoop– This medium size trigger scoop is the perfect size for making cookies! It is very durable and works well with thick cookie dough.
- Baking & Cooling Rack– Oven & dishwasher safe. I use this to cook all kinds of meat and anything you want crispy. Also great for cooling cookies.
- Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (10 years ago) and they are in great condition. I use them all the time for sheet cakes, cookies, roasting vegetables, baking chicken…
LOOKING FOR MORE COOKIES? CHECK OUT THESE:
- White Chocolate Dipped Gingersnaps
- Fudgy Chocolate Crinkle Cookies
- Butter Pecan Shortbread Cookies
- Chocolate Peppermint Blossoms
- Christmas Sugar Cookies
- 1 cup salted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups flour*, (~312 grams)
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
- Preheat the oven to 350°F.
- In a small bowl, combine the 1/4 cup sugar with 2 teaspoons cinnamon. Set aside.
- Mix flour, cream of tartar, baking soda, and salt together in a bowl and set aside.
- Cream butter and sugars for 2 minutes on medium speed. Add eggs and vanilla until well combined.
- Add dry ingredients to the butter mixture a little at a time until combined (scrape down sides and bottom of bowl as needed). Dough will be thick.
- Scoop dough with a 1.5 tablespoon trigger scoop and roll into balls. Roll balls in the cinnamon sugar mixture. Place 2 inches apart on ungreased cookie sheets.
- Bake for 9-10 minutes and then leave on pan for 5 minutes before moving to a cooling rack.