These chewy and tangy Snickerdoodle cookies have a light texture and are covered with glistening cinnamon sugar. Grab the kids, they’ll love helping you coat the dough balls in cinnamon sugar!
Snickerdoodle make this New England girl’s heart happy! There’s something about their chewy texture, crinkly tops, tangy flavor, and cinnamon sugar that make them one of my all-time favorite cookies. In my opinion, Snickerdoodle Cookies are the best cookie for year-round consumption. They’re the best Christmas cookie, bake sale cookie or anytime cookie!
Common Snickerdoodle Cookie recipe questions answered:
Why is it called a Snickerdoodle?
Snickerdoodle cookies were made popular in New England, but their exact origins are not completely known. In the classic baking anthem, Joy of Cooking, the authors suggest that they are German in origin.
What is the difference between a sugar cookie and Snickerdoodle?
Sugar Cookies and Snickerdoodle Cookies share a lot of the same ingredients, but one ingredient that sets the Snickerdoodle apart is cream of tartar. It gives the cookie its signature tang. Without it, you have a sugar cookie rolled in cinnamon and sugar.
Do I need cream of tartar for Snickerdoodles?
YES! The cream of tartar does 2 things to this cookie:
- It helps give the cookie it’s signature tang.
- The cream of tartar combined with the baking soda and higher oven temperature helps the cookie rise quickly in the oven. This gives the cookie its chewy texture and ridges.
Snickerdoodle Cookie Variations:
- For the Christmas season, I like to roll these in red or green sanding sugar and cinnamon.
- Instead of rolling the cookie dough in cinnamon and sugar, try Apple Pie Spice or Pumpkin Pie Spice!
Cook’s Note – Snickerdoodle Cookies:
- It is essential that your baking soda and cream of tartar are fresh because outdated ingredients will not yield the best Snickerdoodle cookies. They may turn out flat and not chewy.
- This cookie dough freezes nicely. Scoop the dough with a 2-tablespoon scoop and roll the dough into balls. Freeze the dough balls, and then transfer them to a freezer-safe plastic bag. You can keep the dough in the freezer for up to 2 months. Bake the frozen cookie dough at 300 degrees F for 20-22 minutes.
Cook’s Tools – Snickerdoodle Cookies recipe:
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- 2 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 16 Tablespoons unsalted butter, softened
- 1 ¾ cups granulated sugar, divided
- 2 large eggs
- 1 Tablespoon cinnamon
- Move oven racks to the middle position, and preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats, and set aside.
- In a medium bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside. In a large bowl add the butter and 1 1/2 cups of sugar.
- Beat with a hand mixer on medium speed until fluffy and pale yellow in color, about 3 minutes. Add the eggs and beat until combined.
- Slowly beat in the flour mixture in 3 additions until a cohesive dough forms.
- In a small bowl combine the remaining 1/4 cup granulated sugar and cinnamon.
- Using a 2-tablespoon scoop, scoop the dough and roll into balls. Then, roll the balls into the cinnamon sugar.
- Place the dough 3 inches apart on the prepared baking sheets. Bake, 1 sheet at a time, until the edges are just set and beginning to turn light brown, about 10-12 minutes. The cookies will be soft in the center and still puffy. Cool the cookies on the cookie sheets for 15 minutes, and then transfer the cookies to a wire rack and cool completely.
- Repeat with the remaining dough and cinnamon sugar, and serve once the cookies are cooled.
More Christmas Cookie Recipes:
- Cranberry Pistachio Pudding Cookies
- Peppermint Bark Cookies
- Chocolate Covered Cherry Cookies
- Chocolate Crinkle Cookies with Hazelnuts
- Gummy Bear Thumbprint Cookies