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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!
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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- It is essential that your baking soda and cream of tartar are fresh because outdated ingredients will not yield the best Snickerdoodle cookies.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
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Such a great, classic recipe! I love a good snickerdoodle recipe – and yeah, the cream of tartar makes all the difference!!
I so agree! Enjoy!
Can the dough be refrigerated overnight?
Sure, just let it sit at room temp for 20-30 minutes before scooping the dough and baking.
Kate Hackworthy says
They look amazing! I love the flavours in these cookies and the cinnamon sugar looks perfection.
Thank you so much!
Please confirm about freezing the balls before cooking. Do you roll in cinnamon sugar first and then freeze or roll into the mixture after they are frozen and you are about to bake them?? Thanks for a great recipe.
Hi Jan, this is a great question! When you freeze the Snickerdoodle cookie dough you do so without rolling it in the cinnamon sugar. You will roll the dough in the cinnamon sugar right before you put them in the oven to bake.
These look yum and I love your process shots!
I love love love the idea to color the sugar to make them a great Holiday cookie!
Thank you! My kids love rolling them in colored sugar for Christmas. 🙂
ooooh yummy! cinnamon sugar is the best, and Snickerdoodle cookies are the best way to get it! Wishing I had a few right now! 🙂
Brian Jones says
They sound and look fantastic, such great flavours, I really must try these!
Snickerdoodles have been on my list of cookie-to-make since so long! I am so glad I came across your recipe. Looks delicious and easy! Saving for weekend treat eats! 🙂
Awesome, enjoy! 🙂
Jacqueline Meldrum says
I remember these from a Nigella recipe years ago, but haven’t tried them. They look wonderful. I must bookmark this and sharing it now too!
These are the best cookies!