Soft and chewy, cinnamon and sugar cookie goodness, these are the best snickerdoodle cookies! They are thick, chewy and super easy to make. Snickerdoodles get their signature taste and appearance from the addition of cream of tartar.
Without a doubt you can find all of these, and snickerdoodle cookies, in the bakery section of the grocery store. Classic, timeless, staples in the cookie world.
The best thing about a classic cookie is that everyone loves them and they always taste like mom made them. Wondering what snickerdoodles taste like? They have a tangy taste (from the cream of tartar) mixed with cinnamon and sugar.
Here's an overview of the ingredients you'll need. Make sure to look at the recipe card for the ingredient amounts and the full list.
- Butter: Start off with softened butter.
- Cane Sugar: You could also use pure white sugar but I like how cane sugar doesn't taste as sweet and is a bit healthier.
- Flour: You'll be using all purpose flour.
- Eggs: Just two large whole eggs.
- Cream of Tartar: The cream of tartar gives the cookies it's iconic taste but also it's appearance, it makes snickerdoodles tender and puffy.
- Baking Soda: Added for extra lift.
- Salt: I always use kosher salt in my recipes, if you are using table salt you will want to decrease the salt slightly.
- Cinnamon: Cinnamon is a main ingredient in snickerdoodles, you can't make snickerdoodles without cinnamon spice.
How To Make Snickerdoodles
Making the cookie dough. Cream together room temperature butter and sugar for 2-3 minutes until light and fluffy. Mix in the eggs for 1 minute.
In a separate bowl sift together the flour, cream of tartar, baking soda and salt. Stir the dry ingredients into the wet ingredients.
Chilling. Chill the dough for 30 minutes.
While the cookie dough chills, preheat the oven to 375 degrees. Line a cookie sheet with parchment paper.
Assembling the cookies. Mix together 3 tablespoons of sugar and 2 teaspoons of cinnamon in a small bowl.
Sometimes it works well to put it in a bowl so you can just swirl it around without getting cinnamon all over your hands.
Scoop 2 tablespoons of dough (35 grams), use your hands to roll in a ball then roll in the cinnamon sugar.
Line a cookie sheet with parchment paper, to avoid sticking and even baking.
Space the cookies evenly, with enough room to spread.
Baking. Bake for 8-10 minutes. Remove from the oven.
Cinnamon and Sugar. Sprinkle some of the cinnamon and sugar on top of the hot cookies (that's a secret trick so they are extra cinnamon and sugary).
Rest on the cookie sheet 5 minutes before transferring to a wire rack. The cookies will be pretty puffy when they first come out of the oven, after 10 minutes or so they will have settled.
Storing, Freezing and Make Ahead Instructions
Storing: Store your snickerdoodles in a ziploc plastic bag or an airtight container. You can store them on the counter or in the fridge. They are best eaten within 1-2 days.
Freezing: Wrap the cookies in plastic wrap and put them inside a freezer ziploc bag. You can take them out as you want one to eat.
Either set the snickerdoodle cookie on the counter to thaw it or put in the microwave for 10 seconds at a time until warmed. They are best eaten within 3 months after being in the freezer.
Make Ahead: If you want to do the prep work ahead of time that's fine. Prepare the cookie dough and store it in the fridge, covered.
I'd suggest baking the cookies within 24 hours of chilling the dough for best results.
- 1 c butter, softened
- 1 ½ c cane sugar
- 2 eggs
- 2 ¾ c all purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp kosher salt
- 3 tbsp sugar
- 2 tsp cinnamon
- Using a hand beater, beat together the softened butter and sugar for 2 minutes on high. Beat in the eggs and salt, on low for 30 seconds until the eggs are completely blended in.
- In a separate bowl, whisk together the flour, cream of tartar and baking soda. Mix into the wet ingredients.
- Chill the dough for 30 minutes.
- Preheat the oven to 375.
- Line a cookie sheet with parchment paper.
- Mix together 3 tablespoons of sugar and 2 teaspoons of cinnamon in a small bowl. Scoop 2 tablespoons of dough (35 grams), roll in a ball then roll in the cinnamon sugar. Space cookies evenly, with enough room to spread.
- Bake for 8-10 minutes. Bake 8 minutes for a puffier, chewier cookie. Bake 10 minutes for a flatter, crisper cookie.
- Remove from the oven. Sprinkle some of the cinnamon and sugar on top of the hot cookies. Rest on the cookie sheet 5 minutes before transferring to a wire rack.
Cinnamon Sugar: When the cookies come out of the oven make sure to sprinkle the excess cinnamon sugar on the hot cookies. It makes them taste so good!
Chewy Cookie: For a really chewy cookie, underbake them for only 8 minutes. For a more well done snickerdoodle, bake for 10 minutes.
Nutrition Information:Yield: 28 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 125mgCarbohydrates: 22gFiber: 0gSugar: 12gProtein: 2g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.