Snickerdoodles are a timeless cookie classic, loved for their soft and chewy texture, warm cinnamon-sugar coating, and subtle tangy flavor from cream of tartar. These cookies are simple yet unforgettable, making them a favorite for holiday baking, cookie swaps, or just everyday sweet cravings. This recipe ensures perfect snickerdoodles with that signature crackly top and melt-in-your-mouth bite.
The Best Snickerdoodles Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies
Ingredients for Soft and Chewy Snickerdoodles
- 1 cup (225 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar, divided
- 2 large eggs
- 2 ¾ cups (345 g) all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
Instructions to make The Best Snickerdoodles
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter and 1 ¼ cups sugar until light and fluffy.
- Beat in eggs, one at a time, until well combined.
- In another bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to wet mixture and mix until combined.
- In a small bowl, combine remaining ¼ cup sugar with cinnamon.
- Roll dough into 1 ½-inch balls, then coat in cinnamon-sugar mixture.
- Place on baking sheets 2 inches apart. Bake 8–10 minutes until edges are set and tops crackle.
- Cool on baking sheets for 2 minutes before transferring to a wire rack.
Snickerdoodles Recipe – Classic Cinnamon Sugar Cookies
Ingredients
Ingredients
- 1 cup 225 g unsalted butter, softened
- 1 ½ cups 300 g granulated sugar, divided
- 2 large eggs
- 2 ¾ cups 345 g all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter and 1 ¼ cups sugar until light and fluffy.
- Beat in eggs, one at a time, until well combined.
- In another bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to wet mixture and mix until combined.
- In a small bowl, combine remaining ¼ cup sugar with cinnamon.
- Roll dough into 1 ½-inch balls, then coat in cinnamon-sugar mixture.
- Place on baking sheets 2 inches apart. Bake 8–10 minutes until edges are set and tops crackle.
- Cool on baking sheets for 2 minutes before transferring to a wire rack.
Cultural & Culinary Notes
The origin of the snickerdoodle is debated — some link it to German or Dutch cookies, while others see it as a purely American invention. Regardless of origin, the cookie has been popular in the United States since the late 1800s, especially in New England. The cream of tartar is what gives snickerdoodles their distinct tang and chewy texture, setting them apart from ordinary sugar cookies.
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