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This is the best Snickerdoodle recipe you'll find! These soft and chewy cookies have that signature, tangy flavor and warmth from a cinnamon sugar coating that's only found in a Snickerdoodle cookie. An easy to make, one bowl recipe, this will be your new go-to for these classic cookies!
Let's talk about snickerdoodle cookies! These soft, chewy, cinnamon-y cookies have quickly won my taste buds over. A lot of research went into this recipe and I'm certain that this will be your new go-to favorite for these classic cookies! They are super soft, chewy and insanely delish. Literally, everything a snickerdoodle should be.
What is a snickerdoodle?
Did you think that a snickerdoodle is a just a plain cinnamon cookie? No shame, because this is what I thought too! I actually had no idea that a true snickerdoodle was a very specific kind of cookie.
Aside from always having that signature cinnamon sugar coating, traditional snickerdoodles are made with cream of tartar. This very important ingredient is what gives these cookies their flavor, which is best described as a tangy-ness. Does that sound weird? Because that's the second thing I thought of while researching snickerdoodle recipes. But think of it as you would, buttermilk or sour cream. It's a great flavor, I promise!
What is cream of tartar?
Cream of tartar not only lends flavor to these cookies, it acts as the leavening agent that helps bake up these cookies into what I call, a fluffy-chewy texture. Technically, cream of tartar bonds ingredients together, which is why it is so often used when whipping egg whites to make meringue or angel food cake. When combined with baking soda, the mixture creates baking powder.
How to tell if cream of tartar is still fresh
Yes, cream of tartar can go bad. It's best to use it before the expiration date on the package. But, if you're like me, you probably don't dig cream of tartar out of your pantry very often. In fact, when I went to use it for this recipe, mine was expired. Given we are in the midst of the COVID-19 pandemic, running out to the supermarket was also not an option (COVID-19 baking problems!)
Luckily, I found a way to test if my cream of tartar was still good.
In a small bowl or cup, stir ½ teaspoon of cream of tartar into ½ cup of warm water. Add a generous pinch of baking soda. If it starts to wildly foam, then the cream of tartar will work in your recipe!
Can you make snickerdoodle cookies without cream of tartar?
Technically not. You really do need cream of tartar for the true snickerdoodle flavor and texture of these cookies.
Anyway, back to the cookies!
What I love about snickerdoodles the most is the cinnamon sugar coating. If you can find it, I highly recommend using Ceylon cinnamon. Ceylon cinnamon is a type of cinnamon that is softer and more delicate. Often referred to as “true cinnamon”, this spice tastes the way that cinnamon is supposed to taste.
Snickerdoodle cookies are super easy to make. Once the dough is mixed up, simply scoop it out using a cookie scoop and roll it in the cinnamon sugar mixture. Bake until the cookies are puffed up and crinkled.
These cookies are great for the freezer too!
Looking for another great and EASY cookie? Try my Easy Chocolate Chip Cookies!Print
For the Cookies
- 1 c unsalted butter (softened at room temp)
- 1 c granulated sugar
- ½ c light brown sugar (lightly packed)
- 2 eggs
- 2 tsp vanilla extract
- 2 ¾ c all purpose flour
- 1 ½ tsp cream of tartar
- ½ tsp baking soda
- 1 tsp salt
For the Cinnamon Sugar Coating
- ½ c granulated sugar
- 2 tbsp ground cinnamon (Ceylon cinnamon gives this cookie a cinnamon boost!)
- Preheat oven to 350°.
- In a large mixing bowl, cream butter and sugars using a hand mixer. Mix on medium to high speed for 3-4 minutes, or until light and fluffy.
- Scrape the sides and bottom of the bowl and add the eggs and vanilla. Cream for 1-2 minutes .
- In the same bowl, add the flour, cream of tartar, baking soda, and salt. Mix on the lowest speed setting until just until combined. Do not overmix.
- In a small bowl, stir together sugar and cinnamon for the coating.
- Using a 1½ tablespoon cookie scoop, scoop balls of dough and drop it into the coating. Gently roll the balls until smooth and fully coated with cinnamon & sugar.
- Place on a baking sheet lined with parchment paper. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan and onto a cooling rack.
Recipe by Owlbbaking.com
These cookies freeze very well and will last up to 3 months frozen.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Cuisine: American