The Best Soft & Chewy Snickerdoodle Cookies: A Classic Cinnamon Sugar Delight
There are some cookie recipes that instantly transport you back to childhood, and for many, the humble snickerdoodle is at the top of that list. These soft and chewy snickerdoodle cookies, with their irresistible hint of cinnamon and signature tangy sweetness, are more than just a dessert; they’re a warm embrace, a whisper of nostalgia, and a true classic that never goes out of style. Perfectly suited for cozy evenings, holiday gatherings, or simply a sweet treat any day of the week, this recipe promises golden perfection.
Can we all agree that snickerdoodles are the unofficial cookie of autumn? As soon as the leaves start to turn and there’s a crispness in the air, my oven beckons for these delightful treats. Lately, they’re all I’ve wanted to bake, and I’m sharing them with everyone who’ll let me! From bustling playdates to cheering on little league games and even fueling my running club, these cookies bring smiles wherever they go. They embody comfort and joy, making them perfect for any occasion.
Each snickerdoodle boasts a thin, crunchy cinnamon-sugar exterior that gives way to an incredibly soft, almost cake-like center. They are wonderfully light, bursting with flavor, and — best of all — require no chilling before baking, making them an ideal choice for last-minute baking cravings. This particular recipe has been a cherished family favorite since my own childhood, passed down through generations. I’m absolutely thrilled to share this timeless tradition and the magic of these simple yet profound cookies with you!
What Exactly Are Snickerdoodle Cookies?
At their heart, snickerdoodle cookies are a delightful variation of the classic sugar cookie, distinguished by two key features: the generous coating of cinnamon sugar and the inclusion of cream of tartar in the dough. While simple in concept, these elements elevate the snickerdoodle into a category all its own. They’re uncomplicated, approachable, and deliver an unparalleled combination of textures and flavors that make them universally loved. This simplicity, coupled with their incredible taste, is undoubtedly one of my favorite things about them.
The Secret Ingredient: Cream of Tartar
The unique tangy taste and signature chewiness of a snickerdoodle come directly from cream of tartar. Chemically, cream of tartar is potassium bitartrate, an acidic salt that reacts with baking soda to produce carbon dioxide, giving the cookies their lift and soft texture. Beyond its leavening properties, it prevents sugar from crystallizing, contributing to that distinctive soft, almost pillowy crumb, and provides the subtle, zesty tang that makes snickerdoodles so addictive and different from a standard sugar cookie. Without it, you’d simply have a cinnamon sugar-coated sugar cookie, lacking the beloved characteristics that define a true snickerdoodle.
A Touch of Modern Enhancement
While honoring my mom’s original recipe, I’ve made a few minor adjustments to enhance the flavor profile even further, ensuring these cookies are nothing short of spectacular. I’ve subtly swapped some of the granulated sugar for either light or dark brown sugar, which introduces a deeper, more caramel-like note and adds an extra layer of moisture, contributing to an even chewier texture. Additionally, I’ve incorporated a touch of ground cinnamon directly into the cookie dough itself, rather than just relying on the coating. These aren’t drastic changes, but rather nuanced improvements that amplify the existing deliciousness, keeping these cookies incredibly easy and fun to bake!
Snickerdoodle FAQs: Your Baking Questions Answered
Even though this cookie recipe is delightfully straightforward, I often receive questions about specific ingredients or techniques. Here are some commonly asked questions and detailed answers to help you achieve snickerdoodle perfection every time:
Do I Absolutely Need Cream of Tartar?
As mentioned, cream of tartar is one of the signature ingredients in snickerdoodles, imparting their classic tangy flavor and contributing to their unique soft and chewy texture. Most traditional recipes, including this tried-and-true family favorite, call for a combination of baking soda and cream of tartar to achieve the perfect leavening and taste. However, if you find yourself without cream of tartar, don’t despair! There’s a simple solution: baking powder is essentially a pre-mixed combination of baking soda, an acid (often cream of tartar), and a starch. Therefore, you can substitute both the baking soda and cream of tartar in this recipe with 1½ teaspoons of baking powder. While the tang might be slightly less pronounced, your cookies will still rise beautifully and retain much of their desired texture.
How Do I Know When Snickerdoodles Are Done Baking?
Achieving the perfect snickerdoodle means aiming for a soft, almost pale cookie. This can make judging their doneness a bit tricky, as you’re not looking for golden-brown edges like many other cookies. If you wait until they start to significantly brown, they will likely be overbaked and turn out crispy rather than wonderfully soft and chewy. The best approach is to closely follow the baking time listed in the recipe, which typically ranges from 9 to 11 minutes. However, every oven is different and can vary in temperature, which is why a range is provided.
Look for visual cues: the cookies should no longer appear wet and shiny in the center; instead, they should look puffed up with a few small, delicate cracks on top. The edges might be just barely set, but the centers should still look very soft. When in doubt, it’s always a good idea to bake a small test batch of two or three cookies first to pinpoint the “sweet spot” for your particular oven. Remember, a slightly underbaked snickerdoodle will yield a much chewier result, which is precisely what we’re after!
If you genuinely prefer a slightly firmer cookie, you can certainly let them bake for an extra minute or two, but be careful not to overdo it.
Why Did My Cookies Spread Too Much?
This is one of the most common questions I hear across almost all cookie recipes! Cookie spread can be frustrating, but it’s usually due to one of a few common culprits. Understanding these can help you troubleshoot and achieve perfectly shaped cookies every time:
- **Butter Temperature Was Too Warm:** This is perhaps the biggest offender. If your butter is too soft or even slightly melted to begin with, it won’t be able to hold air as effectively when creamed with sugar. This means your dough will lack structure, and the butter will melt too quickly in the oven, causing your cookies to spread into flat, greasy discs. Butter should be “room temperature,” meaning soft enough that your finger leaves an indent when pressed, but not so soft that you can easily push your finger all the way through it. It should still feel cool to the touch. Next time you need room-temperature butter in a hurry, skip the microwave (which often melts it unevenly) and check out these helpful tips for getting butter up to temperature quickly without melting.
- **You Didn’t Cream the Butter and Sugars Long Enough:** The creaming process is crucial for incorporating air into your dough. When butter and sugar are beaten together, the sharp edges of the sugar crystals create tiny air pockets in the softened butter. This trapped air is what gives your cookies their structure and helps them rise beautifully in the oven, preventing them from spreading excessively. If you don’t beat these ingredients until they are truly light and fluffy, you’ll end up with less trapped air, less rise, and consequently, a flatter cookie. Take your time with this step, usually 2-3 minutes on medium-high speed.
- **You’re Reusing Hot Baking Sheets:** Placing freshly rolled cookie dough onto a hot baking sheet is a surefire way to encourage spreading. The residual heat from the pan will immediately start melting the butter in the dough, causing the cookies to spread prematurely before they’ve had a chance to set. To avoid this, it’s best practice to use two (or even three) baking sheets and rotate them. This allows one pan to cool completely between batches while the other is in the oven. For optimal results, ensure your baking sheets are cool to the touch before placing new dough on them. These are the reliable sheet pans I use and absolutely love in my kitchen.
- **Dough was too warm:** Even if your butter was at the correct temperature initially, if your kitchen is very warm or you’ve handled the dough extensively, it can warm up too much. A slightly cooler dough holds its shape better. If you suspect your dough is too warm, pop it in the fridge for 15-20 minutes before rolling and baking.
Explore More Snickerdoodle Variations
If you’ve fallen in love with the classic snickerdoodle, you’ll be delighted to know there are many exciting variations to explore. These recipes take the comforting flavors of cinnamon and sugar and introduce new dimensions, offering delightful twists on a beloved favorite. Perfect for expanding your baking repertoire or simply trying something new, these will surely become new favorites:
- **Snickerdoodle Blondies with Macadamia Nuts and White Chocolate:** Imagine the chewy texture of a blondie infused with snickerdoodle spice, studded with creamy white chocolate and crunchy macadamia nuts. These bars are a rich, indulgent treat perfect for sharing!
- **Brown Butter Snickerdoodle Cookies:** Elevate the traditional snickerdoodle by adding the deep, nutty, and complex flavor of brown butter to the dough. This simple step adds incredible depth and warmth, making an already delicious cookie even more sophisticated and irresistible.
Essential Tools for Baking Perfect Snickerdoodle Cookies
Having the right kitchen tools can make all the difference in achieving baking success. While snickerdoodles are relatively simple, a few key items will ensure your process is smooth and your cookies turn out perfectly every time:
- **Electric Mixer:** A stand mixer or a good hand mixer is invaluable for creaming butter and sugar effectively, which is crucial for the texture of these cookies.
- **Baking Sheets:** Sturdy, light-colored baking sheets promote even baking and prevent over-browning. Using multiple sheets allows for rotation, ensuring consistent results.
- **Parchment Paper:** Essential for preventing sticking and making cleanup a breeze. It also helps with even heat distribution.
- **Cookie Scoop:** For perfectly uniform cookies, a cookie scoop is a game-changer. It ensures all your snickerdoodles are the same size, leading to even baking and a beautiful presentation.
- **Wire Rack:** Crucial for cooling cookies completely, preventing them from becoming soggy on the bottom and maintaining their crisp edges.
You can find many of these recommended items through the links below:
This recipe was originally published in March 2011 and has been lovingly updated and refined to ensure the best possible snickerdoodle experience.
Snickerdoodle Cookies
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Ingredients
- ¾ cup unsalted butter , at room temperature (170 grams)
- 1 ¼ granulated sugar , divided (250 grams)
- ⅓ cup light or dark brown sugar (70 grams)
- 2 large eggs
- 2 ¾ cups all-purpose flour (330 grams)
- 2 teaspoons cream of tartar
- ½ teaspoons baking soda
- ½ teaspoons salt
- 1 tablespoon + 1/2 teaspoon ground cinnamon , divided
Instructions
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Preheat oven to 350 degrees F and line baking sheet(s) with parchment paper.
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In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter, 1 cup of the sugar, and brown sugar on medium high speed until light and creamy. Add the eggs and beat to combine, scraping the bowl down as necessary.
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In a separate bowl, combine the flour, cream of tartar, baking soda, salt, and 1/2 teaspoon of cinnamon. Add to the the stand mixer and mix on medium speed until combined.
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Combine the remaining sugar and cinnamon in a small bowl. Roll the cookie dough into rounded tablespoons and roll in the cinnamon sugar. Place evenly on the prepared cookies sheets.
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Bake until they are puffed and slightly cracked, about 9-11 minutes. Cool on a wire rack.
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Cookies will keep in an airtight container at room temperature for several days.