These homemade, soft and chewy snickerdoodle cookies with the perfect hint of cinnamon and sugar are super easy to make and can be ready in less than 30 minutes. No need to chill the dough, just mix and bake!
This simple, foolproof snickerdoodle cookie recipe turns out a buttery cookie with a fluffy, pillowy texture every time! If you’re like me and don’t like desserts to be too sweet, you’re going to love these cookies!
What is the difference between snickerdoodle cookies and sugar cookies?
Snickerdoodle cookies are similar to sugar cookies. The differences are the addition of cream of tarter which adds a tangy flavor and a chewier texture, and the cinnamon sugar coating, .
What is cream of tartar?
Cream of tartar is a powdery acid that works as a stabilizer. Adding cream of tartar to your recipe stops sugar crystals from binding together, which makes them crunchy. This is what gives the snickerdoodle it’s chewy texture and tangy flavor.
How to make snickerdoodle cookies
In a large bowl, mix together 1 cup sugar, 1/2 cup firmly packed brown sugar, 1 1/2 sticks melted butter, 2 eggs, and 1 tsp vanilla extract. Add 2 3/4 cups all purpose flour, 2 tsp cream of tartar, 1 tsp baking powder, and 1/2 tsp salt and mix together.
Pro Tip: The brown sugar adds extra moisture, making the cookies softer.
Form the dough into golf ball size rounds. You should get 24 cookies. In a small bowl, mix together 1/4 cup sugar and 2 tsp cinnamon.
Many snickerdoodle recipes require that the dough be chilled prior to baking. With this recipe, that is not necessary.
Roll each cookie into the cinnamon sugar recipe, place on an un greased baking sheet, and smash each cookie down. Bake at 400 degrees for 12 minutes.
Be careful not to over bake the cookies. They should be slightly under baked for the softest, chewiest texture. Transfer the cookies to a baking rack to cool compeletly.
How to store snickerdoodle cookies
Store your cookies in an air tight container with a piece of bread for 3-5 days (if they last that long). The bread will absorb any air in the container, keeping the cookies soft and chewy.
Can I freeze snickerdoodle cookies?
Snickerdoodle cookies freeze really well. Add them to a freezer safe container and freeze for up to 3 months. Remove them from the freezer and leave them on the countertop to thaw.
If you like this recipe, you might also like M&M Cookies
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Snickerdoodle Cookies
Ingredients
- 1 cup sugar
- 1/2 cup firmly packed brown sugar
- 1 1/2 sticks melted butter
- 2 eggs
- 1 tsp vanilla
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 2 tsp cinnamon
Instructions
- Preheat the oven to 400 degrees
- In a large bowl, mix together 1 cup sugar, the brown sugar, butter, eggs, and vanilla
- Stir in the flour, cream of tartar, baking soda, and salt
- Form the cookie dough in to golf ball size rounds
- Mix together 1/4 cup sugar and the cinnamon
- Roll each cookie in the cinnamon sugar mixture
- Place cookies 2 inches apart on an ungreased baking sheet, and smash down
- Bake 12 minutes, until done
- Remove from baking sheet and transfer to a wire rack to cool
