recipe

Snickerdoodles: the ultimate recipe for soft, cinnamony snickerdoodles

Total time: 20 Min
Difficulty: Low
Serves: 12 people
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When the holidays roll around, many of us head to the kitchen to bake up a storm, making all sorts of tasty treats. With their amazing sweet, warm cinnamon flavor and soft texture, snickerdoodles are a favorite cookie to make this time of year, especially as we get closer to Christmas. We can all agree homemade baked treats make fantastic gifts to loved ones!

Coated in cinnamon sugar and boasting a sweet, slightly tangy flavor thanks to the cream of tartar (a non-negotiable ingredient for making these classic cookies), snickerdoodles are incredibly easy to make. While they're a must-have for the holidays, you can bake them any time of year as a tasty treat for any occasion.

What is a Snickerdoodle?

A snickerdoodle is a classic American cookie similar to a sugar cookie. It has a slightly tangy flavor thanks to the addition of cream of tartar. Snickerdoodles are rolled in cinnamon sugar, giving them a slightly sweet, spicy flavor compared to normal sugar cookies.

It is thought that the origins of Snickerdoodles date back to the 1800s, when German and Dutch immigrants imported the recipe to America. At the time the recipe was called Schneckennudel and meant "snail noodles" though it had nothing to do with the two.

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Why Should I Use Cream of Tartar for Snickerdoodles?

Cream of tartar serves two functions in a snickerdoodle recipe. One is that it helps leaven the cookies and give them a puffy, soft texture. The second thing cream of tartar does for snickerdoodles is to give the cookies the slightly tangy flavor which makes them so popular. Don't substitute cream of tartar for anything else in your snickerdoodle recipe. They won't taste the same.

How to Keep Snickerdoodle Cookies Soft

To keep your snickerdoodles soft, don't overbake them. Once they're baked, keep them in an airtight container at room temperature. Putting them in the fridge will extend their shelf life, but it will also dry them out a bit.

Tips for Making the Best-Ever Snickerdoodles

Room-temperature ingredients are a must for making snickerdoodles. The ingredients will come together more easily, which will help prevent you from overworking the dough.

For a chewier cookie, chill the dough for an hour or so.

Keep your snickerdoodles soft by not overbaking them. 8 to 10 minutes should be enough.

To make dairy-free snickerdoodles, use shortening instead of butter.

For gluten-free snickerdoodles, use your favorite gluten-free flour.

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How to Store Snickerdoodle Cookies

Keep snickerdoodles in an airtight container at room temperature for up to 3 days.

Can You Freeze Snickerdoodles?

You can totally freeze snickerdoodles. Frozen dough will last up to 2 months. To make things easier for yourself, we recommend shaping the dough into balls before freezing. When it's time to bake, let them thaw for 20 to 30 minutes, then pop them in the oven. Keep an eye on the cookies. You might need to bake them for an extra minute or two.

To freeze baked snickerdoodles, pop them in a freezer-safe back. They'll keep fresh for up to 2 months. Defrost them on the counter before enjoying them.

Ingredients
for the cookies
All-purpose flour
2 3/4 cups
Cream of tartar
2 tsp
Baking soda
1 tsp
salt
1/2 tsp
unsalted butter at room temperature
1 cup
White sugar
1 1/2 cups
Large eggs
2
pure vanilla extract
1 tsp
for the coating
White sugar
1/2 cup
Cinnamon
2 tbsp

How to Make Snickerdoodles

Preheat your oven to 350F. Line a baking tray with parchment paper. Whisk the cinnamon and 1/3 cup white sugar in a bowl, then set aside.

Sift the flour, cream of tartar, salt, and baking soda into a large bowl. Whisk to combine.

Place the sugar and butter in a bowl.

Mix until creamy.

Mix in vanilla extract.

Beat in eggs.

Mix well.

Gradually add in the flour and mix until a dough forms.

Scoop out a tablespoon of dough and shape it into a ball.

Roll the dough ball through the cinnamon-sugar mixture.

Set the balls on the prepared baking tray. Repeat with the remaining dough.

Bake for 8 to 10 minutes, then take the tray out of the oven.

Leave the cookies on the tray for a few minutes, then transfer to a rack to cool completely.

Serve and enjoy!

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