I don’t really have a close relationship with snickerdoodle cookies in general. However, even I can appreciate this recipe. These cookies are soft and chewy, buttery, and of course coated in cinnamon sugar. Besides, what else are you going to do with that cream of tartar you’ve had in the pantry for 3 years?
Tips for making snickerdoodles
Don’t overmix the dough: I feel kind of like a broken record on this one. Nearly all of my cookie recipes turn out better when mixed just until the ingredients are incorporated. Anyway, that means less work for you, so it’s really a win-win.
Coat with plenty of cinnamon sugar: I’m not sure this really needs to be said, because obviously. We aren’t talking a light sprinkle here. Create a real love connection between those dough balls and the cinnamon sugar…then coat them again. I really don’t think you can overdo this.
Bake until barely browned: The cookies will be very soft when they first emerge from the oven. You’ll know they are done when the edges are just barely browned. More like a whisper of color.
For best quality eat these cookies within 4-5 days or freeze them to enjoy later!
Cream of tartar is also known as potassium bitartrate. It is an acidic compound that is used in this recipe to both keep the cookies soft (because it prevents the crystallization of sugars) and to add a bit of tartness to contrast the cinnamon sugar! It’s also often used for meringues because it stabilizes the egg whites by preventing the bonding of proteins. Don’t have any? No worries, here are some substitutes for cream of tartar.
Snickerdoodles freeze well. Simply place them in a single layer on a baking sheet and freeze them for a couple of hours. Then remove the cookies from the baking sheet and place them in an air tight bag or container. When you are ready to eat them either let them thaw on the counter for an hour or two or toss them into the microwave for 15-30 seconds.
Other dessert recipes you might like
- Cookies: If you love soft and chewy cookies try my chocolate chip pecan, macadamia white chocolate, or toasted oat cookies.
- Bars: More of a dessert bar person? Celebrate with Smores or pecan pie bars!
These snickerdoodle cookies are easy peasy. Get your dough mixed up, foster it’s relationship with the cinnamon sugar, then sit back and wait for it to bear fruit, so to speak. Can’t we all use a little more love in our lives?
- 1 cup butter softened
- 1 ½ cups sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 ¾ cup all-purpose flour
- ⅓ cup sugar
- 1 ½ tablespoons cinnamon
- Pre-heat the oven to 350°F.
- Prepare a parchment lined baking sheet.
- In a large bowl, or the bowl of a mixer, cream together butter and sugar until it is smooth and well combined. Add the egg, egg yolk and vanilla to the bowl and continue to mix it until well blended. Then, mix in the cream of tartar, baking soda, and salt.
- Pour in the flour about 1 cup at a time, mixing until just blended before adding the rest. Once the flour is fully incorporated, stop mixing.
- Mix together the cinnamon and sugar in a small bowl.
- Individually, scoop about 1 ½ tablespoon size dough balls and roll them between your palms until slightly smooth. Place the dough balls into the bowl of cinnamon sugar and rotate them while using your other hand to sprinkle more cinnamon sugar over the top. Once completely coated, place the dough balls onto your prepared baking sheet and press down lightly with your palm to flatten the balls just slightly.
- Bake in a pre-heated oven for 9-11 minutes. Cookies will still be soft upon removal from the oven.