These classic snickerdoodle cookies are buttery, soft and chewy in the middle, and crispy around the edges. They are covered in a delightful cinnamon-sugar coating and are ready in less than 30 minutes.
I’m a purist when it comes to snickerdoodles, which means they have to be made with cream of tartar, because without it, they’re just cinnamon sugar cookies. The acidic chemical makeup of cream of tartar gives the cookie its signature tang and chewy texture. If you don’t have cream of tartar, there is one substitute that has a similar composition for this recipe: baking powder. So you can replace both the cream of tartar and baking soda in this recipe with baking powder because baking powder is essentially 2 parts cream of tartar, 1 part baking soda, and 1 part cornstarch. (source: HuffPost Life and Instructables.)
This recipe begins with tossing together all the dry ingredients. Next you cream the butter and sugars together. I added a bit of brown sugar instead of using all white sugar for more depth in flavor. Mix in the eggs and vanilla. Stir in the dry ingredients. Roll out the cookie dough into balls, then roll them generously in cinnamon-sugar. Bake for 8-10 minutes, and you’ve got flavorful and pillowy snickerdoodles that stay soft for days!
These old-fashioned cookies are soft and chewy. The taste is buttery and tangy with a sweet-cinnamon finish.
These classic snickerdoodle cookies are buttery, soft and chewy in the middle, and crispy around the edges.
- 2 3/4 cups (345g) all-purpose flour
- 2 tsp cream of tartar (see notes for substitution*)
- 1 tsp baking soda*
- 1/2 tsp salt
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) lightly packed brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1/4 cup (50g) granulated sugar
- 1 tbsp ground cinnamon
- Preheat oven to 350F. Line 3 cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, toss together the flour, cream of tarter, baking soda, and salt. In a small bowl, toss together the 1/4 cup sugar and 1 tbsp of cinnamon. Set both aside.
- In a large bowl, cream together the butter, granulated sugar and brown sugar. Mix in the eggs and vanilla until blended.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Using a medium cookie scoop or tablespoon, roll out twelve 1.5″ balls. Then roll them in the cinnamon-sugar mixture. Place them 2″ apart on lined baking sheet. Repeat with rest of batter.
- Bake for 8-10 minutes or until the edges are lightly browned. Cool for 5 minutes and transfer to wire rack.
*You can replace BOTH the cream of tarter and baking soda for 4 tsp of baking powder for the same results.
Store cookies at room temperature in an airtight container for up to one week.
- Category: dessert, snack
- Method: bake
- Cuisine: American
Keywords: snickerdoodle recipe, snickerdoodle cookies
Recipe adapted from Lil’ Luna.