This snickerdoodle cookie recipe is at the top of the list for the best cookie recipes EVER! It is a traditional Snickerdoodle recipe that has been a favorite for literally decades. Why are these Snickerdoodles so popular? These classic Snickerdoodle cookies are absolutely delicious and incredibly easy to bake!
the Best Snickerdoodle Cookie Recipe Ever
This easy Snickerdoodle cookie recipe with few ingredients is the perfect soft and chewy sugar cookie with a cinnamon topping. They are a stand out cookie recipe you’ll definitely want to try!
The simple ingredients you need for this easy cookie recipe are probably already in your kitchen!
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Snickerdoodle Recipe Ingredients
- 1/2 cup softened butter
- 1 1/2 cups white sugar
- 2 whole large eggs
- 2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 3/4 cups all-purpose flour
- 1/2 cup of cinnamon sugar
How To Make Easy Snickerdoodle Cookies
Step 1
Preheat oven to 325 degrees F.
Step 2
In a medium bowl, cream the shortening and butter adding the sugar for 3 minutes at the highest setting on your hand or stand mixer.
Step 4
Add the eggs to the mixing bowl and continue to cream until the mixture is light yellow and very soft which usually takes another 3 minutes of mixing.
Step 5
Sprinkle in the cream of tartar, salt, and the baking soda. Mix on the highest speed possible for one to two minutes or until fully incorporated.
Step 6
Add the flour, all at once, and mix in completely.
Dough will be thick.
Step 7
Roll dough into 1 inch balls using clean, dry hands. Roll into cinnamon sugar mixture (1/4 cup sugar and 1 tablespoon cinnamon) and then place onto a greased cookie sheet or a baking sheet lined with parchment paper.
Step 8
Bake one baking sheet at a time at 325 F for 11 minutes, or until cookies have a slight hint of golden brown around the edges.
Step 9
Let them cool for a minute or two and then transfer to wire cooling racks to cool completely.
Cream of Tartar Information
What is Cream of Tartar?
Cream of tartar is used as a leavener, and some say it is the “secret ingredient” to these soft and chewy Snickerdoodle Cookies. When combined with baking soda, cream of tartar produces a gas – like yeast in bread.
What Can I Substitute for Cream of Tartar?
However, if your pantry doesn’t happen to have cream of tarter in it, and you’d like to make these cookies right now, you’re in luck.
Research says that you can substitute the cream of tartar AND the baking soda with 2 teaspoons of baking powder. If you want the old fashioned classic Snickerdoodle recipe, stick with the cream of tarter. However, many claim that the baking powder substitution yields the same delicious result.
What Is A Snickerdoodle Cookie?
History of the Name “Snickerdoodles”
I always assumed that the name of these delicious sugar cookies originated with the giggles and joy they bring when a person takes a bite! You just can’t help but snicker and giggle, can you?
However, research tells me that my imagination ran wild with that conclusion.
In fact, the story goes that this recipe originated in the 1800s -probably in Germany. The name “snickerdoodle” is a derivation of the German word “schnekennuedlen” which means “snail dumpling”.
Hmm…I like my story better!;)
Perfectly Textured Snickerdoodle Cookie Recipe
Traditionally, this cookie was baked at 400 degrees and resulted in a crackly – yet delicious – top. If you would like a soft and chewy cookie, lower the temperature to 325 degrees and take out of the oven when the edges are just a bare hint of brown.
Let them cool ever so slightly on the baking pan before transferring them to the cooling rack.
Snickerdoodle Recipe Easy Tips
- The dough for these cookies will be very thick when mixed together. That’s the way it should be. There is no need to refrigerate it before rolling. Just use clean, dry hands to roll and you’re good to go.
- Placing the cinnamon sugar mixture on a plate makes it easier to roll the dough balls into it.
- Research says that these cookies are best if baked one pan at a time.
- Serve with a glass of milk or a hot cup of coffee or tea.
- You can freeze the snickerdoodle dough balls individually (without the cinnamon sugar topping) to bake at a later date. It is good for 9-12 months, if properly stored. To bake, remove from the freezer and let sit for about 30 minutes. Then roll into the cinnamon sugar mixture and bake.
- Baked snickerdoodle cookies can be frozen in a tightly sealed plastic bag or container once they have cooled completely. They are good, like this, for 3 months.
Easy Snickerdoodle Recipe FAQs
Why do they call it a snickerdoodle?
The name “snickerdoodle” is a derivation of the German word “schnekennuedlen” which means “snail dumpling”.
Why are my snickerdoodles falling apart?
If your homemade snickerdoodle cookies are falling apart, don’t panic! It’s probably just a simple baking mistake. Chances are, the dough wasn’t mixed well enough, which can cause the cookies to be crumbly and fall apart. Or, the cookies might have been undercooked, which can also cause them to be too delicate to hold together. To avoid these problems, make sure to mix the dough thoroughly and bake the cookies for the recommended amount of time. And remember, a little extra butter never hurt anyone (except maybe your waistline).
Why do you need cream of tartar in snickerdoodles?
Why do snickerdoodle recipes always call for cream of tartar? It’s not just because it sounds fancy – there’s actually a good reason for it. Cream of tartar helps to stabilize the whipped egg whites in the dough, which keeps the cookies from falling apart. It also gives the cookies a nice tangy kick and helps to create a chewy texture. Basically, it’s a key ingredient for making perfect snickerdoodles, so don’t skip it!
What is the flavor of snickerdoodle?
So, what do snickerdoodles taste like? In a word: amazing. They’re sweet and buttery, with a tangy kick from the cream of tartar and a warm, spicy flavor from the cinnamon. They’re also soft and chewy, with a slightly crispy edge. Some people say they have a nutty or toasty flavor, which might be from the toasted butter or shortening in the dough. Overall, snickerdoodles are a delicious mix of sweet, tangy, and spicy flavors, and they’re totally addictive.
Why do my snickerdoodles come out hard?
Did your snickerdoodle cookies turn out harder than a rock? Don’t worry, it’s probably just a simple baking mistake. It could be that you accidentally overcooked them, which can make cookies super hard. Or, you might have used too much flour, which can also make them tough and dense. And let’s not forget about the butter or shortening – if it’s too cold or too hard, that can also lead to rock-hard cookies. The key is to be careful with the baking time and make sure you’re using the right amount of flour and the right consistency of butter or shortening. Trust me, it’s worth it for those perfect, soft and chewy snickerdoodles.
Yield: 24
This snickerdoodle cookie recipe is at the top of the list for the best cookie recipes EVER!! Thiseasy cookie recipe is the perfect soft and chewy sugar cookie with a cinnamon topping. They are a stand out cookie recipe you’ll definitely want to try.
Prep Time15 minutes
Cook Time11 minutes
Total Time26 minutes
Ingredients
- 1/2 cup softened butter
- 1 1/2 cups white sugar
- 2 whole large eggs
- 2 teaspoons cream of tartar (See note below regarding substitutions.)
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 3/4 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon cinnamon
Instructions
Preheat oven to 325 F. In a medium bowl cream together the shortening, butter, and first amount of sugar for three minutes on the highest setting your mixer will allow. Add the eggs and continue to cream until the mixture is light yellow and very soft, about three minutes longer.
Sprinkle in the cream of tartar, salt, and the baking soda. Mix on the highest speed possible for one to two minutes or until fully incorporated. Add the flour, all at once, and mix in completely. Dough will be thick.
Roll dough into 1 inch balls using clean, dry hands. Roll into cinnamon sugar mixture (1/4 cup sugar and 1 tablespoon cinnamon) and then place onto a greased cookie sheet.
Bake one baking sheet at a time at 325 F for 11 minutes, or until cookies have a slight hint of golden brown around the edges. Cool slightly on the baking sheet before transferring to the wire cooling racks to cool completely.
Notes
**You can substitute the cream of tartar AND the baking soda with 2 teaspoons of baking powder.
Nutrition Information:
Yield:
24Serving Size:
1
Amount Per Serving:Calories: 150Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 111mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 2g
More Easy Cookie Recipes from Kids activities Blog
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- Check out these super cute Star Wars cookies that are incredibly easy to make.
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- Try these delicious turtle cracker cookies! So good!
How did your Snickerdoodles turn out? What is your favorite cookie recipe?
