Hey, friend. I hope your day is off to an excellent start, and if not, don’t worry. It could be about to get a lot better. Because today you could be making snickerdoodles. And not just any snickerdoodles. The best snickerdoodles. Crispy around the edges, soft and chewy at the centers, spicy-sweet, and totally perfect snickerdoodles.
And if you don’t know exactly what a snickerdoodle cookie is or have never tried one before (no shame, I’d never had one till I was in college), I am so excited for you because now you get to try one for the first time.
What are Snickerdoodles?
Snickerdoodle cookies are basically sugar cookies rolled in cinnamon sugar made with one extra ingredient: cream of tartar. Cream of tartar, which you get as a byproduct of winemaking, gives the cookies a soft and chewy texture and signature tangy flavor.
Ingredient Notes
All-purpose flour: In this recipe, it’s really important to measure your flour either by weight or the spoon and sweep method (stir flour in its container to fluff it up, spoon it into your measuring cup, and sweep the excess off with the flat of a knife). Too much flour and your dough might not come together. Softened butter: You can use salted or unsalted butter–the recipe card has instructions for both. During the summer, make sure not to let your butter get too warm on the counter before using as it can cause your cookies to spread too much in the oven. You know your butter is the correct temperature if you can easily press an indentation into it with your finger but the butter around it still keeps its shape. Shortening: If you don’t have shortening, you can still make these cookies by replacing the shortening with the same amount of butter, but I don’t think the texture is quite as good (shortening makes a slightly thicker, more tender cookie). And you might consider adding shortening to your baking pantry. It has a long shelf-life and is a handy ingredient to have around. Cream of tartar: If you don’t have cream of tartar in your spice drawer, you can find it at your local grocery store in the spice aisle.
Can You Make Snickerdoodles Without Cream of Tartar?
Yes and no and probably. For this recipe, yes. What comes out of the oven will still be a fully functional cookie–but they will lack that tangy snickerdoodle flavor, still delicious, but not a quite a snickerdoodle, so also no. For other snickerdoodle recipes, probably. Cream of tartar does more than just add flavor. It also acts as a leavener when combined with baking soda, so omitting it can change the texture of your finished product. The cookie will probably still come out okay, but the texture may be altered.
How to Make Snickerdoodles
What does a snickerdoodle cookie taste like?
When you first bite into it, a snickerdoodle tastes like a cinnamon sugar cookie. But as you eat it, you’ll notice that it also has a slightly tangy flavor that is so good. This comes from the cream of tartar.
Do snickerdoodles have nuts?
Classic snickerdoodles do not contain nuts. BUT, if you’d like to add them, go for it.
Can you freeze homemade snickerdoodles?
Yes! Both the baked snickerdoodle cookies and the dough freeze extremely well.
To Freeze Baked Cookies: Transfer the cookies to an airtight container or freezer bag and freeze for up to 2 months. Cookies can be eaten frozen right out of the freezer or set on the counter for about 15 minutes to defrost. To Freeze Dough: After rolling cookie dough balls in cinnamon sugar, place them on a plate or small baking sheet that will fit in your freezer and freeze until solid. After dough is frozen, transfer it to an airtight container or freezer bag and store in the freezer for up to 2 months. To Bake Frozen Cookie Dough: Preheat oven to 400°F and place frozen cookie dough on a cookie sheet lined with parchment paper or silicone baking mat. Bake for 8 to 11 minutes.
More Snickerdoodle Recipes
Snickerdoodle Hot Chocolate Small-batch Snickerdoodles Small-batch Pumpkin Snickerdoodles Snickerdoodle Sandwich Cookies with Eggnog Buttercream Salted Caramel Snickerdoodle Milkshake
More Favorite Cookie Recipes
Peanut Butter Oatmeal Cookies Small-batch Chocolate Chip Cookies Small-batch Peanut Butter Cookies Small-batch Frosted Sugar Cookies
Recipe Notes
This recipe makes 24 small cookies. If you prefer regular-size cookies, the recipe will make a dozen. For the larger cookies, simply extend the baking time by 1 to 2 minutes. Adapted from AllRecipes This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
