Snickerdoodle cookies are one of the classic treats that bring comfort and joy with every bite. Known for their soft, chewy texture and the irresistible combination of cinnamon and sugar, these cookies are the ultimate indulgence. The magic lies in the perfect balance of cream of tartar, which gives them that signature tangy taste, and the way they stay soft for days after baking.
In this post, you will find the perfect recipe to make Soft & Chewy Snickerdoodle Cookies at home, along with all the tips and tricks you need to get them just right. We’ll also explore a bit of the origin of snickerdoodles and share variations to make them even more delicious.
Let’s get started with this mouthwatering recipe!
What Are Snickerdoodle Cookies?
A snickerdoodle is a type of sugar cookie rolled in cinnamon-sugar, with the distinctive tangy flavor coming from the inclusion of cream of tartar in the dough. The combination of butter and sugar creates a rich, flavorful base, while the cinnamon-sugar coating adds an extra layer of sweetness and spice.
Snickerdoodles are beloved for their soft, chewy texture, which is maintained even after several days. Whether you’re making them for a family gathering, a holiday party, or just a snack, these cookies are always a hit.
The Origin of Snickerdoodle Cookies
The exact origins of snickerdoodle cookies are somewhat unclear, but they are believed to have been brought to America by German immigrants. The name “snickerdoodle” is thought to be derived from the German word “schneckennudeln,” which means cinnamon pastry. The recipe for snickerdoodles became popular in the United States in the 19th century, particularly in New England.
Over time, snickerdoodles have evolved into the chewy, cinnamon-coated cookies we know today. They’re often made for holiday celebrations and casual gatherings, thanks to their simple ingredients and quick preparation.
Ingredients for Soft & Chewy Snickerdoodle Cookies
To make these soft and chewy snickerdoodle cookies, you’ll need just a few basic ingredients. The following quantities will yield around 24 cookies, depending on the size of your cookie dough balls.
For the Dough:
- 2¾ cups (345 g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (227 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
For Rolling:
- 3 tbsp granulated sugar
- 1½ tsp ground cinnamon
Step-by-Step Directions for Preparation
Now that you have all the ingredients ready, let’s dive into the step-by-step preparation process for these classic soft and chewy snickerdoodle cookies.
1. Preheat & Prepare
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will ensure that your cookies bake evenly and don’t stick to the sheets.
2. Make the Dough
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set this mixture aside.
- In a large bowl (or using a stand mixer), cream together the butter and granulated sugar until light and fluffy. This should take about 2–3 minutes. This step is crucial for creating that light texture.
- Add in the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
- Gradually add the dry ingredients into the wet mixture, mixing just until everything is combined. The dough will be soft and slightly sticky, which is the perfect consistency for snickerdoodles.
3. Make Cinnamon-Sugar Coating
In a small bowl, mix together 3 tbsp of sugar and 1½ tsp of cinnamon. This will be the coating for the cookies, adding that signature cinnamon-sugar sparkle.
4. Shape & Coat
- Scoop the dough into approximately 1½ tablespoon-sized balls (think golf ball size).
- Roll each dough ball in the cinnamon-sugar mixture until well coated. This will give the cookies their beautiful, sparkly outer coating.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to give them room to spread.
5. Bake
Bake your snickerdoodles in the preheated oven for 9–11 minutes, or until the edges are set but the centers still look slightly underbaked. The cookies will firm up as they cool, giving you that perfect chewy texture.
6. Cool
Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps them firm up and prevents them from breaking apart.
Tips for Perfect Snickerdoodles
Making the perfect snickerdoodle cookie involves a few key tips to ensure they come out soft, chewy, and full of flavor:
- Don’t Overbake! It’s tempting to leave cookies in the oven longer, but pull them out when they still look soft in the middle. This is key to getting that chewy texture.
- For Extra Chewiness: Chill the dough in the refrigerator for 30 minutes before baking. This helps the dough firm up and prevents the cookies from spreading too much.
- For Thicker Cookies: If your dough feels too sticky, you can add an extra tablespoon of flour to thicken it up. Just be careful not to add too much, or the texture may become too dense.
- Storage: Store your snickerdoodle cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
Variations of Snickerdoodle Cookies
While the classic snickerdoodle is perfect on its own, you can always experiment with variations to suit your taste:
- Chocolate Chip Snickerdoodles: Add 1 cup of chocolate chips to the dough for a twist on the classic.
- Pumpkin Snickerdoodles: For a fall-inspired treat, add ½ cup of pureed pumpkin to the dough and adjust the spices with a pinch of nutmeg.
- Vegan Snickerdoodles: Substitute the butter with a plant-based butter or coconut oil, and use flax eggs or chia eggs instead of regular eggs.
FAQs About Soft & Chewy Snickerdoodle Cookies
Q: Can I make snickerdoodle dough ahead of time?
A: Yes! You can prepare the dough and store it in the refrigerator for up to 2 days before baking. Alternatively, you can freeze the dough for up to 3 months.
Q: Why do snickerdoodles have cream of tartar?
A: Cream of tartar gives snickerdoodles their signature tangy flavor and helps the cookies maintain their soft and chewy texture.
Q: Can I use salted butter instead of unsalted?
A: It’s best to use unsalted butter so you can control the amount of salt in the dough. If you only have salted butter, omit the added salt from the recipe.
Q: Can I freeze snickerdoodles?
A: Yes! Snickerdoodles freeze very well. Just make sure to store them in an airtight container or zip-top bag for up to 3 months.
Conclusion: The Best Soft & Chewy Snickerdoodle Cookies
There you have it! This soft and chewy snickerdoodle cookie recipe is simple yet absolutely delicious. Whether you’re baking them for the holidays, a special occasion, or just for a sweet treat, these cookies will never disappoint. With a tender center, a cinnamon-sugar coating, and that signature cream of tartar tang, they’re sure to be a hit with everyone.
Remember, the key to the perfect snickerdoodle is not overbaking and letting the cookies cool completely. With these easy steps and a few handy tips, you can enjoy homemade snickerdoodles that are even better than store-bought!
