Fluffy Snickerdoodles
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Sweet, fluffy snickerdoodles melt in your mouth for the perfect treat. This classic cinnamon sugar cookie is a delicious dessert any day of the week!
Table of Contents
Why We Love Snickerdoodles
- Chewy Cookie– These cookies are soft, pillowy, chewy snickerdoodles!
- Sweet Cinnamon Sugar Taste – Warm cinnamon and sweet sugar make the ultimate classic snickerdoodle cookie that goes great with a glass of milk.
- Great For Any Time– Snickerdoodles are just as perfect for the holidays and potlucks as they are to make just because.
If you like cookie recipes, try out these Raspberry Jam Thumbprint Cookies, Buttery Toffee Cookies with Chocolate Chips, or M&M Cookie Bars for more sweet cookie ideas. Or for another sweet twist, try my Pumpkin Snickerdoodles, yum!
Ingredients For Snickerdoodles
- 1 cup butter – unsalted, softened to room temperature
- 1/2 cup brown sugar
- 1 1/4 cup granulated sugar divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cup flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
If you like snickerdoodles, you should try my sweet snickerdoodle bread and enjoy a slice for breakfast or dessert!
How To Make Snickerdoodles
- Line a baking sheet with parchment paper.
- In a large bowl cream together butter, brown sugar, and one cup of granulated sugar until smooth with an electric mixer.
- Crack the eggs and place eggs in a small bowl, then beat with a fork. Add egg, vanilla and to the butter mixture and mix with an electric mixer until combined.
- In a large mixing bowl combine flour, baking soda, cream of tartar and salt, then mix well.
- Add the flour mixture to the wet ingredients half at a time. Mix until just combined and a ball of dough forms with no loose flour. Chill cookie dough in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees. Mix together ¼ cup sugar with cinnamon in a small bowl.
- Scoop about two tablespoons of dough into cookie dough balls and roll lightly with your hands. Roll each cookie dough in the bowl of the cinnamon-sugar mixture, covering the outside of the cookie well. I like to roll each dough ball twice through the cinnamon sugar mixture to ensure it’s fully coated. If this is your first time making this recipe I high recommend double rolling cookie balls.
- Bake the cookies for 8-10 minutes until gooey. It is better to underbake these cookies slightly than to overbake as they will continue to firm up after baking. Enjoy!
What Does Cream of Tartar Do In Snickerdoodles?
Cream of tartar gives snickerdoodles their distinctive slightly tangy taste. Without it, the cookies will taste more like a sugar cookie rolled in cinnamon sugar. You’ll still have buttery cookies with lots of cinnamon sugar flavor, but it won’t have quite the same taste.
Using cream of tartar also makes the inside of the cookie a little bit more tender. Cream of tartar is frequently added to cookies to give a softer, more tender crumb. I added cream of tartar to my soft lemon sugar cookies and it makes them melt in your mouth!
What Can I Substitute for Cream of Tartar?
I highly recommend keeping the cream of tartar in the recipe. It’s totally worth it to have both the flavor and the chewy texture for the best snickerdoodle cookies.
If you don’t have cream of tartar and you are really stuck and can’t get to the store, here’s how you substitute: Swap 3 teaspoons of baking powder for all of the baking soda and all of the cream of tartar.
The finished cookies will be more like a cinnamon sugar cookie taste to them. The finished cookie won’t have that tang that snickerdoodles have, and they won’t be as soft but it will still be delicious cookies.
Do I Have To Chill The Dough?
Chilling a cookie dough allows the butter a little time to solidify which can keep the cookies from spreading as much. The chill time also allows the sugar to absorb some of the liquid in the cookie dough which both makes the flavor more delicious and also keeps the cookies from spreading as much.
For this cookie we are aiming for a soft, chewy cookie instead of a crispy cookie. Chilling the dough for just thirty minutes will help promote the finished cookie to be thicker, chewy cookies instead of a thinner, flat cookies.
How Long Do Snickerdoodles Last?
Expect these cookies will last for about three to four days on the counter when stored in an airtight container.
Can You Freeze Snickerdoodles?
These snickerdoodle cookies do freeze after baking. Expect they will taste best when eaten within two to three months after freezing.
You can also freeze the cookie dough but I recommend portioning out the dough balls, rolling them in the cinnamon sugar, and then freezing on a cookie sheet before placing in a freezer bag. The dough is much easier to separate to bake. Baking will only take an extra or minute or two from the freezer.
Fluffy Snickerdoodles
Ingredients
- 1 cup butter – unsalted softened
- 1/2 cup brown sugar
- 1 1/4 cup granulated sugar divided
- 2 large eggs
- 1 teaspoon vanilla
- 3 cup flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
Instructions
- Line baking sheets with parchment paper.
- In a large mixing bowl cream together butter, brown sugar, and one cup of granulated sugar until smooth with an electric mixer.
- Crack the eggs and place eggs in a small bowl, then beat with a fork. Add egg, vanilla and to the butter mixture and mix with an electric mixer until combined.
- In a large mixing bowl combine flour, baking soda, cream of tartar and salt, then mix well
- Add the flour mixture to the wet ingredients half at a time. Mix until just combined and a dough forms with no loose flour. Chill cookie dough in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees. Mix together ¼ cup of granulated sugar with cinnamon in a small bowl.
- Scoop about two tablespoons of dough into each ball and roll lightly with your hands. Roll each cookie dough in the bowl of cinnamon sugar, covering the outside of the cookie well. I like to roll each dough ball twice through the cinnamon sugar mixture to ensure it’s fully coated.
- Bake the cookies for 8-10 minutes until gooey. It is better to underbake these cookies slightly than to overbake as they will continue to firm up after baking. Enjoy!
Nutrition
Did You Make This?
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