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Snickerdoodles, Soft and Chewy

Snick­er­doo­dles mix the warmth and spice of cin­na­mon into a tra­di­tion­al sug­ar cook­ie. They’re a lit­tle crispy around the edges and soft and chewy in the mid­dle. A homey taste of Fall and Win­ter bak­ing at its best!

Snickerdoodles on a red and white checked burlap cloth with a train Christmas ornament
Post may con­tain affil­i­ate links. See my Affil­i­ate Disclosure.

The oth­er nice thing is they are so sim­ple to make. For me, it would­n’t be a Christ­mas cook­ie plate with­out a few Snick­er­doo­dles round­ing things out.

The Ingredients

It’s all the stan­dards, real­ly. I’m guess­ing you have all of it in your pantry, already. 

  • But­ter
  • Sug­ar
  • Eggs
  • Flour
  • Cream of Tartar
  • Bak­ing Soda
  • Cin­na­mon
  • a lit­tle extra sug­ar for rolling the cook­ie balls
Snickerdoodles on a red and white checked burlap cloth with a train Christmas ornament

Some of you may not have cream of tar­tar on hand and you might even won­der what it is and if you could leave it out. 

Cream of Tar­tar is an acidic by-prod­uct left over from mak­ing wine. 

It is a white pow­der that serves sev­er­al pur­pos­es in cook­ie baking. 

First, it leav­ens (helps things to rise). 

Sec­ond­ly, cream of tar­tar can pre­vent over-brown­ing in baked goods. 

It also enhances fla­vor, by min­i­miz­ing bit­ter­ness that can come from bak­ing soda and by adding a slight tangy fla­vor to the fin­ished product.

cream of tartar

It’s def­i­nite­ly a nec­es­sary ingre­di­ent in this recipe. It’s also good for help­ing meringue and whipped egg dish­es hold their light, airy vol­ume. You won’t regret hav­ing this ingre­di­ent in your spice rack.

How to Make Snickerdoodles

  1. Cream togeth­er the but­ter and sug­ar. I use my *Bosch stand mix­er, just as a force of habit, but seri­ous­ly, you can def­i­nite­ly make these by hand. Get a good-sized glass or stain­less steel *bat­ter bowl that is at least 2 quarts and has a han­dle. It’s also smart to have a set of stur­dy *wood­en spoons (Bam­boo are the best. They last forever.) 
  2. Once the but­ter and sug­ar are mixed, beat in the eggs and vanilla.
add dry ingredients
  1. Add the dry ingre­di­ents and get those mixed in. 
  2. Chill the dough. Seal it in a con­tain­er with a lid and pop it in the fridge for about 30 min­utes to an hour. Hav­ing it cold makes it eas­i­er for you to han­dle and roll balls of dough with­out get­ting all sticky. It will also pre­vent the snick­er­doo­dles from spread­ing too quick­ly in the oven and becom­ing flat.
snickerdoodle dough
  1. Once the dough has chilled, scoop out dough and roll it into 1 1/2 inch balls. You can do it by hand, but I find that I get more uni­form cook­ies using a #50 cook­ie dough scoop [affil­i­ate link].
  2. Mix the cin­na­mon and 1 cup of extra sug­ar togeth­er in a con­tain­er. Then drop each cook­ie dough ball into the mix­ture, roll it around to be sure it’s ful­ly coat­ed and then place it on a greased or lined cook­ie sheet.
scooping and rolling snickerdoodle cookie dough in cinnamon sugar on a black countertop

I use sil­i­cone mats to line my cook­ie sheets, now. And I do have a cou­ple of the Sil­pat brand ones, but I also have a much less expen­sive set that works just as well. 

It saves me hav­ing to buy parch­ment paper or pan spray and they are good for so many oth­er uses. Plus, clean-up is quick and easy. 

If you get a chance, I high­ly rec­om­mend adding sil­i­cone bak­ing mats [affil­i­ate link] to your kitchen tool set.

rolled snickerddodle cookie dough on a baking sheet ready for the oven
  1. Bake the cook­ies at 350° for 8 to 10 min­utes. This is anoth­er cook­ie recipe that you do NOT want to over-bake.

    The cook­ies should be light­ly browned and crisp around the edges, but still quite soft in the cen­ter.

    I always start with 8 min­utes and add time if it’s need­ed. Check them at 1 minute inter­vals after that, until they get to the desired done­ness.

    Leav­ing snick­er­doo­dles in the oven too long will make them hard and dry after they cool.

  2. After remov­ing them from the oven, leave the Snick­er­doo­dles on the cook­ie sheet for 2–3 min­utes before trans­fer­ring them to the cool­ing rack.

    That extra 2 or 3 min­utes gives them time to fin­ish “bak­ing” and set­ting up, even though they are out of the oven.
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See! You did it! It was SO easy and you’re amazing! 

Enjoy the cook­ies, Friend! Stop by again, soon.

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snickerdoodles

Snickerdoodles


  • Author: Glen­da Embree
  • Total Time: 25 min­utes
  • Yield: 3 dozen 1x

Description

Snick­er­doo­dles mix the warmth and spice of cin­na­mon into a tra­di­tion­al sug­ar cook­ie. They’re a lit­tle crispy around the edges and soft and chewy in the mid­dle. A homey taste of Fall and Win­ter bak­ing at its best!


Ingredients

Units Scale
  • 2 cups sugar
  • 1 cup butter
  • 2 eggs
  • 2 tea­spoons home­made vanil­la extract
  • 2 3/4 cups flour, (spooned and lev­eled or 379 g)
  • 2 tea­spoons cream of tartar
  • 1 tea­spoon soda
  • 1/2 tea­spoon salt

For rolling the cook­ies in:

  • 3/4 cup gran­u­lat­ed sugar
  • 2 tea­spoons cinnamon

Instructions

  1. Cream the but­ter and sug­ar togeth­er in the bowl of your *stand mix­er (or in a large bowl, by hand).
  2. Beat in eggs.
  3. Add flour, cream of tar­tar, bak­ing soda, cin­na­mon and salt.  Mix to until dough forms.
  4. Mix togeth­er the cin­na­mon and sug­ar for coat­ing cookies.
  5. Roll the dough into 1 1/2 inch diam­e­ter balls and roll the balls in the cin­na­mon sug­ar mixture.
  6. Place on a greased or lined cook­ie sheet and bake at 350° for 10–12 min­utes, depend­ing on your spe­cif­ic oven.
  • Prep Time: 15 min­utes
  • Cook Time: 10 min­utes
  • Cat­e­go­ry: Desserts, Cook­ies
  • Cui­sine: Amer­i­can

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