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These are the best soft and chewy Snickerdoodle cookies with perfectly crispy edges. The recipe is super easy and doesn’t require dough chilling. Make a double batch as they disappear very quickly!
If you would ask me about my favorite cookies, I would definitely tell you; Snickerdoodles! They have a delicious sugar/cinnamon crisp outside, while staying soft and chewy inside.
While snickerdoodles are mostly popular during the Holiday season, I love baking them all year around! The same with my other favorite cookies, like White Chocolate Cranberry Oatmeal Cookies, Raspberry Thumbprint Cookies, Donut Cookies, Best Cut Out Sugar Cookie Recipe, Brownie Cookies, Apricot Rugelach, Danish Butter Cookies Recipe, Pistachio Cookies, and many others.
Why this recipe works
Here is what makes these cookies the best:
- Creaming butter and sugar before adding any other ingredients insures the soft and buttery texture. This step is important for any cookie recipe!
- Cream of tartar helps the dough rise and makes the cookies thick and airy. It also provides the classic tangy flavor.
- The right amount of sugar/cinnamon mixture creates the perfect aromatic crispy edges.
- The high temperature bakes snickerdoodle fast and creates crunchy “shell”. Plus, it helps not to spread the cookies too much.
Why to use Cream of Tartar
Many people ask if it is necessary to use Cream of Tartar in Snickerdoodles Cookies recipe, or if this ingredient can be substituted. Both answers will be, yes. Here is a brief explanation of how Cream of Tartar works and how you can either use or replace it with other ingredients.
If you already read my post about “Baking Soda vs. Baking Powder”, you probably remember that baking soda is a base ingredient that requires some acid to activate. Cream of Tartar contains acid that helps baking soda activate. Together they create carbon dioxide, which allows your cookies to rise.
Because we don’t use any other acid ingredients to activate baking soda in this recipe (like lemon juice, vinegar, yogurt, sour cream), Cream of Tartar does a great job to help to make your Snickerdoodles soft and fluffy.
Also, this ingredient provides a classic tangy flavor that makes these cookies for popular!
How to make them without Cream of Tartar
However, if you don’t have this ingredient in your pantry, you can easily substitute it with adding some lemon juice. The proportion should be 2:1 (2 teaspoons of lemon juice per 1 teaspoon of baking soda). In this recipe, we are using 1 teaspoon of baking soda. So, if you don’t have Cream of Tartar, you can add 2 teaspoons of lemon juice. The final results will be quite similar but you won’t have the same flavor.
How to make it
Preheat your oven to 400°F, line a baking sheet with parchment paper or a baking mat and set it aside.
In a mixing bowl mix all-purpose flour, cream of tartar, baking soda, and salt (Photos 1-4).
In a separate large mixing bowl, using a mixer or a spatula, cream the butter and sugar together until light and airy (Photos 5-8).
NOTE: Creaming butter and sugar is important step that helps the snickerdoodle cookies to be light and soft.
Add eggs and vanilla extract and mix it together until well combined (Photos 9-11).
Add dry ingredients to the mixture and fold it in until well combined (Photos 12-13).
Mix granulated sugar and cinnamon in a bowl and set it aside (Photos 14-16).
Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon, scoop the dough into the balls and roll them around in the cinnamon/sugar mixture to coat (Photo 17).
Put the cookies on a baking sheet about 2 inches apart and bake at 400°F for about 10-12 minutes.
Cool the cookies on a baking sheet for 10 minutes, then remove them to a wire rack.
Tips for best results
Cream Butter and Sugar! Always cream these two ingredients until light and fluffy. That will make your cookies super soft.
Fold Dry Ingredients. While I use a mixer to mix wet ingredients, I prefer to FOLD dry ingredients into the wet. The main reason is you don’t want to overmix the dough, otherwise it will be tough. When you fold manually you can better feel the dough texture and won’t need to mix too much.
Don’t overbake the cookies! When the cookies are done, they will have golden edges on the sides, but will still look under baked in the middle. Just take the out and let them sit on the baking sheet for another 10 minutes. They will continue to bake and set. If you overbake them, they will be tough and dry.
FREQUANTLY ASKED QUESTIONS:
How to store?
You can put the cookies in an air tight container and they will stay fresh for 1 week.
Can I freeze the dough?
Yes! Wrap the cookie dough in a plastic wrap and foil and freeze it for up to 3 months. To thaw, place it in the refrigerator overnight. When ready to bake, place it on the counter for 30-40 minutes to soften. Then scoop, roll into cinnamon/sugar mixture, and bake.
Did you make this recipe?!?I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Print Recipe
5 from 12 votes
Snickerdoodle Cookies Recipe
These are the best soft and chewy Snickerdoodle cookies with perfectly crispy edges. The recipe is super easy and doesn’t require dough chilling. Make a double batch as they disappear very quickly!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 140kcal
Author: Veronika’s Kitchen
Ingredients
Ingredients for Cookies:
- 1 cup unsalted butter room temperature
- 1 ⅓ cup granulated sugar
- 2 large eggs room temperature
- ½ teaspoon vanilla extract
- 2 ¾ cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Ingredients for Cinnamon Sugar:
- 3 tablespoons granulated sugar
- 2 teaspoons cinnamon
Instructions
Preheat your oven to 400°F, line a baking sheet with parchment paper or a baking mat and set it aside.
In a mixing bowl mix all-purpose flour, cream of tartar,baking soda, and salt.
In a separate large mixing bowl, using a mixer or a spatula,cream the butter and sugar together until light and airy.
Add eggs and vanilla extract and mix it together until well combined.
Add dry ingredients to the mixture and fold it in until well combined.
Mix granulated sugar and cinnamon in a bowl and set it aside.
Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon, scoop the dough into the balls and roll them around in the cinnamon/sugar mixture to coat.
Put the cookies on a baking sheet about 2 inches apart and bake at 400°F for about 10-12 minutes.
Cool the cookies on a baking sheet for 10 minutes, then remove them to a wire rack.
Video
Notes
Cream Butter and Sugar! Always cream these two ingredients until light and fluffy. That will make your cookies super soft.
Fold Dry Ingredients. While I use a mixer to mix wet ingredients, I prefer to FOLD dry ingredients into the wet. The main reason is you don’t want to overmix the dough, otherwise it will be tough. When you fold manually you can better feel the dough texture and won’t need to mix too much.
Don’t overbake the cookies! When the cookies are done, they will have golden edges on the sides, but will still look under baked in the middle. Just take the out and let them sit on the baking sheet for another 10 minutes. They will continue to bake and set. If you overbake them, they will be tough and dry.
How to store? You can put the cookies in an air tight container and they will stay fresh for 1 week.
Can I freeze the dough? Yes! Wrap the cookie dough in a plastic wrap and foil and freeze it for up to 3 months. To thaw, place it in the refrigerator overnight. When ready to bake, place it on the counter for 30-40 minutes to soften. Then scoop, roll into cinnamon/sugar mixture, and bake.
Nutrition
Serving: 1cookie | Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 61mg | Potassium: 51mg | Fiber: 1g | Sugar: 10g | Vitamin A: 205IU | Calcium: 7mg | Iron: 1mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.
Update Notes:This post was originally published in 2017, but was republished with new photos, step by step instructions, tips, and FAQs in Feb of 2020.
