by Holly
Loaded with cinnamon sugar, snickerdoodles are the perfect holiday treat!
This snickerdoodles recipe makes a soft, thick cookie with a cinnamon-sugar coating. They’re delicious any time of year.
What is a Snickerdoodle
A snickerdoodle is a soft and chewy cinnamon sugar cookie with a lovely cracked surface and the unusual addition of cream of tartar.
Cream of tartar is actually a byproduct of wine production and adds a subtle tart flavor to these delicious cookies! You can find it online at Amazon or in the baking or spice aisle of most grocery stores.
How to Make Snickerdoodles
These cookies are made in a traditional way like most cookies.
- Cream butter, sugar, and eggs (recipe below)
- Add dry ingredients
- Roll into balls and roll in cinnamon sugar
Bake the snickerdoodles until the edges just start to brown. You do not want to overbake them.
To make snickerdoodles without Cream of Tartar you’ll want to substitute it. Some people suggest things like vinegar or lemon juice. As with all baking, keep in mind that any alterations to a recipe can change the texture and quite possibly the flavor of the cookie.
In this recipe, use 2.5 teaspoons of baking powder and skip both the cream of tartar and the baking soda. (Baking powder is made of baking soda and cream of tartar and a bit of cornstarch).
To Make Ahead
Snickerdoodles can be made ahead of time and frozen. Prepare as directed and cool completely. Once cooled, place in freezer bags and freeze up to 4 months.
More Cookie Recipes You’ll Love
- Soft and Chewy Ginger Snaps
- Spritz Cookies
- Peanut Butter Blossoms
- Best Ever Monster Cookies
- Candy Cane Cookies
- Chocolate Crinkle Cookies
Did you enjoy these Snickerdoodles? Be sure to leave a comment and a rating below!
Snickerdoodles
Prep Time 12 minutes
Servings 32 cookies
Ingredients
- 2 ⅔ cups flour
- 2 teaspoons cream of tartar
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 ⅓ cups sugar
- 1 cup butter softened
- 2 eggs
Topping
- ¼ cup sugar
- 1 tablespoon cinnamon
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Instructions
- Preheat oven to 400°F.
- Combine flour, cream of tartar, cinnamon, baking soda, and salt. Set aside.
- With mixer on medium, combine sugar, butter and eggs. Stir in flour mixture.
- Combine cinnamon and sugar for topping in a small bowl. Divide dough into 32 pieces and roll each piece into a ball. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
- Bake 8-10 minutes.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
I’ve baked these 3 times and it’s so easy. Plus the cookies are soft and chewy!
so easy to make and they taste great! i’d love to find a way to make them more dense, since that’s what i prefer, but these were so light and fluffy, and my boyfriend really enjoyed them. (note: we used baking powder instead of baking soda and cream of tartar, since we didn’t have the latter.)
This is different from the 4H version. I make the 4H version all the time. It does not call for cream or tarter or cinnamon in the batter. The cinnamon/sugar ratio is different too. I am sure these are excellent too.
Love these cookies, so good and so easy! I have made these twice now and had to refrigerate the dough before creating balls (most likely due to use of baking powder vs. cream of tartar), but they have definitely become a go to recipe in our house!
These were so easy and SO soft and perfect!
Can anything be substituted for cream of tartar?
You can also find this info in the post, hope that helps.
In this recipe, use 2.5 teaspoons baking powder and skip both the cream of tartar and the baking soda. (Baking powder is made of baking soda and cream of tartar and a bit of cornstarch).
Can u use something different then cream of tarter
You can find this information in the post:
To make snickerdoodles without Cream of Tartar you’ll want to substitute it. Some people suggest things like vinegar or lemon juice. As with all baking, keep in mind that any alterations to a recipe can change the texture and quite possibly the flavor of the cookie.
In this recipe, use 2.5 teaspoons of baking powder and skip both the cream of tartar and the baking soda. (Baking powder is made of baking soda and cream of tartar and a bit of cornstarch).