The Perfect Snickerdoodle Cookie Recipe Everyone Should Know
Snickerdoodles hold a soft spot in our hearts. The cinnamon-sugar coating and that tangy twist make these cookies irresistible.
But if you’ve ever tried baking them and ended up with flat, hard discs or dry dough, you’re not alone.
That’s why we’re diving deep into everything you need to know about snickerdoodle cookies, sharing all the tips, tricks, and one extra twist to make yours stand out.
What Makes Snickerdoodle Cookies So Special?
Snickerdoodles aren’t your average sugar cookies. They’re unique, thanks to one magic ingredient: cream of tartar.
This ingredient gives them their signature tang and chewiness, creating a texture that’s soft in the middle and just crisp on the edges.
Pair that with the warm, spicy sweetness of cinnamon-sugar, and you’ve got a cookie that’s anything but boring.
What’s the Difference Between a Sugar Cookie and a Snickerdoodle Cookie?
Sugar cookies are sweet, buttery, and simple. They’re a blank slate, perfect for decorating with frosting or sprinkles. The flavor? Mild and straightforward.
Snickerdoodles, though, bring more personality. They’re rolled in cinnamon-sugar before baking, giving them a warm, spiced coating. Inside, they’re tangy and chewy, thanks to cream of tartar.
Where sugar cookies rely on their versatility, snickerdoodles stand out on their own. Their crackled top and soft texture scream cozy, comforting perfection.
Both are delicious, but snickerdoodles offer an extra kick that sugar cookies don’t.
Ingredients That Build the Perfect Snickerdoodle
Every ingredient in a snickerdoodle cookie serves a purpose. Here’s what goes into making the best batch and why they matter:
- Unsalted Butter (1 cup): Softened butter provides richness and keeps the cookies moist.
- Granulated Sugar (1 ½ cups): Creates sweetness and helps with the chewy texture.
- Eggs (2 large): These bind everything together and add moisture.
- Pure Vanilla Extract (2 teaspoons): Enhances the flavors.
- All-Purpose Flour (2 ¾ cups): The structure of your cookies depends on this. Use a light hand while measuring to avoid dense cookies.
- Cream of Tartar (2 teaspoons): Gives snickerdoodles their tang and signature chew.
- Baking Soda (1 teaspoon): Helps the dough rise.
- Salt (½ teaspoon): Balances the sweetness.
- Cinnamon-Sugar Coating: A mix of sugar and cinnamon to roll the dough in before baking.
One Extra Step for Standout Snickerdoodles
Here’s where our recipe shines—browning the butter. This simple step deepens the flavor, adding a nutty, caramel-like edge to your cookies. It’s a small change, but it makes these snickerdoodles unforgettable.
Step-by-Step Guide to Snickerdoodle Cookie Perfection
Preheat and Prep
Set your oven to 375°F (190°C). Line your baking sheets with parchment paper.
Brown the Butter
Melt the butter in a saucepan over medium heat, stirring until golden brown. Watch closely—browning happens fast! Cool for 5 minutes before using.
Cream the Wet Ingredients
In a large bowl, mix browned butter and sugar until creamy. Beat in the eggs, one at a time, then stir in the vanilla.
Combine the Dry Ingredients
In a separate bowl, whisk flour, cream of tartar, baking soda, and salt. Slowly mix the dry ingredients into the wet until just combined.
Chill the Dough (Optional)
For easier handling and rounder cookies, chill the dough for 30 minutes.
Coat in Cinnamon-Sugar
Mix ¼ cup of sugar with 1 ½ tablespoons cinnamon in a small bowl. Scoop the dough into balls, roll them in the coating, and place them 2 inches apart on the baking sheet.
Bake
Bake for 8-10 minutes. Look for set edges and slightly soft centers. Let them cool on the baking sheet for 5 minutes before moving to a wire rack.
Easy Snickerdoodle Cookie Recipe
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Snickerdoodle Cookie Recipe With Brown Butter
- Total Time: 55 minutes
- Yield: 24 cookies 1x
Description
These snickerdoodle cookies are soft, chewy, and full of the classic tangy flavor with a delightful cinnamon-sugar coating. What sets this recipe apart is the addition of browned butter to the dough, which enhances the richness and adds a subtle, nutty flavor that makes these cookies unforgettable.
Equipment
- Medium saucepan (for browning butter)
- Mixing bowls (large and medium)
- Hand or stand mixer
- Whisk
- Baking sheets
- Parchment paper
- Cookie scoop (optional)
- Wire cooling rack
Ingredients
For the Cookie Dough:
- 1 cup (227g) unsalted butter, browned and cooled slightly
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 3/4 cups (344g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cinnamon-Sugar Coating:
- 1/4 cup (50g) granulated sugar
- 1 1/2 tablespoons ground cinnamon
Instructions
- Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Stir frequently until the butter begins to foam and turns golden brown with a nutty aroma. Remove from heat immediately to prevent burning. Pour into a large mixing bowl and let cool for 5-10 minutes. - Mix Wet Ingredients:
Add the granulated sugar to the browned butter and mix until combined. Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth and creamy. - Combine Dry Ingredients:
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. - Form the Dough:
Gradually add the dry ingredients to the wet mixture. Mix until just combined. Avoid overmixing to maintain a soft texture. - Chill the Dough (Optional):
For easier handling and less spreading during baking, cover the dough and chill in the refrigerator for 30 minutes. - Prepare Cinnamon-Sugar Coating:
In a small bowl, combine the sugar and cinnamon. Set aside. - Shape and Coat Dough Balls:
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. Scoop the dough into 1 ½-inch balls, roll them in the cinnamon-sugar mixture, and place them 2 inches apart on the baking sheets. - Bake:
Bake for 8-10 minutes, or until the edges are set, and the centers appear slightly underdone. Avoid overbaking for a chewy texture. - Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Why the Browned Butter?
Browning the butter adds a nutty, caramel-like depth that enhances the classic flavor profile of snickerdoodles. This step elevates the richness without overpowering the tang from the cream of tartar. It’s a small adjustment that makes a big difference in taste and aroma.
Storage Tips:
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies or unbaked dough balls for up to 3 months. Bake dough balls from frozen, adding an extra 1-2 minutes to the bake time.
- Prep Time: 15 minutes
- Chilling Time: 30 minutes (optional)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Protein: 2g
- Cholesterol: 25mg
Nutritional Insights
Each cookie contains approximately:
- Calories: 150
- Fat: 6g
- Carbohydrates: 20g
- Protein: 2g
Ingredient Swaps and Alternatives
- No Cream of Tartar? Substitute with 2 teaspoons of baking powder, but the flavor may change slightly.
- No Vanilla Extract? Almond extract works beautifully for a different twist.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
Tips for Storing Snickerdoodle Cookies
- Room Temperature: Keep in an airtight container for up to 5 days.
- Freezing: Freeze baked cookies or dough balls for up to 3 months. Bake dough from frozen, adding a minute to the time.
FAQs About Snickerdoodle Cookies
Make sure your butter isn’t too warm, and chill the dough if needed.
You can, but it’s the key to the classic tang and chewiness.
Try mixing some nutmeg into the cinnamon-sugar coating for added warmth.
Spoon it into your measuring cup, then level it off with a knife. For more tips visit How to Measure Baking Ingredients
Too much flour can dry out the dough. Always measure carefully.
Bake them for an extra 1-2 minutes.
Yes! Just make sure to mix the ingredients evenly.
The Final Bite
Snickerdoodles have endured over time for a reason. Their distinctive taste and warm cinnamon covering make them a straightforward yet memorable treat. These cookies are always a hit whether you’re baking for a large group of people or enjoying some alone time with a cup of coffee.
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About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.