Snickerdoodles are one of my husband’s favorite cookies. It’s soft, chewy, and tastes like cinnamon sugar. There’s no real consensus as to why these are called snickerdoodle cookies rather than cinnamon sugar cookies. I’ve read that this cookie may be of German origin, but I’ve also read that it may be of Pennsylvania Dutch origin, but some have suggested that that’s nonsense, as if Dr. Seuss gave it the name.
For some reason, Snickerdoodle cookies are a hit in our house, but I often find myself missing cream of tartar in my spice drawer. This is a common ingredient in classic snickerdoodles, but the recipe below doesn’t use it.
Related: If you like these flavors, try our Snickerdoodle Martini recipe.
The Snickerdoodle recipe below makes 1 dozen cookies, but feel free to double them, especially if you freeze the dough in balls and only need to bake a few at a time. We usually do this at my house. 
snickerdoodle ingredients
- unsalted butter
- granulated sugar
- brown sugar
- egg
- vanilla essence
- cinnamon
- all-purpose flour
- baking powder
- baking soda
- salt
How to make snickerdoodles cookie
Cream together the softened butter and sugar. Next, add the eggs and vanilla extract and mix. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until a dough forms.
Mix remaining sugar and cinnamon. Form balls from the dough and roll them in the cinnamon-sugar mixture. Place on a baking sheet and bake according to the recipe card below.
If you let the dough cool and bake it, it will spread somewhat (as you can see in the photo above and the final cookie), but if you bake it right out of the freezer it usually won’t spread as much.
This makes the center of these Snickerdoodle cookies a little doughy, which I love. Enjoy baking, friends!
See more cookie recipes
- Soft and chewy molasses cookies
- brown butter chocolate chip cookies
- espresso cookie
- soft gingerbread cookies
- butter cookies
- oatmeal raisin cookies
- M&M cookies
- soft peanut butter cookies
- ricotta cheese cookies
- simple chocolate chip pumpkin cookies
Soft and chewy snickerdoodles (no cream of tartar)
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material
- â…“ cup butter It became soft
- 1/4 cup + 1 tablespoon white sugar granular
- 1/4 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla essence
- 2 teaspoon cinnamon
- 1 1/4 cup flour All-purpose
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
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In a medium bowl, cream together softened butter, 1/4 cup granulated sugar, and 1/4 cup brown sugar until well combined. Next, add the eggs and vanilla extract and stir until completely combined.
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In a separate bowl, combine 1 teaspoon cinnamon, flour, baking powder, baking soda, and salt.
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Combine the wet and dry ingredients and stir until a soft ball of dough forms. Cover and refrigerate for at least 30 minutes or up to overnight.
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In a small bowl, combine 1 tablespoon of granulated sugar and 1 teaspoon of cinnamon. Divide the chilled dough into 12 balls, add the cinnamon-sugar mixture and roll into balls.
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Bake at 350°F for 10-12 minutes. Once baked, immediately cool on a cooling rack.
nutrition
Source: A Beautiful Mess – abeautifulmess.com
