Summary
Snickerdoodles are one of my favorite cookies. They are soft, chewy, and loaded with a warm cinnamon flavor. Even though they are mostly just sugar cookies rolled in cinnamon sugar, snickerdoodles have claimed their place in the hearts of many. This recipe takes it up a level by adding cinnamon to the dough before it’s rolled. Enjoy these with your family, your friends, or all by your lonesome. The cookies will keep you company. The title of this post is not an exaggeration. They are addicting. You’ve been warned.
Your grocery list
Pantry Items
- All-purpose flour
- Cream of tartar
- Baking soda
- Kosher salt
- Ground cinnamon
- Sugar
Dairy
- Unsalted butter
- Eggs
Equipment/tools you’ll need
- Mixing bowls
- Measuring cups/spoons
- Hand or stand mixer
- Baking sheet
- Parchment paper (optional)
Tips for making outstanding snickerdoodles
Don’t skimp on the cinnamon
This recipe not only rolls the balls of dough in cinnamon sugar but there is also cinnamon added to the dough to give each bite a warm burst of cinnamon flavor.
Use cream of tartar
First of all, what is cream of tartar? Cream of tartar is a white powder found in the baking aisle that is commonly used in baking for things like stabilizing whipped egg whites in meringues and cakes or giving snickerdoodle cookies their signature flavor and texture. It’s made from tartaric acid, a byproduct of the winemaking process.
Is it necessary? Technically, no. The cream of tartar can either be replaced by an equal amount of baking powder or left out completely, but the cookies won’t have the same taste or texture as classic snickerdoodles.
Let your snickerdoodle dough chill
Chilling the dough is essential to making sure the cookies don’t spread too much in the oven. If you start the baking process and the dough is already warm, the butter in the dough will melt before the other ingredients in the cookie have time to setup properly. This results in oddly shaped cookies that run into each other and ruin the crisp edges that we all love so much.
See the notes section of the recipe card below for more ways to keep your cookies in shape.
Other snickerdoodle recipes to try
Peanut Butter Snickerdoodles: substitute half of the unsalted butter in this recipe for smooth peanut butter
Pecan Snickerdoodles: substitute half of the unsalted butter in this recipe for pecan butter. Fold in chopped pecans (optional) and top with a whole pecan for decoration, crunch, and more pecan flavor of course.
White Chocolate Snickerdoodles: fold white chocolate chips into the dough before chilling
Pumpkin or Sweet Potato Snickerdoodles: substitute the additional egg yolk for 1/4 cup of pumpkin or sweet potato puree
Cheesecake with Snickerdoodle Crust: use snickerdoodles crumbs instead of the traditional graham cracker for your next cheesecake
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