Snickerdoodles
Soft, chewy sugar cookies rolled in cinnamon sugar, with crinkly tops and the gentle tang that comes from cream of tartar.
Snickerdoodles are simple butter cookies rolled in cinnamon sugar before baking. What makes them taste like snickerdoodles rather than sugar cookies is cream of tartar, a powdered acid that gives the cookies a subtle tang and a uniquely soft, chewy texture. As they bake, they puff up and then settle into crinkly-topped rounds.
Why this recipe works
- Cream of tartar and baking soda. Together they act like baking powder, but the extra acidity gives the classic tang and keeps the cookies soft.
- A short chill. Chilling the dough for 30 minutes makes it easier to roll and stops the cookies from spreading too thin.
- Pulled out early. Take the cookies out while the centers still look puffy and slightly underdone. They finish setting on the hot sheet.
What is cream of tartar?
Cream of tartar (potassium bitartrate) is a by-product of winemaking, sold in the spice aisle. If you cannot find it, replace the cream of tartar and baking soda with 2 teaspoons of baking powder. The cookies will still be delicious, though a little less tangy and chewy.
FAQ
Why are my snickerdoodles flat?
The butter was too soft or the dough was not chilled. Use butter that is soft but still cool, and chill the dough.
Can I freeze the dough?
Yes. Freeze rolled, uncoated balls for up to 3 months, then roll them in cinnamon sugar and bake from frozen, adding 1 to 2 minutes. For another classic cookie, try our peanut butter cookies.
Snickerdoodles
Ingredients
For the cookies
For the coating
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
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Whisk together the flour, cream of tartar, baking soda and salt.
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Beat the butter and sugar with an electric mixer for 2 to 3 minutes, until light and fluffy. Beat in the eggs one at a time, then the vanilla.
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Add the flour mixture and mix on low speed until just combined. Cover and chill for 30 minutes.
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Heat the oven to 375°F (190°C, or 170°C (340°F) fan, gas mark 5). Line two baking sheets with parchment paper.
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Mix the coating sugar and cinnamon in a shallow bowl. Roll the dough into 1¼-inch (3 cm) balls, about 1½ tablespoons each, and roll them in the cinnamon sugar.
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Place the balls 2 inches (5 cm) apart on the sheets. Bake one sheet at a time for 9 to 11 minutes, until the edges are set but the centers still look soft and puffy.
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Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
- Bake one sheet at a time in the center of the oven for the most even results.
Tips
- A cookie scoop makes evenly sized cookies that bake at the same rate.
Substitutions
- No cream of tartar: use 2 tsp baking powder instead of the cream of tartar and baking soda.
- Brown butter: brown the butter, chill until solid but soft, then use as directed for a nutty flavor.
Storage and reheating
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months.
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