Follow these tips to bake up a fabulously tasty batch of the BEST classic Snickerdoodles! Loaded with great cinnamon flavor and tang, and baked up pillowy-soft, these Snickerdoodles are the real deal. And those cinnamon and Snickerdoodle lovers in your life will be ever-thankful to you for it.
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My Mom doesn't like cinnamon. Which is something I truly don't understand, because cinnamon is one of my absolute favorite flavors.
I adore its strong, rich flavor with just about everything - from Grandma's Old-Fashioned Doughnuts generously dunked in cinnamon sugar, to Cinnamon-Sugar Pretzels, to fruit like in our Glazed Cantaloupe Salad or Brown Sugar Baked Peaches, and even with pork in our fall-favorite Slow Cooker Apple Pork Loin.
Snickerdoodles are just such a unique and distinct cookie. Generally thought to be of German origin, there's just nothing quite like them.
And cookies? Well, of course that's a no-brainer. Which makes cinnamon-loaded ones like Cinnamon Roll Cookies and Snickerdoodles some of my all-time faves.
For cinnamon lovers, Snickerdoodles are a classic.
Snickerdoodles are just such a unique and distinct cookie. Generally thought to be of German origin, there's just nothing quite like them.
But what actually makes a Snickerdoodle a Snickerdoodle? There are three characteristics that truly make Snickerdoodles unique when it comes to cookies:
- Soft, pillowy texture
- Strong cinnamon flavor, and
- Tang
Without these three things, you just don't have a true Snickerdoodle.
Some may say a Snickerdoodle is pretty much a sugar cookie coated in cinnamon. This is not the case. Sugar cookies tend to be flatter, thinner cookies that often have a little bit of crispness to them - either throughout the whole cookie, or at least along the edges.
True Snickerdoodles, on the other hand, bake up tender, soft, and puffy throughout. And with a very distinct tangy-cinnamon taste.
Just how do Snickerdoodles get their soft, pillowy texture?
The answer is a simple one. They get most of their coveted texture from one little ingredient - cream of tartar.
In fact, cream of tartar is quite a powerful ingredient when it comes to making Snickerdoodles. It helps create not only their tender texture, but also produces the tang in their flavor, and creates their characteristic surface cracks.
For flavor, there's no other way to create that little Snickerdoodle tang than with cream of tartar.
Cream of tartar is quite a powerful ingredient when it comes to making Snickerdoodles.
For the pillowy texture and surface cracks, cream of tartar is an essential rising agent to make these two things happen. It works by combining with and activating the baking soda to produce a nice rise, which allows the puffiness and cracks to happen.
And cream of tartar also inhibits sugar crystals from forming in baking, which keeps the Snickerdoodles tender and soft throughout.
So just like in our Lemon White Chocolate Chip Cookies, that touch of cream of tartar in the dough helps produce a nice rise and helps create the cookies' tenderness.
For true Snickerdoodles, don't skip that cream of tartar!
As for Snickerdoodles' strong cinnamon flavor, that of course comes from a hearty dose of ground cinnamon.
Surprisingly, though, there is no cinnamon in the Snickerdoodle cookie dough itself. All the cinnamon flavor comes from rolling the cookie dough balls in a cinnamon-sugar mixture prior to baking.
And in the case of Snickerdoodles, the ratio of the cinnamon-sugar mixture is heavily weighted to the cinnamon side. As you can see in the photo above, the cinnamon sugar mixture for rolling is pretty dark. That's because it's a full tablespoon of cinnamon mixed with 1/3 cup of granulated sugar.
A tablespoon of cinnamon may seem like a lot - but it's what gives Snickerdoodles that wonderful cinnamon taste. Don't be shy with that wonderful cinnamon!
1. Use a mix of butter and shortening
I know some shy away from using shortening in their baking. But using a combination of both butter and shortening in the dough keeps these cookies from spreading too much while baking, which also helps create their coveted thick and tender texture.
I don't recommend substituting all butter for the butter and shortening mix, as butter melts more while baking - making the cookies spread more. And spreading takes away the Snickerdoodles pillowy result.
Grab that cream of tartar, mix up that cinnamon sugar, and follow these tips to bake up a fabulously tasty batch of the BEST classic Snickerdoodles!
2. Do not overbake
The cookies should look a little underdone in the cracks when you take them out of the oven - they're best that way! For the best results and the best texture, do not overbake. The cookie edges should be set and just beginning to brown, with the middles still nice and puffy and soft.
So grab that cream of tartar, mix up that cinnamon sugar, and follow these tips to bake up a fabulously tasty batch of the BEST classic Snickerdoodles!
These are the real deal. And those cinnamon and Snickerdoodle lovers in your life will be ever-thankful to you for it.
Check out these other classic cookie favorites:
- Maple Snickerdoodles
- Insanely Delicious Turtle Cookies
- Old-Fashioned Peanut Butter Cookies
- The BEST Peanut Butter Blossoms Cookies
- Classic Sugar Cookies
- Soft & Chewy Brown Sugar Cookies
- Flourless Peanut Butter Cookies
- The BEST Oatmeal Cookies
- Molasses Crinkles
- 7-Layer Cookies
- Easy Cake Mix Snickerdoodles
- More cookie recipes
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
Yield: 24-30 cookies
The BEST Classic Snickerdoodles
Follow these tips to bake up a fabulously tasty batch of the BEST classic Snickerdoodles! Loaded with great cinnamon flavor and tang, and baked up pillowy-soft, these Snickerdoodles are the real deal. And those cinnamon and Snickerdoodle lovers in your life will be ever-thankful to you for it.
prep time: 45 Mcook time: 10 Mtotal time: 55 M
ingredients:
For the cookie dough:
- 1 1/2 c. granulated sugar
- 2 1/2 c. all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 8 T. unsalted butter, softened
- 8 T. shortening (such as Crisco)
- 2 eggs
For rolling the cookies:
- 1/3 c. granulated sugar
- 1 T. ground cinnamon
instructions:
How to cook The BEST Classic Snickerdoodles
- In a small shallow bowl, combine the 1/3 cup sugar and cinnamon for rolling the cookies. Set aside.
- Using an electric mixer, beat together butter, shortening, and the 1 1/2 cups sugar on medium speed until fluffy, about 3 minutes. Add eggs one at a time, beating about 30 seconds after each addition.
- In a separate bowl, combine flour, cream of tartar, baking soda, and salt. Reduce mixer speed to low and slowly add flour mixture to the butter mixture. Mix about 30 seconds until just combined.
- For each cookie, roll 2 tablespoons dough into a ball. Roll in cinnamon sugar to coat completely, and place on a cookie baking sheet. Repeat with remaining dough, placing 2 inches apart on the baking sheet.
- Bake at 375℉ until edges are set and just beginning to brown but middles are still puffy and soft, about 10 minutes.
- Let cookies cool on the baking sheet for 5 minutes. Use a spatula to transfer cookies to a wire cooling rack and let cool completely.
TRACEY'S NOTES
- The cookies should look underdone in the cracks when you take them out of the oven - they're best that way! For best results, do not overbake.
- Using a mix of butter and shortening keeps these cookies from spreading too much while baking, which also helps create their thick and tender texture. I don't recommend substituting all butter for the butter and shortening mix, as butter melts more while baking - making the cookies spread more.
- Cream of tartar is the ingredient that gives Snickerdoodles their characteristic tangy flavor. It also works with the baking soda for the cookies' rise, helping create their characteristic cracks, too. Don't skip that cream of tartar!
Adapted from Cook's Illustrated Baking Book
You might also like these other favorite cookie recipes:
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I'm married to a Cookie Monster so these sound super yummy and a definite recipe to try for my cookie lover! Thanks for sharing. BTW, I'm visiting from Inspire Me Monday! ;)
ReplyDeleteThese snickerdoodles look so perfect and delicious! Pinning to my Yummy board.
ReplyDeleteMy all time favorite cookie! Thanks for sharing at the What's for Dinner party - hope to see you there tomorrow too!
ReplyDeleteDo you know approximately how many you get in this recipe?
ReplyDelete24 to 30 cookies
DeleteDo I need parchment paper on the cookie sheet? Rimmed or un-rimmed?
ReplyDeleteYes you should use parchment paper, the cookie sheet can be rimmed or un-rimmed. We hope you enjoy!
DeleteMade them yesterday (used the parchment paper instinctively! lol), loved them, posted a pic - THANK YOU!! Great and easy recipe!
DeleteYay!! We're so glad you enjoyed them, Lisamcs! Thank you so much for stopping back by to let us know.
DeleteThese are delicious! Snickerdoodles are my husband’s favorite and these pass his taste test with flying colors! Thank you so much for the wonderful recipe!
ReplyDeleteHave you ever made the cookie dough ahead of time and stored in the refrigerator over night? Just wondered if they would still turn out ok. Love the recipe by the way!! My friends and family LOVE them!
ReplyDeleteSo glad you, your friends, and your family love them! I have not made the dough ahead of time and refrigerated it, so I'm not sure how it would do. If you try that, I would recommend letting the dough come to room temperature before baking. And then let us know if it works!! :-)
DeleteI made these last night and they came out delicious!
ReplyDeleteMine did spread out a lot more than yours. They're really thin.
I am not sure if I am doing something wrong.
Does the dough and/or cookies freeze well?
ReplyDeleteThe baked cookies freeze very well. I'm not sure about freezing the dough, as I haven't tried that. Enjoy!
DeleteSnickerdoodles are my absolute favorite cookies. Your recipe looks great and is only slightly different than the one I have used for years. I'm going to try your recipe the next time I make them.
ReplyDeletePlease let us know how they turn out. These are our favorite; we hope they will be yours.
DeleteSnickerdoodles are definitely a favorite in my house as well. Thanks for linking up and sharing another delicious recipe. #HomeMattersParty
ReplyDeleteAgree! Best Classic Snickerdoodles recipe! Followed the recipe exactly and they look and taste great. Super easy recipe!
ReplyDeleteThank you. We love hearing readers enjoy our recipes!
DeleteI noticed you did not say chill dough. Are you able to roll these without chilling?
ReplyDeleteYou can roll these without chilling. Both butter and shortening in the dough keeps these cookies from spreading.
DeleteI made these and they were a big hit!! The only thing they were so flat. I don’t know what happened. Any advice? Did I beat them too long?
ReplyDeleteIf you followed the recipe, it may be that your butter was too soft. We hope you try again and enjoy.
DeleteIf you followed the recipe, it may be that your butter was too soft. We hope you try again and enjoy.
DeleteDoes the T in the recipe mean tablespoon or teaspoon?
ReplyDeleteI'd say you're right, especially since she also calls for tsp, which must mean teaspoon, and T makes sense for tablespoon, especially since she calls for 8 T, meaning a stick of butter (8 tablespoons). Of course, I could be wrong, but... hehe
DeleteT=Tablespoon and t= teaspoon
DeleteThese were delicious! I will make them again! Thank you.
ReplyDelete