Snickerdoodle Recipe (THE BEST Snickerdoodles)
Posted: 08/19/2019
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This is the best snickerdoodle recipe – they’re soft and chewy with the perfect crispy edge. No chilling of dough required for these snickerdoodles!
I don’t know why, but I always associate cookies with Christmas. But these aren’t red or green, and they’re not cut out in the shape of Christmas trees, so I say that makes them perfectly acceptable to eat year-round. Don’t you think? If you disagree…you’re entitled to that opinion, so go ahead and bookmark these babies for Christmas time.
However, I highly recommend year-round cookies! Snickerdoodles are such classic cookies and with the perfect balance of chewy with crispy edges, they’re pretty irresistible. Along with my whole wheat chocolate chip cookies, these snickerdoodles are a go-to of mine. They’re a total crowd pleaser…and they’re nut-free which is a bonus for my household!
About this recipe
They’re easy to make; it’s a simple dough that doesn’t even need to be chilled. I tested them both ways and they were equally as chewy and delicious without the extra refrigeration time.
Now, I didn’t invent the wheel when it comes to snickerdoodles. They’ve been around for awhile but I figured it was time there was a Rachel Cooks version. It’s probably no surprise that the Rachel Cooks version involves ALL butter (no shortening) and a little extra cinnamon compared to other recipes I have seen.
Oh, and there’s the whole no-chilling of the dough thing. Did I mention that? I really don’t like chilling dough because a) it takes longer, and b) it gives me more time to eat all the dough.
If you’re really in a hurry, try easy-to-make snickerdoodle bars.
FAQ
Why are they called snickerdoodles?
According to The Joy of Cooking (and wikipedia), it is German in origin but the Oxford English Dictionary believes the word’s origin is “uncertain” and more or less just a fun word someone made up.
Why do you need to put cream of tartar in these cookies?
Cream of tartar is what sets a snickerdoodle apart from a cinnamon sugar cookie. It gives the cookies a slightly acidic flavor which is the trademark of the cookie. Moreover, it keeps the cookie soft and helps them rise, when teamed up with baking soda.
Can I use baking powder instead of cream of tartar?
Yes you can make these cookies without cream of tartar, but keep in mind that the cookies will lose their iconic tart flavor. For this recipe, use 2 teaspoons of baking powder instead of the cream of tartar.
Tip: Want to make these a little unique and have people wondering what’s just a little different about these? Try adding 1/4 to 1/2 teaspoon ground nutmeg to the dough. People will flip over them!
Freezing Directions
Snickerdoodles freeze well. If you freeze the dough, wait to roll it in the cinnamon sugar mixture until you’re ready to bake them. You can also freeze them already baked.
They will keep in the freezer for 2-3 months.
Love Cinnamon?
Be sure to check out:
- Snickerdoodle Bread – Triple Cinnamon Swirl!
- Double cinnamon crinkle cookies
- Cinnamon roasted chickpeas
- Cinnamon vanilla bean meringues
- Cinnamon ice cream (no churn!)
- Maple cinnamon chia pudding
- Cinnamon toast crunch bars
- Cinnamon roasted almonds – sugar free!
- Cinnamon cheesecake mini cheese balls
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
This is the best snickerdoodle recipe – they're soft and chewy with the perfect crispy edge. No chilling of dough required for these snickerdoodles!
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For rolling:
- 3 tablespoons granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 400ºF. If desired, line a cookie sheet with parchment paper for easy clean-up.
- In a large mixing bowl or the bowl of a stand mixer, combine butter and sugar and use an electric or a stand mixer to beat for 2-3 minutes or until fluffy.
- Add eggs and vanilla and beat until combined.
- On top of the wet ingredients, add flour, cream of tartar, baking soda, and salt. Gently mix those together before mixing into the wet ingredients. Mix until combined, do not overmix.
- In a small bowl or plate, combine 3 tablespoons granulated sugar and 1 tablespoon cinnamon.
- Use a 1 1/2 tablespoon scoop to scoop out dough and roll into balls. Roll in cinnamon sugar mixture and place on cookie sheet. Place cookies about 2 inches apart on cookie sheet.
- Bake for 10 minutes or until set. Be careful not to overbake. Let cool for 1-2 minutes on cookie sheet before removing to a cooling rack to cool completely.
Notes
- I tested these with and without chilling dough and found it slightly increased bake time but did not change the appearance, taste, or texture of the cookies. If you're a dough chiller, go for it, but I didn't find it necessary for this recipe.
Nutrition Information
Serving: 1g, Calories: 129kcal, Carbohydrates: 18g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 25mg, Sodium: 58mg, Sugar: 10g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Joe says
Made these with a little nutmeg. OMG
Perfect on 1st try and I can’t bake. Love them.
Rachel Gurk says
Yum, I love nutmeg! So glad you liked this recipe!
Juli Williams says
I use this recipe to make biscochitos. I substitute anise extract for half of the vanilla, i.e. 1 teaspoon of vanilla and 1 tsp anise extract. They are so good!
Rachel Gurk says
Those sound so yummy! Thanks for sharing!
Sarah Pates says
I love this recipe so much! I’ve made this recipe many times and every time the cookies turn out amazing! Definitely recommend!!!
Rachel Gurk says
So glad to hear it! It’s one of our favorite recipes, too!
cheryl says
why cant i use salted butter?
Rachel Gurk says
You definitely can, but you may want to reduce the salt in the recipe by a little bit.
Patti says
I have not made my grandmother’s snickerdoodles in years, so I thought I’d look at recipes online to see if anyone had gotten fancy with the concept. Browning the butter? Aging the dough?
Nope, this easy recipe is the same as hers, so I know they’ll turn out well.
Rachel Gurk says
Ahhh I love that so much! I hope you love the cookies!
Mike says
I’m in the UK and came across Snickerdoodles on a recent trip to the USA and loved them. Had a go at making them using this recipe (once I figured out the cups conversion!) and they were great and took me back to a great holiday.
Rachel Gurk says
So glad to hear it! Thanks for taking the time to leave a comment!
ava says
this recipe kind of sucked. the cookie dough was too runny and it got all over the inside of my oven.
Rachel Gurk says
This dough shouldn’t be even close to runny. Are you sure you used the correct amounts of all of the ingredients?