Snickerdoodles are a timeless cookie with a soft, chewy center and a slightly crisp, cinnamon-sugar-coated exterior. Their signature tangy flavor comes from cream of tartar, which helps create their unique texture and taste. These cookies are simple to make and perfect for any occasion, from holiday baking to everyday snacking. Their warm, cinnamon-spiced coating makes them a favorite, especially in the fall and winter months.
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Snickerdoodle Recipe
Snickerdoodle FAQ
What is a Snickerdoodle?
A Snickerdoodle is a sugar cookie rolled in cinnamon sugar before baking. It has a soft, chewy texture and a slight tang from cream of tartar.
Are Snickerdoodles a fall cookie?
While they can be enjoyed year-round, their warm cinnamon flavor makes them especially popular in the fall and winter.
How long can you store Snickerdoodle cookies?
Store snickerdoodles in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
What does a Snickerdoodle taste like?
Snickerdoodles have a buttery, sweet flavor with a hint of tanginess and a warm cinnamon-spiced coating.
Can you make Snickerdoodles without cream of tartar?
Yes, but they will taste more like regular sugar cookies. Substitute baking powder for both the baking soda and cream of tartar.
Do Snickerdoodles have peanuts?
No, traditional Snickerdoodles do not contain peanuts.
Food History
The origins of snickerdoodles trace back to German and Dutch immigrants who brought their baking traditions to the U.S. in the 19th century. The name may come from the German word “Schneckennudeln,” a type of cinnamon pastry. Snickerdoodles became popular in New England and were featured in cookbooks as early as the late 1800s. Their distinctive use of cream of tartar gives them a slightly tangy flavor and a soft, chewy texture that sets them apart from traditional sugar cookies.
Timeline
- 1800s: Snickerdoodles appear in American cookbooks, possibly influenced by German baking traditions.
- 1900s: They become a popular homemade cookie, especially in New England.
- Mid-1900s: Snickerdoodles spread across the U.S., becoming a classic favorite.
- Today: They remain a staple cookie, especially during the fall and holiday seasons.
Recipe Discussion
Snickerdoodles start with a simple sugar cookie dough made from butter, shortening, sugar, eggs, and flour. The key ingredient, cream of tartar, gives the cookies their slight tanginess and prevents the sugar from crystallizing, creating a chewy texture. The dough is rolled into balls, then coated in a cinnamon-sugar mixture before baking. This coating caramelizes slightly in the oven, forming a crisp, flavorful crust.
These cookies bake at a high temperature (400°F), which helps them puff up before settling into their classic crinkled appearance. The result is a perfectly soft and chewy cookie with a slightly crisp cinnamon-sugar shell.
Preparation Tips
- Use a mix of butter and shortening for the perfect balance of flavor and texture.
- Chill the dough for 30 minutes if it’s too sticky to roll.
- Roll cookies evenly for uniform baking.
- Do not overbake—snickerdoodles should be slightly soft in the center when removed from the oven.
- Use parchment paper to prevent sticking and make cleanup easier.
- Let cookies cool on the baking sheet for a minute before transferring to a cooling rack.
- Store in an airtight container with a slice of bread to keep them soft.
- Add a dash of nutmeg for a subtle, warm spice variation.
- If substituting baking powder for cream of tartar, use 2 teaspoons.
Recommended Kitchen Products
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- Baking Sheets: Ensures even baking for perfectly golden cookies.
- Parchment Paper: Prevents cookies from sticking and makes cleanup easy.
- Mixing Bowls: Great for mixing the dough and cinnamon-sugar coating.
- Hand Mixer: Helps cream butter and sugar quickly and smoothly.
- Cookie Scoop: Ensures uniform-sized cookies for consistent baking.
- Cooling Rack: Allows cookies to cool evenly before storing.
- Measuring Cups and Spoons: Ensures precise ingredient measurements.
- Silicone Spatula: Perfect for scraping down the bowl.
- Airtight Storage Container: Keeps cookies fresh for days.
- Cinnamon Sugar Shaker: Ideal for evenly coating cookies.
Serving Suggestions
- Serve warm with a glass of cold milk for a comforting treat.
- Pair with a cup of hot cocoa or coffee for a cozy dessert.
- Use as a base for ice cream sandwiches with vanilla or cinnamon ice cream.
- Add to a holiday cookie platter with gingerbread and sugar cookies.
- Drizzle with melted white chocolate for a decorative finish.
- Crush and sprinkle over yogurt or oatmeal for a crunchy topping.
- Enjoy with fresh apple slices for a fall-inspired snack.
- Pack in lunchboxes for a homemade sweet treat.
- Serve alongside pumpkin pie at Thanksgiving for an extra cinnamon-spiced dessert.
- Dip in caramel sauce for a fun flavor twist.
A Soft and Chewy Classic
Snickerdoodles are a simple yet irresistible cookie with a perfect balance of sweetness, spice, and chewiness. The combination of cinnamon sugar and the slight tang from cream of tartar makes them a standout among classic cookies. Whether enjoyed fresh from the oven, paired with a warm drink, or packed for a snack, these cookies are sure to bring comfort and nostalgia with every bite.
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Snickerdoodle Cookie Recipe
Snickerdoodle Cookies
Soft and chewy snickerdoodles rolled in cinnamon sugar for a sweet, spiced flavor. A classic cookie with a slight tang from cream of tartar, perfect for any occasion.
Ingredients
- 1 ½ cups sugar
- ½ cup margarine or butter, softened
- ½ cup shortening
- 2 eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cinnamon-Sugar Coating:
- 3 tablespoons sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat oven to 400°F.
- In a large mixing bowl, beat 1 ½ cups sugar, margarine, shortening, and eggs until smooth.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- In a small bowl, mix 3 tablespoons sugar and 3 teaspoons cinnamon.
- Shape the dough into rounded teaspoon-sized balls and roll each ball in the cinnamon-sugar mixture.
- Place cookies about 2 inches apart on an ungreased cookie sheet.
- Bake for 8 to 10 minutes, or until set but still soft in the center.
- Let cool on the cookie sheet for 1 minute before transferring to a wire rack.