These Easy Snickerdoodle Cookies are the perfect addition to your holiday baking! It’s the most simple recipe ever and requires NO chilling at all.
The first time I tried Snickerdoodles? I was seriously underwhelmed.
I love cinnamon, and to be disappointed by a cinnamon-heavy cookie? It was a sad, sad moment.
But when I thought about which cookie recipes I wanted to share on the blog with you, I couldn’t stop thinking about Snickerdoodles and how much I wanted to like them.
So I set out the make the best ever Snickerdoodle cookie, and I think I did pretty well.
Not only does the brown sugar really enhance the cinnamon, but there’s also cinnamon in the cookie dough… Because there really cannot ever be enough of it in a Snickerdoodle!
And I dip the cookies into cinnamon sugar both before and after baking, because it’s just so much better.
But – what makes a Snickerdoodle a Snickerdoodle?
That’s the first question I asked myself. What is a Snickerdoodle? Is it just a sugar cookie?
Here’s what I found:
- a snickerdoodle is a cookie with a crunchy outside and a chewy, soft inside
- it’s traditionally rolled in a sugar and cinnamon mixture before baking
- it has cream of tartar in it (which is one big difference to sugar cookies), which gives the cookies a slightly tart taste AND also helps to keep them soft inside
So, how do you make the best Snickerdoodle?
It’s actually not that hard to make the perfect Snickerdoodle cookies. My favorite thing about these is how easy they are to make.
The dough is incredibly simple.
There’s no chilling.
There’s no cutting or fussing or decorating (I seriously despise all of these things, cutting out and decorating sugar cookies is basically my worst Christmas nightmare).
And they actually taste good 😉
Here are my top tips for the perfect Snickerdoodles:
- don’t overbeat the eggs, mix them in for 10-15 seconds and call it a day – otherwise your cookies will be too puffy and taste too eggy
- do not be tempted to chill the dough. you want the Snickerdoodle cookie balls to spread during baking, so the dough should be baked at room temperature. if you still need to chill it because you’re making it ahead, you may need to gently push the cookies down with the bottom of a drinking glass right after baking to help flatten them out.
- do not overbake the cookies. bake them until just lightly browned. they will still be very soft when you take them out of the oven, and that’s fine – they’ll firm up as they cool. overbaked snickerdoodles get rock-solid and lose their delicious soft center.
- double dip: After I made Snowball cookies, I realized I should try double-dipping snickerdoodles. And it’s so good! The outside gets even crunchier, and there’s a lot more cinnamon flavor. I roll the cookie dough in cinnamon sugar before baking, and then again shortly after they come out of the oven
Can you make Snickerdoodles without Cream of Tartar?
You technically can, but it changes the cookies.
The Cream of Tartar is a raising agent, it adds a tart flavor and it keeps the cookies soft on the inside.
If you absolutely want Snickerdoodles but don’t have cream of tartar, you can try using 3 teaspoons of baking powder instead of the cream of tartar AND the baking soda.
It won’t give you the same old fashioned taste, but still a great cookie. You can also try adding 1/2 – 1 teaspoon of apple cider vinegar to the dough to add that tartness.
How do you store Snickerdoodle cookies?
Snickerdoodles keep well if you store them right!
On the counter:
These cookies can be stored on the counter in an airtight container. They are best eaten fresh within 5-7 days.
Can you freeze snickerdoodles?
Yes, you can!
To freeze unbaked cookies: Roll the dough into balls (do not dip in sugar!) and freeze them in a single layer on a lined baking sheet until firm. Transfer to freezer bags labelled with the name and use-by date (freeze for up to 2 months).
To bake, let the dough balls sit on a plate for 30 minutes, then roll in cinnamon sugar and bake as directed in the recipe.
To freeze baked cookies: Freeze the cookies in freezer-friendly containers. Separate layers with wax paper.
To thaw, leave them on a cooling rack at room temperature for about 30 minutes. Roll in cinnamon sugar again to make them look pretty and fresh.
Also, better find someone to share these with, or you’ll eat them all warm out of the oven. But even if you do, who cares 😉
Want more classic Christmas cookies?
Get the printable recipe here:
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3-6 tablespoons sugar
- 1-2 tablespoons cinnamon
- Preheat the oven to 350°F. Line two baking sheets.
- Place all dry ingredients in a medium bowl and mix well. Set aside.
- Place the butter and both sugars in a large bowl and cream with an electric mixer until fluffy. Add the eggs and vanilla and mix just until combined.
- Add the dry ingredients to the butter mixture and stir until a sticky cookie dough forms.
- Roll the dough into 1 inch balls (about 1 heaping teaspoon of dough each). Mix the sugar and cinnamon for rolling, and roll the dough balls in it. Place on the prepared baking sheets.
- Bake in single batches (only one baking sheet in the oven at a time!) for 8-10 minutes. Cool on the baking sheet for 2 minutes, then dip in the cinnamon sugar again if you like. Place on a cooling rack to cool completely.