Snickerdoodles
Snickerdoodles might just seem like a sugar cookie rolled in cinnamon sugar. But a snickerdoodle is so much more than that. Unlike a sugar cookie, a snickerdoodle uses a unique ingredient- cream of tartar. Cream of tartar is what gives snickerdoodle their slight tangy flavor and soft chewy texture, so don’t skip it!
Servings: 24 cookies
Calories: 186kcal
Ingredients
Cookies
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated white sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups (330 g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoons baking soda
- ¼ teaspoon table salt
Coating
- 4 tablespoons granulated white sugar
- 4 teaspoons ground cinnamon
Instructions
- Combine wet ingredients. In a large mixing bowl with an electric mixer, cream together butter, sugar, eggs and vanilla on medium-high speed until light and fluffy, about 2 minutes. You can use a hand mixer, or a stand mixer with a paddle attachment. 1 cup (2 sticks, 226 g) unsalted butter, softened 1 ½ cups (300 g) granulated white sugar 2 large eggs 2 teaspoons vanilla extract
- Add dry ingredients. With mixer on low, blend in the flour, cream of tartar, soda and salt until evenly combined. 2 3/4 cups (330 g) all-purpose flour 2 teaspoons cream of tartar 1 teaspoons baking soda ¼ teaspoon table salt
- Chill the cookie dough. Cover the bowl with plastic wrap and refrigerate for 1 hour. This dough is sticky so it’s best to chill the dough for at least 1 hour or you can leave to refrigerate up to overnight.
- Preheat and prepare cookie sheets. Near the end of the chilling time, position a rack in the center of the oven and preheat oven to 400oF (205°C). Line two cookie sheets with parchment paper or silicone baking mat.
- Make cinnamon sugar topping. Mix together the sugar and cinnamon in a small bowl. 4 tablespoons granulated white sugar 4 teaspoons ground cinnamon
- Shape and roll cookies. Using a 1-inch cookie scoop or a tablespoon scoop the cookies into 1 ½ inch balls and immediately drop the cookie balls into the cinnamon sugar mixture to coat. Place 2 inches apart on prepared baking sheets.
- Bake and cool cookies. Bake in the preheated 400°F (205°C) oven 8-10 minutes, or until edges are browned, and tops are slightly puffy and set but not too hard. Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack to cool completely.
Video
Notes
- Storage: You can store, covered in an air tight container, at room temperature for up to 7 days.
- Freezing:
- To freeze unbaked: Scoop the cookies onto a parchment lined baking sheet, and freeze solid, about 1 hour. Then place into a sealable plastic bag. You can bake frozen, without thawing, but add on a few extra minutes of baking time.
- To freeze baked: Allow the cookies to cool completely. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 15- 20 seconds to warm them back up slightly.
- Cream of tartar: Cream of tartar is what gives snickerdoodles their classic flavor. Sort of tangy and it reacts with the baking soda. But don't fret. If you don't have it you can omit the cream of tartar and baking soda and use 2 teaspoons baking powder instead.
Nutrition
Calories: 186kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 77mg | Potassium: 66mg | Fiber: 1g | Sugar: 15g | Vitamin A: 256IU | Calcium: 11mg | Iron: 1mg