American · Dessert · Easy
Snickerdoodles
0.0 (0 ratings)- Total
- 49 min
- Prep
- 25 min
- Serves
- 12
- Calories
- 190
Soft-centered cookies wear a crackled cinnamon-sugar coat. Cream of tartar gives the dough a gentle tang and helps keep the crumb tender.
The slight tang in Snickerdoodles comes from cream of tartar, which reacts with baking soda as the cookies bake. Rolling the dough in cinnamon sugar leaves a fine crust that breaks open around the softer center.
Use butter that yields to a fingertip but is not shiny or melted. Pull the cookies while the centers still look soft, then let the hot pan finish setting them before moving them to a rack.
Method
Heat the oven to 375°F (190°C). Line two sheet pans with parchment. Whisk the flour, cream of tartar, baking soda and salt.
Beat the butter with 1/2 cup sugar until fluffy. Beat in the egg and vanilla extract, then mix in the dry ingredients just until a soft dough forms.
Mix the remaining 1/4 cup sugar with the cinnamon. Roll the dough into twenty-four equal balls, coat in cinnamon sugar and place twelve on each pan, 2 inches apart.
Bake one pan at a time for per pan, total, until the edges are set and the centers are puffed and softly set.
Cool each batch on its pan for before moving to a rack. Serve two cookies per portion.
Forkue tips
- If the dough feels greasy or spreads when rolled, chill it until firm enough to hold a ball before coating.
Storing and reheating
Keep airtight at room temperature for 4 days. Freeze cooled cookies for 2 months and thaw still wrapped so their soft centers do not dry out.
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Kitchen gear
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Photo: EvanProdromou, CC0, via Wikimedia Commons (cropped and enhanced)
Snickerdoodles: FAQ
Can I leave out cream of tartar?
It supplies both the tang and part of the leavening reaction. Leaving it out without changing the baking soda changes the flavor and spread.
Why did my cookies turn hard?
They likely baked too long or had too much flour. Spoon flour lightly into the measuring cup and remove the cookies while the centers are still soft.
How do I store and reheat Snickerdoodles?
Keep airtight at room temperature for 4 days. Freeze cooled cookies for 2 months and thaw still wrapped so their soft centers do not dry out.
How long does Snickerdoodles take?
About 49 min in total: 25 min prep and 24 min cooking.
What do I need to make Snickerdoodles?
The key ingredients are all-purpose flour, cream of tartar, baking soda, butter, eggs and vanilla extract, plus pantry basics.
Any tips for Snickerdoodles?
If the dough feels greasy or spreads when rolled, chill it until firm enough to hold a ball before coating.
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