Easy Snickerdoodles

Soft and thick Snickerdoodles are a delicious, easy treat. Made with pantry staples, this is guaranteed to become a favorite cookie.

Ingredients and Substitutions

• Butter. I always use salted butter but unsalted butter can be substituted.
• Sugar. I used white granulated sugar but light brown sugar can be used too.
• Eggs.
• Vanilla extract.
• Flour.
• Cream of tartar. Cream of tartar is the secret ingredient in snickerdoodles. It adds a unique tart flavor while also giving lift to the cookie. This is what gives the cookies their thick, soft texture, making them different to classic crisp cookies.
• Baking soda.
• Salt.
• Ground cinnamon.

How to make Snickerdoodles

1. Cream together the butter and sugar until light and fluffy. I like doing this in my stand mixer fitted with the paddle attachment but you can use a large bowl and a wooden spoon too. Add the eggs, one at a time then stir in the vanilla. Add the dry ingredients then stir until combined.
2. Using a medium cookie scoop, scoop balls of the dough and place on a lined baking sheet. Combine ground cinnamon with sugar then roll each cookie dough ball in the cinnamon sugar mixture.
3. Place the snickerdoodle dough balls on sheet pans/cookie sheets lined with parchment paper then bake for 10-12 minutes until lightly golden brown. You might think the cookies are not properly baked through but underbaking will give you a softer cookie, exactly what we’re looking for. 
4. Remove from the oven then allow to cool on wire racks before serving.

Can I make this ahead?

Yes, snickerdoodles are great to make ahead. The dough can be kept in the fridge for up to a week (remove from the fridge and allow to come to room temperature before baking) and can be frozen for up to 3 months. Baked cookies will last for a week at room temperature in a cookie jar or airtight container.

FAQ

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