Snickerdoodle Cookies Recipe Soft And Chewy

It’s just one of those classic treats we’ll all remember from our childhood so let’s keep those memories going and make them for your friends and family!

Perfect Snickerdoodle Cookies

This is my idea of the best snickerdoodle cookie recipe, and there’s no chilling dough required! Who doesn’t get the cookie cravings? When those hit this is the perfect cookie to make, with consistently reliable results. They have the perfect satisfying flavor with an abundance of tempting cinnamon, the tender texture is spot on what you want in a cookie, and the thickness meets perfectly in the middle. We avoid flat pancake-like cookies here while not making them overbearingly thick either. They’re deliciously buttery and moist throughout, you won’t find a dry bite here. And the level of sweetness is just where it should be. You just have to try these! They’re everything look for in a cookie and then some. Plus they’re a treat everyone can agree on, kids love these and adults love them just as much. They are just one of those classic desserts that have been around forever and everyone get’s excited when the see and smell these aromatic cinnamon sugar coated cookies. You just can’t go wrong with a batch of these. Trust me, they’ll disappear in no time!

All-purpose flour: I like to use unbleached flour, though bleached will work if that’s what you have. Baking soda: Careful not to forget it or the cookies will be totally flat. Cream of tartar: This ingredient offers the traditional lightly tangy flavor and it also helps the cookies rise and spread a little less. Salt: I use table salt but fine sea salt would work great too. Unsalted butter: Salted butter will work too, just omit the salt since there is generally 1/4 tsp salt per stick of butter. Granulated sugar and brown sugar: The blend of the two sugars helps make these cookies soft and chewy. Egg and egg yolk: The extra egg yolk helps bind and keep the cookies soft. Vanilla: Preferably use real vanilla if possible. Cinnamon: The key ingredient to a classic snickerdoodle cookie!

What is cream of tartar and where can I find it?

Cream of tartar is an acidic tartaric powder which you can find in the spice section of most grocery stores. It is the byproduct of wine production, it is actually the residue that is left in the wine barrels. In baking it is usually used as a leavening ingredient (in combination with baking soda).

Can I make snickerdoodles without cream of tartar?

Yes. Substitute with 1 1/2 tsp lemon juice or vinegar in it’s place, adding it in with the vanilla.

How to Make Snickerdoodle Cookies from Scratch

Storage and Shelf Life

Store cookies in an airtight container. Keep at room temperature. Enjoy within 3 days.

Can I Use an electric hand mixer?

Yes. A hand mixer can be used here in place of a stand mixer, just keep in mind you may want to start mixing by hand using a wooden spoon if the dough gets heavy when adding the flour mixture so you don’t burn up the motor.

Yes you can freeze the dough or the baked cookies.

If freezing the dough I’d use 1/4 cup less flour (since dough will be fully chilled through before baking and won’t spread as much) freeze up to 1 month, thaw in refrigerator before baking. If freezing baked cookies be sure they are in a well sealed airtight container, thaw at room temperature before enjoying.

There are an estimated 150 calories per cookie (based on a yield of 30 cookies from this recipe).

Helpful Tips

Don’t melt butter or cookies will spread more. You can soften butter in the microwave if in a rush. Only heat 1 at a time and turn to next side ever 3 seconds until just soft. If you have Saigon cinnamon use that. It has the best flavor. Only use real butter. No shortening, no margarine, no coconut oil. The butter really builds up flavor here. To keep cookies soft store a piece of bread in the container with the cookies (I usually just use the bread ends).