Snickerdoodle Cookies
These crispy and chewy snickerdoodle cookies are bursting with sugary sweetness and cinnamon spice!
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Today I’m sharing a cookie that is a big hit in my family - the snickerdoodle cookie. I grew up making these and have had both successful and failed batches over the years. This recipe is fool proof and that is why it is my absolute favorite!
What are Snickerdoodle Cookies?
Though origins a bit of a mystery, snickerdoodles are a sugar type of cookie rolled in cinnamon and sugar, and when baked, a cracked top gives them their signature look.
Are Snickerdoodle Cookies the same as Sugar Cookies?
The short answer is no. They taste slightly different. Snickerdoodle cookies are similar to sugar cookies, however snickerdoodles contain cream of tartar as a necessary ingredient, which gives them a distinct flavor and texture. Also, they are rolled in cinnamon and sugar. Sugar Cookies do not contain cream of tartar, and are classically rolled in sugar or topped with icing.
Recipe Tips for Pumpkin Snickerdoodles
I recommend placing the cookie dough in the refrigerator for 30 minutes prior to rolling them out and baking them. Cooling the dough in the refrigerator will harden the butter so that the cookies don’t spread too much as they bake.
Recipe Variantions for Pumpkin Snickerdoodles
Try making these cookies oversized by measuring out 2 tablespoons of dough per cookie instead of 1 tablespoon and bake them for two minutes longer in the oven.
How to Store Snickerdoodles
Store snickerdoodles at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.
Can I freeze the snickerdoodle cookie batter before I bake them in the oven?
Yes! Prepare the batter in advance (continue through step four in the directions below, rolling the dough into balls and coating them in cinnamon sugar) and freeze for up to three months. To bake the uncooked frozen cookies, simply remove them from the freezer and bake as directed below (without thawing them).
You can also freeze pumpkin snickerdoodles that are already baked. Place fully baked and cooled cookies in an air tight freezer container and store in the freezer for up to three months. To serve them, remove from the freezer and place in the refrigerator 24 hours to thaw prior to serving.
If you love cookies, you may also enjoy these soft and chewy ginger cookies or my favorite chocolate chip cookies.
How to make Snickerdoodle Cookies
Ingredients
8 tablespoons Unsalted Butter, Softened at Room Temperature
1 cup Granulated Sugar
1/4 teaspoon Baking Soda
1/4 teaspoon Cream of Tartar
1 Egg, Room Temperature
1 teaspoon Vanilla
1 1/2 cups All Purpose Flower
2 tablespoons Granulated Sugar
1 teaspoon Ground Cinnamon
Kitchen Tools
Hand Mixer or Stand Mixer with Paddle Attachment
Measuring Cups
Measuring Spoons
Spatula
Baking Sheet
Directions
Step One - Preheat oven to 350 degrees Fahrenheit. Place 1 tablespoon sugar and 1/2 teaspoon cinnamon into a bowl and mix. Set aside.
Step Two - Using a hand mixer or stand mixer with a paddle attachment, cream the butter and sugar together until fluffy. Add the vanilla, egg, baking soda, and cream of tarter and mix well. Add the flour and mix well.
Step Three - Place the dough in the refrigerator for 30 minutes or until dough is cold and workable.
Step Four - Roll dough into balls, using a 1 tablespoon measuring spoon to measure dough for each cookie. Roll each dough ball in the cinnamon sugar mixture, coating the ball all around. Place on a pan about 1.5 inches apart.
Step Five - Place the pan in the preheated oven and bake for 10 minutes or until dough puffs up in the middle. Remove and let cool on the pan for one minute. Place on a cooling rack to cool completely. Store at room temperature for up to two days, in the refrigerator for up to five days, or freeze for up to three months.
I hope you love this recipe as much as I do! If you try it, let me know how they turn out in the comments below.