This easy, classic Snickerdoodles recipe yields soft and chewy cookies with crispy, sugary tops. Recipe for Snickerdoodles without cream of tartar included.
Here are some tips for this perfect snickerdoodle cookies recipe:
Traditional snickerdoodle recipes ALWAYS include cream of tartar. That gives these cookies a bit of tangy flavor and chewy texture.
If you don’t have cream of tartar, REPLACE baking soda and cream of tartar quantities in this recipe with 2 tsp baking powder.
To prevent the cookies from spreading too much wile baking, always CHILL the dough for at least 1 hour.
Don’t skimp on cinnamon! These cookies are packed with cinnamon powder and that’s what makes them so flavorful.
This cookie dough can be made into small balls and frozen to be baked later (bake within 1 month).
Baked cookies can also be FROZEN to enjoyed later. Make sure they are packed in a good sealed container.
The longer you bake these cookies, the crispier they will get. The cookies will be ready when the edges start to set and become golden brown and the center is still slightly soft.
If you want a very thick snickerdoodle cookie, make cookie dough balls, then roll them in cinnamon sugar and place them on a cookie tray but DON’T flatten them and bake as usual. If you want thinner and crispier snickerdoodles, flatten the cookie dough ball slightly and bake a little longer than normal (1 or 2 extra minutes).
Classic Snickerdoodles Recipe
- 2¾ cups all purpose flour
- ¾ cups granulated sugar
- 1 cup unsalted butter
- ½ cup brown sugar
- 1 egg + 1 egg yolk
- 1½ tsp cinnamon powder
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup granulated sugar
- 2 tbsp cinnamon powder (more or less depending on your preference)
