Snickerdoodle cookies are classic cinnamon-sugar treats known for their soft, chewy texture and signature tangy flavor. The secret to their unique taste comes from the combination of cream of tartar and a generous dusting of cinnamon sugar. These cookies are simple to make and perfect for any occasion.

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 1 ½ teaspoons ground cinnamon

Optional Add-Ins:

• 1 teaspoon ground nutmeg for extra warmth
• ½ cup white chocolate chips for a twist on the classic

For Serving:

• A glass of cold milk or hot coffee

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Make the Cookie Dough

1. In a large mixing bowl, cream together the softened butter and 1 ½ cups sugar until light and fluffy, about 2-3 minutes.
2. Beat in the eggs, one at a time, then add the vanilla extract and mix until combined.
3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.

Step 3: Make the Cinnamon-Sugar Coating

1. In a small bowl, mix together the ¼ cup sugar and 1 ½ teaspoons cinnamon until well combined.

Step 4: Shape the Cookies

1. Scoop out 1 ½ tablespoons of cookie dough (or use a small cookie scoop) and roll it into a ball.
2. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
3. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Step 5: Bake the Cookies

1. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
2. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 6: Serve and Enjoy

1. Once cooled, enjoy the Snickerdoodle cookies with a glass of cold milk or a cup of coffee.

Cooking Notes

• Cream of Tartar: This is an essential ingredient in Snickerdoodle cookies, giving them their signature tangy flavor and chewy texture. If you don’t have cream of tartar, you can substitute it with 2 teaspoons of lemon juice or vinegar, but the flavor will slightly differ.
• Baking Time: For soft, chewy cookies, bake for 8-10 minutes. If you prefer crispier cookies, leave them in the oven for 10-12 minutes.

Variations

1. Cinnamon Sugar Snickerdoodle Bars

Instead of shaping the dough into cookies, press the dough into a greased 9×13-inch baking pan and sprinkle the cinnamon-sugar mixture on top. Bake at 350°F (175°C) for 20-25 minutes until the edges are set, then cut into bars.

2. Chocolate Snickerdoodles

For a chocolatey twist, add ¼ cup of cocoa powder to the dry ingredients and stir in ½ cup of chocolate chips for double the indulgence.

3. Pumpkin Snickerdoodles

To add a fall flavor, mix ½ cup of pumpkin puree and ½ teaspoon of pumpkin pie spice into the wet ingredients. You may need to add a little extra flour to get the right dough consistency.

4. Vegan Snickerdoodles

Substitute the butter with vegan butter, and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a plant-based version of these cookies.

Frequently Asked Questions (FAQs)

Q: Can I make Snickerdoodle dough ahead of time?
Yes! You can make the dough up to 2 days ahead of time. Simply wrap the dough tightly in plastic wrap and store it in the refrigerator. When ready to bake, let the dough sit at room temperature for about 10-15 minutes before rolling and baking.

Q: Can I freeze Snickerdoodle dough?
Yes! Roll the dough into balls and freeze them on a baking sheet until firm. Transfer the frozen dough balls to an airtight container or freezer bag and freeze for up to 3 months. When ready to bake, roll them in the cinnamon-sugar mixture and bake directly from frozen, adding 1-2 minutes to the baking time.

Q: How do I store Snickerdoodle cookies?
Store Snickerdoodles in an airtight container at room temperature for up to 1 week. You can also freeze baked cookies for up to 3 months. Just thaw at room temperature before serving.

Q: Can I substitute cream of tartar in Snickerdoodles?
If you don’t have cream of tartar, you can substitute it with 2 teaspoons of baking powder. However, the cookies will lose the characteristic tangy flavor and may have a slightly different texture.

Q: What can I serve with Snickerdoodles?
Snickerdoodles are perfect on their own, but they pair well with a cup of coffee, hot cocoa, or cold milk. You can also serve them with vanilla ice cream for an extra treat.

These Delicious Snickerdoodle Cookies are easy to make, soft, chewy, and packed with cinnamon-sugar goodness. Whether you’re baking them for a special occasion or as a sweet treat for the family, these classic cookies are sure to please. Customize them with your favorite add-ins or try one of the fun variations for a unique twist.