This post was updated on by
The very BEST Snickerdoodle Cookies. The secret? Cinnamon is added into the dough and the batter is rolled into a cinnamon sugar mixture just before baking! The end result is a flavor packed soft and chewy cookie that is hard to resist!
These snickerdoodle cookies are a family favorite. Specifically, they are my mom’s go-to cookie. She looooooves this recipe. Every holiday season, when I start planning my cookie trays, she pipes in and requests a double helping of my Snickerdoodles.
These cookies are easy to make, soft and chewy, and perfect for sharing. Add them to your must-make list and give them a try. You will not be disappointed.
Snickerdoodle Cookie Ingredients:
- Granulated sugar
- Baking soda
- Cream of tartar
Why is cream of tartar added to Snickerdoodles?
Here is the big question, do you really need cream of tartar for snickerdoodle cookies? The short answer? Yes. You do. Cream of tartar is the one ingredient that sets these apart from regular ol’ sugar cookies. Cream of tartar helps the cookies rise and add a slight tang to the already butter flavored cookie.
How to make snickerdoodle cookies:
reheat your oven to 350 degrees. Line a cookie tray with parchment or silicone baking mats. Set aside.
Combine the butter with the sugar in a large bowl. Mix on medium speed with an electric mixer for two minutes or until the butter and sugar is light and fluffy.
Scrape the sides of your bowl with a spatula. Add the egg and vanilla extract. Stir on low until incorporated.
Combine the flour, baking soda, cream of tartar, and cinnamon in a large measuring cup. Gently stir with a fork until the ingredients are combined. Add to the butter mixture and mix on low/medium speed until the dough forms.
Mix together the sugar and cinnamon mixture for the topping. Roll the dough into 1 inch balls, I like to use this cookie scoop, and roll in the topping mixture. Place on your prepared baking tray. Bake 10-12 minutes or until the edges are slightly browned.
Tips for perfect snickerdoodle cookies:
- Make sure your ingredients are fresh. Cream of tartar, and other spices, can expire quicker than you think. Be sure to check the expiration date and use fresh spices for the best results.
- Room temperature ingredients will incorporate better into your batter. I like to take the butter and eggs out of the refrigerator at least 20 minutes before I start baking.
- Use a cookie scoop for easy and even cookie sizes.
Like this recipe? You will love my:
For the cookie:
For the topping: