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The best Snickerdoodle recipe with butter, sugar and flour. These Snickerdoodle cookies are rolled in cinnamon sugar, chewy, tasty, and easy to make for festive holidays!
Table of Contents
Snickerdoodle Recipe
What is a Snickerdoodle?
Snickerdoodle is a type of soft and chewy cookie made with all-purpose flour, butter, sugar and rolled in cinnamon flour.
This a popular cookie in the United States which originated from Germany, hence its German-like name.
Other Recipes You Might Like
- Chocolate Crinkle Cookies
- Peanut Butter Dark Chocolate Cookies
- Chocolate Chip Cookies
Recipe Ingredients
There are many variations of Snickerdoodles. Some recipes calls for oil and shortening instead of butter, while others exclude cream of tartar.
This is a classic Snickerdoodle recipe, adapted from Taste of Home.
- All-purpose flour
- Butter
- Eggs
- Sugar
- Cream of Tartar
- Baking soda
- Cinnamon
How to Make Snickerdoodle Cookies?
It’s very easy to bake these sweet cookies at home.
First of all, prepare the cookie dough by beating all the ingredients together and chill the dough in the refrigerator.
Next, shape the dough into small balls and roll in cinnamon sugar.
Lastly, bake the cookies in the oven until they turn light brown for 10 minutes and the cookies are ready!
Baking Tips
For the best results, follow my tips below.
- The cookie dough will spread while baking. Place the cookie dough 2 inch apart on the baking sheets to avoid over-crowding.
- To avoid over spreading of the cookie dough, chill the dough in the refrigerator for 30 minutes.
- DO NOT over cream the sugar and butter mixture as it will make also the cookie dough spread.
- Use cream of tartar to make the cookies soft and chewy.
- Press down the dough ball gently in the middle with your finger. This will avoid the cookies puffing up in the middle.
- The cookies should not be crispy. DO NOT over bake. The cookies should be light in color.
Frequently Asked Questions
Can I Skip Cream of Tartar?
You can skip cream of tartar if you don’t have it. However, I don’t recommend it.
Cream of tartar helps to activate baking soda, plus it will make the cookies soft and chewy, which is how Snickerdoodles should be.
Can I Use Oil Instead of Butter?
Yes, you can certainly use oil instead of butter. Substitute the same amount per the recipe.
Just make sure you chill the dough for 30 minutes before baking to avoid over spreading of the cookies while baking in the oven.
What Kind of Oil Should I Use?
If you are using oil, I recommend vegetable oil.
For a healthier option, you may also use coconut oil.
How Many Calories per Serving?
This recipe is only 95 calories per cookie.
What to Serve with This Recipe?
Snickerdoodle cookies are great as sweet treats. For afternoon tea or snack time, I recommend the following recipes.Popovers with Strawberry Butter
Easy Pretzel Bites
Dutch Baby
Salted Chocolate Chip Cookies
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Snickerdoodle
The best Snickerdoodle recipe with butter, sugar and flour. These Snickerdoodle cookies are rolled in cinnamon sugar, chewy, tasty, and easy to make for festive holidays!
4.75 from 8 votes
By Bee Yinn Low
Yield 24 Pieces
Prep 20 minutes mins
Cook 10 minutes mins
Total 30 minutes mins
Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup sugar (plus 2 tablespoons divided)
- 1 large egg (room temperature)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
Instructions
Preheat oven to 375°F (190°C). Cream butter and 1 cup sugar until light and fluffy; beat in the egg and vanilla. In another bowl, whisk together the flour, baking soda and cream of tartar.
Add the flour mixture gradually into the creamed mixture, until it forms a dough. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in the cinnamon sugar until nicely coated. Place the dough balls 2-inch apart on ungreased baking sheets.
Press down in the center of the ball before baking in the oven. This helps to keep the Snickerdoodles from puffing up in the middle.
Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Course: Baking Recipes
Cuisine: American
Keywords: cinnamon, cream of tartar, holiday cookies, snickerdoodle cookies
Nutrition
Nutrition Facts
Snickerdoodle
Amount Per Serving (24 g)
Calories 95Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 45mg2%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
