Snickerdoodle Cookies

snickerdoodle cookie platter

I used to make snickerdoodle cookies about once a week in the 6th grade. Couldn’t tell you why, but I was addicted and loved bringing little baggies of them to my friends at school. Baking and cooking for friends and family has always been something I love doing. And nothing is better than the cinnamon and tangy combo of snickerdoodle cookies.

And many years later I found out from Tyler that he used to buy a snickerdoodle cookie in his school cafeteria every day in middle school…seems pretty kismet if you ask me. Also, how wild is it that they made cookies from scratch at his school? Our school’s were usually pre-made and at least a few days old.

Now, if you haven’t had snickerdoodles, just an FYI, they are tangy, that’s why you use cream of tartar. They aren’t too much, but I know some people who aren’t always a huge fan. I’ll go over some subs below if you want them! These are wonderfully soft and chewy. I hope you love them!

Tips on Ingredients Snickerdoodle Cookies:

Usually the better the ingredients, the better your food will taste. However, I do like to go over which ingredients that you should have the best quality for. And the others that I think don’t need to be the highest quality. But again, if you don’t have access to high quality, it will still be delicious! I also let you know if a certain type or style is best.

These are the items that I have notes for, whether it’s to buy the best quality or if there are specific notes about those ingredients for snickerdoodle cookies.

– Butter: I always suggest using a good quality when it comes to your dairy. This always helps the texture and flavor profile. I personally am a big fan of butter like Kerrygold.

– Vanilla extract: In general, I just always suggest a good vanilla, preferably not a fake. This affects the flavor profile for the muffins.

– Cinnamon: I’m a spice girl, so I always have extra cinnamon in my recipes, so you’ll find a little on the inside too!

– Nutmeg: Again, I love love love spices, so there is a little extra in here with some nutmeg. If you aren’t a fan, you could instead do ginger or just remove altogether.

– Brown Sugar: I almost always use light brown sugar, but dark brown is also okay. It just makes for a softer cookie.

– Cream of tartar: Cream of tartar is an acid salt that is usually adding with baking soda to make baking powder. But snickerdoodles are an old-fashioned cookie and usually call for cream of tartar instead of BP. But

Best Tips and Knowledge to make the best Cookies:

These are tips on how to do something or why what I’ve listed it in the snickerdoodle cookies recipe as necessary.

Tips for this Cookie Dough:

– Room Temperature Butter: So many of my recipes (and others’) call for room temperature butter. This is due to a few things. 1) An emulsion is formed when all the wet ingredients are room temperature and mixing. You are whipping in air into the batter, which will later help in baking when you get that light and fluffy texture. 2) Room temp butter is also able to blend smoother and create a cohesive batter. If you don’t have it room temp it can become very dense.

How to: I usually leave mine on a plate on the counter for a couple hours or maybe on the oven if it’s being used for something else.

– Room Temperature Eggs: A lot of baking recipes (mine included) ask for room temperature eggs. This is because a room temp egg is easier to break down than a cold egg. So therefore, it mixes into the batter better. ALSO, room temp eggs get a better volume making for a fluffier baked good.

How to: I would suggest leaving them on the counter for a couple of hours to get room temp. However, if you forget or run out of time, another option is to place the eggs into a bowl of warm water (not hot) for about 10-15 minutes.

– Creaming Sugar and Butter: This is often the first step in many of my baked goods. Like the point above on room temperature butter, the creaming of the sugars and butter makes for a light and fluffy baked good. This is the point of 1) breaking down the granular of sugar so they are evenly distributed and baked. 2) That you’re getting that emulsion going and trapping in air that will create a light and fluffy batter and therefore final baked good. I always suggest at least 3-5 minutes. However, if your kitchen is colder, you may need to go up to 6-8 minutes at least to make sure they cream fully.

– One Egg at a Time: I always suggest doing one egg at a time to make sure you’re getting each one mixed in thoroughly and to get a better volume. I also recommend breaking them into a bowl first to make sure you don’t mix in any shells!

– Mixing Dry Ingredients Separately: This is so important and basically happens in like 90% of baking. This is to make sure you are thoroughly mixing in the items like baking powders, sodas, etc. You want to make sure that it’s evenly distributed because once you mix it into the wet ingredients it can stick in one place.

– Chilling Time: So, chilling the dough is a VERY important part of making any cookie. Most require it, but also this will dictate whether you have a thick or thin cookie. The longer they chill, the thicker they will be. My trick for making them thicker quicker, is to pop the dough into the fridge for 15-30 minutes, ball the dough and place it on a baking sheet with parchment paper, then toss it in the freezer for 1-3 hours. This will help the rise. If you have more time feel free to leave them in the fridge for 24 hours, or freeze the balled dough for 30 minutes, transfer to a freezer-safe bag or Tupperware. More chilling time always equals a fluffier cookie. And for a snickerdoodle it helps from them being too sticky.

– Messy and sticky dough: This dough is very sticky and messy, that’s okay! You can grease or flour your hands before balling if needed.

– Saving Dough: If you decide not to bake all the dough at once, you can ball the dough, place it on parchment paper in the freezer for about 30-ish minutes (should be very cold), then transfer into a freezer-safe bag or Tupperware for up to 2 weeks. It can take a few extra minutes to bake, so keep your eyes on the oven to check.

Tips for Baking:

– Flatter cookie: If you want the cookie to not be as fluffy…bananas, but okay…you can press your thumb down in the middle of the dough ball.

– Bake Time: Now, this is the difference of a gooey or a crispy cookie. I like to bake my snickerdoodle cookies crispy on the edges and gooey in the center. So, you bake for the minimum time below. But if you are a crisp all the way through, do the longer time. Also, each oven/altitude/climate can change your bake, so keep your eyes on the oven and bake to your liking. If your cookies are frozen, they may need an additional 1-3 minutes of baking time. I also check on mine to make sure the edges are brown and I use a spatula to make sure I can pick up the edges.

– Reusing Parchment Paper: Yes! As long as it’s not completely burned, you can and should reuse the parchment paper during a bake, maybe using just 1-2 sheets for all the cookies.

– Cool Baking Sheets: Now, you can reuse the parchment paper and of course you can bake using just 1-2 baking sheets. However, before you place dough or bake it, your baking sheets should always be cooled down. This helps with a good bake and keeping those cookies thick.

– Perfect Circle: This is my favorite Cloudy Kitchen tip! Use a round cookie/biscuit cutter that’s just a bit bigger than your cookie. Right when the cookies come out of the oven, place cutter around cookies and quickly move cutter in a circle motion to create a perfect cookie shape while still warm and moldable. This makes for a perfectly circle cookie.

– Saving Cookies: After baked, place snickerdoodle cookies in airtight container and save for about 5-6 days at room temperature.

Other Cookie Recipes to Try:

cookie platter
cookie platter overhead shot
side view of a cookie platter
cookie platter

Snickerdoodle Cookies

5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 20 cookies
Author: Amanda Wilens

Equipment

  • Stand Mixer

Ingredients

Wet:
  • ½ cup butter room temperature
  • ½ cup granulated sugar
  • 1/3 cup brown sugar
  • 2 eggs large, room temp
  • 1 ½ tsp vanilla extract
Dry:
  • 1 ¾ cups all-purpose flour
  • ¾ tsp cream of tartar
  • 1/2 tsp baking soda
  • 1 tsp salt
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
Cinnamon Sugar:
  • 1/4 cup granulated sugar
  • 1 Tbsp cinnamon

Instructions

  • Electric stand mixer with paddle, cream the butter and sugars together, until thoroughly creamed, light and fluffy (about 3-5 minutes).
  • Add eggs one at a time, mix until combined. Then add exact and mix for another 2 minutes. Scrape sides of the bowl to make sure all is incorporated.
  • In another medium/large bowl, combine together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Whisk until combined.
  • Turn mixer to a low-medium speed. Slowly add the dry ingredients into the wet ingredients until just combined.
  • Cover and chill dough in the fridge for 30-60 minutes.
  • Preheat the oven to 350° F and prepare some baking sheets with parchment paper.
  • In a small/medium bowl mix the cinnamon sugar together.
  • Ball dough into about 2 tablespoon scoops. Ball in between your hands. Toss in cinnamon sugar and coat completely.
  • Place cookie dough balls onto the baking sheets a few inches apart from one another. Smoosh down with your thumb or a fork to get a flatter cookie.
  • Bake cookies for 10-12 minutes. You don’t want these to overcook, so be sure they don’t turn golden brown or they will overcook while cooling on the sheet.
  • Remove from oven and cool on the baking sheet for about 5-10 minutes, then move to a cooling rack. During this time your cookies should flatten a little and crinkle.
  • Serve and enjoy!

Notes

– Room Temperature Butter: So many of my recipes (and others’) call for room temperature butter. This is due to a few things. 1) An emulsion is formed when all the wet ingredients are room temperature and mixing. You are whipping in air into the batter, which will later help in baking when you get that light and fluffy texture. 2) Room temp butter is also able to blend smoother and create a cohesive batter. If you don’t have it room temp it can become very dense.
How to: I usually leave mine on a plate on the counter for a couple hours or maybe on the oven if it’s being used for something else.
– Room Temperature Eggs: A lot of baking recipes (mine included) ask for room temperature eggs. This is because a room temp egg is easier to break down than a cold egg. So therefore, it mixes into the batter better. ALSO, room temp eggs get a better volume making for a fluffier baked good.
How to: I would suggest leaving them on the counter for a couple of hours to get room temp. However, if you forget or run out of time, another option is to place the eggs into a bowl of warm water (not hot) for about 10-15 minutes.
– Creaming Sugar and Butter: This is often the first step in many of my baked goods. Like the point above on room temperature butter, the creaming of the sugars and butter makes for a light and fluffy baked good. This is the point of 1) breaking down the granular of sugar so they are evenly distributed and baked. 2) That you’re getting that emulsion going and trapping in air that will create a light and fluffy batter and therefore final baked good. I always suggest at least 3-5 minutes. However, if your kitchen is colder, you may need to go up to 6-8 minutes at least to make sure they cream fully.
– One Egg at a Time: I always suggest doing one egg at a time to make sure you’re getting each one mixed in thoroughly and to get a better volume. I also recommend breaking them into a bowl first to make sure you don’t mix in any shells!
– Mixing Dry Ingredients Separately: This is so important and basically happens in like 90% of baking. This is to make sure you are thoroughly mixing in the items like baking powders, sodas, etc. You want to make sure that it’s evenly distributed because once you mix it into the wet ingredients it can stick in one place.
– Chilling Time: So, chilling the dough is a VERY important part of making any cookie. Most require it, but also this will dictate whether you have a thick or thin cookie. The longer they chill, the thicker they will be. My trick for making them thicker quicker, is to pop the dough into the fridge for 15-30 minutes, ball the dough and place it on a baking sheet with parchment paper, then toss it in the freezer for 1-3 hours. This will help the rise. If you have more time feel free to leave them in the fridge for 24 hours, or freeze the balled dough for 30 minutes, transfer to a freezer-safe bag or Tupperware. More chilling time always equals a fluffier cookie. And for a snickerdoodle it helps from them being too sticky.
– Messy and sticky dough: This dough is very sticky and messy, that’s okay! You can grease or flour your hands before balling if needed.
– Saving Dough: If you decide not to bake all the dough at once, you can ball the dough, place it on parchment paper in the freezer for about 30-ish minutes (should be very cold), then transfer into a freezer-safe bag or Tupperware for up to 2 weeks. It can take a few extra minutes to bake, so keep your eyes on the oven to check.
– Flatter cookie: If you want the cookie to not be as fluffy…bananas, but okay…you can press your thumb down in the middle of the dough ball.
– Bake Time: Now, this is the difference of a gooey or a crispy cookie. I like to bake mine crispy on the edges and gooey in the center. So, you bake for the minimum time below. But if you are a crisp all the way through, do the longer time. Also, each oven/altitude/climate can change your bake, so keep your eyes on the oven and bake to your liking. If your cookies are frozen, they may need an additional 1-3 minutes of baking time. I also check on mine to make sure the edges are brown and I use a spatula to make sure I can pick up the edges.
– Reusing Parchment Paper: Yes! As long as it’s not completely burned, you can and should reuse the parchment paper during a bake, maybe using just 1-2 sheets for all the cookies.
– Cool Baking Sheets: Now, you can reuse the parchment paper and of course you can bake using just 1-2 baking sheets. However, before you place dough or bake it, your baking sheets should always be cooled down. This helps with a good bake and keeping those cookies thick.
– Perfect Circle: This is my favorite Cloudy Kitchen tip! Use a round cookie/biscuit cutter that’s just a bit bigger than your cookie. Right when the cookies come out of the oven, place cutter around cookies and quickly move cutter in a circle motion to create a perfect cookie shape while still warm and moldable. This makes for a perfectly circle cookie.
– Saving Cookies: After baked, place in airtight container and save for about 5-6 days at room temperature.

Nutrition

Calories: 95kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 158mg | Potassium: 49mg | Fiber: 1g | Sugar: 11g | Vitamin A: 34IU | Calcium: 18mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes