Snickerdoodles are sweet and buttery cookies with cracked surfaces and a wonderful smell of cinnamon. It is a popular Christmas, Halloween, 4th of July, or even bridal shower cookies. These snickerdoodles are a perfect choice for holiday gatherings.
The difference between snickerdoodles and sugar cookies is that these cookies are rolled in cinnamon sugar before baking. Its cookie dough doesn’t need any chilling, so you can prepare this recipe in just 30 minutes. Quick and easy!
One of the main ingredients of snickerdoodles is the cream of tartar which is, in fact, the powdered form of tartaric acid. This important item helps to stabilize egg whites, prevent sugar from crystallizing or activate baking soda. Generally, it acts as a leavening agent and gives tanginess to the cookies.
Preheat the oven to 190°C (375°F) . Line two large cookie sheets with parchment paper and set them aside.
In a medium mixing bowl, whisk together the flour, cream of tartar, baking soda, 1 and 1/2 teaspoons of cinnamon, and salt together.
In the bowl of a stand mixer, beat the Kalleh dairy butter and 1 and 1/3 cup of granulated sugar together on high speed for about 2 minutes until light and creamy.
Add the egg, egg yolk, and vanilla extract to the mixing bowl and beat on medium speed until completely combined.
Scrape down the sides with a rubber spatula and add the dry ingredients to the wet ingredients in 3 different parts, mix at low speed.
A thick dough will be formed.
In a small bowl, combine the 1/3 cup granulated sugar and 1 teaspoon cinnamon.
Roll cookie dough into balls until round and smooth (about 1.5 tablespoons of cookie dough each). Then, roll the dough balls in a cinnamon-sugar topping mixture.
You can sprinkle extra cinnamon sugar on top if you like more cinnamon flavor. Put them on the baking sheets 3 inches apart from each other.
Bake the snickerdoodle cookies for 10 minutes in the preheated oven.
The cookies will be very puffy and soft.
When they are still very warm, lightly press down the center with the back of a spoon or press down in the center of the ball before placing them in the oven to help flatten them out.
Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Enjoy your cookies with a glass of warm milk or a cup of coffee!
- Your snickerdoodle cookies will remain soft and fresh for 7 days at room temperature if you keep them in an airtight container.
- For extra flavor, roll the cookie dough balls in cinnamon sugar twice.
- You can prepare the cookie dough ahead and keep it in the refrigerator for up to 3 days. But before rolling and baking, you better make sure that the dough comes to room temperature.
- You can freeze the cookie dough balls for up to 2-3 months. You can freeze them with or without the cinnamon sugar coating, but without the topping would be better. After taking the cookie dough balls out of the freezer, let them sit for 30 minutes, then roll into the topping.
- You can also freeze the baked snickerdoodles for up to 3 months. Then, keep them in the refrigerator overnight before serving.
- The classic snickerdoodle recipe certainly has cream of tartar, but if you were out of tartar cream or if you just want to make snickerdoodles without cream of tartar, you should replace the tartar cream and the baking soda with 2 teaspoons of baking powder.