I can't think of any cookies more addictive than snickerdoodles. These soft and chewy sugar cookies are rolled in cinnamon sugar for a beautiful spiced flavour and subtle crunch.
My favourite snickerdoodles are crisp on the edges and chewy on the inside. Best of all, this dough doesn't need to be chilled.
While traditional snickerdoodles use cream of tartar, this recipe uses baking powder for a better flavour and texture!
These make the perfect gift for the holiday season. Be warned though, you won't be able to stop at just one!
Ingredients in Snickerdoodles
- Unsalted butter: using unsalted butter allows you to control the level of salt in the snickerdoodles. If you're using salted butter, omit the added salt.
- Caster / superfine sugar: this fine grain sugar easily dissolves into butter and keeps the cookies soft and chewy. You can use white sugar if necessary.
- Brown sugar: brown sugar gives snickerdoodles their characteristic chewiness and rich flavour. You can substitute with additional caster / superfine sugar, but note it may make the cookies crunchier.
- Vanilla extract: use high quality vanilla extract, preferably not imitation vanilla.
- Plain / all-purpose flour
- Baking powder: I use baking powder instead of the more traditional cream of tartar for a more well-rounded flavour and better rise.
- Cinnamon: make sure your ground cinnamon is in-date for the best flavour.
- Cinnamon sugar
How to Make Snickerdoodles
Making these cookies is easy. You'll have your cookie dough finished before you can even say 'Snickerdoodle'!
- Cream together the butter and the sugar. Cream in the egg and vanilla.
- Sift over the dry ingrdients and stir to form a soft dough.
- Roll in cinnamon sugar.
- Bake until golden.
And, of course, don't forget to enjoy!
You can keep the cookies stored in an airtight container for up to 4 days.
Can I freeze the dough?
To freeze the cookie dough, wrap tightly in clingwrap and keep frozen for up to six months. Thaw overnight and roll as normal.
Frequently Asked Questions
Are snickerdoodles gluten-free?
Traditional snickerdoodles are not gluten-free as they are made with wheat flour. However, there are gluten-free snickerdoodle recipes that use alternative flours like almond flour or rice flour.
Can I make snickerdoodles without eggs?
Yes, you can make snickerdoodles without eggs by using a vegan egg substitute like flax eggs or applesauce. Keep in mind that the texture and taste of the cookies may be slightly different without eggs.
Why are my snickerdoodle hard and/or too crunchy?
You may have overbaked the snickerdoodles. If you know that your oven runs hot, make sure to reduce the temperature. Rotate the snickerdoodles if your oven has hot spots. It is also possible that you have added too much flour to the dough. Make sure to follow the measurements carefully in the recipe, particularly the dry ingredients.
Variations of Snickerdoodles
If you want to try something a little bit different, try any of the following variations to the recipe:
- Choc chip: After you've formed the dough, fold through 1 cup of chocolate chips and roll in sugar then bake as normal.
- Plain sugar cookies: omit the cinnamon from the dough and the sugar coating for basic sugar cookies.
- Extra spice: add an additional 1 teaspoon of mixed spice or pumpkin pie spice to the dough for extra spicy snickerdoodles.
- Dipped in chocolate: after your cookies are baked and cooled, dip them half in melted chocolate (milk, white or dark) and allow to set on a lined baking tray.
- 250 g (9 oz) unsalted butter, softened
- 1 ¼ cups (300 g) caster sugar
- ¼ cup (55 g) brown sugar, lightly packed
- 1 large egg
- 1 teaspoon (5 g) vanilla extract
- 2 ¼ cups (338 g) plain flour / all purpose flour
- 2 teaspoon (8 g) baking powder
- 1 teaspoon (3 g) ground cinnamon
- ½ teaspoon (3 g) salt
For the Cinnamon Sugar
- ¼ cup (60 g) white sugar (caster /superfine sugar is okay too)
- 1 tablespoon (12 g) ground cinnamon
- Preheat the oven to 170°C / 340°F (fan/convection) or 180°C / 355°F (standard). Grease and line two large baking trays with baking paper.
- In a large bowl of an electric mixer (or using a hand mixer), beat the butter until smooth. Add sugars and cream together until light and fluffy. Add the egg and vanilla and beat until fluffy and well combined.
- Sift over the flour, baking powder, cinnamon and salt. Stir together until a soft dough comes together. You might have to lightly knead the dough with your hands to make sure its fully combined.
- For the cinnamon sugar: In a separate small bowl, whisk together the white sugar and ground cinnamon with a fork until well combined.
- Roll a small tablespoon of dough into a ball then roll in the cinnamon sugar until fully coated. Place onto the prepared baking tray and lightly press down. Repeat with the remaining dough.
- Bake for 10 minutes or until the cookies have puffed up and are lightly golden around the edges. Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely. The cookies will flatten as they cool.
- Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.
- You can keep the cookies stored in an airtight container for up to 4 days. To freeze the cookie dough, wrap tightly in clingwrap and keep frozen for up to six months. Thaw overnight and roll as normal.
Substitutions & Tips
- Traditional snickerdoodles are flavoured with cream of tartar. For a more traditional flavour, you can add ½ teaspoon of cream of tartar.
Nutrition Information:Serving Size: 1 Cookie
Amount Per Serving: Calories: 151Total Fat: 7.1gSaturated Fat: 4.3gTrans Fat: 0gUnsaturated Fat: 2.3gCholesterol: 24.1mgSodium: 36.8mgCarbohydrates: 20.6gFiber: 0.6gSugar: 11.8gProtein: 1.6g