A snickerdoodle is a soft, chewy cinnamon-sugar cookie, not a dog breed; it is made with butter, sugar, flour, and cream of tartar. This classic American-style cookie gets its lightly tangy flavor and characteristic crinkled coating from cream of tartar and a cinnamon-sugar roll.
Ingredients
- 2¾ cups (345 g) all-purpose flour, spooned into the measuring cup and leveled
- 2 teaspoons (10 g) cream of tartar
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) fine salt
- 1 cup (227 g) unsalted butter, softened but not melted
- 1½ cups (300 g) granulated sugar, divided: 1½ cups (300 g) for the dough and coating together, with ¼ cup (50 g) reserved for coating
- 2 large eggs (about 100 g without shells), at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (8 g) ground cinnamon
Instructions
- Whisk the flour, cream of tartar, baking soda, and salt together in a medium bowl. Set aside. Line two baking sheets with parchment paper; do not grease them, since excess fat can encourage spreading.
- In a large bowl, beat the softened butter and 1¼ cups (250 g) of the granulated sugar with a hand mixer on medium speed for about 2 minutes, until creamy and a little lighter. Scrape down the bowl. Beat in the eggs one at a time, then mix in the vanilla. The mixture may look slightly curdled; it will come together with the flour.
- Add the flour mixture in two additions, mixing on low just until no dry streaks remain. Avoid beating once the flour is incorporated, which can make the cookies tough. Cover the bowl and chill the dough for 45 minutes; this firms the butter and makes the dough easier to roll.
- Near the end of chilling, heat the oven to 375°F (190°C). Stir the remaining ¼ cup (50 g) sugar with the cinnamon in a small, shallow bowl.
- Scoop about 1½ tablespoons (25 g) of dough per cookie and roll into balls. Roll each ball in the cinnamon sugar until coated, then set the balls at least 2 inches (5 cm) apart on the prepared sheets. Bake one sheet at a time for 9–11 minutes, until the edges are set and lightly golden but the centers still look soft. Rotate the sheet once if your oven browns unevenly.
- Leave the cookies on the baking sheet for 5 minutes to finish setting, then transfer them to a wire rack to cool. Bake any remaining dough in the same way, allowing a hot sheet to cool before adding another batch. The cookies will firm as they cool while staying tender inside.
Tips
- Measure flour carefully. Fluff it, spoon it into the cup, and level the top, or use the metric weight. Packing flour into a cup can produce dry, thick cookies.
- Use softened, not melted, butter. Butter should yield slightly when pressed but still hold its shape. If it is greasy or nearly liquid, the dough may spread too much.
- Keep the cream of tartar if possible. It provides the familiar tang and helps create a tender texture. If unavailable, replace the cream of tartar and baking soda with 2 teaspoons (8 g) baking powder; the cookies will be less tangy and may have a slightly different rise.
- Watch the centers, not just the edges. Pull the cookies when their centers still appear soft. Waiting until they look fully firm in the oven often leads to a dry result after they cool.
Serving Suggestions
Serve the cookies at room temperature with coffee, tea, or a glass of milk. For a warm dessert, pair one or two with vanilla ice cream, or crumble a cookie over a bowl of pudding. Their cinnamon coating also works well alongside sliced apples or pears. Let freshly baked cookies cool before stacking or serving with a cold drink so the coating stays neat and the centers finish setting.
Variations
For a gently spiced version, add ¼ teaspoon (0.5 g) ground nutmeg to the cinnamon-sugar mixture. For a stronger cinnamon crust, increase the coating cinnamon to 1½ tablespoons (12 g), keeping the sugar quantity unchanged. To make smaller cookies, use a level tablespoon of dough and begin checking them at 7–8 minutes; the yield will increase, and the shorter bake keeps them from drying out. For a dairy-free batch, use a firm baking stick formulated for cookies instead of butter; avoid soft tub spreads, which can make the dough spread excessively. The flavor and browning may differ slightly.
Storage and Reheating
Cool cookies completely, then store them in an airtight container at room temperature for up to 4 days. Refrigeration is not necessary and can dry them out. For longer storage, freeze cooled cookies in a freezer-safe airtight container, separating layers with parchment, for up to 2 months; thaw at room temperature. You can also freeze the rolled, uncoated dough balls for up to 2 months, then thaw them in the refrigerator, roll in cinnamon sugar, and bake as directed. To serve a cookie warm, microwave one for about 8–10 seconds; avoid longer heating, which can make it tough. Perishable leftovers should be refrigerated within 2 hours, though these plain cookies are shelf-stable for their stated room-temperature storage period.
Frequently Asked Questions
What does “snickerdoodle dog breed” mean?
There is no recognized dog breed called a snickerdoodle. Snickerdoodle is the name of a cinnamon-sugar cookie; this recipe makes the classic baked treat.
Why do snickerdoodles use cream of tartar?
Cream of tartar gives the cookies their characteristic mild tang and works with baking soda to leaven the dough. It also contributes to their tender texture. Baking powder can substitute in a pinch, but the flavor will be less tangy.
Do I have to chill the dough?
Yes, chilling for 45 minutes firms the butter, makes scooping and rolling easier, and helps limit spreading. If the dough has been refrigerated longer and feels very firm, let it stand briefly until it is workable.
Why did my cookies spread too much?
Common causes include melted butter, flour measured too lightly, warm dough, or a hot baking sheet. Use properly measured flour, chill the dough, and place each batch on a cool, parchment-lined sheet.
Can I make the dough ahead?
Yes. Cover and refrigerate the dough for up to 24 hours. Let it soften just enough to scoop, roll the balls in cinnamon sugar, and bake; very cold dough may need an extra minute or two in the oven.
How can I tell when they are done?
The edges should look set and lightly golden, while the centers remain soft and slightly puffy. They continue to firm on the baking sheet during the 5-minute rest, so do not wait for the centers to turn crisp in the oven.
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