If you love the cinnamon-sugar crunch of Girl Scout Snickerdoodles, this copycat recipe delivers the same tender, buttery cookie with a tangy twist. These cookies are rolled in cinnamon sugar, baked until the edges are set, and finished with a signature crackly top. The secret is cream of tartar, which gives them their classic chew and slight tang, making them impossible to resist.
Ingredients
- 2 ¾ cups (350 g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar, divided
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the softened butter and 1 cup (200 g) of the sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- In a small shallow bowl, combine the remaining ½ cup (100 g) sugar with the cinnamon.
- Using a cookie scoop or tablespoon, form dough balls about 1.5 inches (4 cm) in diameter. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers look set but still soft. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Substitutions: If you don’t have cream of tartar, you can substitute with 1 teaspoon lemon juice or white vinegar per 1 teaspoon cream of tartar, but the texture will be slightly different. For a dairy-free version, use vegan butter sticks.
- Storage: Store the baked cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months.
- Common mistake: Overmixing the dough can make the cookies tough. Mix until the flour just disappears. Also, do not skip the cream of tartar – it’s what gives snickerdoodles their signature tang and chew.
- Chilling: If your dough is too sticky to handle, chill it for 15-20 minutes before rolling. This also helps prevent spreading.
Serving Suggestions
Serve these snickerdoodles with a cold glass of milk, a warm cup of coffee, or a mug of hot cocoa. They are perfect for holiday cookie swaps, after-school snacks, or as a sweet addition to a dessert platter.
Variations
- Frosted Snickerdoodles: Drizzle with a simple vanilla glaze (1 cup powdered sugar + 2-3 tablespoons milk) after cooling.
- Chocolate Chip Snickerdoodles: Fold in 1 cup (170 g) of semi-sweet chocolate chips before rolling in cinnamon sugar.
- Snickerdoodle Bars: Press the dough into a 9×13-inch pan, sprinkle with cinnamon sugar, and bake for 25-30 minutes at 350°F (175°C). Cut into bars.
- Pumpkin Snickerdoodles: Add ½ cup pumpkin puree and 1 teaspoon pumpkin pie spice to the wet ingredients, and reduce flour to 2 ½ cups (315 g).
Storage and Reheating
Store the baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the unbaked dough balls (coated in cinnamon sugar) on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake frozen dough balls directly from the freezer, adding 2-3 minutes to the baking time. To reheat baked cookies, place them on a baking sheet in a 300°F (150°C) oven for 5 minutes, or microwave for 10 seconds for a just-baked feel.
Frequently Asked Questions
Can I use margarine instead of butter? Yes, but the cookies may spread more and have a slightly different texture. For best results, use real butter or a high-quality vegan butter stick.
Why are my cookies flat? Flat cookies usually mean the butter was too soft or the dough was overmixed. Make sure your butter is softened but not melted, and chill the dough if it feels too soft.
Can I make the dough ahead of time? Absolutely! You can prepare the dough, roll it into balls, and refrigerate for up to 3 days. Let them come to room temperature for 15 minutes before baking, or bake them chilled with an extra minute of baking time.
What does cream of tartar do? Cream of tartar is an acid that reacts with baking soda to produce carbon dioxide, giving the cookies their lift and chewy texture. It also adds a subtle tang that balances the sweetness.
Can I use whole wheat flour? You can substitute up to half of the all-purpose flour with whole wheat flour, but the cookies will be denser and slightly nuttier in flavor.
How do I get the crackly top? The crackly top comes from rolling the dough in cinnamon sugar and baking at a high temperature. Make sure your oven is fully preheated and do not overbake – the centers should look slightly underdone when you pull them out.
Related
- Chicken Broth Concentrate: How to Make It
- Pretzel Con Queso: Soft Pretzels with Cheese Dip
- Street Food Pakoras: Crispy Onion Fritters
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).