Classic Snickerdoodle Cookies
Take some time and learn how to make these delicious and homemade Snickerdoodle Cookies! These Snickerdoodles are soft, buttery, and chewy! This popular cookie recipe will make you smile from ear to ear. Classic, simple, and most importantly, delicious!– with or without cream of tartar. These popular old-fashioned cookies are soft, chewy,
A Childhood Memory
Thinking back to when I first started cooking, cookies were one of the first things that I started to make. I used to think that following the directions on the back of a box of cookie dough made me a real baker. I can still remember making my first batch of decent cookies. Those cookies just happened to be my favorite kind, Snickerdoodles.
For those of you who have ever been to one The Great Cookie locations in Maryland, you know that they have some of the best Snickerdoodles. That’s where my love for this chewy, buttery, and delicious cookie came from. Now, years later, I want to share my Classic Snickerdoodle Cookie Recipe!
What is a Snickerdoodle?
For years, I have been trying to figure out where the name for these cookies came from, but I still have yet to get a concrete answer. Many people have their different theories about the cookie’s origin. The name alone seems to be Dutch or German related.
A Snickerdoodle is a sugar cookie dough tossed in cinnamon sugar and baked. What makes these cookies different from others is their chewy texture and use of cream of tartar. The cream of tartar aids in the chewiness of the cookie. The cream of tartar also acts as one of the leavening agents.
The best Snickerdoodles, in my opinion, are slightly thin, slightly crunchy on the outside, and extra chewy and soft on the inside.
How to Make the Perfect Snickerdoodles
1. Preheat the oven. The oven temp is crucial for these cookies. The temperature and time has to be just right to create the best texture. I used a 350 degree oven.
2. Sift your dry ingredients. The flour, baking soda, cream of tartar, and salt can all be combined. Sifting the ingredients adds air to the mixture enhancing the texture of the cookie.
3. Cream the fats and sugars. I used both white and brown sugar for this recipe. The molasses gives the cookies some flavor. I also used both butter and vegetable shortening (i.e. Crisco) for this recipe. Creaming the fats and sugar are critical. Creaming also adds air into the cookie dough. 3 - 5 minutes should do the trick.
4. Add the wet ingredients. Mix until fully combined. The eggs act as a binder for the cookie dough while the vanilla adds some extra flavor and sweetness.
5. Add in the dry ingredients. Make sure to do this step in batches and fold the flour into the dough. Over mixing the dough will create tough cookies that look like hockey pucks.
6. Turn the dough into a large ball. Once fully combined turn the dough into a ball and allow it to rest in the refrigerator for 20 - 30 minutes.
7. Turn the dough into small balls. Roll the dough balls in cinnamon sugar and place on a lined sheet tray. Evenly space the balls apart.
8. Bake for 10-12 minutes. The time that the cookies cook will determine their chewiness and softness. Anything over 12 minutes will not create the correct texture. I suggest 10 minutes.
9. Allow the cookies to rest. The cookies will flatten out a little and have slightly crisp edges with chewy middles. You won’t be able to have just one!
Tips & Tricks
When making your dough, make sure that all of your egg and fats are both room temp. These ingredients create an emulsion. That emulsion traps air. When the dough is being baked the air expands and creates a fluffy cookie.
Make sure to monitor your cookies. They do not need long at all in the oven. The best texture will be achieved when the cookies are just undercooked. The cooking will continue once they are taken out of the oven.
Try using a mini ice cream scoop your cookies. This will keep your cookies even and uniform. The dough will also be easier to roll into little balls.
I’d love to hear your feedback about these Classic Snickerdoodle Cookies! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
Classic Snickerdoodle Cookies
Ingredients
Instructions
- Preheat oven to 350 degrees.
- In a bowl, sift dry ingredients (flour, salt, baking soda, and cream of tartar).
- In another bowl, cream the butter, shortening, and sugars together until fluffy (about 3 - 5 minutes). Remember to scrape the bowl occasionally.
- Add eggs and vanilla. Mix until smooth (about 2 minutes).
- Fold in dry ingredients with a spatula until fully combined. Do not overmix. Use your hands to mold the dough into a large ball.
- Allow the dough to rest for 20 - 30 minutes in the refrigerator if time allows.
- Fully mix together cinnamon and sugar in a small bowl.
- Begin rolling the dough into small balls.
- Roll the dough balls in the cinnamon sugar and place them onto a lined sheet pan. Bake for no longer than 10 - 12 minutes (no longer).
- Remove the cookies from the oven and rest until cool. Serve and enjoy!
Calories
188Fat (grams)
9Sat. Fat (grams)
4Carbs (grams)
26Fiber (grams)
1Net carbs
25Sugar (grams)
14Protein (grams)
2Sodium (milligrams)
139Cholesterol (grams)
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