This is a fabulous Snickerdoodle recipe for chewy cookie lovers – and these Snickerdoodles are so good that this recipe made it into my first cookbook as well! We make these every year and this is a no-fail, delicious recipe that your family will love!
Snickerdoodles are a long time love of mine, with the love affair always ignited by a trip to Disneyland. In one of their coffee shops-the one at the end of Main Street to be exact- they make the biggest…thickest…puffiest Snickerdoodles you ever want to lay your lips on. I do believe I had one for breakfast three days in a row while we were at Disneyland.
Chewy And Tasty Snickerdoodle Cookies
These plain and often under appreciated cookies are undeniably tasty. When you bite into one, the sugary coating breaks into a chewy center of buttery awesomeness. Mike couldn’t stop eating them. For a man who up until the moment he tried them had no idea what a Snickerdoodle was, he sure fell in love hard and fast. There is just something perfect about this buttery goodness covered in white sugar and cinnamon.
Snickerdoodles Are Not Sugar Cookies
Snickerdoodles are so very close to the sugar cookie, however snickerdoodles have cream of tartar in them, which is used for the tangy taste AND that chewy texture that we all love. It’s not a huge difference, but it IS a difference! I prefer snickerdoodles to a sugar cookie. Except for my lemon sugar cookies, of course! THOSE are amazing! You also don’t traditionally roll sugar cookies in cinnamon and sugar, they are more for cutting out and decorating. With that said, you definitely cannot roll out this snickerdoodle dough for cut-out cookies, it will not work! So that is the huge difference between the two cookies if you are looking for it.
Can you make snickerdoodles without cream of tartar?
You sure can, but they won’t have that classic tang to them. You can add a teaspoon of lemon juice or vinegar to get a tanginess to your cookie instead if you don’t have cream of tarter in your pantry. If you don’t have either lemon juice of vinegar, simply replace the baking soda and the cream of tartar with an equal amount of baking power in the recipe.
Tips & Tricks for Making Snickerdoodles
- Use shortening if you want your snickerdoodles to be a little puffier. If you like it to maintain the buttery goodness, then use all butter in them. I prefer the butter taste to the puffier texture, it really is all about your personal preference!
- Make sure that the entire surface of each mixture is covered with cinnamon and sugar. This makes it evenly coated individually, which brings out the buttery goodness within.
- Under bake them slightly, as I suggest with almost all of my cookie recipes.It just helps them be chewier!
- Make these for Santa this year. He’ll love you for it!
No matter how I plan ahead, Christmas seems to sneak up on me so I am trying to re-make and take new photos of all my favourite Christmas cookies that I have made on The Kitchen Magpie over the years! Some are SO old – this recipe for snickerdoodles is already 7 years old, it was time for new photos! And just like always, these cookies were gone in a flash!
Happy baking! Who is gearing up nice and early for the Christmas season this year? I am just skipping right over Halloween and heading on to the jingling bells of my favourite time of year!
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There is nothing like a fabulous Classic Snickerdoodle Cookie for your holiday baking! We make these year round as they are a family favourite.
- 1 1/2 cups of butter
- 2 1/4 cups white sugar
- 3 large eggs
- 1 1/2 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 3 teaspoons cream of tartar
- 1 1/3 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup white sugar
- 1 tbsp ground cinnamon
Pre-heat your oven to 375 degrees.
In a bowl attached to a stand mixer ( using the paddle attachment) cream together the butter and white sugar completely. Alternately you can use a large bowl and a handheld mixer with beaters as well.
Add in the eggs one at a time, incorporating each one thoroughly into the dough after adding.
Mix the vanilla into the batter completely.
In a medium sized bowl, whisk together your dry ingredients, then mix into the butter mixture until completely combined together.
Combine the white sugar and cinnamon in a bowl.
Roll a tablespoon sized amount of the snickerdoodle cookie dough into a ball, then roll in the cinnamon/sugar topping, making sure to cover the cookie dough ball completely with the cinnamon mixture.
Place the cinnamon/sugar covered cookie dough balls on a parchment lined baking sheet about 2 inches apart.
Bake for 8-10 minutes, watching closely, until the bottoms of the cookies are browned nicely and the edges are baked .Remove from the oven and let cool for 2-3 minutes.
Remove from the baking sheets onto a cookie rack and cool completely.
You can try all shortening for the REAL old fashioned Snickerdoodle cookie recipe, or half butter and half shortening. It really is up to your personal likes!