In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. In a large bowl, beat 1 ½ cups of the sugar and the butter with an electric mixer set on high speed until combined, about 1 minute. One at a time, beat in the eggs. With the mixer on low speed, mix in the flour mixture, just until combined. Cover the bowl with plastic wrap and refrigerate until the dough is chilled enough to handle easily, at least 2 hours, or up to 1 day.
Position the oven racks in the top third and center of the oven and preheat the oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper.
Using about 2 tablespoons for each cookie, roll the dough into balls. In a small bowl, mix together then remaining ¼ cup sugar and the cinnamon. A few at a time, roll the balls in the cinnamon sugar to coat and place in a baking dish. Then, arrange the balls of dough 2 inches apart on the prepared baking sheets. Refrigerate the remaining dough balls while you bake the first batch.
Bake, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, until the cookies are lightly browned around the edges, about 12 minutes. The cookies should be soft; don't overbake. Let cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and let cool completely. Repeat with the remaining dough balls, using cooled baking sheets.
- 1 cup shortening
- 1 ¼ cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 2 tablespoons white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
In a medium bowl, cream shortening and sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, and cream of tartar, stir into the creamed mixture. Cover dough and chill for at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C). In a small saucer, stir together the remaining sugar, with the cinnamon and nutmeg.
Roll dough into 1 inch balls and roll the balls in the sugar mixture. Place 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, edges will be golden brown. Remove from cookie sheets to cool on wire racks.
So, if you are looking for a cookie recipe that is timeless, traditional, and classic, then this sweet and chewy snickerdoodle recipe is exactly what you need.
They are lovely for dinner parties, community events, fundraisers, bake sales, or whenever you are craving something that is easy and delicious. Oh, and don’t forget to make a batch of these homemade cookies when you need something for a neighbor or as an easy gift. Everyone loves receiving baked goods!
What Are Snickerdoodles?
Snickerdoodle cookies are similar to sugar cookies, but technically they are not the same thing. What’s the biggest difference? Cream of tartar. This little known ingredient prevents the cookies from developing sugar crystals like regular sugar cookies, which means that snickerdoodles have a soft, pillowy totally addictive texture.
Another difference between snickerdoodles and sugar cookies is, of course, that these cookies are rolled in cinnamon-sugar before baking. Of course, you could also roll sugar cookies in cinnamon sugar, and it would be delicious. But I’m being totally technical with my answer to this question of what makes a snickerdoodle a snickerdoodle!
Whisk flour, cream of tartar, baking soda, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, brown sugar, and 1 cup granulated sugar in a large bowl, scraping down sides, until incorporated. Scrape in seeds from vanilla bean reserve pod for another use.
Add eggs and continue to beat until mixture is pale yellow, begins to thicken, and falls from beaters in a ribbon-like stream, about 3 minutes. Reduce mixer speed to low. Gradually add dry ingredients and continue to beat, scraping down sides and bottom of bowl, until just combined. Let sit at room temperature at least 30 minutes to hydrate flour dough will be very loose but will thicken as it sits.
Arrange a rack in center of oven preheat to 400°. Line a rimmed baking sheet with parchment paper. Whisk cinnamon and remaining 2 Tbsp. sugar in a medium bowl.
Using a 1-oz. ice cream scoop or a generous, heaping tablespoonful, portion cookies and roll into small balls with your hands. Toss in cinnamon-sugar until coated all over. Transfer to prepared sheet, spacing about 3" apart. Do not flatten cookies will spread as they bake.
Bake cookies until edges are lightly browned and firm but centers are puffed and soft, 8–10 minutes. Let cool on sheets 10 minutes, then transfer to a wire rack and let cool completely.
Do Ahead: Cookie dough can be made 3 days ahead cover and chill. Let dough come to room temperature before portioning and coating in cinnamon-sugar.
How would you rate BA's Best Snickerdoodles?
This recipe produces delicious classic snickerdoodles. The first time I baked these I followed the recipe as written exactly. The second time, I cut the cream of tartar in half because the first batch was great but had just a touch too much aftertaste for me. I also subbed 1/4 cup of bacon fat in for some of the butter, because everything is better with bacon. These substitutions resulted in the best snickerdoodles I've ever had.
I came upon this recipe by luck, I just wanted something sweet and didn’t want to go to the store. I had all of these ingredients in the pantry, so I tried them out, and I absolutely love them. I ate at least three before my family got home, and by this morning, all but two of them were gone. The only difference I made was that I used salted butter instead of adding salt (that was the only type I had on hand), and I used a little under a tbsp of vanilla extract instead of vanilla bean. Soooo good. I already have another batch in the oven.
The BEST, indeed! Glad someone flagged the MELTED butter or I may have missed it. They were easy and delicious! Crisp edges and chewy centers. A slight tang due to cream of tartar and not too sweet. Perfection.
Iɽ say this is a perfect cookie. Puffed and a little chewy in the middle buttery and slightly crispy on the edges gorgeous crackles on the top perfect amount of tang. Some alterations: 1) I used 1-1 GF flour 2) vanilla extract vs bean 3) I was a little short on white sugar, so I subbed with about 1/4c extra brown sugar 4) I didn't read the directions very closely, so unintentionally dumped the dry and wet ingredients in the same bowl. Once all the ingredients were added, I beat for 3ish minutes. The extended mixing time made a huge difference in how the dough came together, especially considering the GF flour 5) Baked on the middle rack for just under 8 minutes. Note: I can't imagine cookie dough falling "from the beaters in a ribbon-like stream", especially a dough you form into balls to roll into sugar. That sounds like a mess. Mine looked like cookie dough with melted butter. Sometimes the GF flour makes the dough a different texture. but I mostly suspect the recipe's description is not accurate. I'll make these again, for sure.
Love this recipe but please include weights!
I've been collecting cookie recipes for 60 years. My list of favorites has changed many times. Once I made this recipe, it soared to the top of my All-Time Favorites list. I take it to adult get-togethers and make it for children. We all love it.
I have never had a snickerdoodle in my life, they simply don't exist in UK. I found the name funny so I thought I would try some. I made exactly as per the instructions, mainly because I had no clue what these should be like, and didn't have any issues. My butter and sugar ribboned beautifully, it just needed a bit of privacy in the mixer for a few minutes, though its possible to miss that the butter should be melted as I nearly did. I left the mixture uncovered for probably an hour, then rolled and baked. What a revelation! Soft and yielding on the inside and crunchy around the edge, the closest I can compare these to in texture is a soft amaretti biscuit. I am a total covert and these will be on regular rotation, thinking about adding some soft dried apples to the next batch.
These are delicious - my family did a holiday baking day and my stepdad tried one and came back for three more - said they were the winner of the night (and we made 6 other kinds of baked goods). Very easy to follow!
By far my favorite snickerdoodle recipe. Very buttery and not overwhelming sweet!
Nice cookies. Since I don’t like it overly sweet, I reduced the sugar amount (for the dough) by 25% - the cookies were still sweet enough.
The perfect snickerdoodle! Still perfect the next day too. I followed the recipe exactly, even straying from my usual insistence on measuring by weight, not volume (scoop and level, ya'll!) and they are beautiful - crisp edges, soft, cakey middles, perfectly round and thicc. I do have to say, the descriptions of how the dough should look throughout the process were off, even though I was doing everything exactly as the recipe said (i.e. achieving "ribbon stage" - my mixture was too thick to ribbon, almost from the start of the 3 minutes. Seems odd to expect a ribbon effect with butter involved. Maybe in a warmer kitchen?) So don't worry if your dough is thicker than described. If anything, that's good for rolling into balls and in cinn-shug!
The perfect snickerdoodle! Still perfect on day 2 also. I followed the recipe exactly, even straying from my usual insistence on measuring by weight, not volume (scoop and level, ya'll!) and they are beautiful - crisp edges, soft, cakey middles, perfectly round and thicc. I do have to say, the descriptions of how the dough should look throughout the process were off, even though I was doing everything exactly as the recipe said (i.e. achieving "ribbon stage" - my mixture was too thick to ribbon, almost from the start of the 3 minutes. Seems odd to expect a ribbon effect with butter involved. Maybe in a warmer kitchen?) So don't worry if your dough is thicker than described. If anything, that's good for rolling into balls and in cinn-shug!
The best ever. I’ve made them several times to send to my granddaughter in college.
If a recipe is titled "BA's Best _________", make it. Seriously, these cookies are great, and so is everything else from the BA's Best list.
This is a great recipe! They always turn out perfect! They are delicious and easy to make!
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup pure vegetable shortening
- 1 3/4 cups sugar, plus more if needed
- 2 tablespoons ground cinnamon, plus more if needed
- 2 large eggs
Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper set aside.
Sift together flour, cream of tartar, baking soda, and salt set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.
- Begin by creaming the sugar and the margarine. Using an electric mixer, beat until creamy. The appearance of the sugar granules should disappeared. It is a good idea to scrape the bowl with a rubber spatula to ensure all the sugar is creamed in.
- Next add the eggs. Using the blender, on low speed, fully incorporate them.
- In a separate bowl, mix the flour, baking powder, and salt with a fork. The reason being, if you don&apost do this, you may get a bitter taste which will be the baking powder.
- Add these dry ingredients to your margarine and sugar mixture. The dough will be stiff but continue blending until smooth. Remember to scrape the sides of your bowl. There should be no flour showing. If your mixer can&apost cope, mix by hand. I find a wooden spoon works well.
- Cover the bowl with plastic wrap and chill until firm enough to handle. This can also be left until the following day if you wish.
- Ten minutes before removing your dough from the refrigerator, preheat your oven to 375°.
- Preparing the topping: This simple topping is 1/3cup of sugar and 2 teaspoons of cinnamon. Mix well with a fork.
- Roll some of your chilled dough into a one inch ball. Place this in the cinnamon and sugar mixture and turn to coat. It is a good idea to use a spoon for this.
- Place this on an ungreased cookie sheet. The cookies will spread so leave a space between them.
- Using the base of a glass that has been dipped in the cinnamon and sugar, flatten the dough into shape by pressing the base of the glass down lightly on the cookie. Do the same for all the cookies.
- Bake for 10 minutes or until the edges begin to turn golden.
- ¼ cup butter
- 1 ½ cups white sugar
- 4 ounces lowfat cream cheese
- 1 egg
- 2 egg whites
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup white sugar
- 2 teaspoons ground cinnamon
In a large bowl, cream together the butter, 1 1/2 cups of white sugar, and cream cheese. Beat in the egg and egg whites until smooth. Sift together the flour, cream of tartar, baking soda, and salt stir into the creamed mixture. Cover, and refrigerate dough for at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C). In a small dish, mix together the remaining white sugar and the cinnamon. Roll the dough into walnut sized balls, and roll the balls in the cinnamon and sugar mixture. Place the balls at least 2 inches apart on cookie sheets, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
Most Snickerdoodle recipes rely on vegetable shortening for their crisp/crunchy texture. For those of you who like to avoid shortening, we offer this butter-based Snickerdoodle — which can be either soft and chewy, or crunchy, depending on how long you bake it. Interestingly, they're made with either all-purpose flour or bread flour — tasty evidence that bread flour's not JUST for bread.
- 8 tablespoons (113g) unsalted butter, at room temperature*
- 3/4 cup (149g) sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt*
- 1 1/3 cups (163g) King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour
*If you use salted butter, decrease the salt to 1/4 teaspoon.
To make the cookies: Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
Beat together the butter and sugar until smooth.
Add the egg, beating until smooth.
Beat in the vanilla, salt, and baking powder.
Making cookies with bread flour
Add the flour, mixing until totally incorporated.
To make the coating: Shake together the sugar and cinnamon in a medium-sized zip-top plastic bag.
Drop small (1"-diameter) balls of dough into the bag a teaspoon cookie scoop works well here. Roll/toss the cookies in the cinnamon-sugar until they're completely coated.
Space the cookies at least 1 1/2" apart on the prepared baking sheets. Use a flat-bottom glass to flatten them to about 3/8" thick they'll be about 1 1/2" in diameter.
Bake the cookies for 8 minutes (for soft cookies) to 10 minutes (for crunchier cookies). Remove them from the oven, and cool them on the pan until they're firm enough to transfer to a rack to cool completely.
Tips from our Bakers
Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Buttery Snickerdoodles.
Skip the scooping and cut down on prep time by using an ingenious technique outlined in our blog post, A simple way to shape cookies.
Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar, butter and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 1 hour.
Preheat oven to 400°F. Mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on baking sheets.
Bake 9 to 11 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks cool completely.