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This recipe for soft and thick snickerdoodles stands out for its perfect balance between classic flavor and effortless preparation.
Featuring cream of tartar and an extra egg yolk, these cookies achieve a tender, moist texture that melts in your mouth while maintaining their signature chewy snap.
They’re delightfully spiced with cinnamon both in the dough and as a sugary coating, offering a comforting warmth that’s hard to resist.
Nutritionally, these cookies provide a moderate amount of protein from eggs and butter, while the all-purpose flour and sugar keep it indulgently satisfying without being overly dense.
Because this recipe requires no chilling time and bakes quickly, it’s an excellent choice for everyday baking — quick, straightforward, and yield-rich, perfect for sharing or prepping ahead with freezing options.
Whether you’re a seasoned baker or new to cookie making, these snickerdoodles promise consistent, crowd-pleasing results with minimal fuss.
Must-Have Tools for Perfect Results
Baking Sheets
Essential for evenly distributing heat, these durable baking sheets provide the perfect surface for baking snickerdoodles to a golden, soft finish. Their even heat conduction ensures cookies bake uniformly, reducing the risk of burning or undercooking.
Silicone Baking Mats
These non-stick mats eliminate the need for greasing pans or using parchment paper, making cleanup effortless. They also promote even baking and prevent cookies from spreading too thin or sticking.
Electric Mixer (Handheld or Stand)
A mixer equipped with a paddle attachment quickly cream butter and sugar to the ideal consistency, essential for achieving the soft, fluffy texture that defines these cookies. It also speeds up the mixing process and ensures even incorporation of ingredients.
Medium Cookie Scoop
Consistency is key for evenly sized cookies that bake uniformly. A medium cookie scoop helps portion the dough precisely, making the rolling and topping process faster and less messy, and delivers professional-looking results.
Cooling Rack
Proper cooling prevents cookies from becoming soggy by allowing air circulation on all sides. A sturdy cooling rack is a kitchen staple that ensures your snickerdoodles retain their perfect texture after baking.
Snickerdoodles
Equipment
- 2 Large Baking Sheets
- Silicone Baking Mats or Parchment Paper (for lining)
- Glass Mixing Bowls (medium and large)
- Whisk (for dry ingredients)
- Electric Mixer with Paddle Attachment (handheld or stand)
- Medium Cookie Scoop (about 1.5 tablespoons)
- Cooling Rack
Ingredients
For the Cookie Dough:
- 3 cups 375g all-purpose flour, spooned and leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon fine salt
- 1 cup 226g unsalted butter, softened to room temperature
- 1⅓ cups 267g granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
For the Cinnamon Sugar Coating:
- ⅓ cup 70g granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare Oven and Baking Surfaces: Preheat your oven to 375°F (190°C). Line two large baking sheets with silicone baking mats or parchment paper to prevent sticking and promote even baking. Set these aside while you prepare the dough.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt until fully blended. This mixture will give your cookies their signature tang and tender crumb.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the softened butter and granulated sugar on high speed for about 2 minutes. Continue until the mixture becomes light, creamy, and smooth — this is crucial for a soft texture.
- Add Eggs and Vanilla: Add the whole egg, extra egg yolk, and vanilla extract to the butter-sugar mixture. Mix on medium-high speed until the wet ingredients are well combined and slightly fluffy. Scrape down the bowl as needed to ensure even mixing.
- Incorporate Dry Ingredients Gradually: Switch the mixer to low speed and add the flour mixture in three increments, mixing just until incorporated after each addition. The dough will be thick and slightly sticky, perfect for forming cookie balls.
- Prepare Cinnamon Sugar Coating: In a small bowl, blend together the sugar and cinnamon for the topping. This sweet, spicy coating will give your snickerdoodles their classic finish.
- Shape and Coat Dough Balls: Using a medium cookie scoop (about 1.5 tablespoons), portion the dough into even balls. Roll each ball thoroughly in the cinnamon sugar mixture, ensuring an even coating on all sides. Place them on the prepared baking sheets about 3 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for exactly 10 minutes. The cookies will puff up and look soft and tender when done — avoid overbaking to keep them soft.
- Lightly Flatten Cookies While Warm: As soon as the cookies come out of the oven and are still warm, gently press the tops with the back of a spoon or fork to slightly flatten them. This helps achieve the classic snickerdoodle shape and texture.
- Cool Completely: Allow the cookies to cool on the baking sheets for about 10 minutes before transferring them to a cooling rack. Cooling on the rack prevents sogginess and maintains their perfect soft texture.
Notes
- Cream of Tartar Is Key: This ingredient provides the traditional tangy flavor and tender texture unique to snickerdoodles. It also reacts with baking soda to give the cookies their signature rise. Don’t skip it!
- Extra Egg Yolk for Moisture: Adding an additional egg yolk enriches the dough, resulting in moister and softer cookies with a richer taste.
- No Chill Time Needed: This dough can be baked immediately after mixing, making it a fantastic option for quick baking sessions or last-minute treats.
- Freezing Options: Dough balls can be frozen without the cinnamon sugar coating for up to 3 months. When ready to bake, thaw for 30 minutes, roll in topping, and bake as usual. You can also freeze baked cookies for long-term storage — thaw overnight in the fridge before serving.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 7 days to keep them soft and fresh.
Chef’s Secrets To Perfect Snickerdoodles
Achieving that signature soft, thick texture in snickerdoodles requires a few insider techniques.
First, cream of tartar is the unsung hero — it not only provides the classic tangy flavor but also helps create the ideal chewy softness by reacting with baking soda during baking.
Including an extra egg yolk enriches the dough, adding moisture and a velvety crumb that keeps the cookies tender for days.
Be sure to use room-temperature butter and eggs for smooth mixing and a consistent dough.
When shaping, rolling the dough balls generously in cinnamon sugar ensures that sweet, fragrant crust.
Finally, a quick gentle press on warm cookies helps flatten them just right without sacrificing softness.
Avoid overbaking—timing is key. These simple tricks guarantee reliably delicious snickerdoodles every time.
Serving Suggestions For Sweet Enjoyment
Snickerdoodles are wonderfully versatile and pair beautifully with a variety of accompaniments.
Serve them warm alongside a glass of cold milk or a steaming cup of chai or coffee for a cozy treat.
For a more indulgent experience, try sandwiching two cookies with a layer of vanilla or cinnamon ice cream for an easy homemade ice cream sandwich.
They also make a fantastic addition to holiday cookie platters or as a sweet finish to brunch gatherings.
If you’re gifting cookies, package them in decorative tins layered with parchment paper to keep them fresh and visually appealing.
Storage Tips To Maintain Freshness
To preserve the soft, chewy texture of your snickerdoodles, store them in an airtight container at room temperature.
Keeping a slice of bread or a small apple wedge inside the container can help maintain moisture and prevent the cookies from drying out.
For longer storage, frozen dough balls make meal prep a breeze—just thaw before baking and coat with cinnamon sugar fresh.
Baked cookies freeze well too; place them in a sealed freezer bag or container and thaw overnight in the refrigerator when ready to enjoy.
Avoid refrigerating cookies unless frozen first, as refrigeration can dry them out.
Frequently Asked Questions About Snickerdoodles
Q1: Can I substitute cream of tartar?
Cream of tartar is essential for the classic tangy flavor and texture. If you don’t have it, a mix of lemon juice or vinegar with baking soda can be a last-resort substitute, but results may vary.
Q2: Why do snickerdoodles crack on top?
Cracking is normal and a sign of the right dough chemistry—cream of tartar reacts with baking soda to create that signature cracked surface while keeping the interior soft.
Q3: Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, but for best texture, ensure the blend contains xanthan gum or another binding agent.
Q4: How do I keep snickerdoodles soft longer?
Storing cookies airtight with a slice of bread inside the container helps maintain moisture. Also, avoid overbaking and cool cookies on a rack properly.
Q5: Is it necessary to flatten cookies after baking?
Pressing the warm cookies lightly helps them achieve the classic snickerdoodle shape and prevents them from being overly puffy, making for a more pleasant texture.
This recipe is inspired by sallysbakingaddiction and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
