These one-bowl, no-chill Snickerdoodles are crispy around the edges, soft and chewy at the centers, spicy-sweet, and completely addicting.
Hey, friend. Happy Saturday and happy September. I hope both are off to an excellent start for you, and if even if they’re not, don’t worry. They could be about to get a lot better.
Because today, on this first Saturday in September, you could be making Snickerdoodles.
And not just any snickerdoodles.
The best snickerdoodles.
Crispy around the edges, soft and chewy at the centers, spicy-sweet, and completely addicting snickerdoodles.
Today’s recipe makes 24 of these cute little cookies, and it only takes one to make your day a little sweeter.
And if you don’t know exactly what a snickerdoodle cookie is or have never tried one before (no shame, I’d never had one till I was in college), I am so excited for you because now you get to try one for the first time.
What are Snickerdoodles?
Snickerdoodle cookies are basically cinnamon sugar cookies made with one extra ingredient: cream of tartar.
Cream of tartar, which you get as a byproduct of winemaking, gives the cookies a soft and chewy texture and signature tangy flavor.
Can You Make Snickerdoodles Without Cream of Tartar?
Yes and no and probably. For *this* recipe, yes. What comes out of the oven will still be a fully functional cookie–but they will lack that tangy snickerdoodle flavor, still delicious, but not a quite a snickerdoodle, so also no.
For other snickerdoodle recipes, probably. Cream of tartar does more than just add flavor. It also acts as a leavener when combined with baking soda, so omitting it can change the texture of your finished product. The cookie will probably still come out okay, but the texture may be altered.
How to Freeze Snickerdoodles
This is a full-size snickerdoodle recipe, making it perfect for sharing with others OR for freezing for future you.
To Freeze Baked Cookies: Transfer them to an airtight container or freezer bag and freeze for up to 2 months. Cookies can be eaten frozen right out of the freezer or set on the counter to defrost.
To Freeze Dough: After rolling cookie dough balls in cinnamon sugar, place them on a plate or small baking sheet that will fit in your freezer and freeze until solid. After dough is frozen, transfer to an airtight container or freezer bag and store in the freezer for up to 2 months.
To Reheat Frozen Cookie Dough: Preheat oven to 400°F and place frozen cookie dough on a cookie sheet lined with parchment paper or silicone baking mat. Bake for 8 to 11 minutes.
Snickerdoodle Recipe Notes
- During the summer, make sure not to let your butter get too warm on the counter before using, as it can cause your cookies to spread too much in the oven. You know your butter is the correct temperature if you can easily press an indentation into it with your finger but the butter around it still keeps its shape.
- If you don’t have shortening, you can make these cookies by replacing the shortening with extra butter, but I don’t think the texture is quite as good. And you might consider adding shortening to your baking pantry. It has a long shelf-life and is a handy ingredient to have around.
- In this recipe, it’s really important to measure your flour either by weight or the spoon and sweep method (stir flour in its container to fluff it up, spoon it into your measuring cup, and sweep the excess off with the flat of a knife). Too much flour and your dough might not come together.
- This recipe makes 24 small cookies. If you prefer regular-size cookies, this recipe will make a dozen. For the larger cookies, simply extend the baking time by 1 to 2 minutes.
- Looking for more cookie recipes? You might also like these Small-batch Chocolate Chip Cookies, Butterscotch Thumbprint Cookies, and Small-batch Peanut Butter Cookies.
- Handheld electric mixer optional but helpful
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons (2oz) salted butter softened
- 1/4 cup (48g) shortening room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) all-purpose flour measured by weight or using the spoon and sweep method*
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt*
Preheat your oven to 400°F and line two baking sheets with parchment paper or silicone baking mat.
- In a small bowl, stir together sugar and cinnamon.
In a large bowl, cream together butter, shortening, and sugar.
Add egg and vanilla and beat until well-combined.
- Add flour, cream of tartar, baking soda, and salt. Mix until just combined.
Scoop and roll dough into 24 1 1/4-inch balls. Roll in cinnamon sugar mixture and place on baking sheets. Bake sheets one at a time for 8 to 10 minutes, until cookie tops are cracked and just set.
- Cool for 5 minutes on the baking sheet before transferring to a cooling rack. Serve and enjoy!
Cookies will stay fresh in an airtight container at room temperature for 4 to 5 days or in the freezer for up to 2 months.
*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).
*If using unsalted butter, double the salt to 1/4 teaspoon.
Adapted from AllRecipes
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