These easy one-bowl, no-chill Snickerdoodles are crispy around the edges, soft and chewy at the centers, and so so good.
Hey, friend. I hope your day is off to an excellent start, and if not, don’t worry. It could be about to get a lot better.
Because today 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 totally perfect snickerdoodles.
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 sugar cookies rolled in cinnamon sugar 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.
- All-purpose flour: 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.
- Softened butter: You can use salted or unsalted butter–the recipe card has instructions for both. 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.
- Shortening: If you don’t have shortening, you can still make these cookies by replacing the shortening with the same amount of butter, but I don’t think the texture is quite as good (shortening makes a slightly thicker, more tender cookie). And you might consider adding shortening to your baking pantry. It has a long shelf-life and is a handy ingredient to have around.
- Cream of tartar: If you don’t have cream of tartar in your spice drawer, you can find it at your local grocery store in the spice aisle.
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 Make Snickerdoodles
- Cream: Cream together your butter, shortening and sugar followed by the remaining wet ingredients.
- Mix: Add the rest of the dry ingredients and mix until a slightly sticky dough forms.
- Scoop and roll: Scoop dough and form into balls before rolling in cinnamon sugar.
- Bake: Bake until cookie tops are cracked and they look just set. Cool and enjoy!
What does a snickerdoodle cookie taste like?
When you first bite into it, a snickerdoodle tastes like a cinnamon sugar cookie. But as you eat it, you’ll notice that it also has a slightly tangy flavor that is *so* good. This comes from the cream of tartar.
Do snickerdoodles have nuts?
Classic snickerdoodles do not contain nuts. BUT, if you’d like to add them, go for it.
Can you freeze homemade snickerdoodles?
Yes! Both the baked snickerdoodle cookies and the dough freeze extremely well.
To Freeze Baked Cookies: Transfer the cookies 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 for about 15 minutes 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 it to an airtight container or freezer bag and store in the freezer for up to 2 months.
To Bake 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.
More Snickerdoodle Recipes
- Snickerdoodle Hot Chocolate
- Small-batch Snickerdoodles
- Small-batch Pumpkin Snickerdoodles
- Snickerdoodle Sandwich Cookies with Eggnog Buttercream
- Salted Caramel Snickerdoodle Milkshake
More Favorite Cookie Recipes
- Peanut Butter Oatmeal Cookies
- Small-batch Chocolate Chip Cookies
- Small-batch Peanut Butter Cookies
- Small-batch Frosted Sugar Cookies
This recipe makes 24 small cookies. If you prefer regular-size cookies, the recipe will make a dozen. For the larger cookies, simply extend the baking time by 1 to 2 minutes.
- Handheld electric mixer optional but helpful
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons ground cinnamon
- ¼ cup (2oz) salted butter softened*
- ¼ cup (48g) shortening room temperature*
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) all-purpose flour measured by weight or using the spoon and sweep method*
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ 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!
Adapted from AllRecipes
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