This classic Snickerdoodles without Cream of Tartar recipe features soft and chewy cookies made with simple ingredients of butter, sugar, flour, and baking powder and coated in a delicious cinnamon-sugar blend for an extra sweet and crunchy finish.
Table of Contents
History of Snickerdoodles
The origins of this popular dish are unclear, but it is believed to have originated from German immigrants in the 19th Century into the United States. Over time, the cookies came to be known as "Schneckennoodles" or "Snickerdoodles." The reason for the name change is unknown, but it is thought to be influenced by the Dutch word "Snekrad," which means "little sweet cake." The recipe's popularity spread widely and it eventually found its way into cookbooks, solidifying its place in American culinary culture.
Ingredients and substitutions for Snickerdoodles
- Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
- Sugar: The brown sugar helps to make the cookies chewy, whilst the superfine or caster sugar helps to give our cookies sweetness. You could substitute with superfine completely. It is not recommended to completely substitute with brown sugar as this result in more of a caramel undertone.
- Eggs: The room temperature egg binds and adds structure, resulting in that soft interior.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Baking powder: This helps our cookies rise quickly giving them their signature crinkle appearance. Additionally cream of tartar is included in the baking powder helping to give them their signature slightly tart flavor.
- Ground cinnamon: The ground cinnamon in our sugar coating also gives our cookies their signature flavor.
See recipe card for quantities.
How to make Snickerdoodles:
Step 1: Whip it: Beat the butter and sugars until pale and fluffy.
Step 2: Egg it: Add in the vanilla extract and egg and beat until well combined and fluffy.
Step 3: Flour it up: Add the dry ingredients and beat on low until just combined.
Step 4: Coating: Stir the coating ingredients together in a shallow bowl and roll a scoop in your hands, tossing into the coating.
Step 5: Bake: Lightly press onto your baking tray and bake.
Step 6: Cool it: Remove and allow to cool fully.
Step 7: Serve: Grab one and enjoy!
Variations
You can definitely change up the dish by changing the following:
Pumpkin butter - you could add a tablespoon or 2 of pumpkin butter to add a Fall flavor to the cookies. However, the result might mean your cookies are slightly more moist in their dough and whilst baking so it is recommended to add 10 grams / 1 tablespoon of plain flour for any moisture you add in to create a dough similar to the ones below.
Spices - instead of simply placing ground cinnamon into your coating you could add pumpkin spice or a dash of ground cardamom or allspice.
FAQ's for the best Snickerdoodles
Absolutely! Snickerdoodles can be frozen for later enjoyment. Once completely cooled, store them in an airtight container or freezer bag and freeze for up to 2-3 months. Thaw at room temperature before serving.
To achieve the soft and chewy texture that Snickerdoodles are known for, make sure to cream the butter and sugar until light and fluffy. Additionally, avoid over-baking to maintain their tenderness.
More spiced cookie recipes youโll love
Snickerdoodles
Ingredients
Cookies
- 130 grams / 4.58 ounces butter room temperature
- 100 grams / ยฝ cup brown sugar
- 100 grams / ยฝ cup superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 2 teaspoons vanilla extract
- 225 grams / 1 โ cups + 1 tablespoon plain flour
- 8 grams / 2 teaspoons baking powder
- ยผ teaspoon sea or kosher salt
Sugar coating
- 30 grams / 2 tablespoons superfine/caster sugar
- 1 ยฝ tablespoons ground cinnamon
Instructions
- Preheat your oven to 190C/375F and line a baking tray with greaseproof paper.
- Place the butter, brown and superfine sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the egg and continue to beat until well combined, beating for a further minute.
- Toss in the flour, baking powder and salt and combine until no dry portions remain in your bowl.
- Place your sugar and cinnamon into a shallow bowl and stir together.
- Scoop up a portion of dough and roll it in your hands.
- Place into the sugar spice coating and coat evenly.
- Lightly press onto your baking tray as you place it down.
- Allow 2 1 ยฝ inches space between your cookies on your tray.
- Bake for 10 minutes or until golden at the edges.
- Allow to sit on your baking tray for 3 minutes before placing on a cooling rack.
- Serve with a glass of milk.
- Dig in and enjoy!
Video
Notes
- Sugar: The brown sugar helps to make the cookies chewy, whilst the superfine or caster sugar helps to give our cookies sweetness. You could substitute with superfine completely. It is not recommended to completely substitute with brown sugar as this result in more of a caramel undertone.
- Baking powder: This helps our cookies rise quickly giving them their signature crinkle appearance. Additionally cream of tartar is included in the baking powder helping to give them their signature slightly tart flavor.
- Ground cinnamon: The ground cinnamon in our sugar coating also gives our cookies their signature flavor.
- Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
- Make these pumpkin flavored: You could add a tablespoon or 2 of pumpkin butter to add a Fall flavor to the cookies. However, the result might mean your cookies are slightly more moist in their dough and whilst baking so it is recommended to add 10 grams / 1 tablespoon of plain flour for any moisture you add in to create a dough similar to the ones below.
Nutrition
Subscribe to receive a free weekly newsletter using seasonal produce as well as exclusive content!
Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Leave a Reply