When I think of cinnamon sugar cookies, my thoughts straight go to the soft snickerdoodle cookies my mother used to bake with me.
These cookies are crispy and cinnamony on the outside, while the insides are soft and chewy goodness. And the cinnamon sugar used on the outer layer is just the cherry on top.
You only need a handful of ingredients to make them, and they are usually already lying in your pantry. Plus, the prep time and the bake time are so short, you’ll be making a fresh batch every weekend.
This is why these chewy snickerdoodles have always been a family favorite for many, especially for the holidays. People of all ages are bound to love these cookies, and if you want more cookie recipes for the holidays, you can try my Italian Almond Cookies (Ricciarelli), 3-Ingredient Peanut Butter Cookies, and Soft and Chewy Sugar Cookies.
Why You’ll Love This Snickerdoodle Recipe
- The soft and chewy texture of the inside of the cookies simply melts in your mouth when you bite into them.
- Adding that extra cinnamon sugar gives you a warm and fuzzy feeling all over, and it gives the cookies a delicious crunchiness.
- These cookies are so easy to make that even a beginner can make them with ease.
- The best thing about these cookies is that you can make a few batches and eat them for days without the cookies going hard.
- You don’t even have to chill the cookie dough to get the cookies right. Simply make small dough balls and put them in the oven.
What Makes a Snickerdoodle a Snickerdoodle?
When it comes to classic snickerdoodle cookies, it means there will be a soft and chewy texture on the inside, while the cinnamon sugar will make for a crispy outer layer.
The traditional way of making these cookies is by adding cream of tartar to the dough. This gives the cookies a slight tangy flavor. It also helps the baking soda to work its magic and deliver the soft and chewy texture you’re looking for in the cookies.
I will say that the cream of tartar cookies taste great, but you can go ahead and make the cookies without cream of tartar. Instead, you will have to use the right amount of baking powder to give the cookies the rise they need.
But you shouldn’t avoid the cinnamon sugar at the end if you don’t want to miss out on the crispy and cinnamony exterior. That’s what makes the cinnamon cookies what they are!
Ingredients for Snickerdoodle Cookies Recipe
- All-Purpose Flour: The all-purpose flour will give the cookies the perfect texture that balances the softness and chewiness. If you use all-purpose flour with lower protein content, it will give your cookies a softer crumb compared to using high-protein-content flour.
- Baking Powder: If you are not using cream of tartar, your snikerdoodle cookie recipe will need baking powder. Just make sure you measure the right amount before adding it.
- Ground Cinnamon: You can’t get cinnamon cookies without the ground cinnamon. This will give your cookies that extra warm and spicy flavor you can’t find anywhere else.
- Sugar: You should use granulated sugar in the dough, which you will eventually beat and mix well. And it also makes for a crunchy outer layer when you make the cinnamon sugar with granulated sugar.
- Salt: Without salt, you might not be able to balance out the sweetness.
- Vanilla Essence: Using vanilla essence means that your cookies will get an extra rich flavor.
- Unsalted Butter: If you use salted butter, you won’t be able to control the amount of salt in your cookies, which is why using unsalted butter is your best bet.
- Large Eggs: Using one large egg in your cookie dough will help make the cookies have a consistent chewiness.
Expert Tips for Perfect Snickerdoodles
- These are no-chill snickerdoodles. So, you don’t have to chill them before baking. But what you do have to do is measure the ingredients correctly before adding them to the dough so that you end up with thick and soft cookies.
- Using a measuring kitchen scale to measure the dry ingredients is the safest way to get perfect cookies.
- You should not overbake the cookies. Otherwise, they will dry out and turn out stiff, and the insides of the cookies won’t be as soft as they should. Slightly underbaking them is a good idea to get soft cookies.
- When using ground cinnamon, you can choose any type of cinnamon. But I recommend using cassia cinnamon for the best results.
Variations To Make The Best Snickerdoodle
- If you want extra-thick bakery-style snickerdoodles, you need to adjust the dry ingredient ratio. You can also add a little cornstarch or an extra egg yolk to get your desired consistency.
- Instead of regular unsalted butter, you can add brown butter for an extra rich and nutty flavor.
- If you’re making snikerdoodles in the fall and want to incorporate a seasonal theme, you can add pumpkin to your cookie dough.
- You can always go with a gluten-free alternative instead of using all-purpose flour if you have any issues with gluten.
- Instead of making homemade snickerdoodle cookies, you can opt for snickerdoodle cookie bars.
Ways To Serve
- You can always eat your cookies the classic way by dipping them in milk.
- Having a steaming cup of tea or coffee with your snickerdoodles is another way to go.
- You can always take your cookies to parties or bake sales, or gift them to your friends and family on the holidays.
How to Store and Freeze
- You can keep your snickerdoodles in an airtight jar at room temperature for about 3 to 5 days, and they will still be soft and yummy.
- If you’re thinking of freezing your cookies, make sure you use a freezer-safe and airtight container.
- You can freeze your cookie dough balls in an airtight container. Just make sure you freeze the balls solid before transferring them to a ziplock bag or a freezer-safe container.
- Freezing baked cookies is also a good idea. Just make sure the container is airtight.
Soft & Chewy Snickerdoodle Cookies (without cream of tartar)
Ingredients
Dry Ingredients:
- 1 & ¼ cup All Purpose Flour
- 1 tsp Baking Powder
- ¼ tsp Cinnamon Powder
- ¼ tsp Salt
Wet Ingredients:
- ½ cup Unsalted Butter
- 1 cup Granulated Sugar
- 1 large Egg
- ½ tsp Vanilla Essence
Cinnamon Sugar Topping:
- 3 tbsp Granulated Sugar
- 1 tsp Cinnamon
Instructions
Making the Dry Mix
- First, you have to make the dry mix by adding all-purpose flour, baking powder, ground cinnamon, and salt to a bowl. Make sure you sift all the dry ingredients before giving them a good mix.
Making the Wet Mix
- Now, you have to take another bowl for the wet ingredients. Add your unsalted butter and granulated sugar, and use an electric hand beater to beat the ingredients until they come out light and fluffy.
- Add a large egg to the mix and beat again on medium speed until everything is mixed well.
- This is when you add your vanilla essence and beat again until the entire mixture is well combined.
Mixing Wet and Dry Ingredients
- Now, you have to take the wet mixture you just made and add it to the dry flour mixture you made earlier.
- Use the electric hand beater to beat and mix the wet and dry ingredients together. Make sure you do it on low speed until everything is well combined.
- Then, have a spatula and scrape the sides of the bowl, and fold the dough until everything is combined. Your cookie dough is ready!
Make the Cinnamon Sugar Mixture
- Simply take another bowl and add the ground cinnamon and granulated sugar, and mix everything well.
Prepare to Bake
- Preheat your oven to 370°F or 190°C before you start balling the cookie dough.
- Now, take an oven-proof tray and add a baking sheet on top where you will place your cookies.
- Scoop about 1 tablespoon of cookie dough and ball it in your hands. Take the cookie dough ball and roll it in the cinnamon sugar. Make sure the entire cookie dough ball is well coated with the cinnamon sugar.
- Place the cookies in the tray with the baking sheet on. Just make sure all the cookie dough balls are placed 3 inches apart from each other.
- Now, place the tray in the oven and bake for about 8 to 10 minutes.
- Take the cookies out of the oven when they are done and let them cool down to room temperature.
- Now, serve the cookies with your favorite beverage and enjoy.
Video
Notes
- Cookies Spread Too Much: Using room temperature butter could solve this issue. But you should also measure the dry ingredients to get the right ratio and avoid this problem.
- Cookies Too Dry: If you overbake your cookies, they might turn out to be too dry. Always make sure to undercook the cookies slightly.
- Cinnamon Sugar Melted: Don’t add melted butter to the cookie dough to coat the cinnamon sugar.
The snickerdoodle cookies I have talked about are one of the easiest and beginner-friendly cookies to make. This cookie recipe has been around for ages, and the classic crispiness on the outside, followed by the softness and chewiness on the inside, is what makes these cookies a traditional staple at many homes.
Comment below and tell me what you would do differently to make variations of these cinnamon cookies. Don’t forget to rate and share the recipe!
Recipe FAQs
Can I make snickerdoodles without cream of tartar?
Yes, you can make snickerdoodles without cream of tartar by using baking powder. Also, replace the cream of tartar with 2 teaspoons of lemon juice or white vinegar, then add baking soda.
How do I keep snickerdoodles soft?
You can keep the snickerdoodles soft by adding the right ratio of dry ingredients and not overbaking the cookies.
Can I freeze snickerdoodle dough?
Yes, you can absolutely freeze snickerdoodle dough. Just make sure you put it in an airtight container.
What makes snickerdoodles different from sugar cookies?
The cream of tartar and crispy cinnamon sugar coating on top make the snickerdoodles different from sugar cookies.
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