Fun to say, and even more fun to eat! Snickerdoodles are warm and cozy cookies that are super simple to make.
Ever wondered why we don’t just call snickerdoodles cinnamon-sugar cookies? Where in the world did their cute, fun name come from? Most likely Germany. While we don’t know for sure, the word most likely is an American corruption of Schneckennudel, which is a cinnamon-sugar pastry originally from Germany. Whatever the story, snickerdoodles have been popular since the early 20th century here in the States, and still today are a nostalgic, simple treat. They just seem like a treat your grandma would make, especially when served with a tall glass of cold milk.
Snickerdoodles were especially popular during World War II, when butter was hard to come by. Snickerdoodles were an economical treat to make and often included shortening instead of butter, making them an ideal option during those wartime shortages. They have remained popular and are an especially easy cookie to make at home.
You will love snickerdoodles because they turn out soft, perfectly sweet, and keep well. They’re super easy to make, and the part where you roll the dough in cinnamon-sugar is a great step to let your little ones help with. Snickerdoodles are the perfect cookie for an afternoon snack, dessert, holiday cookie trays, or to mail in a care package.
What Is Cream Of Tartar?
You might balk at the thought of putting anything resembling tartar sauce in cookie dough, but keep reading. Cream of tartar, called for here, is not, in fact, a condiment. It is a byproduct of the winemaking process, and is a dry, acidic, white powder used in baking. In snickerdoodles, it helps keep the cookies soft and adds just a bit of tang (that’s the acidity) to the flavor of the cookie. This offsets the sweetness of the cinnamon sugar coating in the most wonderful way. Look for cream of tartar in the spice aisle of your grocery store.
FAQs & Tips
How Do I Store Leftovers?
Keep them at room temperature in a resealable bag or an airtight container for up to 3 days. You can also store the cooled cookies in an airtight container in the freezer for up to 2 months. Just flash freeze on a baking sheet first before moving them to a container. Let them thaw at room temperature for about an hour before serving.
What Can I Substitute For Cream Of Tartar?
If you’re in the middle of the recipe and realize you don’t have cream of tartar, you can substitute with double the amount of lemon juice. If needed, add a little extra flour to balance out the liquid and make sure the batter is not too thin.
Experiment With Different Sugars
For some snickerdoodle variations, try swapping out the brown sugar for maple sugar to get a slightly chewier, maple-infused cookie. Or, swap the granulated sugar in the cinnamon-sugar coating with more brown sugar for an extra dose of caramel flavor.
Serving Suggestions
Snickerdoodles are a delicious, sweet treat with your favorite beverage. Just right for an afternoon pick-me-up or small dessert after a meal. For fall-themed gatherings, pair snickerdoodles with Pumpkin Brownies or Salted Caramel Popcorn. During the winter holidays, snickerdoodles are great on your festive cookie tray, along with other classics like Lemon Bars, Frosted Sugar Cookies, and Peanut Butter Blossoms. Any time of year, snickerdoodles are a great option for including in a care package for your favorite college student or family member living far away. Just double wrap them and they travel very well, making for a sweet surprise for your loved one!
Snickerdoodle Recipe
Ingredients
- 1/4 cup granulated sugar for coating
- 1 1/2 tablespoons ground cinnamon for coating
- 8 ounces unsalted butter softened
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 3/4 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 3/4 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F. In a small bowl, mix the coating ingredients until combined. Set aside for rolling the cookie dough balls.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into small balls, about 1 inch in diameter. Roll each ball in the cinnamon-sugar mixture until well coated.
- Place the coated balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10 minutes or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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