Great Snickerdoodles
Snickerdoodles are classic cookies with a delightful cinnamon-sugar coating, soft center, and slightly crispy edges—perfect for sweet tooths and cookie lovers alike.
Ingredients
Instructions
- In a large bowl at medium speed, cream butter, 1 1/2 cups of sugar, and eggs until light and fluffy.
- In a separate bowl, combine flour, cream of tartar, baking soda, and salt.
- Add the dry ingredients to the creamed mixture and beat until well blended.
- Refrigerate the dough for 30 minutes.
- Preheat oven to 375°F (190°C).
- Combine the remaining 2 tablespoons of sugar and cinnamon in a small bowl.
- Shape the chilled dough into 1-inch balls and roll them in the cinnamon-sugar mixture.
- Place the coated dough balls 3 inches apart on ungreased cookie sheets.
- Bake for 12 to 15 minutes until golden around the edges.
- Cool the cookies on a wire rack before serving.
Tips & Substitutions
For a softer texture, avoid overbaking the snickerdoodles. If you're out of cream of tartar, you can substitute with an equal amount of lemon juice or white vinegar. To enhance flavor, consider adding a dash of vanilla extract to the dough. Using a cookie scoop can help ensure uniform size for even baking.
Serving Suggestions
These snickerdoodles are perfect for an afternoon treat or dessert. Pair them with a glass of cold milk or serve alongside a scoop of vanilla ice cream for an indulgent dessert. They also make a delightful addition to holiday cookie platters, showcasing them among other favorites like Delicious Orange Salad or Berries And Bits.
Storage & Reheating
Store leftover snickerdoodles in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, refrigerate them for up to two weeks or freeze for up to three months. To reheat, warm them in the oven at 350°F (175°C) for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Great Snickerdoodles contains roughly 182 calories, with 2g protein, 26g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 480mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of butter?
While margarine can be used as a substitute for butter, it may alter the texture and flavor slightly. Butter provides a richer taste and helps achieve that classic chewy snickerdoodle consistency. If you prefer margarine, opt for a stick variety for best results.
What can I do if my dough is too sticky?
If your dough is too sticky to handle after refrigeration, sprinkle a little flour on your hands and the work surface while shaping the balls. Alternatively, you can chill the dough for a longer period to firm it up further before rolling it in the cinnamon-sugar mixture.
How do I know when the cookies are done baking?
Snickerdoodles are done when they are golden around the edges but still soft in the center. They will continue to firm up as they cool, so avoid overbaking to maintain a chewy texture. A slight puffiness will also indicate they’re ready to come out of the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).