Snickerdoodle Cookies
Snickerdoodle cookies are my all time favorite cookie. They even beat out chocolate chip cookies, which says a lot. Some people think they are just sugar cookies rolled in cinnamon sugar, but that really is not the case.
These cookies are thicker and soft, with a slightly tangy flavor and just the right amount of sweetness. They have that classic cinnamon sugar coating, but the texture is what makes them special. Every time I make them, I wish I had doubled the batch.
This snickerdoodle recipe comes from my mother in law and has been passed down in our family. It is simple, reliable, and exactly how a good snickerdoodle should be.
Snickerdoodle Recipe Notes
Below you will find tips and tricks to help to make sure your snickerdoodle cookies turn out soft and flavorful every time.
What Makes Snickerdoodle Cookies Different
These snickerdoodle cookies are soft, thick, and lightly tangy thanks to the cream of tartar. Unlike thinner, crispier snickerdoodles, these cookies hold their shape and stay pillowy soft even after cooling. Using margarine instead of butter helps prevent spreading, so you get a thick snickerdoodle cookie every time. For me, the texture is what I love best about these cookies!
How to Get Soft Snickerdoodle Cookies
To get that perfect soft texture, mix the dough just until the flour is incorporated. Overmixing can develop the gluten and make the snickerdoodle cookies tough. I like to lightly flatten the dough balls before baking using the bottom of a measuring cup or a drinking glass. Don’t press too hard or the edges will crack too much. Keep a close eye on the baking time and remove the cookies when they are slightly golden. The cinnamon sugar coating can make it tricky to see the baking color. Don’t worry thought as they will continue to set as they cool, staying soft and chewy.
Ingredients
Cream of tartar – A dry powder found in the spice aisle. It reacts with the baking soda to help the cookies rise and gives them a slightly tangy flavor. It is not a snickerdoodle cookie without it, so don’t omit!
Margarine – I don’t bake with margarine often, but it is required in this recipe. Butter will cause the cookies to spread too much, but margarine reduces the spread and results in a thicker cookie. You want to use sticks of margarine, such as Imperial or Blue Bonnet. Do not use margarine from a tub.
Cinnamon – Use ground cinnamon. Store bought jars work fine, or you can grind cinnamon sticks for a fresher flavor.
Supplies Needed
Mixer (stand or hand held) – Makes creaming the margarine and sugar smooth and easy.
Baking sheet – Lined with parchment for even baking and easy cleanup.
Cookie scoop (optional) – Helps portion dough evenly so all cookies bake the same.
Small bowl – For mixing the cinnamon sugar for rolling.
Cooling rack – Helps portion dough evenly so all cookies bake the same.
Tips and Tricks
Mix the dough just until combined: Once you add the flour, stir only until the dough comes together. Overmixing develops gluten and can make the cookies tougher instead of soft and pillowy.
Use a cookie scoop for uniform cookies: I used two scoops from a #50 cookie scoop, rolled together to form one 2-inch dough ball. Each ball weighed about 35 to 40 grams.
Flatten slightly before baking: Gently press the dough balls down. Press too hard and the sides can crack, affecting the texture.
Keep rolling while baking: While one tray is in the oven, continue forming and coating the remaining dough balls in cinnamon sugar. This keeps the process efficient.
Watch your baking time: Snickerdoodles are softest when baked just until lightly golden. The cinnamon sugar coating can make it hard to see, so when making snickerdoodle cookies I always test bake a couple first to make sure the baking time is right.
Variations
Extra cinnamon: If you like a snickerdoodle with a stronger spice flavor, I increase the cinnamon in the coating to 1 1/2 teaspoons. It gives the cookies a more pronounced flavor.
Brown sugar twist: Swap half of the granulated sugar in the dough for light brown sugar. It adds a subtle molasses flavor and keeps the cookies extra soft.
Larger cookies: Make oversized snickerdoodles by using three scoops from your cookie scoop instead of two. Just increase the baking time by a few minutes and watch carefully so they stay soft in the center.
Snickerdoodle FAQs
Why Are My Snickerdoodles Flat?
I’ve had this happen a few times myself, and usually it comes down to the margarine. Using sticks of margarine is key. Margarine from a tub or butter can make the cookies spread too much. Overmixing the dough after adding the flour can also make them flatter than intended. Another thing I watch is the oven temperature. If it is too low the cookies do not set quickly enough, which lets them spread. If your cookies come out a little flat, don’t worry. They will still taste amazing.
Can I Freeze Snickerdoodle Cookies?
Yes, these cookies freeze really well. I like to store them in a plastic storage bag once they are fully cooled. They thaw quickly at room temperature and stay soft and delicious, so you can enjoy them anytime without having to bake a fresh batch.
Can I Use Butter Instead of Margarine?
You can, but you won’t get the same result. Butter makes the cookies spread more giving you a thinner, crisper cookie instead of the thick, soft cookies this recipe is known for.
Snickerdoodle Cookies
Ingredients
Cookie Dough
- 4.5 cups all-purpose flour | 650g
- 1 teaspoon baking soda | 6g
- 1/2 teaspoon cream of tartar | 3g
- 1/2 teaspoon salt | 3g
- 1 cup margarine, room temperature | 226g
- 2 cups sugar | 400g
- 2 eggs, room temperature
- 1/4 cup milk | 2oz
- 1 teaspoon vanilla extract
Coating
- 3 tablespoons sugar | 36g
- 1 teaspoon ground cinnamon
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper and set it aside.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.4.5 cups all-purpose flour | 650g1 teaspoon baking soda | 6g1/2 teaspoon cream of tartar | 3g1/2 teaspoon salt | 3g
- Cream the margarine and sugar: In the bowl of a stand mixer, beat the margarine for about 1 minute until smooth. Add the sugar and beat until well combined.1 cup margarine, room temperature | 226g2 cups sugar | 400g
- Add the wet ingredients: Add the eggs, milk, and vanilla extract. Beat until fully incorporated, scraping down the sides of the bowl as needed.2 eggs, room temperature1/4 cup milk | 2oz1 teaspoon vanilla extract
- Combine wet and dry ingredients: Add the dry ingredients to the mixer in two additions, mixing just until combined. Be careful not to overmix.
- Preheat the oven: Preheat the oven to 375 degrees.
- Prepare the cinnamon sugar coating: In a small bowl, mix together the sugar and cinnamon for the coating.3 tablespoons sugar | 36g1 teaspoon ground cinnamon
- Shape and coat the dough: Scoop the dough and form it into 2 inch balls. Roll each dough ball in the cinnamon sugar mixture until fully coated.
- Flatten slightly: Place the dough balls on the prepared baking sheet about 2 inches apart. Use the bottom of a drinking glass or measuring cup to gently flatten each one slightly.
- Bake: Bake for 12 to 13 minutes, just until the cookies are lightly golden.
- Cool: Let the cookies rest on the baking sheet for 1 minute, then transfer them to a cooling rack to cool completely.
- Store: Store cooled cookies in an airtight container or storage bag.
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