Q1: What is the real difference between a sugar cookie and a snickerdoodle?

While they are both classic, buttery cookies, there are two main differences. First, a snickerdoodle is always rolled in a characteristic cinnamon-sugar coating before it is baked. Second, a traditional snickerdoodle recipe includes cream of tartar , which gives the cookie its signature, subtle tangy flavor and helps to create its soft, chewy texture.

Q2: Can you really make a great snickerdoodle without cream of tartar?

Yes, absolutely! While cream of tartar is the traditional ingredient, this recipe brilliantly creates an equally delicious, soft, and chewy snickerdoodle by using a combination of both baking powder and baking soda . This is a fantastic and accessible alternative for anyone who doesn't have cream of tartar in their pantry.

Q3: Why are my snickerdoodles coming out flat instead of puffy?

Flat snickerdoodles are usually the result of the butter in the dough being too soft, which causes the cookies to spread too much in the hot oven. The best way to prevent this is to follow the recipe's optional but highly recommended step of chilling the dough for at least one hour before you roll and bake the cookies. This will ensure your cookies puff up beautifully and have that perfect, thick, and chewy texture.

Q4: How do I get my snickerdoodles perfectly soft and chewy, not hard and crispy?

The number one secret is to not overbake them ! A perfect snickerdoodle should be pulled from the oven when it is puffed up and the center still looks slightly soft and underdone . The cookies will continue to bake and set up from the residual heat of the hot baking sheet as they cool. This is the key to a wonderfully soft and chewy center.

Q5: Can I make the cookie dough ahead of time?

Yes! This is a perfect make-ahead cookie dough. You can prepare the dough and store it, well-wrapped, in the refrigerator for up to 3 days . The absolute best make-ahead method is to roll the dough into balls, coat them in the cinnamon-sugar, and then freeze them , as described in the "Make-Ahead Tips" section.

The Best Soft & Chewy Snickerdoodle Recipe (Easy!)

A classic recipe for soft and chewy Snickerdoodle cookies. The cookie dough is a simple butter and sugar base, enriched with eggs, corn syrup, and vanilla. After the dough is mixed, it is formed into balls, which are then generously rolled in a cinnamon-sugar mixture. The cookies are baked until they are puffed up with their signature slightly cracked surface.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 42 minutes (includes optional chilling time)
Yield: 4-5 dozen cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Topping:
3 tablespoons sugar
1/2 teaspoon cinnamon
For the Cookie Dough:
3 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter
2 cups sugar
2 eggs
1 tablespoon light corn syrup
2 1/2 teaspoons vanilla extract

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Instructions

In a small bowl, stir together the 3 tablespoons of sugar and 1/2 teaspoon of cinnamon for the topping; set aside.
Make the Cookie Dough: In a medium bowl, stir together the flour, baking powder, baking soda, salt, and 1/4 teaspoon of cinnamon.
In the bowl of a stand mixer with a paddle attachment, cream the butter. Add the 2 cups of sugar and continue to mix. Add the eggs, corn syrup, and vanilla, and mix thoroughly.
Add the dry ingredients to the wet ingredients and mix until just blended. Chill the dough for 1 hour if it is sticky or difficult to handle.
Preheat the oven to 375°F.
Roll the dough into balls about the size of a walnut, then roll each ball in the prepared cinnamon-sugar mixture to coat.
Place the coated dough balls on an ungreased sheet pan, about 2 1/2 inches apart.
Bake for 10 to 12 minutes, until the cookies are puffed up and the surface is slightly cracked.
Let the cookies cool on the sheet pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Chilling the dough for an hour is an optional step that is recommended if the dough is too sticky to handle easily.
The signature tangy flavor of a traditional snickerdoodle often comes from cream of tartar, which is not used in this version; baking powder and baking soda provide the leavening instead.
Bake the cookies on an ungreased sheet pan.

Nutrition

Serving Size: 1 cookie
Calories: 80-100
Sugar: 8-11 g
Sodium: 80-110 mg
Fat: 3-5 g
Saturated Fat: 2-3 g
Trans Fat: 0 g
Carbohydrates: 12-15 g
Fiber: <1 g
Protein: 1 g
Cholesterol: 15-20 mg

Find it online: https://cookupjoy.com/snickerdoodle-recipe/