Easy and Delicious Snickerdoodles

A classic holiday cookie, Easy and Delicious Snickerdoodles are a great option to make during the holidays and all year round!

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These easy and delicious snickerdoodles are super easy to make, coming together in a snap, and they’re the perfect cookie to start your big baking days off with, because you can work on other things while the dough chills.

Snickerdoodles have basically all of the elements of a sugar cookie, but the cream of tartar is what adds that little boost of flavor that we all know is the backbone of a traditional snickerdoodle.

Recipe Notes

Flavor:  these are traditional cookies with no extra flavorings, but they do have that little extra oomph of tang that’s provided by the cream of tartar.

Texture:  the cookies are thick and chewy with a delicious crunch from the cinnamon sugar coating.

Ease:  these are super easy to make.  You just mix all the ingredients together in a bowl, then let it chill.  Scoop the dough out in even amounts, roll into a ball, and then coat the ball in the cinnamon sugar mixture.  You’ll end up with perfectly round cookies every time!

Ingredient List

• Butter
• Sugar
• Eggs
• All-purpose flour
• Cream of tartar
• Baking soda
• Salt
• Cinnamon

Tips and Tricks

The cookies will and should look a little underdone when you take them out of the oven.  This is totally normal and is what you want.  They continue to firm up as they sit on the tray, and slightly under baking them is what keeps them soft.

If you don’t have cream of tartar, you can instead use 2 teaspoons of baking powder in place of BOTH the cream of tartar and baking soda.  It will affect the final taste and texture of the cookie just a tiny bit, but they will still be absolutely delicious.

To Soften Butter Quickly

• Boil a pot of water and place a wrapped stick of butter on a plate, standing up on its end.
• Once the water is boiling, pour some of it in a water glass, and let the glass sit for 3 minutes to get really hot. 
• Pour the water out, and place the glass over the stick of butter, and let it sit for 5 minutes.
• Repeat until the butter is fully softened.  This will get you pretty softened butter in about 20 minutes total.

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How to Prep Ahead

The cookie dough needs to rest in the fridge for at least two hours before baking but can rest for up to 24-36 hours without any adverse baking reactions.  So, if you wanted to, you could make the dough ahead of time and cross a thing off of your list.  I typically use that chilling time to work on getting other doughs started.

Storing Leftovers:

Store the leftover cookies in an air-tight container at room temperature for up to 3-4 days or in the fridge for up to a week. 

To Freeze:

To freeze the dough, complete all the steps through rolling the chilled dough into balls and coating them in the cinnamon sugar mixture.  Then place the dough balls on a baking tray lined with parchment and place the tray in the freezer for 1 hour.  After the hour is up, you can place all the dough balls in a freezer bag and freeze for up to two months.  You can bake the cookies from frozen – just add 2-4 minutes to the baking time.

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