Why did my snickerdoodles go flat?

Flat snickerdoodles typically result from butter that's too warm or skipping the crucial dough chilling step. Always chill your dough for at least 30 minutes before baking, and make sure your baking soda is fresh for proper leavening.

Can I make snickerdoodles without cream of tartar?

While cream of tartar gives snickerdoodles their distinctive tangy flavor and chewy texture, you can substitute 2 teaspoons of baking powder (omitting the baking soda) in a pinch. The cookies will still be delicious, though slightly different from traditional ones.

Why do my snickerdoodles have a metallic taste?

A metallic taste usually indicates too much baking soda or cream of tartar. Make sure you're measuring carefully—level off measuring spoons rather than heaping them. Using aluminum-free baking powder can also help if you're substituting for cream of tartar.

How do I know when snickerdoodles are done baking?

Perfect snickerdoodles should be removed from the oven when the edges are set but the centers still look slightly underbaked and puffy. They'll continue cooking on the hot baking sheet and will flatten slightly as they cool, giving you that ideal chewy center.

Can snickerdoodle dough be made ahead of time?

Absolutely! Snickerdoodle dough can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, thaw the dough in the refrigerator overnight before rolling in cinnamon sugar and baking.

What makes snickerdoodles different from sugar cookies?

The key difference between snickerdoodles and sugar cookies is the addition of cream of tartar, which gives snickerdoodles their signature tangy flavor and chewy texture. Additionally, the cinnamon-sugar coating is essential to a true snickerdoodle .

Classic Snickerdoodle Cookies: The Best and Easy Guide

Description

Classic snickerdoodle cookies with a perfect balance of cinnamon and sugar, featuring a soft interior and slightly crisp edges.

Ingredients

For the cookie dough:

- 2¾ cups all-purpose flour

- 2 teaspoons cream of tartar (essential for that classic tang)

- 1 teaspoon baking soda

- ½ teaspoon salt

- 1 cup unsalted butter, softened (2 sticks)

- 1½ cups granulated sugar

- 2 large eggs, at room temperature

- 2 teaspoons pure vanilla extract

For the cinnamon-sugar coating:

- ¼ cup granulated sugar

- 2 tablespoons ground cinnamon

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Instructions

1: Prepare Dry Ingredients
Whisk flour, cream of tartar, baking soda, and salt to ensure even texture and avoid bitter spots.

2: Cream Butter and Sugar
Beat butter and sugar until light and fluffy to add air, which helps with texture.

3: Add Eggs and Vanilla
Mix in eggs one at a time, then add vanilla. The dough should be smooth and glossy.

4: Combine Wet and Dry
Slowly mix dry ingredients into wet until just combined. Don’t overmix to keep cookies tender.

5: Chill the Dough
Refrigerate dough for at least 30 minutes to prevent spreading and enhance flavor.

6: Make Cinnamon-Sugar Coating
Mix sugar and cinnamon for rolling the cookie dough balls later.

7: Shape and Coat
Roll chilled dough into balls, coat in cinnamon-sugar, and place on baking sheets.

8: Flatten for Crackle
Slightly flatten each dough ball with a glass to get the signature crackled top.

9: Bake
Bake at 350°F for 10–12 minutes until edges are set and centers are slightly soft.

10: Cool and Enjoy
Cool on the baking sheet for 5 minutes, then transfer to a rack to cool fully.

Notes

Don’t skip the cream of tartar – it’s essential for the signature snickerdoodle flavor and texture!

Prep Time: PT20M
Cook Time: PT12M
Category: Dessert
Method: Baking
Cuisine: American