Why are my snickerdoodles flat?

Flat cookies usually happen if the butter was too soft or melted when you started mixing. It can also happen if your baking soda is old and has lost its power. Make sure to chill the dough if your kitchen is warm, as this helps the cookies hold their shape while they bake.

Can I make these without cream of tartar?

You can use baking powder as a substitute if you are in a pinch, but the texture and flavor will change slightly. To keep the snickerdoodle cookies soft and tangy, it is best to use the cream of tartar. If you must substitute, use 2 teaspoons of baking powder to replace both the baking soda and the cream of tartar.

How do I know when they are done?

Look for the "cracks." When the top of the cookie has puffed up and started to crack, and the edges look dry, they are ready. The center should still look a little soft and slightly wet. They will firm up as they cool on the baking sheet.

Why did my cookies come out hard?

Hard cookies are usually the result of overbaking or using too much flour. Double-check your measurements and try taking the next batch out of the oven a minute or two earlier. Remember that they continue to cook on the hot tray after you take them out of the oven.

Can I add other spices to the coating?

Yes! While cinnamon is traditional, some people like to add a pinch of nutmeg or cardamom to the sugar mix. However, to keep the classic flavor that makes snickerdoodle cookies soft favorites, keep the cinnamon as the primary spice.

Snickerdoodle Cookies Soft And Chewy: The Ultimate Recipe

Ingredients

Scale

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)

Instructions

Cream the butter: Beat the softened butter and 1.5 cups of sugar together until light and fluffy, about 3 minutes.
Mix wet ingredients: Add the eggs and vanilla extract to the creamed mixture and beat until well combined.
Sift dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Combine the dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Chill the dough: Wrap the dough in plastic and refrigerate for 30 to 60 minutes to ensure a thicker cookie.
Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare coating: Combine the remaining 3 tablespoons of sugar and the cinnamon in a small shallow bowl.
Shape the balls: Roll the chilled dough into 1-inch balls using your hands or a small cookie scoop.
Coat in cinnamon: Roll each dough ball thoroughly in the cinnamon-sugar mixture until fully covered.
Bake the cookies: Place balls 2 inches apart on the sheet and bake for 8-10 minutes until edges are set.
Cool the treats: Let the cookies rest on the baking sheet for 5 minutes before moving to a wire rack.

Notes

Do not overbake these cookies; they should still look slightly soft in the center when you pull them out. The cream of tartar is essential for the classic tangy flavor and chewy texture.

Author: Mike
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 160 kcal
Sugar: 14g
Sodium: 95mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2.5g
Trans Fat: 0.2g
Carbohydrates: 21g
Fiber: 0.5g
Protein: 2g
Cholesterol: 35mg

Keywords: snickerdoodles, soft cookies, chewy cookies, cinnamon sugar, baking