Tessa\u2019s Recipe RundownTASTE: Cinnamon sugar bliss.TEXTURE: The best part! Super soft and chewy, with slightly crisp edges.EASE: Crazy simple to make.PROS: No chill time required!CONS: You may not have a couple of ingredients on hand, but these cookies are worth the extra trip to the store!WOULD I MAKE THIS AGAIN? Yes, they\u2019re a holiday favorite!<\/p>\n
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\nThis is the only Snickerdoodle recipe you\u2019ll ever need!
\n(Unless you\u2019re in the mood for something festive, then you may want my Pumpkin Snickerdoodle recipe instead.)
\nI adore the classic Snickerdoodle cinnamon sugar flavor, but the true magic of these cookies is the texture.\u00a0<\/p>\n
I already have a Snickerdoodle cookie recipe in my Ultimate Cookie Handbook that\u2019s perfectly moist and chewy, but I wanted to create a thicker, softer alternative. Let\u2019s just say there were dozens of snickerdoodles made to get the final recipe perfected.
\nThe result? These Snickerdoodle cookies are ultra thick, beautifully soft, perfectly chewy, with slightly crispy edges, for the most texturally perfect, satisfying cookie of all time.<\/p>\n
The best part is that they\u2019re super easy to make! They require a couple of ingredients you might not have on hand, but I\u2019ve included some alternatives below to avoid an extra grocery store trip.
\nWho doesn\u2019t love a simple, easy, classic cookie that everyone goes crazy for?\u00a0
\nYou\u2019ll be making these crowd-pleasing cookies again and again, promise. If you ever find yourself out of cinnamon, try my beloved Soft and Chewy Sugar Cookie recipe!<\/p>\n
Sprinkle of Science<\/p>\n
How to Make Snickerdoodle Cookies
\nCan I Make Snickerdoodle Cookies Without Cream of Tartar?
\nTraditionally, Snickerdoodle cookie recipes always contain cream of tartar, which is said to bring a slightly tangy flavor and create that pretty crinkly top. We experimented with and without cream of tartar when creating this recipe, and we found some interesting results:<\/p>\n
Using cream of tartar created cookies that were chewier.
\nThe batch without cream of tartar didn\u2019t crinkle as much on top as the batch containing cream of tartar.\u00a0
\nWe also didn\u2019t notice any flavor differences, as the cinnamon sugar flavor overshadows the tanginess.<\/p>\n
So, while I still recommend using cream of tartar for the best texture possible, if you don\u2019t have it on hand, simply omit it! Your cookies will still taste great.
\nBe sure to use fresh cream of tartar, which helps to create those crinkly tops. Since it\u2019s an ingredient I don\u2019t use often, I prefer to buy small containers so they don\u2019t sit around in my pantry for so long that they expire.<\/p>\n
How to Make Crinkly Top Snickerdoodles<\/p>\n
If you skip adding the cream of tartar, you can still achieve crinkly tops just by swirling a cookie cutter around the outside of the cookies immediately after baking, as shown in this Instagram reel.
\nYou can also \u2018pan bang\u2019 the cookie. Immediately upon removing the tray of cookies from the oven, drop it against a heat-safe solid surface from about three to four inches high. Repeat this a couple of times.
\nAvoid using an all-purpose flour with a high protein content, such as King Arthur. I tested this recipe with Gold Medal bleached all-purpose flour which I find gives the best crinkly appearance. <\/p>\n
Why is There Coconut Oil in This Snickerdoodle Recipe? Can I Use All Butter?\u00a0<\/p>\n
This \u201csecret\u201d ingredient helps achieve a beautifully soft, thick, chewy Snickerdoodle cookie with slightly crisp edges, for an incredible texture that melts in your mouth. I haven\u2019t found another Snickerdoodle recipe whose texture compares!\u00a0\u00a0
\nI like to combine coconut oil with butter, which gives you the delicious flavor of butter with the textural benefits of coconut oil.
\nBoth refined and unrefined coconut oil will work just fine in these Snickerdoodles. Please note that refined coconut oil won\u2019t add any flavor, whereas unrefined coconut will add a hint of coconut flavor.
\nUse coconut oil that\u2019s at room temperature. It should be solid or very slightly creamy in consistency but not melted.
\nIt\u2019s easiest to measure the coconut oil by weight (a kitchen scale makes baking SO much more foolproof).
\nYou can use all butter in this recipe, but your cookies will be less soft and chewy. They\u2019ll be crunchier at the edges, and the cookies will become crunchier the longer they sit.<\/p>\n
How to Make Perfectly Soft, Chewy Snickerdoodles<\/p>\n
Measure your flour correctly. Be sure to measure your flour correctly by weighing with a digital scale or with the spoon and level method to avoid cakey, dense, or tough Snickerdoodle cookies that don\u2019t spread. Learn more about how to measure flour correctly here.
\nDon\u2019t overbake. Take these cookies out of the oven when the cookies are just set and beginning to brown. Overbaking will make these Snickerdoodles hard and dry.
\nUse a large cookie scoop. Use a 3-tablespoon cookie scoop for easy portioning. This creates larger cookies that spread out perfectly with ultra-soft centers.
\nUse the best baking pans. Use light-colored aluminum half sheet pans lined with parchment paper. Avoid dark nonstick pans as they brown too much and may burn the bottoms of your cookies. Learn more about the best (and worst!) baking pans here.
\nDon\u2019t reduce the sugar. Reducing the sugar will ruin the texture of these Snickerdoodles. Sugar does so much more in baking beyond sweetening. Learn more about sugar\u2019s role in baking here.<\/p>\n
Why Did My Snickerdoodle Cookies Spread?
\nWe want these cookies to spread just a bit, which is why we press the dough down a little before baking \u2013 but if your cookies are spreading into flat cookie puddles, it could be due to warm butter. It\u2019s important to make sure your butter is at a COOL room temperature and your coconut oil is solid. Your stick of butter should give slightly when pressed with your finger but still hold their shape. To be precise, your butter should be 67\u00b0F. Learn more about why butter temperature in baking is important here.
\nCan I Make This Easy Snickerdoodle Cookie Recipe With a Hand Mixer?
\nYes! A hand mixer will work just as well as a stand mixer \u2013 just be sure to use a deep enough bowl to prevent splatter.
\nHow to Make Ultra-THICK Snickerdoodle Cookies
\nFreeze your Snickerdoodle cookie dough balls while your oven preheats! Thanks to coconut oil\u2018s ability to firm quickly, this brief freezing period is enough to yield ultra-thick snickerdoodle cookies. Please note that this may prevent the cookie\u2019s edges from crisping up quite as much.\u00a0
\nBake this Snickerdoodle Recipe at 375\u00b0F?
\nYes \u2013 these Snickerdoodle cookies bake at 375\u00b0F. In testing, we found that this slightly higher temperature gave the cookies less time to spread in the oven, yielding thicker cookies with the perfect desired texture.\u00a0<\/p>\n
Do I Have to Chill This Snickerdoodle Cookie Dough?
\nNo \u2013 these cookies will bake up perfectly thick and delicious without a chill period. If you wish to chill the cookie dough for 24-72 hours like I typically recommend, go for it \u2013 your cookies will be even thicker and chewier after that chill period! You have two options for chilling:<\/p>\n
If scooping the dough before chilling, roll the balls in the cinnamon sugar mixture and lightly flatten them before placing in a single layer in an airtight container and chilling. This makes it easier to bake straight from the fridge, but takes up more space in your fridge.
\nIf chilling as a mass of dough, let come to room temperature before scooping, rolling in sugar mixture, and lightly flattening. Bake at 350\u00b0F for about 13 minutes. This slightly lower temperature results in better crinkly tops for chilled dough.<\/p>\n
How to Store Snickerdoodles
\nSnickerdoodle cookies can be stored in an airtight container at room temperature for up to 3 days. Store cookies with a tortilla to keep them soft for longer.
\nCan You Freeze Snickerdoodles?
\nYes \u2013 Snickerdoodle cookie dough freezes for up to six weeks. Roll the cookie dough balls in cinnamon sugar and lightly flatten them before placing in a freezer-safe container or in a Ziptop bag. Bake from frozen at 350\u00b0F for 13 minutes, or until the cookies are set and begin to brown. Learn more about how to freeze cookie dough, and bake from frozen, here.
\nCan You Freeze Baked Snickerdoodles?
\nI recommend baking from frozen dough for the best texture. If you freeze these cookies already baked, they\u2019ll still be deliciously soft but may lose their crisp edges and chewy texture and the cinnamon sugar might absorb more into the cookie.<\/p>\n
More Cookie Recipes You\u2019ll Love:<\/p>\n
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How to Make
\nSnickerdoodle Recipe<\/p>\n
Prep Time: 15 minutes minsCook Time: 11 minutes minsTotal Time: 26 minutes mins<\/p>\n
This Snickerdoodle recipe produces thick, soft, chewy cookies with perfectly crisp edges and the most wonderful classic cinnamon sugar flavor. You need less than 30 minutes to make these melt-in-your-mouth cookies!<\/p>\n
InstructionsPreheat the oven to 375\u00b0F. Line baking sheets with parchment paper.In a medium bowl, whisk together the flour, 1 teaspoon cinnamon, cream of tartar, salt, and baking soda to combine. Set aside.In a large bowl, use an electric mixer fitted with the paddle attachment on medium-high speed to cream the butter, coconut oil, and 1 1\u20444 cups sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl. Add the egg, egg yolk, and vanilla and beat until combined. Slowly beat in the flour mixture.Combine the remaining 1\u20444 cup sugar and 2 teaspoons cinnamon in a shallow dish.Using a large 3-tablespoon spring-loaded scoop, divide the dough into balls then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and lightly flatten with the bottom of a measuring cup. Sprinkle with additional cinnamon sugar, if desired.Bake for 10 to 12 minutes, or until the cookies set and begin to brown. Cool for 5 minutes before removing to a wire rack to cool completely.Cookies can be stored in an airtight container at room temperature for up to 3 days.
\n Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!<\/p>\n
Recipe Notes*In testing this recipe, cream of tartar created cookies that were chewier and more crinkly on top. I still recommend using cream of tartar for the best texture possible, but if you don\u2019t have it on hand, simply omit it. Otherwise, make sure it is fresh and not expired.
\n**Coconut oil should not be melted. Both refined and unrefined coconut oil will work in these Snickerdoodles, but refined coconut oil won\u2019t add any flavor, whereas unrefined coconut will add a hint of coconut flavor.<\/p>\n
Photos by Joanie Simon.<\/p>\n","protected":false},"excerpt":{"rendered":"
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