Cookies are universally acknowledged as one of the greatest comfort foods. Practically anyone can make them, and certainly everyone can eat them! And I am willing to bet that the snickerdoodle cookie ranks in the top three. Am I right? Lucky for you, this is the best snickerdoodle recipe on the planet, and you must go make them immediately.
But why is this the best snickerdoodle recipe?
I'll tell you why! Two words: soft and chewy. And buttery. Okay, so that's three words, but we're talking about snickerdoodles here! I think we are allowed to gush about how delightful they are.
Better yet, you could make these into ice cream sandwiches. Grab my recipe and directions here on how to make the most perfect ice cream sandwiches.
Is it necessary to put cream of tartar in snickerdoodle cookies?
Yes! Cream of tartar is a type of acid, and the basic science is that it helps stabilize any air bubbles. It's what gives the cookies their signature taste and makes them chewy! It prevents the sugar from crystallizing and turning them into crunchy cookies.
How do you make snickerdoodles without cream of tartar?
You should definitely try to add cream of tartar if possible. BUT. If you have an insatiable hankering to make these now, and your baking rack doesn't include cream of tartar, I have a solution for you.
- For every ½ teaspoon cream of tartar, use 1 teaspoon of lemon juice or white vinegar
- In the case of this recipe, you will use 3 teaspoons of lemon juice or vinegar
- Remember, cream of tartar is an acid, so lemon juice or vinegar will react similarly with the baking soda, eggs, and flour in this snickerdoodle recipe
My husband likes to bake, and these are actually his specialty. I know, I'm a fortunate lady being married to a man who isn't afraid to get his apron dusty with flour! BRB, I'm going to dive into a huge stack of these cookies and indulge with a huge glass of milk.
Grab the best snickerdoodle recipe in the world below, and enjoy!
The Best Snickerdoodle Recipe in the World
- 1 ½ sticks butter cold
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ½ cups flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- Dash of salt
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 350°F.
- Mix butter, sugar, and eggs in a stand mixer on high until the mixture is pale and fluffy, about 1-2 minutes. Sift in the flour, cream of tartar, baking soda, and salt. Blend until dough comes together.
- In a separate small bowl, mix together the cinnamon and sugar. Shape the dough into 1" balls and roll them in the cinnamon and sugar mixture until completely covered. Place three per row on a cookie sheet, about 2 inches apart. Make four rows for a total of 12 cookies.
- Bake on 350°F for 9-10 minutes. Allow them to cool for a couple minutes, then serve warm with a large glass of milk. Enjoy!
Saundra Booth says
What kind of flour?
The Butter Half says
Hey Saundra! I have tested many gluten-free flours, and prefer King Arthur Flour measure for measure!