I love how bloggers have created such unique recipes, but I still very much crave the classic. I love oatmeal raisin chocolate chip cookies like my dad used to make with me as a little girl. I adore a yummy, creamy chicken and pasta and there’s nothing like homemade pizza. Don’t worry, I still love the new creations as well like our brownie bottom, chocolate and caramel middle and chocolate chip cookie topped brownies, but sometimes you just need a classic snickerdoodles recipe.
And not just any recipe because this is one of those cookies that loves to crisp up. In fact, growing up we always stuck a slice of bread in the cookie jar to keep our cookies soft. But this recipe doesn’t even need that. I’ve adapted Mom’s old recipe to be a little more on the soft side the next day instead of just freshly baked and I think you’ll agree that they are pretty darn delicious.
In fact, I’ll go sneak one right now before the kids are out of school.
What is the Difference Between a Sugar Cookie and Snickerdoodle Cookie?
What’s the difference between sugar cookies and snickerdoodle cookies? Let’s take a look.
The most important difference is the tanginess of the cream of tartar which you can read about below.
Why is There Cream of Tartar in Snickerdoodle Cookies?
Cream of tartar gives that distinct tangy flavor and they are just plain ol’ sugar cookies at that point. The cream of tartar also gives that classic chewy texture we all love.
Do you Have to Have Cream of Tartar in Snickerdoodle Cookies?
Alright, do you HAVE to have cream of tartar in snickerdoodle cookies? I mean, no you don’t have to but snickerdoodles are known for that soft and chewy, and especially tangy taste which only comes from using cream of tartar because of the acid in it.
Classic Easy Snickerdoodle Cookies Recipe
Classic Snickerdoodles Recipe
1 cup unsalted butter, softened
- 2/3 Cup Brown Sugar
- 1 cup sugar
- 2 large eggs slightly whisked
- 1 1/2 teaspoons vanilla extract
- 3 Cups all-purpose flour
- 1 Teaspoon baking soda
- 3/4 Teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 Cup Sugar
- 1 Tablespoon Cinnamon
- Heat the oven to 350 degrees.
- Line a baking sheet with parchment or a silpat.
- In the bowl of a standing mixer, beat the butter for 30 seconds to smooth it out.
- It is essential that the butter be softened.
- Add the sugars and beat for 3 minutes.
- Add the eggs and vanilla and beat again for a few seconds.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar and salt.
- Add to the wet ingredients and beat for 30 seconds.
- In a small bowl, mix the sugar and cinnamon.
- Roll the dough into balls and in the sugar.
- Place on baking sheet and bake for 8-9 minutes or until cracks just start to appear.
- They will crack more as they cool.