Snickerdoodles are distinctively chewy, soft, and filled with cinnamon sugar flavor.
Why are snickerdoodles so good, you ask? Well, for one, they are easy to make and so delicious to eat. Those crackled tops, that slight tanginess, and the perfectly chewy texture all add up to make these Snickerdoodles a must-bake!
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Are snickerdoodles sugar cookies with cinnamon?
If you're wondering what characteristics make a snickerdoodle, well I've got you covered. Snickerdoodles are soft and chewy and have a cinnamon sugar coating.
These cookies aren't simply sugar cookies covered in cinnamon sugar, though. One of the signature ingredients in snickerdoodles is cream of tartar.
This ingredient gives snickerdoodle cookies their slight tang. And, most importantly, cream of tartar helps these cookies stay perfectly chewy.
What is cream of tartar exactly? Well, it's known most for enabling egg whites to whip up into beautiful peaks for the likes of meringue. The role of cream of tartar in snickerdoodles, however, is to prevent sugar in the cookies from crystallizing. This crystallization is what gives sugar cookies their crunch.
So, while sugar cookies and snickerdoodles have a lot in common in terms of ingredients, cream of tartar is the biggest and most important differentiator in terms of taste and texture.
Snickerdoodles without eggs
Snickerdoodles are easy to make! One important note about this particular snickerdoodle cookies recipe is that it's made without eggs. And you would never know it!
To make snickerdoodles without eggs, we use milk as an added ingredient and the power of chilling. The power of chilling? Yes, by chilling the cookie dough overnight, the flour becomes fully hydrated, giving these cookies perfect moisture and fluffiness.
Typically, eggs serve to give structure and promote leavening in cookies. Without them, we are able to complete both these requirements via the added milk and chilling time.
And the flavor? Spot on in this eggless snickerdoodles recipe! The chilling time also helps develop the flavors, so yet another reason to make sure you allow sufficient time for these cookies to hang out in the fridge overnight.
If you don't have time to let your dough chill and want a butter free cookie recipe, try these soft brown sugar cookies. They are perfect to satisfy the sweet tooth as well.
Frequently Asked Questions (FAQs)
These snickerdoodles are made without eggs, however, they do contain dairy in the form of butter and milk. While I have not tried making these dairy-free, you can try substituting the butter for vegan butter and the milk for non-dairy milk.
Yes! To make these snickerdoodles with eggs, simply omit the milk and substitute for one large egg at room temperature. Follow the rest of the instructions as listed.
Once the cookies are completely cool, place them in an airtight container and store at room temperature up to one week. They may even last a bit longer than a week! Storing snickerdoodles in an airtight container will retain their moisture and their signature chewiness, too.
They sure can! Once the cookies are completely cool, place them on a baking sheet in a single layer. Freeze for at least an hour than transfer for a freezer-safe bag. Store in the freezer for up to 3 months. Defrost at room temperature or place in a 350ºF (177ºC) oven for 5-7 minutes until warm.
I get asked for eggless cookie recipes all the time! Whether it's for folks who cannot tolerate eggs or have an allergy or simply don't have access to fresh eggs, this recipe was made for you. I must say, though, these snickerdoodles are so tasty and moist and you will not miss the eggs one bit.
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- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon cream of tartar
- 1 teaspoon kosher salt
- 1 cup unsalted butter room temp
- 1 cup brown sugar packed
- ½ cup granulated sugar
- ¼ cup whole milk room temperature
- 2 teaspoons vanilla extract
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- In a large bowl, add the flour, baking soda, cinnamon, cream of tartar and salt. Whisk to combine and set aside.
- In the bowl of a stand mixer, add the butter, brown sugar and granulated sugar. Mix on medium speed for 2-3 minutes, until very light and fluffy. Scrape the sides and bottom of the bowl. Add in milk and vanilla and mix again on medium speed for 2 minutes.
- With the mixer on low, add the flour a little at a time, mixing just until incorporated. Do not overmix.
- Prepare a baking sheet with a sheet or parchment paper. Using a large cookie scoop, scoop the dough onto the prepared baking sheet. You can place the cookies close together, as you’ll be chilling them before baking and this will save room in your fridge. Cover the cookie dough with plastic wrap and chill overnight in the fridge.
- When ready to bake, preheat the oven to 350ºF (177ºC). Line a second baking sheet with parchment paper and set aside. In a small, shallow bowl mix together the granulated sugar and cinnamon. Remove the cookie dough from the fridge. Roll each cookie dough ball in the cinnamon sugar mixture until evenly coated all around. Place on the prepared baking sheet, spacing the cookies out at least 2 inches apart.
- Bake 12-14 minutes, rotating the baking sheet halfway through the bake time. I like to bake one tray at a time, keeping the rest of the cookies in the fridge while baking the first tray. If you are short on time, you can bake both trays at the same time. Be sure to rotate the trays top to bottom as well as front to back halfway through. The cookies may look a bit uncooked in the middle. That’s okay, as they’ll continue cooking on the hot trays after you remove them from the oven. Allow cookies to cool on the baking sheets for at least 15 minutes before moving to cooling racks.
- Store cooled cookies in an airtight container at room temperature for up to one week
- Freeze for up to 3 months. Allow to thaw at room temperature or warm in a 350ºF (177ºC) oven for 5-7 minutes
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