This is the best snickerdoodle cookie recipe you will ever have. Believe me! These easy homemade snickerdoodle cookies are made without cream of tartar but are just as soft and chewy as the traditional cookie. Also, this is a no chill cookie so they are made in just about 30 minutes from start to finish! Be sure to watch the recipe video too!
I hope it’s the best snickerdoodle cookie recipe you will ever make!
What is a snickerdoodle cookie?
It actually originated in 19th-century New England. It’s a whimsically named cookie that has a characteristically crackly surface and can be either crisp or soft (these are soft!)
The dough in snickerdoodle cookies sometimes contains cinnamon and nutmeg as well as raisins and nuts. I only added cinnamon and mine but think a pinch of nutmeg would be a delicious addition.
I think these would be yummy with macadamia nuts too but my husband is allergic to all nuts so I try not to bake with nuts too often.
Traditionally, snickerdoodle cookies are sprinkled with cinnamon and sugar before being baked so I rolled these dough balls in cinnamon & sugar.
The name appears to have no particular meaning or purpose other than being fun!
All-Purpose Flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need.
Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
Cake Flour: Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both cake flour and All-Purpose results in the perfect cookies.
You can find Cake flour in most grocery stores, usually on the top shelf.
Corn Starch: Seems weird to add cornstarch to cookies, right? But cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT!
Baking Powder: leavening agent for the cookie.
Baking Soda: Another leavening agent but about four times as strong as baking powder.
Salt: Don’t ever forget the salt! Salt is so great in baking because it intensifies the body’s ability to taste the sweetness of the sugar. Yum! We want that.
Cinnamon: because snickerdoodle cookies.
Butter:Cold, unsalted butter is used in this recipe. Not melted or frozen or room temperature. Cold butter straight from the fridge.
This can be a confusing step in many recipes and possibly recipes have conflicting opinions on this, but this cookie is best with cold butter.
I get all of my ingredients ready to go and then once it’s time to start the mixer, I take the butter out and cube it up.
Brown sugar: I’ve tested this recipe with both light and dark brown sugars and you can use either! I use more brown sugar in the recipe compared to granulated white because it results in a more moist, soft and chewy cookie.
Granulated white sugar: Even though we’re using more brown sugar than white, the white sugar is still necessary. It helps these giant chocolate chip cookies spread a little bit so they don’t look like baseballs!
1 whole egg (egg yolk + egg white): at room temperature. Using room temperature eggs can help result in a lighter and fluffier cookie.
1 egg yolk (just the yolk, no white): Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk! The extra egg yolk adds richness, soft tenderness, and binds the dough.
Vanilla Extract: Adding in a teaspoon helps to enhance the overall flavors in the cookie.
White Chocolate Chips: These totally elevate snickerdoodle cookies. I use the Ghirardelli Classic White Chips, they add the perfect amount of sweetness and are velvety smooth.
Snickerdoodle cookies without cream of tartar
I intentionally chose to make this best snickerdoodle cookie recipe without cream of tartar for a few reasons.
Cream of tartar typically lends a soft, chewy center and a tangy taste to snickerdoodle cookies that we all love so much.
However, I made two batches – one with and one without cream of tartar and there was not a big different in taste at all. But…
There was a difference in appearance. The cookies made with cream or tartar were flat and had crinkly tops and the snickerdoodle cookies without cream of tartar were beautifully risen, fluffy, giant with less crinkly tops.
Step by Step Directions
See the recipe below for the full instructions.
Preheat the oven to 400°F.
Whisk together the dry ingredients in a large bowl and set aside.
Gradually add in the flour mixture until ingredients are incorporated.
Then add in the white chocolate chips and mix just until the chocolate chips are incorporated.
Measure out ~6, 5.5 oz. cookies.
Roll the cookie dough balls in the cinnamon sugar mixture.
Bake cookies for ~10-11 minutes.
Let them rest on the cookie sheet for 15 minutes and then transfer them to a cooling rack. It’s hard to wait. Trust me, I’ve been there. Allow the cookies cool on the cooling rack to finish cooling completely. Cameron likes to enjoy them 15 minutes out of the oven, and I like them best ~45 min-1 hour later. Enjoy with a big tall glass of milk!
These best ever snickerdoodle cookies with soft and chewy centers have a few secrets:
No chilling required! Don’t you just love a no chill cookie recipe? These cookies will not flatten out like pancakes, they stay nice and sturdy even without the chill time. Woo!
Use a mix of both All-Purpose flour and cake flour: I’ve tested without cake flour and the cookie is more dense. It’s still delicious, but I just love the cake-y center when using a combination of both flours.
Double up the cookie sheets: Optional but works! Double panning is a tip to slow the heat to the bottom of the cookie. To do so, simply flip a cookie sheet upside down. Then, place another cookie sheet on top of it (so the bottoms are touching). Place your cookies on top of the top sheet and bake your cookies!
Barley baked: Pull the cookies out before you think they are done (10-11 min): I bake mine in our oven for exactly 10 minutes.
The cookies will continue to cook a little once you pull them out of the oven and let them cool on the cookie sheet for 15 minutes. Plus, we want a super gooey and soft center so please do not over bake these beauties!
Add an extra egg yolk: It’s just science. Adding in 1 whole egg (egg + white), plus an extra egg yolk (with no white) results in a chewy, delicious, amazing cookie.
Make each cookie GIANT: 5.5 oz. to be exact. Using a food scale is easiest. I like to pinch the tops of the cookies to keep them nice and tall. Do not flatten them or use a cookie scoop or disher to scoop out onto your cookie sheet.
If you want to make the cookies smaller that’s fine too. Adjust baking time as needed.
No cake flour? No problem. I tested this recipe using a “homemade cake flour” recipe. It resulted in a very similar product and I thought it was better than the 100% All-Purpose cookie.
To make homemade cake flour, you’ll need 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.
I have also tested this recipe using 100% All Purpose Flour. The cookie seemed more dense, but still resulted in a delicious cookie recipe. I still recommend using cake flour or “making” cake flour if you can’t find it in stores.
Can I freeze these chewy snickerdoodle cookies?
Yes, these snickerdoodle cookies freeze beautifully! Freeze them once they have cooled in a Ziplock baggie, Stasher bag, or freezer friendly container.
They will freeze for up to 3 months.
To thaw, I like to leave them out on the counter for 30-60 minutes. Or to speed things up you can pop them in the microwave for ~30 seconds.
This is the best snickerdoodle cookie recipe you will ever have. Believe me! These easy homemade snickerdoodle cookies are made without cream of tartar but are just as soft and chewy as the traditional cookie. Also, this is a no chill cookie so they are made in just about 30 minutes from start to finish. Woo!
Preheat the oven to 400°F. Whisk together the All-purpose flour, cake flour, baking soda, baking powder, cinnamon, cornstarch and salt together in a large bowl. Set aside.
Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachement. Turn the mixer on the lowest setting. I keep mine on “stir” the whole time.
Let the mixer cream the butter for 30 seconds, and then add in the brown sugar and mix 30 seconds, followed by the white sugar for 30 seconds or until light and fluffy.
Then add in the egg, egg yolk and vanilla extract and blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
Keep the mixer on low speed, gradually add in the flour mixture. I add in about 1/4 cup at a time. Slowly and carefully add it in a little at a time until ingredients are incorporated.
Then add in the white chocolate chips and mix just until the chocolate chips are incorporated. Turn off the machine.
Measure out ~6, 5.5 oz. cookies. I like to use a food scale for this but if you don’t have one, simply eye-ball it. Cookies will be a little smaller than a fist, huge I know! Keep the cookies nice and tall and don’t flatten them. Roll the dough in the cinnamon sugar mixture. Place cookies on a cookie sheet. You can use a silicone baking mat or parchment paper if you prefer.
Bake cookies for 10-11 minutes (see recipe notes if cookies are gooey). The secret is to pull them out before you think they are done. Let them rest on the cookie sheet for 15 minutes and then transfer them to a cooling rack. It’s hard to wait. Trust me, I’ve been there. Let the cookies cool on the cooling rack to finish cooling completely. Cameron likes to enjoy them 15 minutes out of the oven, and I like them best ~45 min-1 hour later. Enjoy with a big tall glass of milk!
Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
No cake flour? No problem. I tested this recipe using a “homemade cake flour” recipe. It resulted in a very similar product and I thought it was better than the 100% All-Purpose cookie.To make homemade cake flour, you’ll need 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.To measure out the flours, use the spoon and level method. Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.GLUTEN FREE: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour . I tested this & cookies are very similar in taste and appearance and a great option for those who need a GF cookie.This recipe also calls for 2 1/2 cups of white chocolate chips but you can of course use less, just know the cookies won’t be 5.5 oz. each!You can also make these cookies WITHOUT white chocolate chips. Just know the cookies will be smaller in size. ~ 6, 3.5 oz. cookies.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.