All Butter Snickerdoodle Cookies
This post may contain affiliate links. Read our disclosure policy.
Sugar and spice and everything nice, that’s what snickerdoodles are made of. This recipe for all butter snickerdoodle cookies is similar to my regular recipe. However, my regular recipe uses part shortening and part butter. This version is all butter.
I make these all-butter snickerdoodle cookies with my big cookie scoop, so double the size of a regular cookie scoop. These cookies also turn out more puffy in comparison to the more flat results of my classic snickerdoodle recipe. Since these are bigger cookies, they work perfectly to give as a gift. They would be perfect to give for Valentine’s Day!
Snickerdoodle cookies are similar to sugar cookies but include one special ingredient. That one special ingredient used is cream of tartar. The explanation of what exactly cream of tartar is, is too scientific to really make sense to me. The main point is, what does it do to a snickerdoodle cookie? Well, the acid found in cream of tartar gives snickerdoodles their distinctive tangy flavor, and the chew happens because cream of tartar prevents the sugar in the cookie dough from crystalizing into crunchiness, according to Allrecipes.
Ingredients for All Butter Snickerdoodle Cookies
- BUTTER
- SUGAR
- EGGS
- VANILLA EXTRACT
- FLOUR
- BAKING SODA
- BAKING POWDER
- CREAM OF TARTAR
- SALT
- CINNAMON
Instructions for All Butter Snickerdoodle Cookie Recipe
Cream the Butter and Sugar: Begin by preheating your oven to 375°F (190°C). In a large mixing bowl, cream together 1 cup (2 sticks) of butter, softened, and granulated sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the Eggs: Add 2 large eggs, one at a time, beating well after each addition. Continue to beat the mixture until it is smooth and fluffy.
Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture, beating on low speed just until combined. Be careful not to overmix the dough.
Prepare the Cinnamon Sugar Coating: In a small bowl, combine the sugar and ground cinnamon. Mix well to create your cinnamon sugar coating.
Shape and Coat the Cookies: Scoop out heaping tablespoons of dough and roll them into balls using your hands. Roll each dough ball in the cinnamon sugar mixture, making sure they have an even coating.
Place on Baking Sheet: Arrange the coated cookie dough balls on an ungreased baking pan, spacing them about 2 inches apart. Gently press down each dough ball with the palm of your hand to flatten them slightly.
Bake: Bake the cookies in the preheated oven for about 12 minutes, or until the edges are set and the tops are slightly crackled. Be careful not to overbake them; they should still be soft in the center.
Cool and Enjoy: Remove the cookie sheet from the oven and allow the cookies to cool on a wire rack. These cookies develop their best flavor and texture when they are fully cooled, so be patient and let them cool down before enjoying.
Frequently Asked Questions
Can I substitute the cream of tartar?
If you don’t have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar. This will help achieve the same slight tang and the desired texture.
Can I refrigerate the dough before baking?
Yes, you can refrigerate the dough for about 30 minutes before baking. Chilling the dough can help prevent the cookies from spreading too much and will make them slightly thicker and more chewy.
How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to three months.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Shape the dough into balls, coat them in the cinnamon sugar mixture, and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer bag. Bake them from frozen, adding a couple of extra minutes to the baking time.
Can I add mix-ins to the dough?
Absolutely! You can add mix-ins like chocolate chips, chopped nuts, or dried fruit to the dough for extra flavor and texture. Just fold them in gently before forming the dough balls.
What can I use if I don’t have cinnamon for the coating?
If you don’t have cinnamon, you can use other spices like nutmeg or allspice, or even a combination of both. It will give the cookies a different but still delightful flavor.
How can I tell when the cookies are done?
The cookies are done when the edges are set and the tops are slightly crackled. They should still be soft in the center when you remove them from the oven, as they will continue to firm up as they cool on the baking sheet.
FOR MORE RECIPES LIKE THIS, TRY:
- Cranberry Cream Cheese Snickerdoodles
- Apple Pie Snickerdoodle Bars
- Snickerdoodle Blondies
- Christmas Gingerdoodle Cookies
All Butter Snickerdoodle Cookies
Real Mom Kitchen
Ingredients
- 1 cup butter softened
- 1 ¼ cup sugar
- 2 eggs
- 2 tsp vanilla
- 3 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cream of tartar
- 1 tsp salt
CINNAMON SUGAR TOPPING:
- 3 Tbsp sugar
- 1 Tbsp cinnamon
Instructions
- Preheat oven to 375 degrees.
- In a bowl, cream butter and sugar together. Then beat in the eggs until fluffy.
- Mix in the flour, baking soda, baking powder, cream of tartar, and salt until combined.
- In another bowl, mix sugar and cinnamon together. Scoop dough with a 2 Tbsp cookie scoop and roll in the cinnamon sugar.
- Place 6 on a baking sheet and flatten slightly. Bake at 375 degrees for 12 minutes until lightly browned but still soft. Makes 2 dozen cookies.
Nutrition
This recipe is adapted from A Bountiful Kitchen.
