Snickerdoodles

Nut-free option, Soy-free option

The perfect snickerdoodle has a soft and chewy center with a slightly crunchy cinnamon-sugar exterior, and these have just that. The addition of cream of tartar gives these cookies that classic snickerdoodle texture and flavor, so don’t omit it—you can typically find it at the grocery store in the baking or spices section, or order it online.

Snickerdoodles are classic, beloved cookies known for their sweet, cinnamon-sugar coating and soft, chewy texture. These delightful treats have been a favorite in American baking for generations and continue to be cherished by cookie enthusiasts worldwide.

What sets Snickerdoodles apart is their distinctive flavor profile. The cookie dough itself is lightly sweetened and flavored with a hint of vanilla. However, the true magic happens when the dough balls are rolled in a mixture of granulated sugar and ground cinnamon before baking. This sugary coating creates a delightful contrast between the crispy, caramelized exterior and the tender, buttery interior of the cookie.

The name “Snickerdoodle” is as whimsical as the cookie itself. Its origin remains a bit of a mystery, but it’s thought to be of German or Dutch descent. While the name’s exact meaning may be elusive, one thing is clear: Snickerdoodles are a delightful, timeless treat that continues to bring joy to cookie lovers of all ages. Whether enjoyed with a glass of milk or a cup of tea, these cookies offer a comforting and familiar taste that’s perfect for any occasion.

PREP TIME: 25 minutes

COOK TIME: 7 to 9 minutes

YIELD: about 1½ dozen

INGREDIENTS:

For the Cookies

• 1½ cups (187 g) all-purpose flour
• 1 tsp cream of tartar
• 1 tsp cinnamon
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (1 stick [113 g]) vegan butter, at room temperature (nut-free and/or soy-free if needed)
• ¾ cup (150 g) granulated sugar
• 2 tbsp (30 ml) nondairy milk (nut-free and/or soy-free if needed)
• 1 tsp pure vanilla extract

For Rolling

• 2 tbsp (25 g) granulated sugar
• 1 tsp ground cinnamon

INSTRUCTIONS:

1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a medium-sized bowl, whisk together the flour, cream of tartar, cinnamon, baking soda, and salt. Set aside.
3. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the vegan butter and granulated sugar. Beat with a hand mixer or the stand mixer until the mixture becomes light and fluffy, which should take about 2 minutes. Be sure to scrape down the sides as needed.
4. Add the nondairy milk and vanilla extract to the butter and sugar mixture. Beat again until the mixture is smooth, which should take about 30 seconds.
5. Add the flour mixture to the wet ingredients (butter and sugar mixture) and mix until just combined. Set the cookie dough aside.
6. In a small bowl, whisk together the granulated sugar and ground cinnamon for rolling.
7. Roll 1½-tablespoon (25-g) balls of cookie dough and coat them with the cinnamon sugar mixture. Place the coated cookie dough balls on the prepared baking sheets, leaving about 2 inches (5 cm) of space between each one.
8. Bake the cookies for 7 to 9 minutes or until they are golden brown around the edges. Be sure to check the Sister Tips for additional guidance.
9. Remove the cookies from the oven and allow them to cool on the baking sheets before serving.