Snickerdoodles
Soft cinnamon-sugar snickerdoodles with spiced vanilla sugar. Quick steps, bake tips, storage and substitutions for reliable cookies.
- Make dough by creaming butter and sugars, then fold in a dry mix of flour, cream of tartar, baking soda, cinnamon, and salt.
- Roll 1-inch balls in spiced vanilla sugar, place 2 inches apart, and bake at 375 F for 8 to 9 minutes.
- Cool on a wire rack. Use simple swaps and storage tricks to control texture and make ahead options.
Spices
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Preparation Instructions:
Adjust oven rack to middle position and preheat oven to 375 degrees.
Whisk together flour, cream of tartar, cinnamon, baking soda and salt in a medium bowl and set aside.
Beat butter and white and brown sugars until creamy; add eggs and beat until combined. Stir in the flour mixture until just combined.
Roll dough into 1 inch balls and roll each ball in Spiced Vanilla Sugar. Place balls 2 inches apart on an ungreased baking sheet.
Bake 8-9 minutes. Transfer to a wire rack to cool.
thespicehouse.com
Frequently Asked Questions
What is Spiced Vanilla Sugar and can I substitute it?
Spiced vanilla sugar is granulated sugar mixed with vanilla and warming spices like cinnamon. If you do not have it, roll the dough in classic cinnamon sugar (about 1/4 cup sugar plus 2 tablespoons cinnamon) or mix 1/4 cup sugar with 1 teaspoon ground cinnamon and a pinch of nutmeg. You can also use plain granulated sugar and add 1/2 teaspoon vanilla extract to the dough for vanilla flavor.
How do I know when snickerdoodles are done?
Look for set, slightly firm edges and a pale, slightly soft center. At 375 F the recipe bakes 8 to 9 minutes; pull them at 8 minutes for a soft center, or add a minute for a bit more chew. They will firm as they cool on the rack.
Why did my cookies spread too much and how can I stop that?
Too much spreading comes from overly soft or warm butter, not enough flour, or a hot pan. Use butter softened but not melted, measure flour properly, chill the dough 15 to 30 minutes if needed, and bake on a cool, ungreased or parchment-lined sheet placed on the middle rack.
Can I make the dough ahead or freeze the cookies?
Yes. Chill shaped dough balls in the fridge up to 48 hours before baking. For longer storage, freeze raw dough balls on a sheet, then transfer to a sealed bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time.
Can I use salted butter instead of unsalted?
Yes. If using salted butter, reduce the added salt in the recipe. The recipe calls for 1/2 teaspoon salt, so lower it to 1/4 teaspoon or omit it and taste the dough if you are unsure.
How do I make snickerdoodles softer or crispier?
For softer cookies, bake at the low end of the time range and remove while centers still look slightly underbaked. Using more brown sugar also adds chew. For crisper cookies, bake a bit longer until edges take on light color, or reduce brown sugar slightly. Chilling dough tends to make a thicker, chewier cookie; room temperature dough spreads more and can get crisper at the edges.
How should I store baked snickerdoodles and how long do they keep?
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cooled cookies in a sealed bag for 2 to 3 months. Refresh frozen cookies in a warm oven for a few minutes before serving.
What is Spiced Vanilla Sugar and can I substitute it?
Spiced vanilla sugar is granulated sugar mixed with vanilla and warming spices like cinnamon. If you do not have it, roll the dough in classic cinnamon sugar (about 1/4 cup sugar plus 2 tablespoons cinnamon) or mix 1/4 cup sugar with 1 teaspoon ground cinnamon and a pinch of nutmeg. You can also use plain granulated sugar and add 1/2 teaspoon vanilla extract to the dough for vanilla flavor.
How do I know when snickerdoodles are done?
Look for set, slightly firm edges and a pale, slightly soft center. At 375 F the recipe bakes 8 to 9 minutes; pull them at 8 minutes for a soft center, or add a minute for a bit more chew. They will firm as they cool on the rack.
Why did my cookies spread too much and how can I stop that?
Too much spreading comes from overly soft or warm butter, not enough flour, or a hot pan. Use butter softened but not melted, measure flour properly, chill the dough 15 to 30 minutes if needed, and bake on a cool, ungreased or parchment-lined sheet placed on the middle rack.
Can I make the dough ahead or freeze the cookies?
Yes. Chill shaped dough balls in the fridge up to 48 hours before baking. For longer storage, freeze raw dough balls on a sheet, then transfer to a sealed bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time.
Can I use salted butter instead of unsalted?
Yes. If using salted butter, reduce the added salt in the recipe. The recipe calls for 1/2 teaspoon salt, so lower it to 1/4 teaspoon or omit it and taste the dough if you are unsure.
How do I make snickerdoodles softer or crispier?
For softer cookies, bake at the low end of the time range and remove while centers still look slightly underbaked. Using more brown sugar also adds chew. For crisper cookies, bake a bit longer until edges take on light color, or reduce brown sugar slightly. Chilling dough tends to make a thicker, chewier cookie; room temperature dough spreads more and can get crisper at the edges.
How should I store baked snickerdoodles and how long do they keep?
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cooled cookies in a sealed bag for 2 to 3 months. Refresh frozen cookies in a warm oven for a few minutes before serving.
@Mary Wilcox,
Yes, you are correct. They are the same sugar blend.
Old Town Spice Sugar had been renamed to Spiced Vanilla Sugar.
Is Old Town Spiced Sugar the same as Spiced Vanilla Sugar in this recipe?
I think your flat pack is a great product and ideal!
Thanks
I like that it isn’t as sweet as the traditional Snickerdoodle recipe. The less sweet cookie gives the cinnamon and other spices in the Old Towne Spiced Sugar a chance to stand out instead of being a plain sugar cookie with cinnamon.
I ordered the Chicago Spice Sugar and tried it plain & I did not like it at ALL. So, I wanted to hurry up and get rid of it, so I had to try a recipe suggested with this sugar.
I decided on this Snickerdoodles Cookie recipe. I sampled the cookie dough and it was infused with too much Cream of Tartar, however when the finished product come out of the oven, boy was my taste buds amazed. This is a really delicious cookie!
Exquisite recipe. Texture, flavor, and presentation are excellent. I added a little vanilla and almond extract.