Why is cream of tartar used in snickerdoodles?

As mentioned above, cream of tartar is what gives the cookies their ultra-soft, chewy texture. It also adds the classic tangy taste that snickerdoodles are known for.

Why did my snickerdoodles come out dry?

It could be that too much flour was added to the cookie dough. Be sure to weigh your flour or spoon it into the measuring cup so that you can avoid this. Also make sure to watch the bake time closely so that the cookies don't over-bake and dry out.

How do I know when my snickerdoodles are done baking?

I bake my snickerdoodles for EXACTLY 11 minutes every single time at 325°F with perfect results. But, I know all ovens are different, so I wrote 10-12 minutes in the recipe card just in case. You want the edges to be lightly golden and the center to seem ALMOST done… you might think it's not done, but once it cools completely it will be soft and melt-in-your-mouth delicious.

Best Snickerdoodle Recipe | Cookies and Cups

Description

This is the BEST most PERFECT snickerdoodle cookie recipe ever! These cookies are super soft and buttery, and loaded with cinnamon and sugar. Plus, it’s not necessary to chill the dough, so they can be made really quickly!

Ingredients

Scale

For the Cookies

1 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar
1 egg, plus 1 yolk
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
2 3/4 cup flour

For the Cinnamon Sugar Mixture

1/4 cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
Turn mixer to low and add in flour, mixing until just combined.
In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
Place on prepared baking sheet about 2- inches apart. Bake for 12 – 15 minutes, turning cookie sheet halfway through baking.
Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

Notes

I bake my Snickerdoodles for exactly 11 minutes every time I make this recipe with perfect results, but I know ovens vary, so bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 additional minutes.
To store. Keep leftover snickerdoodles in an airtight container at room temperature for up to 3 days.
To freeze. Keep your cookies in an airtight container or tightly-sealed plastic bag. Freeze them for up to 3 months – remember to let your cookies thaw in the fridge when you’re ready to enjoy them again!

Nutrition

Serving Size: 1 cookie
Calories: 207
Sugar: 13.7 g
Sodium: 131.1 mg
Fat: 9.9 g
Carbohydrates: 27.3 g
Protein: 2.5 g
Cholesterol: 43 mg