{"id":276620,"date":"2025-06-06T06:55:06","date_gmt":"2025-06-06T06:55:06","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/snickerdoodle-cookies-olive-mango\/"},"modified":"2025-06-06T06:55:06","modified_gmt":"2025-06-06T06:55:06","slug":"snickerdoodle-cookies-olive-mango","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=276620","title":{"rendered":"Snickerdoodle Cookies |\u00a0Olive & Mango"},"content":{"rendered":"


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There is nothing quite like these cinnamon-sugar soft, sweet and chewy sugar cookies with their crackled or cracked tops crispy and lightly puffed edges and a hint of tang. They have the most perfect cinnamon sugar coating and are just waiting to be dipped into your hot cocoa, hot buttered rum latte<\/a>, pumpkin spice latte<\/a> or peppermint hot chocolate<\/a> or added to you cookie platter. Its a classic cookie you will love.<\/p>\n

\"Snickerdoodle<\/p>\n

What are Snickerdoodle Cookies?<\/h2>\n

Snickerdoodles while similar to sugar cookies have a distinct and important difference – that is sugar cookies are leavened with baking powder, whereas snickerdoodles use cream of tartar. Cream of tartar is slightly more acidic than baking powder and although Cream of tartar might seem like a weird ingredient to add to a cookie it does give snickerdoodles it famous and distinct flavour – a slight sour-flavored tang (similar to how buttermilk and\/or sour cream can give baked goods a tangy flavor, too). It also helps give them their chewy melt in your mouth texture too. This flavor is unique to snickerdoodle cookies. A good snickerdoodle cookie has to be nice and soft and chewy at least in the center. I like the crispy edges on these and they must be rolled in cinnamon sugar and have that signature tang from the cream of tartar<\/p>\n

What is cream of tartar?<\/h2>\n

Cream of tartar is an acidic by-product of fermenting grapes into wine; its an ingredients often used to stabilize meringues and whipped creams. Although cream of tartar may not be the most used item in your pantry, it\u2019s worth having because it lasts forever and when you need it, you really need it. You find it in the spice aisle; it\u2019s a white powder not unlike baking soda or baking powder in look and texture. Just a bit usually goes a long way when its used and it gives these cookies their signature flavor and chewy texture<\/p>\n

\"Snickerdoodle<\/p>\n

Ingredients for My Snickerdoodle Cookies Recipe:<\/h2>\n

These Snickerdoodle cookies require all basic pantry items – except for the cream of tartar which some people have hidden somewhere in the back of their spice rack or drawer but wondered what to use it for – or its one of the items you may have to go out and purchase to make these cookies – totally worth it as you will be making these over and over again.<\/p>\n

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  • All-purpose flour<\/li>\n
  • Cream of tartar<\/li>\n
  • Baking soda<\/li>\n
  • Salt<\/li>\n
  • Unsalted butter, softened (room temperature)<\/li>\n
  • Granulated sugar<\/li>\n
  • Vanilla<\/li>\n
  • Eggs – room temperature<\/li>\n
  • Cinnamon<\/li>\n<\/ul>\n

    How To Make My Snickerdoodle Recipe<\/h2>\n

    Here are the basic steps needed to make snickerdoodles from scratch:<\/p>\n

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    1. Make the Snickerdoodle Cookie Dough – Whisk together the dry ingredients and then cream the butter and sugar until light and fluffy (approx 4-5 minutes. Make sure to beat the butter sugar mixture for the full amount of time – its an important step in coating all the sugar crystals and whipping loads of air into the cookie dough) adding in the eggs and vanilla to fully combine. Finally add the dry ingredients to the butter mixture and mix until combined.<\/li>\n
    2. Shape Dough\/Cookie Dough into Balls – use a cookie dough to scoop out portions of the cookie dough and roll into even cookie dough balls<\/li>\n
    3. Roll the Cookie Dough Balls in the Snickerdoodle Cinnamon Sugar Topping<\/li>\n
    4. Once the cookie dough balls have been formed, roll each one in a shallow bowl with the cinnamon sugar topping. Toss and coat each dough ball and place on lined baking sheet<\/li>\n
    5. Bake Snickerdoodle Cookies – Bake at 400\u00b0F for 8-10 minutes, cool completely in pan over wire rack\n<\/li>\n<\/ol>\n

      \"Snickerdoodle<\/p>\n

      Storage, Make Ahead & Freezing Instructions:<\/h2>\n
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      • STORAGE: Leftover baked snickerdoodles, keep in an airtight container or Ziplock bag at room temperature for up to 5 days. To freeze baked cookies, store in a freezer-safe container or Ziplock bag for up to six months.<\/li>\n
      • MAKE AHEAD: First, you can prepare the cookie dough and chill it in the refrigerator for up to 3 days. Allow dough to come to room temperature before rolling and baking the cookies.<\/li>\n
      • FREEZING: You can also freeze the cookie dough balls. Roll the dough into balls then freeze the balls for up to 2-3 months in freezer bag. Freeze without the topping. When ready to bake, you\u2019ll need to roll the cookie dough balls in the snickerdoodle topping. There\u2019s no need to thaw the cookie dough balls before baking. Follow the instructions for baking in the recipe, but increase the Bake Time by a couple of minutes\n<\/li>\n<\/ul>\n