My recipe always has cream of tarter in it instead of cornstarch.... are they similar in function? These are my boys' favorite cookies and I have to make a double or triple batch when I make them because they just disappear!!

Hello Karen
I am so glad you asked this question. According to the Baking and Baking Science website, "When cream of tartar is used without a counteracting alkali such as baking soda, it increases the acidity of the dough or batter. The higher acidity produces a whiter crumb color and a lighter crust color because sugar caramelizes at a higher temperature in an acid media."

According to Cookies-In-Motion, "In baking cookies, we can substitute cornstarch for a certain amount of wheat flour to make more tender and spreadable cookies." I have found that cornstarch gives cookies a "melt-in-your-mouth" smooth texture. I think that the cookies are more tender because when you use cornstarch, you reduce the percentage of gluten in the total recipe."

My own recipe has cornstarch, but I have seen many other recipes with cream of tartar, as well as shortening and baking powder. I am not the official spokesperson for the Snickerdoodle, but I say keep doing what's the most delicious for you and your family! ~ Shuna

Interesting... I have a snickerdoodle recipe everyone always begs for every time I make them, but it doesn't include cornstartch. Instead, the secret ingredient is MILK. Now why do you think milk might make them extra addictive in texture? I just figured that was the way snickerdoodles were made. Never compared recipes before. :)

Jennie,
This is a great question. After having looked at dozens of snickerdoodle recipes, it seems to me that the recipe's list of ingredients and instruction is designed to produce a really tender cookie. Milk adds extra fat, but more importantly, moisture.

In recipes for baked goods every ingredient plays a role, like in a play. But some characters play multiple roles, not all of them obvious. I agree that milk is an interesting ingredient for a cookie (it's more prevalent to see it in cakes), but the theory behind all recipes is science, alchemy, and... Practicality! If someone didn't have one thing on hand they made a substitution to compensate.

If you do make your recipe against this one please do come back and tell us your findings. ~ Shuna

I just have to ask this..... so many recipes call for unsalted butter, and then add salt as an ingredient.
Why not just use salted butter?

Hello Dennis,
Another great question. In dessert making we want to control how much, and the flavor of the salt we use. Salted butter, depending on what brand it is, has different percentages of salt. And because I'm not sure what kind of salt that is, I would prefer to control the overall taste on my end. All that said, I have been known to use salted butter when I want salt to be a through-line in a particular baked good or dessert component, like caramel for example.

This is a small batch recipe. If you have time to make some dough with salted butter and more following this method I'd love to know what you think after doing a taste test. ~ Shuna

Shuna
Thanks for posting a recipe on such a simple, but delicious favorite. Its amazing how something so simple can taste so good, isn't it? Like a few others have commented, I've always made this with cream of tartar...I'll look forward to trying your version and seeing how it compares.

Snickerdoodles are a longtime family favorite. We use buttermilk which gives them a nice flavor and I bet it does similar things to the gluten like cream of tartar.

My daughter loves these cookies - she also prefer chocolate chip cookie dough w/o any chips! Just keep it plain and simple!

Thank for this recipe as I will definitely be trying it this weekend!

When I first found a snickerdoodle recipe, I was shocked there was no chocolate or peanuts (I was twelves and assumed it was a cookie made to be like a snickers bar). Thanks for the clear and well written recipe Shuna!

I nave never had a snickerdoodle, or much success with making cookies but thanks to your clear, detailed instructions I am tempted to have a go, the fact that there is cinnamon involved is an added bonus.

I am one of those fans you speak of, despite my love of all things chocolate, Snickerdoodles are by far my favorite cookie. Finding the perfect recipe was a difficult task that took many attempts as far too many end up tasting like a sugar cookie with cinnamon added. The recipe I've been using for years differs greatly from yours, calling for baking powder instead of cornstarch and includes a small amount of corn syrup and vanilla extract.

I'll have to do a blind taste test to see how they differ. - darn.

CursingMama, I am most intrigued by the corn syrup in these cookies. Obviously it's a very new addition, historically speaking, and I'm not sure I understand it's "meaning," if you will. Please do let us know how you find your comparison. So many variables! ~ Shuna

I never try to make this myself, basically because people don't know how to make snickerdoodles in my country, but I'm going to try this out tonight, and I hope there it works out because I will use them for my nephew birthday.

Yum! One of my favorite cookies! My husband works with all men.......and they BEG ME for these cookies! My recipe calls for Cream of Tartar though....I will have to try yours and see how they compare. :-)

Marie, I love the idea of a Chai-doodle! My new sister in law would love that (she loves chai-flavored anything!)

Love this blog, Elise. I just found it this week. Keep up the great work! :-)

One of my all time favorite cookies - these look amazing!

The Snickerdoodle recipes that I am familiar with through three generations in my family all called for sour cream and only white sugar, everybody loves them. I am going to try this recipe, it sounds delicious.

Shuna, my standard recipe for chocolate chip cookies includes 2 tablespoons corn syrup as the magic ingredient that makes them the chewiest ever. Or so claimed the recipe author. The best chew I've come up with involves the corn syrup along with using only brown sugar instead of white and brown.

Hi There,The snickerdoodles look great ! I will try to make them but would you please convert 4 tablespoons to grams ? Is it 60 grams ? is it enough ?

Shuna,
Do you have any tips for freezing cookie dough before baking? Can you freeze this dough the way you can with some slice-and-bake cookies?

Amy! Hello!
This is what I've done: Made dough, wrap in plastic (not a ball, but what more looks like a small flat pillow), and refrigerate. The next day, or within a few days, scoop dough with ice cream scooper of preferred size and lay on parchment lined sheet and freeze. When frozen solid, package in freezer ziplock bags or tupperware.

But I am not experienced in baking this dough from frozen, not at home in a home oven. It would be hard to flatten then and get enough cinnamon sugar on the dough, for example. I have always taken frozen dough and "tempered" it in the fridge before baking it. But, as you say, if they are sliced, this might be possible.

Snickerdoodle dough oxidizes in the refrigerator and this changes the cookie flavor. So freezing it helps, yes. If you do roll it up and slice & bake it, please do let us know how it works for you. Thank you for your question! ~ Shuna

Thank you! I've never understood why many people just think of Snickerdoodles as a Christmas cookie.

Snickerdoodles were wonderful. I do have an odd question for any one that might know. Years ago my Grandma made something she called Smodden. Im trying to find a recipe and have had no luck. Anyone have any ideas? It was kind of like pudding and had sugar and cinnamon on it. Thank you.

I love snickerdoodles! But haven't made them in so long, I don't even remember if I still have the recipe. Thanks!

Oh, I am glad to see a Snickerdoodles recipe! I have tried two other, different recipes but I just don't like them very much. They seem too flat. (My son loves them though--they are his favorite, so I bake them for him!)

Next time I will use your recipe and see if it is better. Thanks!
--Andrea

Tried the recipe for the Snickerdoodles last night and had some problems. So I have some questions if you can answer that would be great...

First as as consistency of the dough, is it wet or more dry? Mine were wet and it made it hard to pat them down for the sugar part.

Is the butter at the beginning supposed to be softened or hard when creamed out?

The cinnamon sugar seems like a lot for 12 to 18 cookies, 1/2 cup of sugar? Even the 1/2 tablespoon per cookie seemed a bit excessive as not all of my sugar became absorbed by the dough in baking. Also my sugar was dark from the cinnamon and the picture showed a very sugary light colored mixture.

thanks, chris

hello Chris,
The dough is on the wet side, yes. This made it hard to pat down? I can see how this would be, but first you get the dough into what seem like balls, then plop them in cinnamon sugar, toss, place on sheet pan, flatten a bit, sprinkle with more cinnamon sugar. I agree that it was a messy job, but not an impossible one.

The butter, as all the ingredients, should be room temperature. Not too warm, not too cold. Just right, as Mama Bear would say. If you are mixing this dough with a mixer your butter can start out a little cooler because the beaters/paddle attachment will soften the butter a bit.

Yes, you will have leftover cinnamon sugar. Cinnamon toast? French toast the next day? More cookies? {I will often sprinkle cinnamon sugar under my ball of dough as well...} Depending on what sort of cinnamon you use, your mixture will alter in color. Snickerdoodles are as much about the cinnamon's strength as they are about their intriguing texture. I say your sugar should be heavy on the cinnamon, but as it is with all things, your own preference will determine the outcome.

I hope this helps. Remember that recipes are guides. If your dough is too wet, refrigerate it a wee bit and it will be easier to handle. Think the butter is too soft? Don't get it as warm next time. Hate having leftover cinnamon sugar? Make half the amount and cut it close. Some of baking is an exact science, but truth be told, most of it is alchemy and whim. Magic and touch... ~ Shuna

I want to make these at a family reunion up in the mountains at approx 6500 ft. Any high altitude guidance for this recipe?

Hello Paprika, This is a fantastic question! I once baked chocolate chip cookies in Idaho and wondered why they were so... odd, or different! The absolutely best advice I can give isn't mine, but from someone else. Look for the book Pie in the Sky Successful Baking at High Altitudes by Susan G. Purdy. I met her at a Bakers Dozen many years ago and she blew me away with her research and knowledge about high altitude baking, which is tricky, at best. First ruloe of thumb: be prepared to bake them a long time! ~ Shuna

Eating one now, made from salted butter which turned out fine... though Norwegians claim their dairy products are always excellent anyway! They're delicious, even though I baked them about 2 minutes too long!

And by the way - I love, love, love the "recipes for a dozen cookies"- just the perfect amount!

I was so excited to try this recipe, as I have been wanting to make snickerdoodles for a while. But my cookies looked nothing like the ones in the picture. I followed the recipe carefully but the cookies are pretty cake-like, and definitely much puffier than I would have hoped. Your picture depicts cookies that are chewy in the middle but mine were real disappointing.

Hello Johanna,

Perhaps you could share with us a little bit about what you made the recipe with or where you are geographically? These two details mean a lot in baking.

My first guess at why yours were fluffy is that your eggs were quite large, or you creamed the butter-sugar mixture until the mixture was both light in color and volume. These 2 possibilities could make cakey cookies. Also if you used baking powder instead of baking soda it could account for a higher rise.

My next guess is that you used a convection oven? or perhaps you substituted cake flour by accident?

Please do let us know, should you wish to improve the next batch of snickerdoodles. My own experience is that almost all recipes I've come across create a cakey cookie and the ones in the photos are much more like the kind of snickerdoodle I appreciate. I assure you that I made the cookies and photographed them that day. And then I ate the evidence! ~ Shuna

Thank you for the recipe. It is snowing and I thought it would be great to bake these and serve with Mexican hot chocolate after dinner. They were so yummy!