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+ servings
A stack of snickerdoodles with the top cookie broken in half

The Best Snickerdoodles

5 from 3 votes
Light and soft cinnamon sugar cookies that are the perfect combination of sweet and tangy with that signature scent and crinkle tops. Plus, they're easily made vegan!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies

Ingredients
  

  • 1 and ¾ cups granulated sugar, divided
  • 4 ½ teaspoons cinnamon, divided
  • 1 large egg, room temperature
  • 1 cup unsalted butter, softened to room temperature
  • 2 ½ teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions
 

  • Preheat oven to 375°F degrees. Prepare two cookie sheets with parchment paper or silicone baking mats and set aside.
  • In a small bowl, whisk to combine ¼ cup sugar with 1 ½ teaspoons cinnamon. Set aside.
  • In a large bowl using a stand mixer or hand mixer, beat butter for about 1 minute on medium-high speed until smooth. Add remaining 1 ½ cups sugar and beat on high speed until pale and fluffy.
  • Add egg and vanilla to butter mixture and beat until combined. Set aside.
  • In a medium bowl, whisk together flour, cream of tartar, baking soda, the remaining 3 teaspoons of cinnamon, and salt. Add the flour mixture to the butter mixture and mix on low speed until completely combined - dough will be very thick.
  • Scoop out 2-3 tablespoons of dough and roll into a ball (a large cookie scoop works well). Roll in cinnamon sugar mixture and place each ball of dough on prepared pans several inches apart (they’ll spread quite a bit).
  • Bake for 10 minutes. Remove from oven and lightly press on the top of each cookie to flatten them a bit. Let cool on baking sheets for 5-10 minutes until they’ve set, then move to wire racks to cool completely.

Notes

To make this recipe vegan:

  • Substitute unsalted butter 1:1 for Earth Balance Vegan Buttery Sticks.
  • Substitute 1 egg for 1 ½ teaspoons Ener-G or Bob's Red Mill Egg Replacer and 2 Tablespoons water. In a small bowl, combine Egg Replacer with water according to package directions. and then add the mixture to butter mixture with vanilla (step 4)

Nutrition

Calories: 187kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 98mg | Potassium: 65mg | Fiber: 1g | Sugar: 15g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Course Dessert
Cuisine German
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