Are you searching for that perfect, nostalgic holiday cookie? The kind of soulful, “from-scratch” treat that tastes just like the ones grandma used to make—impossibly soft, perfectly chewy, and with that signature, tangy, cinnamon-sugar crackle? This incredible, “Grandma Ruth’s” Classic Snickerdoodle Cookie is that perfect, timeless tradition. We’re talking a rich, buttery, and unbelievably tender cookie that bakes up perfectly puffy and is rolled in a sparkling, spiced sugar crust.
This isn’t just another cookie recipe; it’s a guide to mastering a legendary, multi-generational secret. Forget the flat, crunchy, one-note cookies of years past. We’ll show you the simple but crucial “old-world” secrets to a flawless, foolproof, and unbelievably soft cookie that never fails. This is a satisfying, soulful, and deeply impressive treat that is perfect for holiday cookie platters, festive gift-giving, and filling your home with the ultimate Christmas aroma.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Chewy & Tangy” Holiday Cookie
What makes this “Grandma’s” Snickerdoodle so spectacularly delicious is its incredible, deep flavor and its wonderful, perfectly soft and chewy texture. This recipe is a masterpiece of classic, old-fashioned baking. The “magic” of this recipe is the classic, “creamed” butter and sugar method, which creates a wonderfully light and fluffy base. The true, non-negotiable “Snickerdoodle” secret is the addition of cream of tartar, which gives the cookie its signature, subtle, tangy flavor and its wonderfully chewy texture.1 The final, “magic” touch is the roll in cinnamon sugar, which creates that signature, beautiful, crackly, and sparkling crust.
| Metric | Time / Level |
| Total Time | 1 hour |
| Active Prep Time | 30 minutes |
| Difficulty Level | Easy |
| Servings | About 4-5 dozen cookies |
The Baker’s Pantry: The Essential Ingredients
This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and comforting flavor.
- The Cookie Dough (The “Tangy” Secret!):
- Cream of Tartar: This is the number one, non-negotiable “Grandma’s secret” to an authentic Snickerdoodle! This simple, acidic powder is the key that reacts with the baking soda to give the cookies their signature “puff” and, most importantly, provides that subtle, sharp, tangy flavor that is the hallmark of a true, old-fashioned Snickerdoodle.
- Softened Butter: The classic, “creamed” foundation. It is absolutely essential to use softened, room temperature butter to create a cookie that is both rich, tender, and light.
- The “Sparkle” Topping:
- Cinnamon Sugar: A simple, old-fashioned roll in a bowl of granulated sugar and ground cinnamon before baking is the classic secret that gives the finished cookies a beautiful, sparkling, and slightly crunchy top that “crackles” as it bakes.
The Baker’s Masterclass: The Secrets to a Perfect Snickerdoodle
This recipe is all about a few simple but brilliant techniques that guarantee a flawless, impressive result.
- “Creaming” is Your Leavening: The number one, non-negotiable secret to a perfect, light, and tender cookie is the creaming method. You must beat your room temperature butter, sugar, and eggs together on a medium-high speed until the mixture is very light, pale, and fluffy. This is the crucial step that incorporates the air needed for a beautiful, soft texture.
- The “Cream of Tartar” Magic: Do not substitute this! Cream of tartar is an acid that not only activates the baking soda (giving the cookie its puffy “lift”), but it also prevents the sugar in the dough from crystallizing, which is the ultimate secret to a wonderfully soft and chewy cookie.2
- The “Hot & Fast” Bake (for a Chewy, Not Crispy, Cookie!): The secret to a perfectly soft and chewy (not hard and crunchy) Snickerdoodle is to not overbake it. This recipe’s “hot and fast” 7-minute bake in a 400°F oven is the key. You will pull the cookies from the oven when the tops are puffed, rounded, and just slightly cracked. They will look soft—that’s what you want! They will set up perfectly as they cool on the pan.
- Don’t Overmix!: The secret to a tender, not tough, cookie is to not overwork the dough. After you have created your butter-and-sugar base, you will sift in your flour mixture and mix on a low speed just until the dough comes together.
Step-by-Step to the Best “Grandma’s” Snickerdoodle Cookies
This elegant, festive dessert is a joy to prepare.
Part 1: The Art of the Creamy, “Tangy” Dough
Step 1: First, preheat your oven to a hot 400°F ($200^{\circ}C$). Line a baking sheet with parchment paper or lightly grease it.
Step 2: In a small bowl, mix your 2 tablespoons of white sugar and 2 teaspoons of ground cinnamon for the coating; set it aside.
Step 3 (The Most Important Step!): In a large bowl, using an electric mixer, beat your 1 1/2 cups of white sugar, 1 cup of softened butter, and 2 large eggs together on a medium-high speed until the mixture is smooth, light, and creamy.
Step 4: In a separate bowl, combine your 2 3/4 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. With your mixer on a low speed, add the dry ingredients to the wet ingredients and mix only until the dough just holds together.
Part 2: The “Roll-and-Bake” to Crackly Perfection
Step 1 (The Fun Part!): Shape your dough into small balls (about 2 teaspoons each).
Step 2: Place the balls in your bowl of cinnamon sugar and roll them to coat completely.
Step 3: Place the sugar-coated balls about 2 inches apart on your prepared baking sheet.
Step 4: Bake on the center rack for about 7 minutes. You will know they are perfectly done when the tops are rounded and have just begun to crackle.
Let the cookies cool on the pan for 5 minutes (they will set up as they cool) before you transfer them to a wire rack to cool completely.
“Grandma’s” Snickerdoodle Cookies (A Soft & Chewy Classic!)
A classic, easy recipe for ‘Grandma Ruth’s Snickerdoodle Cookies.’ This traditional cookie features a simple, soft dough made with butter and cream of tartar. The dough is rolled into small balls, coated in a signature cinnamon-sugar mixture, and baked at a high temperature for a quick bake.
Ingredients
- For the Cookies:
- 1 ½ cups white sugar
- 1 cup softened butter
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- For the Coating:
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions
- Gather the ingredients. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Make the dough: In a large bowl, beat 1 ½ cups of white sugar, the softened butter, and the eggs together using an electric mixer until the mixture is smooth and creamy.
- In a separate bowl, combine the flour, cream of tartar, baking soda, and salt.
- Stir the dry ingredients into the creamed butter mixture until the dough holds together.
- Make the coating: In a small bowl, mix the 2 tablespoons of white sugar and the 2 teaspoons of ground cinnamon until well combined.
- Shape the dough into 2-teaspoon-sized balls. Roll each ball in the cinnamon-sugar coating until evenly covered.
- Arrange the balls 2 inches apart on the prepared baking sheet.
- Bake on the center rack for 7 minutes.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- This is a classic, easy recipe for snickerdoodle cookies, known for their signature cinnamon-sugar coating.
- Cream of tartar is the key ingredient that provides the traditional tangy flavor and soft, chewy texture of a snickerdoodle.
- The dough is shaped into balls and rolled in the coating *before* baking.
- A high baking temperature (400°F) and a very short baking time (7 minutes) are characteristic of this recipe and prevent the cookies from spreading too much.
What to Serve With Your Snickerdoodle Cookies
These beautiful and nostalgic cookies are a fantastic and essential part of any holiday celebration.
- The Perfect Pairing: They are absolutely perfect served on a holiday cookie platter alongside other classics like gingerbread, shortbread, and “Grandma’s Snowball Cookies.”
- A Cozy Treat: They are the perfect, spicy, and chewy cookie to enjoy with a cup of hot coffee, a cup of tea, or a tall, cold glass of milk.
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Storage and Make-Ahead Tips
These are the ultimate make-ahead holiday cookie!
- Make-Ahead: You can prepare the unbaked dough up to 3 days in advance and store it, well-wrapped, in the refrigerator.
- Storage: Store the finished, baked cookies in an airtight container at room temperature, with sheets of wax paper between the layers, for up to 1 week. Their flavor and texture will actually get even better (and chewier!) as they sit.
- Freezing: This dough freezes beautifully! You can freeze the unbaked dough balls (before rolling in sugar) or the fully baked cookies.
Frequently Asked questions (FAQs)
Q1: Why did my cookies spread out and go flat?
The most common culprits are butter that was too soft (or melted) or over-creaming your butter and sugar. Your butter should be at a cool room temperature—soft enough to leave an indent, but not shiny or greasy. You can also try chilling your rolled dough balls for about 15-20 minutes before you bake them.
Q2: My cookies are hard and crunchy, not chewy. What happened?
You overbaked them! The 7-minute bake time is the crucial secret. The cookies will look very soft and puffy when they come out of the oven, but they will “set” and become perfectly chewy as they cool.
Q3: Do I really have to use cream of tartar?
For a true, authentic Snickerdoodle, yes, it is essential. Without the cream of tartar, you will just have a delicious cinnamon-sugar cookie. The cream of tartar is the non-negotiable secret that provides that classic, signature “tangy” flavor and the perfectly soft, chewy texture.
Q4: Can I chill my dough?
Yes! The recipe notes that you can chill the dough for about 30 minutes, which will make the sticky dough a bit easier to roll into balls.
Q5: Can I make these without an electric mixer?
You can, but it will be a great arm workout! You will need to use a large bowl and a wooden spoon and beat the softened butter and sugar together very vigorously for several minutes to get them light and fluffy.