Whether you like your snickerdoodle cookies cakey or chewy, this recipe has you covered. The secret to changing up their texture lies in how long you beat the cookie batter. For classic snickerdoodles with a cakey bite, beat for a full 3 minutes after adding the eggs (set a timer: it’s longer than you think). This aerates the dough, leading to a striking crackly surface. For chewy snickerdoodle cookies, beat for just 30 seconds; their centers will be slightly more dense, preferable to some, and equally lovable in our books.
Either way, our snickerdoodle cookie recipe minimizes prep time by calling for melted butter (i.e., no waiting around for softened). Cream of tartar gives them their signature tangy flavor. As for the other ingredients, there aren’t many, so choose wisely: Seek out a warm, potent cinnamon (we like this one from Burlap & Barrel) and a plump, shiny vanilla bean (if you can’t find one, substitute 1 tsp. ground vanilla or 1 Tbsp. vanilla bean paste or high-quality vanilla extract).
No need to refrigerate the dough: Just let it sit on the counter for 30 minutes to firm up before scooping. Roll the cookie dough balls in cinnamon-sugar and give the buttery beauties plenty of room on your cookie sheet since they’ll spread quite a bit. These blonde cookies shouldn’t take on much color; don’t be tempted to leave them in the oven, lest you wind up with crispy cookies, which is not the vibe here. If you have extras—we doubt you’ll have extras—store them in an airtight container or pack them in holiday cookie tins. ’Tis the season for sharing.