Favourite Nut Snickerdoodles

Classic snickerdoodles get a nutty upgrade in this version. A full cup of chopped nuts (pecans, walnuts, or almonds all work) goes into the cream-of-tartar dough, adding crunch and richness to a cookie that’s traditionally just cinnamon-sugar coated.

The cream of tartar is what makes a snickerdoodle a snickerdoodle. It reacts with the baking soda to produce that signature tangy, slightly chewy texture you can’t get with baking powder alone. Don’t substitute, the cookie won’t be the same.

The sugared-tumbler-flatten technique is the move that gives these their slightly crackled, glittering tops. The sugar sticks to the dough as you press, then caramelizes lightly during baking for a sweet, slightly crisp surface against the soft, nutty interior.

Pro Tips

• Toast the chopped nuts for 5 minutes at 350°F (175°C) before adding for deeper, more pronounced flavor.
• Roll dough into uniform 1-inch balls so all cookies bake at the same rate.
• Dip the tumbler bottom in sugar between presses, this prevents sticking and gives even sugar coverage.
• Bake just until the edges are set and centers still look slightly soft. Overbaked snickerdoodles turn dry quickly.
• Cool 2 minutes on the pan before transferring, the warm cookies need to firm up before being moved.

Variations

• Roll the dough balls in cinnamon-sugar before flattening for a more traditional snickerdoodle finish.
• Use chopped pecans for a richer, more buttery flavor profile.
• Add a teaspoon of cinnamon directly to the dough along with the nuts for spice in every bite.