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The BEST Snickerdoodle

The BEST Snickerdoodle

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Why You’ll Love This Recipe

  • Exceptional Softness and Chewiness: Achieved through a careful balance of ingredients and technique, these cookies offer a tender bite that melts in your mouth.

  • Rich Cinnamon Flavor: A generous double dip in cinnamon-sugar provides a flavorful exterior that complements the soft interior.

  • Straightforward Preparation: With simple steps and easily accessible ingredients, baking these cookies is both quick and enjoyable.

The BEST Snickerdoodle this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 cup salted butter (2 sticks), softened

  • 1 and 1/3 cups granulated sugar

  • 1/3 cup brown sugar, packed

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 3 and 1/4 cups all-purpose flour, spooned and leveled

  • 1 teaspoon baking soda

  • 3/4 teaspoon kosher salt

  • 1 and 1/2 teaspoons cream of tartar

For the Cinnamon-Sugar Coating:

  • 2 tablespoons granulated sugar

  • 2 teaspoons ground cinnamon

Directions

  1. Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup.

  2. Cream Butter and Sugars: In a large mixing bowl or stand mixer, beat the softened butter until smooth. Add granulated sugar and brown sugar; beat until the mixture is light and fluffy.

  3. Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.

  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and cream of tartar.

  5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter-sugar-egg mixture, mixing on low speed or stirring by hand until just combined. Do not overmix to prevent tough cookies.

  6. Prepare Cinnamon-Sugar Coating: In a small bowl, combine the granulated sugar and ground cinnamon.

  7. Shape the Cookies: Roll the dough into balls, about 1.5 inches in diameter.

  8. Coat the Cookies: Roll each dough ball in the cinnamon-sugar mixture until fully coated.

  9. Place on Baking Sheets: Arrange the coated dough balls on the prepared baking sheets, leaving space between them to allow for spreading.

  10. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set and slightly golden. The centers may appear underbaked but will firm up as they cool.

  11. Cool: Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely.

Servings and Timing

  • Servings: This recipe yields approximately 33 cookies.

  • Preparation Time: 20 minutes

  • Baking Time: 10-12 minutes per batch

  • Total Time: Approximately 30 minutes, excluding cooling time

Variations

  • Vegan Snickerdoodles: Replace the butter with vegan butter and use flaxseed meal mixed with water as an egg substitute.

  • Gluten-Free Snickerdoodles: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour.

  • Chocolate-Dipped Snickerdoodles: After baking and cooling, dip half of each cookie in melted chocolate and let them set before serving.

Storage/Reheating

  • Storage: Store cooled cookies in an airtight container at room temperature. They will remain fresh for up to one week.

  • Freezing: For longer storage, freeze the baked cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container or bag. They can be frozen for up to three months.

  • Reheating: To enjoy warm cookies, gently warm them in the microwave for 10-15 seconds.

FAQs

1. What makes snickerdoodles different from regular sugar cookies?

Snickerdoodles are distinguished by their use of cream of tartar, which gives them a unique tangy flavor and contributes to their soft, chewy texture.

2. Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. If you do, consider adding a pinch of salt to the dough to maintain the flavor balance.

3. How do I prevent my snickerdoodles from spreading too much during baking?

Ensure your butter is softened but not melted, and avoid overmixing the dough. Chilling the dough for 30 minutes before baking can also help reduce spreading.

4. Can I make the dough ahead of time?

Yes, you can prepare the dough, wrap it tightly, and refrigerate for up to 24 hours. Allow it to soften slightly at room temperature before rolling and baking.

5. Why are my snickerdoodles flat?

Flat cookies can result from using too much butter or not chilling the dough long enough before baking. Ensure you measure ingredients accurately and refrigerate the dough.

6. How do I store leftover snickerdoodles?

Store your snickerdoodles in an airtight container at room temperature to keep them fresh for up to a week. You can also freeze them for longer storage.

7. Can I freeze snickerdoodle dough?

Yes, you can freeze the dough in cookie dough balls. Once frozen, store them in a zip-top bag or airtight container for up to three months. Bake directly from the freezer, adding a couple of extra minutes to the baking time.

8. What can I substitute for cream of tartar?

If you don’t have cream of tartar, you can use an equal amount of lemon juice or white vinegar as a substitute.

9. Can I double this snickerdoodle recipe?

Yes, you can easily double the ingredients if you’d like to make a larger batch of snickerdoodles.

10. Can I use a hand mixer instead of a stand mixer?

Yes, you can use a hand mixer to make these cookies. Just make sure to scrape down the sides of the bowl occasionally to ensure all ingredients are evenly incorporated.

Conclusion

Snickerdoodles are a timeless classic, and this recipe delivers the perfect combination of softness, chewiness, and cinnamon flavor. Whether you’re baking for a family gathering or just craving a sweet treat, these cookies are sure to be a hit. With simple ingredients and easy-to-follow instructions, you can enjoy a batch of freshly baked snickerdoodles in no time!

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The BEST Snickerdoodle

The BEST Snickerdoodle

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  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes per batch
  • Total Time: Approximately 30 minutes
  • Yield: 33 cookies
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

This Snickerdoodle Cookie Recipe is a perfect blend of soft, chewy, and cinnamon-sugar goodness. With its easy-to-follow instructions, simple ingredients, and exceptional flavor, this snickerdoodle recipe is bound to be a hit. Learn how to make soft and chewy snickerdoodles that are guaranteed to impress every time. Ideal for any occasion, these cookies offer the perfect balance of texture and flavor!

Ingredients

1 cup salted butter (2 sticks), softened

1 and 1/3 cups granulated sugar

1/3 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

3 and 1/4 cups all-purpose flour, spooned and leveled

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 and 1/2 teaspoons cream of tartar

For the Cinnamon-Sugar Coating:

2 tablespoons granulated sugar

2 teaspoons ground cinnamon

Instructions

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.

  • Beat softened butter in a large bowl until smooth. Add granulated sugar and brown sugar, and beat until light and fluffy.

  • Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

  • In a separate bowl, whisk flour, baking soda, salt, and cream of tartar.

  • Gradually combine the dry ingredients with the wet ingredients, mixing until just combined. Avoid overmixing.

  • Mix the cinnamon and sugar in a small bowl for the coating.

  • Roll dough into 1.5-inch balls and coat in the cinnamon-sugar mixture.

  • Place coated dough balls on baking sheets, spaced apart.

  • Bake for 10-12 minutes until edges are set and golden. Centers should be slightly underbaked but will firm up as they cool.

  • Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Notes

  • Vegan Version: Use vegan butter and flaxseed meal mixed with water as an egg substitute.

  • Gluten-Free Version: Substitute with a 1:1 gluten-free all-purpose flour blend.

  • Chocolate-Dipped Option: After baking, dip half of each cookie in melted chocolate.

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