Best Snickerdoodles Recipe
If you’re ready to fall in love with cookies all over again, let me introduce you to the Best Snickerdoodles! This classic treat features irresistibly soft centers, perfectly crisp edges, and a makeover of cinnamon-sugar magic in every bite. Each cookie feels like a much-needed hug, with just the right tang, warmth, and chewiness to make them impossible to resist. Whether you’re baking for the holidays or just satisfying a cookie craving, you’ll be reaching for this trusted recipe again and again.
Ingredients You’ll Need
With a handful of pantry staples, you’ll experience just how simple magic can taste. Every ingredient in the Best Snickerdoodles adds something special—don’t skip or swap if you want cookie perfection!
- All-purpose flour: The backbone of our cookies, giving structure while keeping them oh-so-soft inside.
- Cream of tartar: This under-the-radar ingredient delivers the signature tangy flavor and ultra-tender bite we love in snickerdoodles.
- Baking soda: Ensures a gentle lift, resulting in cakey centers and crackly tops.
- Salt: A little goes a long way, balancing sweetness and intensifying all the cozy flavors.
- Unsalted butter (softened): Adds rich flavor and helps accomplish those melt-in-your-mouth textures.
- Granulated sugar: Sweetens the dough and creates a lovely, crunchy coating when rolled with cinnamon.
- Large eggs: Binding the dough while adding just the right amount of moisture and richness.
- Vanilla extract: Rounds out the flavor bouquet with warmth and depth.
- For rolling – Granulated sugar: Forms that classic, sparkly exterior every snickerdoodle deserves.
- For rolling – Ground cinnamon: Delivers the cookie’s iconic warmth and beautiful aroma.
How to Make Best Snickerdoodles
Step 1: Prep the Oven and Baking Sheets
Start by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking. Little details like this make all the difference for perfect Best Snickerdoodles every single time!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. This upfront blending guarantees the leaveners and tangy magic from the cream of tartar are evenly distributed for every cookie.
Step 3: Cream the Butter and Sugar
Using a large mixing bowl and either a hand mixer or a stand mixer, cream the softened butter and 1 1/2 cups granulated sugar together. Beat until the mixture is light, fluffy, and pale—this step adds subtle air and helps with that irresistible soft chew.
Step 4: Incorporate Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Blend in the vanilla extract until it’s thoroughly combined. These ingredients keep your dough silky and delicious.
Step 5: Combine Wet and Dry Ingredients
Gradually add your whisked dry mixture into the wet ingredients, stirring until just fully combined. Be gentle—over-mixing can toughen your cookies. The dough will be thick and just a bit sticky, which is exactly what you want for the Best Snickerdoodles.
Step 6: Mix the Cinnamon Sugar
In a small bowl, stir together the 1/4 cup granulated sugar and 1 1/2 teaspoons ground cinnamon. This simple combo is layered with nostalgia and is what separates a regular sugar cookie from a truly memorable snickerdoodle.
Step 7: Shape and Coat the Dough
Use a tablespoon or a cookie scoop to portion out dough, then gently roll each piece into a ball. Roll each dough ball thoroughly in the cinnamon sugar mixture, coating all sides before placing them on the prepared baking sheets about 2 inches apart.
Step 8: Time to Bake
Bake the cookies for 8 to 10 minutes until the edges are set but the centers are still soft and puffy—they’ll continue to cook on the sheet after you remove them. Watch closely to avoid overbaking, which is the key to that signature softness of the Best Snickerdoodles.
Step 9: Cool (Just a Bit!) and Enjoy
Let the cookies cool on the baking sheet for 5 minutes to firm up before using a spatula to transfer them to a wire rack to cool completely. If you can wait that long, you officially deserve another cookie!
How to Serve Best Snickerdoodles
Garnishes
While the classic cinnamon-sugar coating is perfection on its own, you can sprinkle cookies fresh from the oven with a little extra cinnamon or even a pinch of flaky sea salt for contrast. For a festive twist, add sparkling sanding sugar for a bit of glitz—the Best Snickerdoodles can totally dress up!
Side Dishes
Snickerdoodles are sensational with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re enjoying these with coffee, hot chocolate, or a tall glass of cold milk, you’ll discover why this classic combo is so hard to beat.
Creative Ways to Present
Try stacking your cookies in a rustic bakery box tied with baker’s twine for gifts, or create a decadent cookie sandwich by adding vanilla buttercream between two Best Snickerdoodles. For parties, lay them out on a tiered cookie platter alongside other favorites—the cinnamon sugar sparkle always steals the show!
Make Ahead and Storage
Storing Leftovers
Place cooled Best Snickerdoodles in an airtight container at room temperature. They’ll stay fresh and soft for up to 4 days—though they rarely last that long in my kitchen! For extra softness, slip a slice of bread in the container; it keeps everything tender.
Freezing
Both baked cookies and unbaked dough freeze beautifully. Freeze dough balls on a baking sheet, then store them in a freezer bag for up to 2 months. For baked cookies, wait until completely cool, layer them with parchment, and freeze in an airtight container. Just thaw and enjoy!
Reheating
To gently rewarm your cookies, pop them in a 300°F oven for a few minutes, or microwave for about 10 seconds. They will taste fresh-baked and regain some of that just-out-of-the-oven coziness!
FAQs
Why use cream of tartar in snickerdoodles?
Cream of tartar is what gives the Best Snickerdoodles their classic tang and soft, almost pillowy texture. It reacts with the baking soda to leaven the cookies and creates that unique flavor you can’t get from substitutions.
Can I use salted butter instead of unsalted?
Yes, if you only have salted butter, simply reduce the added salt in the recipe by about half. Your cookies will still be delicious, but using unsalted butter lets you better control the flavor balance.
Should I chill the dough?
Chilling the dough is optional, but if you prefer thicker, slightly chewier cookies, a 30-minute stint in the fridge will do wonders. It also makes the dough easier to roll if your kitchen is warm.
How do I know when they’re done baking?
The Best Snickerdoodles are ready when the edges look set but the centers are still soft and a bit puffy. They’ll continue setting up on the baking sheet as they cool, so a little underdone is perfect.
Can I double the recipe for a crowd?
Absolutely! This recipe doubles or even triples beautifully. Just give yourself a little extra time for mixing and rolling, then watch your friends and family swoon over trays of these classic cookies.
Final Thoughts
If you’re searching for the softest, most irresistibly nostalgic cookie to bake at home, stop right here and give the Best Snickerdoodles your full attention. There’s nothing like a plateful of warm, cinnamon-sugar goodness to make ordinary days feel wonderful. Happy baking!
Print
Best Snickerdoodles Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Best Snickerdoodles are soft, chewy, and coated in a delightful cinnamon-sugar mixture. Perfect for any time of the year, these classic cookies are a crowd-pleaser and simple to make.
Ingredients
Dry Ingredients:
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For Rolling:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Prepare Cinnamon Sugar Mixture: In a small bowl, combine the 1/4 cup sugar and cinnamon.
- Roll and Bake: Scoop tablespoon-sized portions of dough, roll into balls, coat in the cinnamon sugar mixture, and place on baking sheets. Bake for 8 to 10 minutes until edges are set and centers are soft and puffy.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra soft cookies, avoid overbaking as they will continue to cook slightly on the baking sheet.
- Chilling the dough for 30 minutes results in thicker cookies.
- Snickerdoodles freeze well and stay soft for days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
