This is the BEST snickerdoodle cookie recipe you’ll find. You’ll never need another one again! These perfect cookies can be enjoyed any time of the year.
Why This Recipe Works
Let’s talk cookies! What are your favorite kinds of cookies to bake? Sugar cookies? Gingerbread cookies? Shortbread cookies? Or do you prefer homemade caramels? Whatever your preference, adding a solid snickerdoodle cookie recipe to your baking list is a must.
The thing I love about Snickerdoodles is the unique soft, chewiness that makes them so irresistible. I also love that they are appropriate to make and serve any time of year. Not every cookie can boast being an all-season cookie.
Recipe Ingredients
Butter – Bring the butter to room temperature because it becomes creamy when incorporating all the other ingredients into the dough.
Sugars – The combination of white and brown sugars help achieve that chewy texture.
Vanilla extract – You can use extract you have on hand or make your own vanilla for an affordable way to keep a quality flavor boost on hand for baking.
Cream of tartar – Don’t skip using cream of tartar in these cookies. It will help leaven your cookies and give it a good chewy texture. Cream of tartar can last in your cupboard a long time as long as its covered tight and away from the light.
Cinnamon – This is the signature flavor of the snickerdoodle so don’t skip this ingredient!
How To Make The Perfect Snickerdoodle Cookie Recipe
Step 1
Preheat oven to 350 degrees F. Line three baking sheets with parchment paper and set aside. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, granulated and brown sugars, eggs and vanilla and beat on medium speed until creamy and free of lumps.
Step 2
In a separate bowl, combine the flour, baking soda, cream of tartar and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
Step 3
Combine the 1/4 cup sugar and cinnamon in a small bowl. Mix well and set aside. Scoop out tablespoon-size chunks of batter and form balls using your hands. Roll balls in sugar-cinnamon mixture to coat completely. Place onto the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until lightly golden around edges. Let cool.
FAQ About Cookies
It is not necessary that you chill the dough for this recipe, although you definitely CAN. The reason many cookie recipes require dough to be chilled is because refrigeration helps to solidify the fat. When the cookies are put into the oven chilled, the fat in the dough (the butter or oil) takes longer to warm up, causing less spreading.
If your cookies are coming out of the oven looking flat, you either haven’t used the appropriate leavening agents (baking powder or baking soda) or you have used too little flour. If the cookies are flat and greasy, you may have used too much butter. Follow baking recipes very closely to avoid making flat cookies!
For optimal cookie softness, allow them to cool completely after coming out of the oven and store as stated in the directions. Some cookies store best in the fridge while others store well while covered at room temperature.
Other Delicious Cookies To Bake
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Perfect Snickerdoodle Cookies
Ingredients
Instructions
- Preheat oven to 350 degrees F. Line three baking sheets with parchment paper and set aside. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, granulated and brown sugars, eggs and vanilla and beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, baking soda, cream of tartar and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
- Combine the 1/4 cup sugar and cinnamon in a small bowl. Mix well and set aside. Scoop out tablespoon-size chunks of batter and form balls using your hands. Roll balls in sugar-cinnamon mixture to coat completely. Place onto the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until lightly golden around edges. Let cool.
Thanks for the recipe, Megan! Merry Christmas to you and your beautiful family! Snickerdoodles are my all-time favorite cookie so I was excited to give your recipe a try. My daughter, Ellery, and I went through your ingredients step by step, but the cookies, while still quite delicious, didn’t come out anything like yours. The dough was very soft and sticky when we rolled in the cinnamon/sugar and came out of the oven flat as a pancake. I suspect Ellery was short on the flour by 1/2 cup. Would that make my cookies turn out the way they did?
Hey Chad-Deb! Ok, so with cookies (and baking in general) there are a few components that can be temperamental, such as making sure your leavening agents are fresh (purchased within 6 months). Make sure all ingredients are fresh are a good first step. Also, you can always refrigerate the dough until it is more pliable. Despite the refrigeration, though, your cookies should not be as flat as pancakes. Your leavening agents aren’t doing their jobs! I hope this helps!
Megan