Looking For Anything Specific?

Header Ads

The Absolute Best Snickerdoodles

These snickerdoodle are delightfully soft and full of delicious cinnamon flavor! They are SO GOOD and you won’t be able to stop at just one!

Soft and chewy cookies are the BEST! If you love snickerdoodles then you should also try these amazing Sprinkle Cookies, Pumpkin Cookies, and these perfectly soft Peanut Butter Cookies!

A stack of snickerdoodles on a cooling rack.

Snickerdoodles

Ok, we all know that I have tried my fair share of snickerdoodle recipes. Some turn out ok, some are terrible and a few are actually even really good. But… Trust me when I tell you that these are the absolute best snickerdoodles!! This recipe has been perfected and makes the softest, most mouthwatering cookies that you’ve ever had!

The amount of cinnamon is perfect. It’s not a subtle taste but it’s not too strong either and you taste it in every single bite! These cookies fly off of my counter when I make them! So if you are going to make them then you should just double the recipe from the beginning. You will for sure want the extra cookies so you will be so glad that you did! This snickerdoodle recipe is insanely delicious and your family and friends will all be asking for the recipe!

Ingredients You Need to Make Snickerdoodles

You probably already have all of these ingredients in your kitchen. So these should be super easy to whip up! See the recipe card below for al list of exact ingredient measurements.

  • Flour: I used all purpose flour to make these cookies!
  • Cream of tartar: This not only helps make the cookies soft but it brings in a slight tang that we all know and love in a snickerdoodle cookie!
  • Baking soda: This is used in cookies to help them rise so that they aren’t flat and hard.
  • Salt: I use salt to enhance the flavors of the other ingredients.
  • Butter: I used unsalted butter that I softened to room temperature. This helps it so that it mixes in more smoothly!
  • Granulated Sugar: You need sweet sugar to make your cookies taste as delicious as they do!
  • Eggs: The eggs will bind all of the ingredients together so that they mix well.
  • Vanilla extract: The vanilla adds a bit of flavor to the sweet taste.

Cinnamon Sugar

  • Granulated sugar and Cinnamon: This is what you will roll the dough in to get that sweet cinnamon sugar flavor!
4 pictures showing steps for how to make the dough and roll it in cinnamon sugar.

Let’s Make Some Cookies!

These snickerdoodles take less than an hour to make… and that includes baking time! They are super easy and your kids will love helping you make them!

  1. Prep: Preheat the oven to 375° and line a baking sheet with parchment paper.
  2. Whisk: In a medium sized bowl whisk together the flour, cream of tartar, baking soda and salt. Set aside.
  3. Beat eggs and sugar, combine: In another medium bowl beat the butter and sugar together until pale and fluffy, about 4-5 minutes. Add in the eggs and vanilla and beat for another 2 minutes. Be sure to scrape down the sides of the bowl to make sure everything is well combined.
  4. Combine all ingredients and chill: Add the dry ingredients in to the wet and mix until fully combined. Cover the bowl with plastic wrap and chill for 30 minutes.
  5. Mix up cinnamon and sugar: While the dough chills, combine the sugar and cinnamon in a small bowl.
  6. Form balls and roll them, then bake: Form the dough into equal sized balls, about 1 inch and roll in the cinnamon sugar and coat evenly. Place the coated balls on the baking sheet keeping about 2 inches between them. Bake for 10 minutes. Allow to cool for a few minutes on the pan before transferring to a cooling rack.
A snickerdoodle dough ball being rolled into cinnamon sugar.

Baking Tips

These snickerdoodles are so delicious! You can make them for a party, get together or just for an after school snack! Here are some ideas on how you can make them perfectly!

  • Room temperature ingredients: I know that this can take a bit of thought beforehand but it really helps! Make sure to take all of your refrigerated ingredients out and put them on the counter a few hours before you plan on baking. Bringing your ingredients to room temperature really helps them mix nicely together and makes the dough really smooth!
  • Don’t open the oven door: I know that it’s tempting to open the oven door while you are baking your cookies. After all, you just want to see how they are doing! But, when you open the door while you are baking, you let a lot of the heat out. This makes it so that your cookies will bake unevenly.
  • Underbake: Remove the cookies from the oven while they still look gooey in the center. They will continue to bake on the hot tray after they have been removed from the oven!
Snickerdoodles on a cooling rack.

How to Freeze the Dough

If you just want to keep some snickerdoodle dough on hand so that you can bake these later, you totally can! Sometimes it’s nice not to have to prep and skip straight to baking the cookies!

  1. Freeze: After you roll the dough in the cinnamon sugar mixture then place them on a baking sheet and put them in your freezer for 2 hours. After they have frozen solid the you can take them out and put them in an airtight container . You can store it for up to 2 months!
  2. To Bake Frozen Cookie Dough: Preheat your oven to 400 degrees. Put your frozen dough onto a baking sheet that has been lined with parchment paper. Bake them for 8-10 minutes or until golden brown.
A stack of cookies on a cooling rack.

How to Freeze and Store Leftover BAKED cookies

If you want to have a quick dessert on hand, then these are the cookies for you! You can do all of the baking beforehand, freeze them and all that you have to do is pull them out of the freezer and you’re done! So, bake the cookies up and let them cool. Then, place them in an airtight container or ziplock bag. Make sure to label it with the date! These will last in your freezer for up to 2 months. You can eat them right out of the freezer or you can set them on the counter for 15 minutes to thaw!

A stack of snickerdoodle cookies with a bite taken out of the top one!
Print

The Absolute Best Snickerdoodle Cookies

These snickerdoodle are delightfully soft and full of delicious cinnamon flavor! They are SOO GOOD and you won't be able to stop at just one!
Course Dessert
Cuisine American
Keyword Snickerdoodle, snickerdoodle cookies
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 30 Cookies
Calories 155kcal
Author Alyssa Rivers

Ingredients

  • 3 Cups All Purpose Flour
  • 2 Teaspoon Cream of Tartar
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 Cup Unsalted Butter Softened but not too soft
  • 1 ½ Cup Granulated Sugar
  • 2 large Eggs
  • 1 Tablespoon Vanilla Extract

Cinnamon Sugar

  • 1/3 Cup Granulated Sugar
  • 1 ½ Tablespoon Cinnamon

Instructions

  • Preheat the oven to 375° and line a baking sheet with parchment paper.
  • In a medium sized bowl whisk together the flour, cream of tartar, baking soda and salt. Set aside.
  • In another medium bowl beat the butter and sugar together until pale and fluffy, about 4-5 minutes. Add in the eggs and vanilla and beat for another 2 minutes. Be sure to scrape down the sides of the bowl to make sure everything is well combined.
  • Add the dry ingredients in to the wet and mix until fully combined. Cover the bowl with plastic wrap and chill for 30 minutes.
  • While the dough chills, combine the sugar and cinnamon in a small bowl.
  • Form the dough into equal sized balls, about 1 inch and roll in the cinnamon sugar and coat evenly. Place the coated balls on the baking sheet keeping about 2 inches between them. Bake for 10 minutes. The cookies will look quite underbaked, but that's how they should look! Allow to cool for a few minutes on the pan before transferring to a cooling rack.

Nutrition

Calories: 155kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 81mg | Potassium: 55mg | Fiber: 1g | Sugar: 12g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg


from The Recipe Critic