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By Karina 16 Comments Filed Under: Christmas
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A Soft Snickerdoodle Cookie Recipe with incredible crisp, golden edges and buttery centres makes these cinnamon sugar cookies THE BEST!
If you’re looking for a memorable Snickerdoodle cookie recipe that truly melts in your mouth, this is it.The softest Snickerdoodles you’ll ever have the pleasure of eating 2 or 6/dunking in a glass of slow cooker hot chocolate/craving more because they are so unbelievably addicting.
Forget flat or hard cookies with our snickerdoodle cookie recipe!
THE PERFECT SNICKERDOODLES
Our snickerdoodle cookie recipe ticks all the right boxes:
- full of butter and holiday joy.
- soft, melt-in-your-mouth centres.
- a classic tang from the cream of tartar.
- slightly crisp outer edges to give you a little crispy crunch.
- each cookie is a soft pillow coated in cinnamon sugar love.
Making sure your snickerdoodles are slightly under-baked guarantees soft, buttery cookies. We found the perfect baking time in our oven at 10 minutes.
For crispier cookie fans, bake them for slightly longer (about 2-3 minutes more).
WHY IS A SNICKERDOODLE CALLED A SNICKERDOODLE?
Snickerdoodles have been around years and are believed to be of Dutch/German origin. According to food historians,snickerdoodle cookiesfrom the German term Schnecke Knödel which translates as ‘snail dumpling.’
Interesting, eh?
TIPS TO MAKE THE BEST SNICKERDOODLE COOKIE:
- Use all butter without any shortening:cream yourbutter and sugar together for 5 minutes to work air into the cookie dough andcreate a smooth texture.
- Fold in dry ingredients:don’t over beat your dough at this point. Fold until just combined.
- Cream of Tartar:creates the signature tang and soft/chewy centres snickerdoodles are known for.
- Brown sugar: makes that chewy centre that much softer.
- Sprinkle with extra cinnamon/sugar:because, well, why not?
- Arrange cookies at least 3-inches apart:they tend to spread and you don’t want three cookies merging into one. Wait.
- For thick cookies:spoon dough onto your baking sheets straight from the spoon (I use a cookie dough scoop). Don’t roll them into perfect round balls. You’ll want higher rather than wider cookie dough balls so that they bake thick.
- For flatter cookies: Make a small indent in the centre of each cookie ball by lightly pressing down before baking to flatten them out a little.
- Let the cool down for at least 15 minutes before transferring them: Why?Becausetheyare super soft and may fall apart if you try to move them while they’re piping hot/warm.
WHAT DOES CREAM OF TARTAR TASTE LIKE?
Cream of tartar is what makes Snickerdoodles unique and stand out from regular cinnamon-coated sugar cookies. The acid in cream of tartar gives snickerdoodles their distinctiveflavour, whilepreventing the sugar in the cookie dough from crystalizing.
Having said that, you can replace it with baking soda if you need too. Just add 1/4 teaspoon white vinegar or lemon juice to get that slight tang.
MORE EASY COOKIE RECIPES:
Chocolate Chip Cookies
Snowball Cookies
Best Fudgy Chocolate Crinkle Cookies
Peanut Butter Blossoms
Soft Peanut Butter Cookies
Healthy 2-Ingredient Breakfast Cookies
A Soft Snickerdoodle Cookie Recipe with incredible crisp, golden edges and soft, buttery centres makes these cinnamon sugar cookies THE BEST!
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Prep: 20 minutes mins
Cook: 10 minutes mins
RESTING TIME: 30 minutes mins
Serves: 24 cookies
Ingredients
SNICKERDOODLE COOKIES:
- 1 cup unsalted butter, softened to room temperature
- 1 1/4 cups white granulated sugar
- 2 tablespoons light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 3/4 cup flour, (all purpose or plain)
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
CINNAMON SUGAR:
- 5 tablespoons white granulated sugar
- 2 tablespoons ground cinnamon
Instructions
Preheat oven to 350°F (175°C).
In a large mixing bowl, beat butter and sugar(s) until light and fluffy (about 5 minutes), scraping the sides of the bowl. Beat in eggs and vanilla for a further 2 minutes until well incorporated.
Fold in flour, cream of tartar, baking soda and salt until just combined.
In a separate small bowl, combine sugar and cinnamon.
Cover dough and refrigerate for about 30 minutes (if time allows).
Roll cookie dough into balls (about 1 1/2 tablespoons of dough per cookie). Roll in the cinnamon/sugar mixture and evenly coat.
Arrange cookies at least 3-inches apart on prepared baking sheets. Sprinkle with a little extra cinnamon/sugar to ensure cookies are completely covered.
For thick cookies:spoon dough onto your baking sheets straight from the spoon (use a cookie dough scoop). Don't roll them into perfect round balls. You'll want higher rather than wider cookie dough balls so that they bake thick.
For thin cookies: Make a small indent in the centre of each cookie ball by lightly pressing down before baking to flatten them out a little.
Bake for 10-11 minutes or until edges are golden.
Let cool for about 10-15 minutes on baking sheet before transferring to a wire rack to cool completely.
Notes
Cookies stay fresh at room temperature for 5-6 days stored in an airtight container.
Nutrition
Calories: 182kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Fiber: 1g | Sugar: 14g | Calcium: 14mg | Iron: 1mg
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Reader Interactions
Comments
Nonnie says
Best snickerdoodle recipe i have come across. They look just like the picture, i would have posted a picture but we ate them all!! yummyReply
Hannah Mahmoud says
These are amazing ! I’ve made other snickerdoodle cookies with not as much success but these are classic, delicious, chewy, and easy. Thank you!!!!!Reply
Lisa G says
See AlsoGrandmother's Potato Soup Recipe
Every time I made Snickerdoodles they were soft when they were warm but then hardened after a couple hours. I threw that recipe out and replaced it with this one! OMG these are the BEST! They are soft and delicious even after a couple days. The key is definitely in the butter versus the shortening. Also the brown sugar added makes them taste so good!Reply
Bailey says
My husband loves snickerdoodles, but I was never a big fan (my family just never made them). I made these and have put on about five pounds since! Absolutely delicious, and the husband approves too 🙂Reply
Janell says
Wonderful! The perfect recipe & I am 67 yrs old so I have experience! Thanks for the recipe AND the all important tips!!!
Reply
Julia Kidd says
I just made these, and they are so wonderful!!! My son said that these are the best! I have to agree. I have been looking for a very good snickerdoodle recipe and I have finally found one ! Thank you for sharing your recipes.Reply
Brad Moore says
We are making this recipe tonight, the third time in a month. Delicious! We cook them a bit less time to make them soft and gooey, but they sure are good. This time we’ll make a double batch so they’ll last more than a day.Reply
Mari says
Thanks for the recipe! These cookies turned out amazing, so buttery with a pinch of cinnamon mm.. totally gonna make them again!
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Jennifer says
My boyfriend said these are the best snickerdoodles he’s ever had!Reply
Bo says
Does the type of oven I have make a difference in the cooking time? I find that the recipes from this website always need some extra time in my hot air oven..
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Alisa says
Perfect little cookies! I should have believed the other reviewers and doubled the batch! These wont last long with all my kids home from school. My oven cooking time was 12 minutes. Thanks for sharing this recipe.Reply
Carrie says
This is the best snickerdoodle recipe ever. The recipe is absolutely perfect…no substitutions or changes needed. I’ll have this as a family recipe for years to come.Making double batches from now on….
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Bhavna says
How much is the four in grams or ounces weighing.Please reply.Thank you in advance
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Mike says
This may be too late for you, but…different flours have different weights/cup A good rule of thumb is 125g/cup, so 2.75 cups would be about 344g. This works for bread and all-purpose flours. Other types ie wheat, rye, oat, etc would have different weights/cup. Hope this helps. M
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mary says
Very tasty. I made them to give away but now I am having 2nd thoughts. Ha HaReply
Karen Stone says
Delicious! I had to fight my grandchildren to have a couple. I’ll make a double batch next time.Reply
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