Snickerdoodles are my darling’s favorite cookie! I remember going to our local grocery store to buy some, and to our surprise, they had none! We looked everywhere and no sign of them. He was pretty bummed, so I decided to look up a recipe. Well, thank God I did because this is the only and best snickerdoodle recipe I’ve made ever since that day.
Every time I make them, they come out soft and chewy, and now that we have kids, it’s a fan favorite. I got this recipe from lecremedelacrumb.com. I don’t even think about trying something new. Why fix something that’s not broken! This is one of my favorite recipes that I’ll share with my family for years to come. For those who want a break from chocolate chip cookies, this is for you! This post is about how to make the best Snickerdoodle cookies! It’ll become your favorite too!
- 1/4 cup sugar
- 3 teaspoons ground cinnamon
- 1 cup butter-softened
- 3/4 cup sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 3/4 cup flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
1. preheat the oven to 350 degrees and lightly grease a baking sheet lined with a baking mat or parchment paper.
2. In a small bowl, stir together 1/4 cup sugar and 3 teaspoons cinnamon and set aside.
3. To make cookie dough, cream together butter and sugar for 2 minutes until very light and fluffy.
4. Add eggs, one at a time, mixing well after each. Blend in vanilla.
5. Add flour, cream of tartar, baking soda, and salt. Mix just until the dough comes together and there are no more streaks of flour.
6. Use two scoops (with a cookie scoop or a tablespoon) to make one dough ball. Roll in the cinnamon-sugar mixture, then place on a prepared baking sheet at least 3 inches apart.
7. Use your fingers to shape the dough ball to be taller than wide gently. This is important to keep the cookies nice and thick and prevent too much spreading!
8. Bake for 8-11 minutes. (I like mine under-cooked a bit or super soft and chewy texture, and for me, this is right at 8-9 minutes. They will continue to cook on the baking sheet while cooling.) Allow cooling for 10 minutes on the baking sheet before transferring it to a cooling rack to cool completely.
9. Store at room temperature in an airtight container for 5 days. They never last five days at our house due to our cookie monsters. 😉
* * For even thicker cookies, you can cover tightly and chill the dough for 20-30 minutes before scooping.
These are by far one of our favorite cookies to make! It’s such an easy recipe, and they come out so delicious. We’ve never had to go on the hunt for Snickerdoodle cookies. The boys love helping make them and, of course, eating them up. They never last more than a couple of days at our house. I hope you enjoy them as much as we do. This post is about how to make the best Snickerdoodle cookies! Kid tested, kid, approved! ¡Buen Provecho!
Last Updated on 06/07/22 by Darlingdew Lifestyle Staff