A perfect snickerdoodle cookie is chewy and soft. This cookie recipe has just the right amount of cinnamon and sugar to make perfect snickerdoodles!
I have made a lot of snickerdoodles in my time. I think snickerdoodles are solely responsible for my son Clark and his friends hanging out at our house during high school. They loved my snickerdoodles so I just kept making them and then I taught my daughter Tessa how to make them so I could have a little break! I may have made this cookie recipe more times than any other, even chocolate chip!
Originally my recipe called for shortening, but I recently tried it with butter and I think they came out even better! I guess it is true that butter makes everything better!
Another change I recently made to the recipe was using almond extract instead of vanilla. I love how the added almond flavor compliments the cinnamon. And there you have it! The makings of a perfect snickerdoodle cookie recipe!
What is a Snickerdoodle?
A snickerdoodle is a cookie that has been rolled in a cinnamon sugar mixture. Although somewhat similar to a sugar cookie, it is not a sugar cookie. The signature ingredient of a snickerdoodle and the thing that differentiates it from a sugar cookie is cream of tartar. Cream of tartar gives the snickerdoodle it’s trademark tang and chewiness. The chemical makeup of the cream of tartar prevents the cookie from developing a sugar-crystal-induced crunch that sugar cookies have, instead it gives the cookie a soft and puffy texture.
If you leave the cream of tartar out, your snickerdoodle becomes a sugar cookie!
How to Make Snickerdoodle Cookies
- Cream together your butter and sugar, beating well so that it is light and fluffy. Add in your eggs and mix to combine.
- Add in the dry ingredients and mix just until combined, don’t over mix your cookie dough, it will make it tough.
- Form the dough into small balls, about the size of a golf ball or slightly smaller and roll in the cinnamon sugar mixture. I like using my favorite cookie scoop to make sure my cookies are all the same size. Place balls, 2 inches apart on a parchment paper lined cookie sheet. You can use the parchment paper for more than one batch of cookies, I usually use mine for 4-6 batches, turning it over half way through the batches.
- Bake for 10 minutes at 350 degree F. Bake just until the edges begin to turn golden brown. You want them to be soft and chewy Do not overbake.
I always allow my baked cookies to rest on the cookie sheet for a couple of minutes and then move them to a cooling rack to finish cooling.
Sometimes I like to change things up a bit and add in a surprise or two into my Snickerdoodle cookies. One of my favorites are these White Chocolate Snickerdoodles.
Snickerdoodle Cookie Recipe
- 1 C butter
- 1 C sugar
- 1/2 cup brown sugar packed
- 2 eggs
- 3 C flour
- 1/2 tsp cream of tarter
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract or almond
- 4 Tbsp sugar
- 2 tsp Cinnamon
- Cream butter, sugar and eggs together
- Add in vanilla or almond extract
- Mix in flour, cream of tarter, soda, salt
- Mix together sugar and cinnamon
- Form dough into balls and roll in sugar/cinnamon mixture
- Place 2 inches apart on cookie sheet
- Bake at 350 for about 10 minutes
Originally posted May 10, 2017