Snickerdoodle Cookies

The perfect snickerdoodle cookies are chewy and soft. This cookie recipe has just the right amount of cinnamon and sugar to make perfect snickerdoodles!

If you like snickerdoodle cookies as much as I do, be sure and check out these other fun snickerdoodle recipes such as Snickerdoodle muffins, Snickerdoodle french toast and Snickerdoodle blondies

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!

Best Snickerdoodle Cookie Recipe

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.

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Snickerdoodle Cookie Recipe

Originally posted May 10, 2017