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The perfect snickerdoodle cookies are chewy and soft. This cookie recipe has just the right amount of cinnamon and sugar to make perfect snickerdoodles!
This may be my most baked cookie recipe. These snickerdoodle cookies are soft and full of cinnamon flavor. The use of almond extract instead of vanilla gives it a nice almond flavor that compliments the cinnamon.
The cream of tartar gives the snickerdoodle it’s trademark tang and chewiness. The perfect soft and puffy texture.
Ingredients Needed
- Butter
- Sugar, granulated sugar and brown sugar
- Eggs
- All Purpose Flour
- Cream of Tarter
- Baking Soda
- Salt
- Cinnamon
- Extract, almond or vanilla
How to Make Snickerdoodles
- Cream butter and sugar, beating well so that it is light and fluffy.Â
- Add eggs and mix to combine.
- Add 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.Â
- Place dough 2 inches apart on a parchment paper lined cookie sheet.
- Bake at 350 degree F. until the edges begin to turn golden brown, about 10 minutes. You want them to be soft and chewy Do not over bake.
Tips
- Use a cookie scoop to make sure the cookies are all the same size. This helps them bake evenly.
- Allow cookies to rest on the cookie sheet for a couple of minutes and then move them to a cooling rack to finish cooling.
- If you want to try something new, add 1 cup of white chocolate chips to the cookie dough.
- 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.
Check out more of my favorite snickerdoodle recipes:
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Snickerdoodle Cookies
A perfect snickerdoodle cookie is chewy and soft. This cookie recipe has just the right amount of cinnamon and sugar to make perfect snickerdoodles!
Prep:10 minutes
Cook:10 minutes
Total:20 minutes
Ingredients
- 1 cup butter
- 1 cup sugar
- 1/2 cup brown sugar packed
- 2 eggs
- 3 cups 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
Instructions
- 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
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Nutrition Facts:
Serving: 1cookie Calories: 126kcal (6%) Carbohydrates: 18g (6%) Protein: 1g (2%) Fat: 5g (8%) Saturated Fat: 3g (19%) Cholesterol: 23mg (8%) Sodium: 117mg (5%) Potassium: 27mg (1%) Fiber: 1g (4%) Sugar: 10g (11%) Vitamin A: 171IU (3%) Calcium: 8mg (1%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Kimberly Bingham says
Would your gluten-free flour mix be an appropriate substitution? If so, would the measurements remain the same? Thank you!
Leigh Anne says
It should work great and yes, you use it cup for cup. Enjoy.
Tiffany says
I love this recipe; I can’t count how many times I have made it! I made it for a Stake Faith in God Activity this weekend (a double batch and they were the first kind gone), and am making more this week for my son’s baptism. This is a really good snickerdoodle recipe, but the toffee really makes them stand out! Thanks for sharing such a great recipe!