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!

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.  Like white chocolate chips.

Check out more of my favorite snickerdoodle recipes:

• Snickerdoodle muffins
• White Chocolate Snickerdoodles
• Snickerdoodle blondies

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Snickerdoodle Cookie Recipe

Originally posted May 10, 2017