The Best Snickerdoodle Cookie Recipe
The Best Snickerdoodle Cookie Recipe is a soft and chewy cinnamon-sugar delight that has been a family favorite for over 30 years.
Equipment
- kitchenaid mixer
- baking sheet
- parchment paper baking sheets
- measuring cups and spoons
- spatula set
- turner
- cookie scoop
Ingredients
- 1 cup Unsalted Butter softened
- 1.5 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2.75 cups Flour
- 1.5 teaspoons Cream of Tartar for less tang, use 1 teaspoon
- 0.5 teaspoon Baking Soda
- 0.75 teaspoon Salt
Cinnamon-Sugar Mixture
- 0.25 cup Sugar
- 1.5 tablespoons Cinnamon
Instructions
Baking Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
- Stir in flour, cream of tartar, baking soda, and salt, just until combined.
- In a small bowl, stir together sugar and cinnamon.
- If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. To make flatter snickerdoodles, press down in the center of the ball before placing in the oven.
- Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.
Notes
Snickerdoodle cookies freeze well and can stay in the freezer for up to 3 months if stored in freezer-safe bags. To keep them soft, cover and store at room temperature for up to 24-48 hours.
Nutrition
Serving: 1cookieCalories: 140kcalCarbohydrates: 20gProtein: 1.5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 90mgPotassium: 40mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 0.5mg
Tried this recipe?Let us know how it was!