These are truly the best snickerdoodle cookies! They're sweet, soft, chewy, and coated in cinnamon and sugar. I've never met ANYONE who didn't love these snickerdoodles.
THE BEST SNICKERDOODLE COOKIES
If you've ever had a snickerdoodle before you know how good they are. Rolled in cinnamon and sugar gives them such a sweet and spicy flavor that everyone seems to love. The cookies are generally soft and tender, and so simple to make.
While you might think that a snickerdoodle is just a sugar cookie with some added cinnamon, there is also cream of tartar which not only gives them a more distinct flavor, but also helps prevent the sugar from crystalizing while baking. This is what helps to keep these cookies soft and chewy instead of crispy.
INGREDIENTS NEEDED:
- Butter
- Shortening
- Granulated Sugar
- Eggs
- Flour
- Cream of Tartar
- Baking Soda
- Salt
- Cinnamon
HOW TO MAKE THE BEST SNICKERDOODLE COOKIES
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- Place the butter, shortening and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs and mix on low until smooth, about 30 seconds.
- Slowly mix in flour, cream of tartar, soda and salt, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Roll in cinnamon sugar mixture.
- Place 8 cookie dough balls on your lined baking sheet. Bake the cookies for 11-13 minutes. You're looking for a nice light golden brown around the edges, and some crackling along the top. Be careful not to over bake, or you will lose the chewy factor we are going for.
HOW BEST TO STORE COOKIES
These cookies are best eaten when fresh, but can be stored in an airtight container for about 2 days at room temperature, or in the freezer for a few months.
I usually bake all the cookies and then place whatever we don't eat right away into a ziplock bag and into the freezer. When I want to eat or serve cookies again I just pull them out and let them defrost for about 30 minutes before.
MAKING AHEAD OF TIME OR STORING COOKIE DOUGH
It is always great to make the cookie dough ahead of time, or we always love having frozen cookie dough balls stored in the freezer for when we feel like 1-2 fresh cookies. With these I would suggest waiting until you are going to bake the cookies to roll in the cinnamon and sugar mixture. But prep the dough as far in advance as you'd like!
OTHER POPULAR COOKIES RECIPES TO TRY:
Brown Butter Chocolate Chip Cookies
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
The Best Snickerdoodle Cookies
Ingredients
- ½ cup butter room temp
- ½ cup shortening
- 1½ cups granulated sugar
- 2 large eggs room temp
- 2¾ cups all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cinnamon/Sugar Mixture
- ⅓ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- Place the butter, shortening and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs and mix on low until smooth, about 30 seconds.
- Slowly mix in flour, cream of tartar, soda and salt, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Roll in cinnamon sugar mixture.
- Place 8 cookie dough balls on your lined baking sheet. Bake the cookies for 11-13 minutes. You're looking for a nice light golden brown around the edges, and some crackling along the top. Be careful not to over bake, or you will lose the chewy factor we are going for.
Tyler
Amazing cookies as always!
Thanks for sharing!
R. Court Huish
BEST COOKIES EVER!! I dare you to try and eat just one.
Stacey
She absolutely nails it again! Thanks for an amazing recipe.
Barbara Christensen
I have made these a few times and we all LOVE them!! Super easy to make, too, which is always what I am looking for.
Chelsea
I really loved this recipe and the size of the cookie. Normally, I make cookies much smaller than this and the snickerdoodles always come out like little mounds. I used the bigger scoop and followed the recipe to a T and they came out perfect!
Please don’t tell my mother but I’ll only be using this recipe going forward.
Hunter
Tried out this recipe because I didn’t have to chill the dough and they came out amazing! Snickerdoodles are my husbands favorite cookie so he is picky about them but he loves when I make this recipe!
Katie
Just made these tonight and they are amazing! So thankful to have found my new go-to snickerdoodle recipe!
Amanda Richards
such a great snickerdoodle!!
Kim
The BEST snickerdoodles! So soft and fluffy. They came out perfectly!
brooke
Thank you so much! So glad they were a hit!
Kimberly Hibler
The BEST snickerdoodle recipe. I feel like every time I’ve tried to make snickerdoodles, the recipe just doesn’t work. The texture is off or they taste funny. But not this recipe! They came out perfect, first try. Thanks Brooke!!
Jennifer
Per household request, I decided to make Snickerdoodles for the first time today. Easy recipe, perfect bake, amazing flavor and texture. Followed the recipe to a tee. Yielded 4 dozen perfect cookies. Thank you so much for helping me get big points with the family!!!
brooke
I love that!! Thank you so much for trying them!
Janet Wietbrock
So want to try your recipe but the idea of using shortening makes me cringe. Can I substitute for all butter or must I use the shortening? Thank so much!
brooke
You can, they will just spread more. Make sure you chill the dough!