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THE BEST SNICKERDOODLE COOKIES

December 1, 2021 by brooke 4 Comments

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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 piled and scattered on cookie sheet

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.

5 of the best snickerdoodle cookies lined on a baking sheet

INGREDIENTS NEEDED:

  • Butter
  • Shortening
  • Granulated Sugar
  • Eggs
  • Flour
  • Cream of Tartar
  • Baking Soda
  • Salt
  • Cinnamon
ingredients for cookies

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 TBSP cookie scoop for these. Roll in cinnamon sugar mixture.
  • cookie dough in bowl
  • rolling cookie dough in cinnamon sugar
  • 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.
  • cookie dough balls all lined up
  • cookies baked

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!

5 cookies stacked

OTHER POPULAR COOKIES RECIPES TO TRY:

Crispy Chewy Sugar Cookies

Salted Brown Sugar Cookies

Brown Butter Chocolate Chip Cookies

Chocolate Rolo 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 piled and scattered on cookie sheet

The Best Snickerdoodle Cookies

brooke
These snickerdoodle cookies are sweet, soft, slightly chewy, and coated in cinnamon and sugar.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 18
Calories 254 kcal

Ingredients
 
 

  • ½ cup butter room temp
  • ½ cup shortening
  • 1½ cups granulated sugar
  • 2 large eggs room temp
  • 2¾ cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ¼ tsp salt

Cinnamon/Sugar Mixture

  • ⅓ cup granulated sugar
  • 1 tbsp 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 TBSP 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.

Notes

The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Serving: 1servingCalories: 254kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 34mgSodium: 147mgPotassium: 87mgFiber: 1gSugar: 20gVitamin A: 189IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Keyword cinnamon and sugar, snickerdoodle cookies
Tried this recipe?Let us know how it was!

Filed Under: Cookies, Fall Recipes, Holiday Baking, Uncategorized

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Reader Interactions

Comments

  1. Tyler

    December 1, 2021 at 2:47 pm

    5 stars
    Amazing cookies as always!
    Thanks for sharing!

    Reply
  2. R. Court Huish

    December 5, 2021 at 10:24 pm

    5 stars
    BEST COOKIES EVER!! I dare you to try and eat just one.

    Reply
  3. Stacey

    December 26, 2021 at 6:45 am

    5 stars
    She absolutely nails it again! Thanks for an amazing recipe.

    Reply
  4. Barbara Christensen

    February 3, 2022 at 9:37 pm

    5 stars
    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.

    Reply

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Hi! I’m Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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