Best Snickerdoodle Cookie Recipe
A tiny bit of crisp on the outside and a super soft and chewy inside, I’m here to tell ya, this recipe is a WINNER! Snickerdoodles are my very favorite cookie and this is my go-to recipe, I’ve made time and time again. I can easily say this is the BEST Snickerdoodle Cookie recipe! Don’t believe me? Give them a try for yourself!
This is my absolute favorite go-to Christmas cookie recipe, I’ve made these cookies dozens of times and they always come out perfect! Snickerdoodles are a staple around the holidays and this recipe is simply the best I’ve tried.
These are seriously everything you could want in a classic snickerdoodle cookie. They simply cannot be beat – buttery flavor with a lovely cinnamon-sugar coating. And the texture is spot on – slightly chewy around the edges with soft, pillowy centers. Cream of tartar (sold in the spice aisle) is the leavener that gives the cookies lift, lightness, provides the classic snickerdoodle flavor, and is key for this recipe.
Ingredients Needed To Make Snickerdoodles
This is a traditional snickerdoodle cookie recipe with the classic ingredients including butter, sugar, egg, flour and vanilla. The one thing these cookies don’t contain is baking powder, because baking powder will make the cookies spread and lose their shape. Instead, a combination of cream of tartar and baking soda are used to make for the fluffiest, most delicious Snickerdoodles with that wonderful tangy flavor.
How Do You Make The Best Snickerdoodle Cookies?
This recipe could not be easier as long as you have a stand or hand-held electric mixer.
- Like most homemade cookie recipes, start by creaming together the butter and sugars. You want this mixture light and fluffy, so mix for a couple of minutes.
- Now, add the egg and vanilla; beat until smooth.
- Turn the mixer off and add the flour, salt, baking soda and cream of tartar; mix on low and mix until the flour barely disappears. You don’t want to over mix the dough. Scrape down the sides of the bowl as needed throughout the process of mixing the ingredients.
- For the fluffiest possible cookies, I highly recommend chilling the dough for 30 to 60 minutes in the refrigerator.
- In a small bowl, combine the sugar with the cinnamon for the topping.
- Preheat oven to 300 degrees F. Take about 1 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and place it onto a cookie sheet lined with parchment paper or a silpat mat. Repeat for the remaining cookies.
- Bake the cookies for 10-12 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.
Tips For The Best Snickerdoodle Cookie Recipe:
- The great thing about snickerdoodle cookie dough is that it can be made in advance, and stays fresh in the fridge for up to 3 days or in the freezer for up to 3 months. I often freeze this dough in small portions, and we bake up a few cookies at a time when the craving strikes.
- It’s important to chill this cookie dough before baking, so you’ll end up with puffy cookies that don’t spread when baking.
- Roll the cookie dough balls in the cinnamon/sugar mixture until they are all well coated. You want the dough balls to have plenty of cinnamon and sugar all over them. It gives the snickerdoodles that delicious cinnamon taste.
- Once cooked, allow the snickerdoodles to cool on the baking sheet for 3 to 4 minutes and then transfer to a cooling rack.
- If you are only using one baking sheet, make sure the baking sheet is cool before putting new dough balls on the baking sheet. If the baking sheet is warm, cookies may spread too much. I like to use several pans so I don’t have to wait for the pans to cool.
- Baked snickerdoodles will stay fresh for up to 7 days, stored in an airtight container.
How Do You Keep Snickerdoodles Soft + Fluffy?
The best way to keep your cookies soft is to make sure you don’t over-bake them. Take them out of the oven after about 10-12 minutes. The cookies will appear under-baked, but they will firm up slightly after several minutes out of the oven.
These snickerdoodles are not only soft straight out of the oven, but they will remain soft even a week later. This makes them the perfect cookie for cookie exchanges and homemade gift-giving. Store your cookies in a covered container, at room temperature, to preserve their soft texture.
This is the BEST snickerdoodle cookie recipe and you definitely need to add it to your baking list this holiday season. The cookies are tender, fluffy and flavorful, and honestly just so perfect. Holiday snickerdoodles make a festive and delicious addition to any dessert platter.
More Christmas Treats To Try:
If you try this snickerdoodle cookie recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
A tiny bit of crisp on the outside and a super soft and chewy inside, this has got to be the BEST Snickerdoodle Cookie recipe! Snickerdoodles are my very favorite cookie and this is my go-to recipe.
- 1/2 cup butter, 1 stick, softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
In a large bowl, cream together the butter and sugars with an electric mixer on high speed.
Add the egg and vanilla; beat until smooth.
Next, add the flour, salt, baking soda and cream of tartar; mix well.
Allow dough to rest for 30 to 60 minutes in the refrigerator.
In a small bowl, combine the sugar with the cinnamon for the topping.
Preheat oven to 300 degrees F. while you're rolling cookies into cinnamon/sugar mixture. Take about 1 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and place it onto a cookie sheet lined with parchment paper. Repeat for the remaining cookies.
Bake the cookies for 10-12 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.
Cookies will keep well for about 7 days in an airtight container at room temperature.
To avoid flat cookies, check your baking soda and cream of tartar to make sure they're fresh. Baking soda goes flat pretty soon after opening the box. I start a new box almost every month. To test it, just put a tiny bit of the soda in some water. If it doesn't start fizzing immediately, it's not any good.
Make Ahead Options: Cookie dough will keep well in the refrigerator for up to 3 days. Let it come to room temperature before rolling and baking the cookies. The cookie dough also freezes well. First, roll the dough into balls then freeze the cookie dough balls for up to 2-3 months. When you are ready to bake, remove the balls from the freezer, let sit for 30 minutes, pre-heat the oven, then roll into topping. You can also freeze the baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.