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!
I know, I know… it’s January 8th and I’m posting a cookie recipe. The truth is, I made these for Christmas and haven’t had a chance to post them until now. I make them every Christmas, but things always get so busy with the hustle and bustle of the holidays that I never get around to snapping photos of them. They’re so freaking delicious, though, this year I took the time to take a few pictures because I just could not go another year without sharing.
Whether you want to make these now, for your sweetie for Valentine’s Day or wait until the 2018 holiday season, at least they’ll be here when you’re ready. I would strongly suggest pinning or bookmarking this recipe so that you can easily find it when you happen to be in search of the best Snickerdoodle Cookie recipe!!
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 it’s key for this recipe.
You and your family are going to love this deliciousness. When you give these a try, be sure to leave a comment below and tag me on Instagram #kimscravings!
- 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 topping. 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 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.
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.
Looking for other yummy cookie recipes? Try out my other favorites!
Something to think about….
What’s your favorite cookie? Have you tried Snickerdoodles?