Best Snickerdoodles

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.

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 8

Total Time 28

Servings cookies

Calories 123

Author Kim

Ingredients

1/2 cup (1 stick or 113g) unsalted butter softened
3/4 cup (150g) granulated sugar
1 large egg
1 teaspoon vanilla
1 1/2 cups (180g) all-purpose flour spooned & leveled
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt

For rolling:

1/3 cup (70g) granulated sugar
1 1/2 tablespoons ground cinnamon

Instructions

In a large bowl, use a stand mixer or a hand mixer and beat the softened butter and sugar on medium speed until combined and creamy, about 2 minutes. Add the egg and vanilla extract; mix on high until fully combined. Scrape down the sides and bottom of the bowl as needed using a rubber spatula.
In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. With the mixer running on low speed, gradually add the flour mixture to the butter mixture. Use a rubber spatula to scrape down the edges and bottom of the bowl, as needed. Once there are no more flour streaks, stop mixing. Do not over mix the dough. At this point, you can roll the cookie dough balls. However, the dough is a bit sticky and it is much easier to roll the dough when it is chilled. I also find the cookies bake up fluffier. Place the dough in the fridge to chill for 30 to 60 minutes.
Preheat oven to 400 degrees F. and prepare a few baking sheets with parchment paper, or line with a silicone baking mat. To roll the cookies: combine 1/3 cup sugar with the 1 1/2 tablespoons cinnamon in a small bowl. For each cookie, scoop out about 1 1/2 tablespoons of the dough and roll it into a ball. Roll the dough balls in the cinnamon/sugar mixture and place them 3 inches apart on a cookie sheet.
Bake cookies for 8 minutes and no more. The cookies may seem undercooked, but will continue to set after they are removed from the oven. Shape the cookies: Immediately after taking the cookies out of the oven, use a spoon or two (one in each hand) to push the edges of the cookies toward their centers. This makes the cookies round in shape and makes the center thicker and more chewy. You have to do this very quickly and immediately after taking them out of the oven, before the edges harden.
Allow cookies to cool on the pan for at least 3-5 minutes. While the cookies are still warm, but cool enough to handle (and not falling apart), place each cookie back into the bowl of cinnamon sugar. Coat one side of the cookie, then flip it over and coat the other side. This extra step is optional, but makes the cookies extra delicious! Allow the cookies to cool completely on a wire cooling rack. Enjoy! Cookies will stay fresh for up to 7 days, stored in an airtight container.

Notes

To avoid flat cookies: Check your baking soda and cream of tartar to make sure they're fresh. Baking soda can go flat just months after opening the box. To test it, add about 1/2 teaspoon baking soda to about 2 tablespoons white vinegar. If it's fresh, it will start fizzing and bubbling immediately.

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.

Nutrition