Best Ever Snickerdoodle Recipe

Snickerdoodles stacked on a cooling rack.

5 from 9 votes

Best Ever Snickerdoodle Recipe

Soft, tender cookies flavored with butter, vanilla, and cream of tartar to give them their distinctive tang. They are coated in cinnamon and sugar before baking for the perfect snickerdoodle cookie.

Course Dessert

Cuisine American

Keyword Snickerdoodle Recipe, Snickerdoodles, Snickerdoodles Recipe

Prep Time 15

Cook Time 8

Total Time 23

Servings

Calories 114

Author Erren Hart

Ingredients

2¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1⅔ cups granulated sugar
1 cup butter softened
2 large eggs
2 teaspoons vanilla bean paste

Cinnamon-Sugar Coating:

4 tablespoons granulated sugar
2 tablespoons ground cinnamon

US Customary - Metric

Instructions

Preheat the oven to 400°F/200°C.
Whisk together the flour, cream of tartar, baking soda, and salt in a large mixing bowl and set aside.
Using a mixer, beat sugar and butter in a large bowl until light and fluffy. Scrape the sides of the bowl with a rubber scraper as needed.
Add the eggs and beat until smooth and creamy; scraping the sides of the bowl with a rubber scraper as needed.
Mix in the vanilla.
With the mixer on low, gradually add the dry ingredients to the wet ingredients in three batches until just combined. The dough will be thick.
Shape the dough into 1¼-inch balls.
Mix the sugar and the cinnamon together in a bowl and then transfer onto a plate.
Roll balls in cinnamon and sugar mixture. Place them 2 inches apart on an ungreased cookie sheet.
For a flatter cookie - press the dough down slightly before baking! This will give you a more traditional snickerdoodle cookie shape. For a puffier cookie, leave them intact.
Bake for 8 to 10 minutes or until set. Remove from cookie sheet to wire rack to cool before serving.

Video

Notes

Use good quality butter, as it will make a difference in the flavor of your cookies.
Don’t overmix the dough. Overmixing will result in tough cookies.
If the dough is too sticky, add a little extra flour.
Be sure to check the date on your baking soda and make sure it’s fresh. This will help to create a light and fluffy texture.
Use a cookie scoop to get your cookies all the same size. This will help them to bake evenly.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them to stay soft and fluffy.
For a flatter cookie – press the dough down slightly before baking! This will give you a more traditional snickerdoodle cookie shape.

Nutrition