The Best Snickerdoodle Cookies
These soft and chewy Snickerdoodle Cookies are buttery and covered in cinnamon and sugar. A classic cookie recipe that is a family favorite.
It’s not holiday cookie baking in this house if these Snickerdoodles aren’t part of the many cookies made this month. December has been my baking month for as long as I can remember. Over the years, everyone has their stand-by favorites they ask for, and I try to incorporate a few new sweet treat recipes into the mix.
They have become a favorite on cookies trays, for gifts, and just an all-around delicious cookie to snack on. I’ve seen Snickerdoodle recipes that use shortening, and I am so not a fan of using that. Instead, I use butter, real butter. The result is a buttery cookie rolled in cinnamon sugar and baked to perfection.
You know the cookies are done when they begin to crack, and fluff up. They will deflate slightly upon cooling but still remain soft, chewy, and thick. The best Snickerdoodle cookie ever.
The Best Snickerdoodle Cookies
These soft and chewy Snickerdoodle Cookies are buttery and covered in cinnamon and sugar. A classic cookie recipe that is a family favorite.
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Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup (2 sticks unsalted butter), at room temperature
- 1 1/2 cups sugar
- 2 large eggs
Cinnamon-Sugar mixture:
- 2 tbsp ground cinnamon
- 1/4 cup sugar
Instructions
- Preheat the oven to 400 degrees. Line cookie sheets with parchment paper, silicon baking mats, or lightly spray with non-stick spray.
- In a medium bowl, sift together flour, cream of tartar, baking soda, and salt; set aside.
- In the bowl of a stand mixture, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl.
- Add eggs, and beat to combine.
- Add dry ingredients, and beat to combine.
- In a small bowl, combine 1/4 cup sugar and the ground cinnamon. Using a 1 1/2 tbsp cookie scoop, form balls of the dough, and roll in cinnamon sugar.
- Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 - 11 minutes.
- Allow the cookies to cool on pans for about five minutes before transferring the cookies to the cooling rack.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Enjoy!
** This recipe was originally published in December 2012. It has been updated with new images and republished.
My goodness…why do I never make snickerdoodles??? I really need to do something about that!
The holidays just aren’t the holidays without baking snickerdoodles, right? Yours definitely look like “the best.”
It’s been a while since I had a snickerdoodle but these have me tempted to have some soon!
These are perfect for filling up the cookie jar!
I always do a last minute search for snickerdoodle recipes and the last couple have just been ok. I need to bookmark your recipe for next year as they look perfect!
Mmm… soft snickerdoodles are the best.
Yum! I love all of that cinnamon coating you have on these. They look delicious.
Grumpy loves snickerdoodles! He is a fan of soft and chewy cookies. These cookies look exactly the way he would want them, saving to make them for a special occasion 🙂
We love snickerdoodles! I bake them year round. Your’s looks divine!