Best Snickerdoodle Cookie Recipe

 

Love cinnamon and sugar? 

You'll want to try this easy classic cinnamon and sugar Snickerdoodle cookie recipe. With crispy edges and chewy centers; these cookies are a crowd-pleaser for sure!

LOVE CINNAMON?

Snickerdoodle's distinctive crackling and cinnamon-sugar topping make it a standout cookie treat. Old-fashioned favorites like these Snickerdoodles will always have a place on the holiday dessert table. These cookies are easy to make and can be enjoyed by young and old alike. 

The recipe for Snickerdoodles typically involves creaming together butter and sugar, then adding eggs and vanilla extract before mixing in the dry ingredients. Once the dough is formed, it is rolled into balls and then coated in a mixture of cinnamon and sugar. After baking, the cookies come out of the oven with a beautiful golden-brown color and a delightful aroma. 

Whether you're making them for a party or just for a cozy night in, Snickerdoodles are a classic treat that is sure to satisfy your sweet tooth.

🔆What's in Chewy Snickerdoodle Cookies

Basic ingredients usually go something like this:

• Butter, unsalted
• Vegetable shortening
• Granulated sugar
• Eggs
• Vanilla Extract
• All-purpose flour, give it a good stir before measuring
• Baking soda
• Cream of Tartar
• Salt
• Cinnamon sugar (1/4 cup sugar + 2 tsp. cinnamon)

🔆How to Make Thick Chewy Snickerdoodle Cookies

💙There is one key ingredient that's critical to the signature Snickerdoodle taste: cream of tartar. You might think this sounds like an odd thing to put in your dessert, but it's the age-old secret to those Snickerdoodle cookies you love so much.

Let's Start: 

Combine the butter, shortening, and sugar,  and beat on medium-high speed on a stand-up mixer until creamed and well combined about 2 minutes.

Add the eggs, and vanilla, scrape down the sides of the bowl, and beat on medium-high speed until well combined

Add the flour, baking soda, cream of tartar, and salt, and beat on low speed until just combined. Chill the dough for 1 hour (this will keep the cookie from going flat)

While the dough is chilling

 I prepare my baking sheets with parchment paper; not only will the parchment help cookies bake more evenly, but the non-stick quality also helps prevent them from cracking or breaking when lifting them off the sheet.

Next

Using a 2 tbsp cookie scooper, or using a large tablespoon, roll dough balls into equal-sized mounds.

Roll dough balls in cinnamon sugar, place dough mounds on the baking sheet, and space at least 2 inches apart.

Bake for 8-11 minutes for soft, pillowy cookies. Makes 16-18 cookies.  

Store cooled baked cookies in an air-tight container or zip lock bag, cookies are good for 3 days at room temperature. 

Freezing baked cookies: most cookie recipes last up to 3 months in freezer bags or containers when you store cookies.

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