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Easy Snickerdoodle Recipe

I have a confession to make. Up until recently, I was never really impressed with or even enjoyed snickerdoodles. Every time I had one, I found myself underwhelmed–the flavor was always too mild, the texture too dry. I couldn’t understand why people liked snickerdoodles. That is, until I created this easy snickerdoodle recipe–and my mind has been forever changed!

Snickerdoodles are a CLASSIC. My husband absolutely loves them, and he insisted that I give them a shot. After some experimentation, I finally landed on this amazing snickerdoodle recipe–it’s about as close to perfection as you can get!

These snickerdoodles have slightly crisp edges and a soft, buttery center that practically melts in your mouth! The tartness of the cream of tartar balances well with the sweetness of a generous amount of vanilla extract. There is PLENTY of cinnamon-sugar coating because you can never have enough!

What makes THESE snickerdoodles so good?

First and foremost, what sets this recipe apart is the use of cold butter, and a lot of it! The cold butter helps to maintain the cookie’s structure as it bakes. If you use room temperature butter, the cookie will spread too much, making it thin and crispy. You may ask, why not just use more flour to provide structure to the cookie? That would make the snickerdoodles dry (like a lot of snickerdoodles I’ve tried)–which is what we’re trying to avoid! The generous amount of cold butter gives the cookies a buttery richness that melts in your mouth, while still maintaining the structure of the snickerdoodle.

Another key element that makes this recipe so special is a generous amount of vanilla extract. While most recipes call for a teaspoon or two of vanilla extract, this recipe uses a whole tablespoon, which gives the cookies an incredibly rich and complex flavor that is impossible to resist. The vanilla extract complements the cinnamon-sugar coating and elevates the taste of the cookies to a whole new level!

The cinnamon-sugar coating is also crucial in making these cookies the best ever. Unlike other recipes that only call for rolling the cookie dough in cinnamon-sugar before baking, this recipe requires you to dip the baked cookies in cinnamon-sugar again after they come out of the oven. This double-coating gives the cookies just the right amount of cinnamon-sugary goodness!

Lastly, let’s talk about cream of tartar. Some snickerdoodle recipes call for cream of tartar, while others don’t. But what is it, and how does it affect the recipe? When combined with baking soda, cream of tartar creates carbon dioxide, which helps the cookies rise and become light and fluffy. In this recipe, cream of tartar is added not only for its leavening properties but also for its distinct tangy flavor. The cream of tartar gives the cookies a subtle tanginess. This helps balance out the sweetness of the cinnamon-sugar coating and the richness of the butter.

Deliciousness Guaranteed!

The best snickerdoodle recipe ever is a combination of several factors: a generous amount of vanilla extract, the use of cold butter, a double-coating of cinnamon-sugar, and a dash of cream of tartar. These ingredients work together to create a cookie that is rich, gooey, tangy, and perfectly spiced. So next time you’re in the mood for a sweet treat, try out this recipe and I guarantee you won’t be disappointed!

If you’re looking for other cookie recipes that are just as easy to make and are just as delicious, try out my original chocolate chip cookies recipe, or my salted caramel chocolate chip cookies recipe.

If you try out these snickerdoodles, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.

Now get baking, and enjoy!

Easy Snickerdoodle Recipe

5 from 1 vote
Recipe by Maddie Saxey
Servings

18

servings
Prep time

10

minutes
Cooking time

9

minutes
Calories

256

kcal

Ingredients

  • 1 cup 1 unsalted butter, COLD* and cut into 1/2 inch cubes

  • 1 cup 1 granulated sugar

  • 1/2 cup 1/2 light brown sugar, packed

  • 2 2 large eggs

  • 2 3/4 cup 2 3/4 all-purpose flour

  • 1 1/2 tsp 1 1/2 cream of tartar

  • 1/2 tsp 1/2 baking soda

  • 1 tsp 1 fine sea salt

  • 1 Tbsp 1 vanilla extract

  • 1 1/2 tsp 1 1/2 ground cinnamon

  • 1 tsp 1 cornstarch


  • Cinnamon Sugar Coating
  • 1/2 cup 1/2 granulated sugar, divided**

  • 2 Tbsp 2 cinnamon, divided**

Directions

  • Preheat oven to 375° F. Line two cookie sheets with parchment paper and set aside.
  • In a standing mixer, add the cold cubed butter, granulated sugar, and brown sugar. Make sure NOT to use room temperature butter, or your cookies won’t hold their shape. Turn on medium speed, and gradually increase to high speed. Mix on high for about 2-3 minutes, until there aren’t any more cubes of butter and the mixture is creamy.
  • In a separate bowl, whisk together the dry ingredients (flour, cream of tartar, baking soda, sea salt, cinnamon, and cornstarch) and set aside.
  • Once the butter and sugars are done mixing, add the eggs and the vanilla extract and mix on medium speed until completely combined. Make sure to scrape down the sides of the bowl so that it’s well mixed.
  • Add the dry ingredients to the standing mixer and stir in on lowest speed. Don’t overmix! Once all of the dry ingredients are mixed in, it’s done.
  • In a small bowl, stir together 1/4 cup of granulated sugar with a tablespoon of ground cinnamon. Roll the cookie dough into 18 balls and then roll each ball in the cinnamon-sugar mix until well coated. Don’t over-handle the dough–your warm hands will melt the butter. Evenly spread out the balls of cookie dough on the lined cookie sheets and bake one cookie sheet at a time (or in two separate ovens) for about 9-10 minutes. They will be really soft, but leaving them to cool on the pan will allow them to solidify more.
  • Allow the cookies to cool on the cookie sheet for at least 10 minutes. Mix 1/4 cup of granulated sugar with a tablespoon of ground cinnamon. Once the cookies have solidified enough to pick them up, gently re-coat them in the cinnamon-sugar mix. This step is optional, but I highly recommend!
  • Enjoy!

Notes

  • *You’ll want to make sure to use cold butter. This recipe calls for a lot of butter to keep the cookies moist, but if using room temperature butter, the dough won’t hold it’s shape well–it will be hard to roll into balls, and the cookies will spread way too much in the oven.
  • **You could just combine all of the cinnamon-sugar coating together, some people just may not like the idea of putting a baked cookie into a mixture that already had uncooked dough rolled in it. Totally up to you!

Did you make this recipe?

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