The BEST Snickerdoodle Cookie recipe that is crisp on the outside and soft and buttery on the inside. Take a look at these beauties! I love snickerdoodle cookies, they’re one of my favorites. I think almost about everyone likes them. What’s not to like? A soft sugar cookie tossed in cinnamon and sugar. Oh, and by the way these are super easy to make and you probably have every ingredient in your pantry! Take a look at the detailed blog post below to learn all about the in’s and out’s of these cookies, or scroll to the bottom of the post to get the full recipe with detailed instructions. Happy Baking 🙂
How To Make Snickerdoodle Cookies:
Here’s all you’ll need for these cookie:
- All-purpose flour: A main component for the dough, gives structure
- Cream of tartar: Acid in the cream of tartar gives these Snickerdoodles their famous tangy flavor along with their chewiness
- Baking soda: A leveling agent, which makes these cookies soft and fluffy
- Salt: To balance out the sweetness
- Caster sugar or Granulated sugar: Adds sweetness of course!
- Cinnamon: What’s a Snickerdoodle without being coated in cinnamon? just a plain old sugar cookie, cinnamon is a must!
- Unsalted butter: Adds moisture and flavor
- Eggs: To bind everything together
- Vanilla extract: Added flavor
This Recipe is easy as 1, 2, 3!
Step 1: Whisk dry ingredients and set aside. Prepare cinnamon and sugar mixture, set aside. Cream butter and sugars together. Beat in eggs and vanilla. Add in dry ingredients a little at a time.
Step 2: Roll out dough into 2 tablespoon balls, then toss in cinnamon and sugar. Pro Tip: Press your thumb in the middle of each cookie so they rise evenly.
Step 3: Bake at 375F for 10-12 minutes or until golden on the bottom. Let cool on a wire rack and enjoy!
Super yummy cookies and super easy. Comment below what you thought of these Snickerdoodles, I’d love to hear!
– The Big Booty Baker
Snickerdoodle Cookies
Ingredients
- 2⅔ cups (341g) all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups (300g) + 4 tablespoons caster sugar or granulated sugar
- 1 tablespoon cinnamon
- 1 cup (2 sticks, 226g) unsalted butter at room temperature
- 2 eggs at room temperature
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 375°F. In a medium bowl mix whisk together the flour, cream of tartar, baking soda, and salt; set aside.
- In a small bowl stir together the cinnamon and 4 tablespoons of sugar, set aside as well.
- In a large mixing bowl, beat together the butter and 1½ cups of sugar using a hand mixer or in a stand mixer fitted with a paddle attachment. Beat until light and fluffy about 2-3 minutes.
- Beat in eggs one at a time, then vanilla. Add in the dry ingredients a little at a time with the mixer on a low speed.
- Roll dough into 2 tablespoon balls and roll in cinnamon and sugar mixture. Place on a greased cookie sheet or one lined with parchment paper. Right before baking place thumb into the center of the cookies and make an indent. (This makes the cookies come out nice and flat without domes.)
- Bake at 375°F for 10-12 minutes or until golden on bottom. Remove from the baking sheet and let cool on a wire rack.