Snickerdoodle Recipe

filed under: Cookies on August 23, 2018

A classic Snickerdoodle recipe that’s an easy kid favorite with the perfect crispy outside and soft and chewy inside covered in cinnamon and sugar.

I tested recipe after recipe to make sure this Snickerdoodle Cookie is the best! Perfectly crisp on the outside and chewy inside, you will never be disappointed with this Snickerdoodle recipe! It’s my favorite basic cookie recipe since my famous Chocolate Chip Cookies and Sugar Cookies.

Snickerdoodle Cookies Snickerdoodles

This classic cookie doesn’t need a whole lot of updating. According to my MIL’s church cookbook Snickerdoodles have been around since the 1900’s. And because I am unwilling to argue with grandmas, I’m just gonna go with that.

Snickerdoodles have a fun name which helps make up for their lack of chocolate amongst kids. I even had some fun while we were baking when I was explaining to the kids that Snickerdoodles got their name from the German pastry Schneckennudeln, which is German for (wait for it…) Snail noodles! Immediate kid favorite.

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While researching all the classic snickerdoodle recipes I did notice is that a lot of them use shortening in addition to the butter. I thought that was brilliant (read at the end of this cookie recipe post to understand the difference between shortening in butter in cookies) and definitely wanted to give it a try!

Testing for the Perfect Snickerdoodle

I tested out a few variations within a basic recipe and after enlisting 6 recipes testers, I think we have found our PERFECT Snickerdoodle. More on that in a second…

First I want to share with you the changes I made to the basic recipes I found.

  1. Used 1/2 butter and 1/2 shortening. Used freshly ground cinnamon with the sugar. Baked for 8 minutes. Used a 3-tablespoon scoop.
  2. Used 1/2 butter and 1/2 shortening. Used freshly ground cinnamon with the sugar. Baked for 6 minutes. Used a 1-tablespoon scoop.
  3. Used all butter. Used 2 teaspoons Creme of Tarter in the recipe. Baked for 8 minutes. Used a 3-tablespoon scoop.
  4. Used all butter.Used 2 teaspoons Creme of Tarter in the recipe. Chilled the dough for at least an hour. Baked for 6 minutes. Used a 1-tablespoon scoop.
  5. Used all butter. No chilling. Baked for 8 minutes. Used a 3-tablespoon scoop.
  6. Used all butter. No chilling. Baked for 6 minutes. Used a 1-tablespoon scoop.

 

1 This cookie was delicious! We loved this flat crispy cookie and loved the flavor that freshly ground cinnamon added. The cookie isn’t as flavorful as cookies rolled in the regular cinnamon sugar blend, I think it’s because they flattened out so much. The center of this flat cookie was surprisingly soft. We loved this cookie more on day two.

2 This snickerdoodle was also delicious, but almost a bit dry. They puffed up dramatically and then the center fell. The flavor was great. We loved the freshly ground cinnamon but didn’t like the appearance.

3 We loved the all butter flavor of this cookie! The edges were crispy and the center was soft. I didn’t like how the centers fell, but the flavor made up for it.

4 If I was using this version of the recipe, I definitely prefer the bigger (3-tablespoon scoop) option from #3. The smaller seemed to be a bit drier.

5 While the flavor was great, I found a chilled dough to be a bit more difficult to deal with and the cinnamon sugar didn’t seem to cover every nook & cranny. These cookies also puffed up dramatically and then fell a bit in the center. The edges are crispy and the center was still a bit gooey, which was awesome.

6 This cookie had amazing flavor, just barely crispy edges, and a perfectly soft center.

Can you guess which was our favorite?

Snickerdoodle Recipe

Number 6! This was the PERFECT Snickerdoodle cookie in every way. All around amazing texture and just the right amount of cinnamon sugar goodness. I also have to admit I was so happy to see this cookie win as I think snickerdoodles should have a nice little crack in the top. (That’s just what I had growing up.)

Number 1 was a close second. We were shocked that a flat snickerdoodle cookie could be so amazing, but it really stood out as a fantastic cookie.

Perfect Snickerdoodles

What is the difference between a sugar cookie and a snickerdoodle?

While cinnamon is a clear difference between the two cookies another flavor difference is from the cream of tartar added to the snickerdoodles.

Why do Snickerdoodles have cream of tartar?

The cream of tartar is an interesting ingredient. While it is used as a stabilizer in many ingredients the reason snickerdoodles have cream of tartar is that it adds a very distinct tanginess. It also aids in the chemical reaction with the baking soda to make the chewier texture.

How to Bake a Snickerdoodle

The baking temperature is important as well as how you treat the cookie right out of the oven. I recommend baking them at 375°F and keeping a close eye on the first batch. (Just to get familiar with your oven.) You want the edges to just barely be starting to brown and for them to be a bit puffy in the oven. I baked these for 6-minutes, but you may need 7 or 8. (Every oven is different!)

Once you remove the baking sheet from the oven immediately get the cookies onto a cooling rack. But, be careful! It’s a hot pan and a delicate cookie. They will fall a bit and that’s ok.

EASY way to make Snickerdoodles!

Best Tips for Snickerdoodles

I highly recommend scooping out all the dough balls first. I simply lined a baking sheet with parchment paper and then started scooping. Once all of the dough balls are made, it is much easier to start dropping them into the cinnamon sugar mixture, rolling smooth, and dropping onto a parchment lined baking sheet.

The recipe calls for 3 tablespoons of sugar and 3 teaspoons of cinnamon to roll the cookie dough balls in. This ended up being the perfect amount. I had my doubts that it wouldn’t be enough to cover 54 cookies, but it absolutely did.

I tested the 3-tablespoon and 1-tablespoon scoop and we found the size of the 1-tablespoon scoop to be perfect. Using 3 tablespoons of batter ended up making a cookie that was just too big and too hard to cook evenly. (the edges would be crispy and the center doughy) I use this 1-tablespoon scoop.

Soft & Chewy Snickerdoodles

Can you Freeze Snickerdoodles?

Absolutely! We like to freeze the dough when making double batches. I also prefer to freeze them already preportioned out. I have noticed that adding the cinnamon sugar right before baking makes the more flavorful cookie, but you could add the cinnamon sugar before freezing if you prefer.

How to Freeze Snickerdoodles: To freeze in pre-portioned cookies, prepare your dough, then scoop the cookies onto a parchment lined cookie sheet. They can be placed close together. Set the cookie sheet in the freezer just until the dough is cold, about two hours. Then transfer the dough balls to an airtight freezer bag or airtight container that fits into your freezer.

A day before you are ready to bake the cookies, take them out of the freezer and place them in the refrigerator overnight. When ready to bake, roll into the cinnamon-sugar mixture and bake as directed in the recipe below.

If you’re looking for the ultimate list of cookies to add to your collection of recipes consider checking out this amazing index of The 50 Best Cookie Recipes in the World. You won’t regret it! 😉

4.9 from 58 votes
Snickerdoodles
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 

These are the BEST Snickerdoodle you will ever have. Perfect in every way!

Course: Dessert
Cuisine: American
Keyword: snickerdoodle, snickerdoodle recipe
Servings: 54 cookies
Calories: 49 kcal
Author: Amanda Rettke
Ingredients
Snickerdoodle Cookie Dough
  • 1 cup (2 sticks, 226g) unsalted butter, softened but not melted
  • 1 1/2 cups (300g) granulated sugar
  • 2 eggs, (4 ounces total) room temperature
  • 1 tablespoon vanilla extract
  • 2 3/4 cups (352g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Cinnamon Sugar
  • 3 tablespoons granulated sugar
  • 3 teaspoons ground cinnamon
Instructions
Snickerdoodle Cookie Dough
  1. Preheat oven to 375°F. Prepare three cookie sheets by lining with parchment paper or Silpat.
  2. In the bowl of a stand mixer (or using a hand-held mixer on the highest setting) cream together butter and sugar. (about 2-3 minutes)
  3. Add in the eggs one at a time, then add vanilla. Mix until fully incorporated.
  4. With the mixer on low (or off) add in the flour, cream of tartar, soda, and salt.
  5. Using a 1-tablespoon scoop, scoop out rounded balls and place close together on one of the cookie sheets.
Cinnamon Sugar
  1. Mix the 3 tablespoons sugar and the cinnamon in a wide bowl. I like to use a fork but a small whisk also works.

Assembly
  1. Roll balls of dough in mixture. Place 2 inches apart on parchment lined baking sheets.

  2. Bake 6 to 8 minutes. Carefully remove immediately from baking sheets and place on a cooling rack.

Recipe Video

Love everything Snickerdoodle? Try my Butterscotch Peanut Butter Snickerdoodles!

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Comments

  • Jan says:

    Why do u use only 1 tsp cr. of tartar when all the recipes I found online and I used years ago and have for many years, 2 tsp.of it?

  • Brenda Troutman-Garland says:

    I never do reviews, but these are the BEST snickerdoodles I have ever made… the only problem is I have to make more because they’re almost gone and Christmas is a week away! Thank you Amanda for the best snickerdoodle recipe ever!!!

    • Amanda says:

      So glad you like them Brenda!!

  • Susan Branch says:

    Can’t wait to try Snickerdoodle recipe!!❤️

  • Raylene says:

    Amanda this Snickerdoodle recipe is fantastic!!! Your recipe has earned a page in “the book” thank you so much🤗🎅🤶🤗

    • Amanda says:

      So happy to hear Raylene!

  • Angie says:

    Hi! I am thinking about making these cookies for a family cookie baking competition being held this weekend. Not sure if you still check these comments, but hey it’s worth a shot. I really love your recipe, however I am really competitive and want to go big to win this family competition. I purchased snowman cookie cutters and am wondering if the recipe will still work if I use them, or if I will have to tweak a little bit of the recipe in order for it to work. If so, do you have any ideas on how to do that?

  • Mariel says:

    Hi, great recipe!

  • Bob says:

    Yum! Nice job with this one!

  • Laura says:

    I’ve had to make two batches of these so far and another one is going in the oven! My family cant get enough of these! These cookies are AMAZING!

  • Cissy Buyalos says:

    Mine didn’t flatten either…I have lots of baking experience….so not sure why? However they tasted great.

  • Tammy says:

    Awesome recipe. Best snickerdoodles ever.

  • Judy says:

    These are the best snickerdoodles I have ever made!! Thank you so much for sharing your recipe!!

  • sw2007 says:

    awesome

  • Therese Barnard says:

    Your Snicker Doodles recipe is amazing.
    Loved it, and Thank You!

  • Stephanie says:

    Hi Amanda! Will I get the same results if I cut the recipe in half?

  • Nicole M Cordes says:

    These are by far the BEST snickerdoodle cookies I have ever had!!! Thank you for all the work you put into perfecting this cookie. My question is…. Do you also have a recipe for the BEST chocolate chip cookies? I’m still looking for one that’s above all the rest. Thanks again

  • Virginia says:

    I’ve made Snickerdoodles since I was a wee girl, the recipe has been handed down from my great grandmother, (possibly my 2x great grandmother, not sure though). Over the years, I’ve made a few changes. I still use all shortening, but add a touch of Almond extract and a bit of milk, (milk keeps just about any cookie soft). And when it comes to rolling the dough in sugar and cinnamon, I just put the mixture into a ziplock bag, place the rolled cookie dough in the bag, close it up and gently shake it around. It gets into all the little nooks and crannies, plus the cinnamon sticks better to the cookies. (I use Vietnamese cinnamon and I’m very generous with it–I love cinnamon!)

  • Darlene Richter says:

    This is the recipe I use. Perfect every time, slightly under baked, as long as I watch the first batch.
    My recipe is from my very old Betty Crocker cookbook.

  • Aishaibrahim says:

    Very delicious

  • Kristy says:

    This is the best recipe ever. People at work beg for me to make them! Thanks so much for this recipe.

  • Imran Khan says:

    Hi Amanda
    Great recipes do you have a cooking book and if so what is it called.

  • Meredith says:

    I’m excited to make these Snickerdoodles! Would you be able to please provide ingredient measurements for cutting the recipe in half?

  • Jenn Sneddon says:

    I made the #6 this morning and omg, perfect! Thank you kindly. Everyone devoured and it’s now a family recipe:)

  • Brianna says:

    This is a beyond scrumptious looking recipe. I am really excited to make these. Thanks so much for all of the in depth detail and comparison.

  • Sarah says:

    These cookies are AMAZING. MY boyfriend and I were making snickerdoodle ice cream and wanted the best cookies possible for it. These truly are the best snickerdoodles we’ve ever had.

  • Polly says:

    Hi, I can’t wait to try out this recipe I just found. I have to say, I really love the way you organize your blog and every single recipe. I would love to see your blog or recipes be on one of those apps in the app stores that would allow me to view from any mobile devices anytime I want. 🙂 Btw, I just subscribed your newsletter. Looking forward to see more new recipes from your blog!

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