Perfect Snickerdoodles

This is going in a little different direction, but I hope you all enjoy this new topic I will be writing about.  For me, this connects perfectly with my blog because I love to bake and it really is something that I can pour my heart into doing.  One of my favorite things to bake is Snickerdoodles. They’re just one of the best cookies.  I love the pillowy softness, how thick they are and the little bit of tang.


One thing I always had issues with was finding really good flavor recipes but they’d fall flat after coming out of the oven.  When I make and eat a snickerdoodle I want something that is very thick and chewy. This search has led me down many blogs to find the absolute best recipes, but I came up with many good cookies, but not the perfect cookie.

Through my search, I finally was able to come up with the best recipe to get a pillowy, soft Snickerdoodle.  These are my favorite cookie, mostly because I always have the ingredients, but I also love the cinnamon flavor throughout these cookies.

 

The perfect snickerdoodle cookies. Thick, soft, chewy, and filled with cinnamon.

Things you need to include

The most important thing you can add to a snickerdoodle is Cream of Tartar. Yes, there are alternatives, and it’s not necessarily a pantry staple, but it adds the tangy flavor that makes it a snickerdoodle instead of a sugar cookie.  Let’s face it, it’s a sugar cookie with cinnamon & a bit of tang.  You need the cream of tartar to give you that little kick.

Cinnamon inside the dough. Ok, it isn’t an absolute must, but it just adds more cinnamon flavor than if you’re only rolling it in a little bit after the fact.  My recipe is a little heavy on the cinnamon, but you can drop it down to whatever level you want. My family enjoys a strong cinnamon flavor.


Let it chill.  I think this is a part of pretty much every snickerdoodle recipe, and it’s one of the most frustrating steps for me because I want to eat the cookies right away, but I know better than to skip it.  If you don’t let your dough chill it will spread and be very thin. Allowing the dough to get completely cold makes such a difference.  I usually let my dough chill for at least 2 hours so that I know it’s nice and cold throughout and I put it in the freezer between trays so it consistently stays cold.

Below you will find affiliate links. This means that if you click a link and make a purchase I will make a small commission at no charge to you. I only recommend product I know and love.

Tools you’ll need

My KitchenAid stand mixer is my best friend.  I don’t think I go more than a few days without using this beauty.  This was the best wedding gift I got, but we won’t tell anyone else that, lol.  This makes mixing anything a complete breeze.  I used cheaper brands for most of my life, but nothing comes close to this mixer.

 


These silicone baking mats are amazing! I can’t ever go back to using a plain baking sheet or parchment paper after using these. Nothing sticks, everything cooks evenly, and they’re so easy to clean and store.

 

 This 1 1/2 tbsp scoop makes scooping cookie dough, cupcakes, pancakes, and ice cream a breeze.  These scoops are worth the investment with how much you will use it.  It’s another thing that gets used at least weekly in my home.



 

The recipe

Print Recipe
Perfect Snickerdoodles
The perfect, pillowy, soft snickerdoodles.
The perfect snickerdoodle cookies. Thick, soft, chewy, and filled with cinnamon.
Course Dessert
Prep Time 20 minutes
Cook Time 12 minutes
Servings
cookeis
Ingredients
topping for rolling
Course Dessert
Prep Time 20 minutes
Cook Time 12 minutes
Servings
cookeis
Ingredients
topping for rolling
The perfect snickerdoodle cookies. Thick, soft, chewy, and filled with cinnamon.
Instructions
  1. Preheat oven to 350 Mix flour, baking powder, cream of tartar, salt, and cinnamon together in a mixing bowl, set aside.
  2. In a stand mixer (a hand mixer will work as well), cream the butter until smooth, then add the granulated and brown sugar to the bowl and allow to cream until fluffy.
  3. Add the vanilla and the eggs one at a time allowing the mixer to combine the ingredients thoroughly.
  4. Slowly, incorporate the dry ingredients into the wet. Be careful to not overmix the dough
  5. Cover the bowl and put in the refrigerator for 1-2 hours. You can take up to 12 hours if you want to make it the day before.
  6. Mix the topping cinnamon & sugar together
  7. Using a 1 1/2 tbsp scoop, measure your dough and roll into a ball. then dip the ball into the cinnamon & sugar topping making sure to get the entire ball covered evenly.
  8. Place the balls 2" apart on a silicone mat or parchment lined baking sheet.
  9. Bake cookies for 11-13 minutes
  10. Cool on baking sheet for 5-10 minutes before transferring to a cooling rack
  11. Store in an air tight container for up to a week.
Recipe Notes

You can also freeze this dough into balls to bake at a later time. When I'm trying to behave on my dieting I will freeze them and bake 1-2 when my husband wants a couple cookies.  It would probably be good in the freezer for a couple weeks at least, but it never lasts that long in my house.

I hope you enjoy these cookies.  Please leave me any feedback in the comments.

I hope you enjoy this recipe. Please, leave me a comment and let me know what you think.

14 Comments

  1. veronica bolton

    February 9, 2018 at 11:46 am

    First, i wanted to apologize if my comment was offensive and not considerate enough. I actually love cooking and I even post recipe’s on my blog too soi will be trying this! I truly can’t wait to make them!

    1. Becky Miller

      February 11, 2018 at 9:18 pm

      Not at all Veronica! I really hope you try them and enjoy them. I love baking and trying new recipes too. 🙂

  2. April Jouas

    February 9, 2018 at 10:42 am

    Yum, I love snickerdoodles! I will have to try this recipe next time I am making cookies,

    1. Becky Miller

      February 9, 2018 at 11:00 am

      Please do, and let me know what you think. 🙂

  3. Jasmine Hewitt

    February 9, 2018 at 8:28 am

    never made snickerdoodles myself, but i wanna try your recipe out

    1. Becky Miller

      February 9, 2018 at 11:00 am

      Jasmine, if you like cinnamon you’ll love these.

  4. veronica bolton

    February 8, 2018 at 10:50 am

    yummmy! cant wait to make these and try them out!

    1. Becky Miller

      February 8, 2018 at 11:14 am

      I hope you enjoy them Veronica.

  5. Marjie Mare

    February 8, 2018 at 10:25 am

    That’s a good one that I can do my younger daughter tonight. I do need a new mixer, mine is so old.

    1. Becky Miller

      February 8, 2018 at 11:14 am

      Marjie, I hope you have fun making them with your daughter! My daughter loves to “help” me bake.

  6. Marcie

    February 8, 2018 at 10:07 am

    I didn’t realize Cream of Tartar was such a key ingredient! I like to bake sometimes, but haven’t made snickerdoodles yet. I’m going to try this with my kids because we love cinnamon!

    1. Becky Miller

      February 8, 2018 at 11:12 am

      It definitely adds something to the cookies that elevates them beyond a sugar cookie flavor. I hope you enjoy them!

  7. Jaclyn Bree

    February 7, 2018 at 10:09 pm

    This looks like a good recipe ! Ok, I’m just happy it doesn’t call for shortening. But it sounds like you enjoy cinnamon-y snickerdoodles as much as I do! And you did your research so I reckon your recipe is a safe bet 🙂

    1. Becky Miller

      February 8, 2018 at 9:48 am

      Thanks Jaclyn. I hope you enjoy them as much as I do. 😊

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