Snickerdoodles

Perfect softness on the inside with a crisp, cinnamony outside, Snickerdoodles are my all time favorite cookie.  I’ve had so many different versions, that I’m practically a connoisseur. When putting together my own recipe, I was extremely particular.  The cookie itself had to be buttery and soft. The outside had to be just the right amount of cinnamon flavor with enough sugar to create a crispy exterior. 

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I think nationally, the most popular cookie is chocolate chip.  Not at my house though… It’s Snickerdoodles all the way! Some cookies hold their shape when baking.  Snickerdoodles are a type that will “melt” when they bake. So you have to be mindful how far apart you place them.  The cinnamon sugar coating spreads out too, creating cracks like you would see in a crinkle cookie. 

So what is the secret that makes a snickerdoodle a snickerdoodle?  It’s not just the cinnamon flavor. I can’t tell you how many cinnamon cookies I see parading around pretending to be snickerdoodles.  A snickerdoodle is a specific type of cookie. The texture is soft in the middle and crispy on the outside because of the cream of tartar in the dough, and the cinnamon sugar coating on the outside.  Only those cookies are real snickerdoodles. So I present to you a recipe that I tested and tweaked many times to get the perfect snickerdoodle taste and texture. This is not a cinnamon cookie, it’s a true snickerdoodle!  I hope you enjoy it as much as my family and I have. 

Some helpful tools: sheetpan, cookie scoop, cookie jar  (#sponsored)

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Serves: 20 Prep Time: 10 Minutes Cook Time: 12 Minutes

Ingredients:

COOKIES

• 1-½ Sticks Butter/Margarine
• ¾ Cups Sugar
• 1 Egg
• 1 teaspoon Vanilla Extract
• 1 teaspoon Baking Soda
• 2 teaspoons Cream of Tartar
• 1 teaspoon Kosher Salt
• 1-½ Cups Flour

CINNAMON SUGAR

• 2 Tablespoons Sugar
• 1 Tablespoon Cinnamon

Instructions:  

1. Gather your ingredients and preheat oven to 375.
2. Cream the Butter and Sugar with a mixer until pale yellow and fluffy.
3. Mix in Egg until combined.
4. Add Vanilla Extract, Baking Soda, Kosher Salt, and Cream of Tartar, Mix.
5. Mix in ½ the Flour.
6. Mix in remaining Flour.
7. Mix up the Cinnamon Sugar.  
8. Using a cookie scoop, scoop up a flat scoop of dough and roll it into a ball in your hands.  Then roll that ball in the Cinnamon Sugar mixture.
9. Place the coated dough balls on a parchment lined sheet pan or cookie sheet.  Bake at 375 for 10-12 minutes. Do not bake until browned at all.  
10. The cookies will be very soft when first out of the oven.  Carefully transfer from the pan with a good spatula to a cooling rack.  Cookies will set up as they cool.  
11. Cookies are sooo delicious for several days if stored well.  Keep in tupperware, or a baggy, or a cookie jar.

Snickerdoodles

Course: Dessert

Cuisine: American, Dairy-free, Kosher, Pescatarian, Vegetarian

Keyword: Dairy, Fall, Husband-approved, Kid-friendly, Make-ahead, Milchig, Nut-free

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 20

Calories: 135kcal

Perfect softness on the inside with a crisp, cinnamony outside, Snickerdoodles are my all time favorite cookie. I’ve had so many different versions, that I’m practically a connoisseur. When putting together my own recipe, I was extremely particular. The cookie itself had to be buttery and soft. The outside had to be just the right amount of cinnamon flavor with enough sugar to create a crispy exterior.

Print Recipe

Equipment

• Sheetpan
• Cookie Scoop
• Cookie Jar

Ingredients

COOKIES

• 1-½ Sticks Butter/Margarine
• ¾ Cups Sugar
• 1 Egg
• 1 teaspoon Vanilla Extract
• 1 teaspoon Baking Soda
• 2 teaspoons Cream of Tartar
• 1 teaspoon Kosher Salt
• 1-½ Cups Flour

CINNAMON SUGAR

• 2 Tablespoons Sugar
• 1 Tablespoon Cinnamon

Instructions

• Gather your ingredients and preheat oven to 375.
• Cream the Butter and Sugar with a mixer until pale yellow and fluffy.
• Mix in Egg until combined.
• Add Vanilla Extract, Baking Soda, Kosher Salt, and Cream of Tartar, Mix.
• Mix in ½ the Flour.
• Mix in remaining Flour.
• Mix up the Cinnamon Sugar.
• Using a cookie scoop, scoop up a flat scoop of dough and roll it into a ball in your hands. Then roll that ball in the Cinnamon Sugar mixture.
• Place the coated dough balls on a parchment lined sheet pan or cookie sheet. Bake at 375 for 10-12 minutes. Do not bake until browned at all.
• The cookies will be very soft when first out of the oven. Carefully transfer from the pan with a good spatula to a cooling rack. Cookies will set up as they cool.

Video

Notes

Cookies are sooo delicious for several days if stored well. Keep in tupperware, or a baggy, or a cookie jar.

Nutrition

Serving: 1g | Calories: 135kcal | Carbohydrates: 16.5g | Protein: 1.4g | Fat: 7.2g | Cholesterol: 27.6mg | Sodium: 123.9mg | Sugar: 8.8g