Best Ever Snickerdoodle Recipe (2024)

• The perfect combination of butter, vanilla, and salt flavor the cookies flawlessly.
• The addition of cream of tartargives these snickerdoodles their signature tang.
• Baking sodahelps to create a light and fluffy texture.
• Cinnamon & Sugarprovides the cookies with a delicious flavor and a crispy exterior.

What Are Snickerdoodles

Snickerdoodles are a type of sugar cookie made with butter, sugar, eggs, and vanilla.They are typically rolled in a mixture of sugar and ground cinnamon before baking.Snickerdoodles are soft and chewy, and they taste delicious when they are fresh out of the oven.

To Press or Not to Press

I was always taught to press the balls onto the cookie sheet to create a flatter cookie surface, but this is a personal preference.

Ingredient Notes

Butter:Although you can use margarine as a butter substitution in this recipe, it is not recommended. Butter will give your cookies a richer flavor and a softer texture.

Sugar:Use granulated or caster sugar in this recipe.

All-Purpose Flour:All-purpose flour is the best type of flour to use for this recipe. It has a medium protein content, which makes it perfect for cookies.

Egg:The recipe calls for 1 egg. Most eggs are around 2 ounces but can vary in size. If you have a particularly large or small egg, you may need to adjust the amount of sugar and butter slightly.

Vanilla:When it comes to baking, vanilla is one of the most important ingredients. You can use a few different types of vanilla in this recipe – pure vanilla extract, vanilla bean paste, or vanilla sugar that can be used in place of the sugar.

Cream of Tartar:Cream of tartar is an acidic ingredient that helps to add stability and structure to the cookie dough. It also gives the cookies a slightly tangy flavor. Some say cream of tarter is what makes a snickerdoodle and snickerdoodle, but if you can’t find it, mix one teaspoon of vinegar or lemon juice with the wet ingredients.

Baking Soda:This helps to create a light and fluffy texture. Be sure to check the date on your baking soda and make sure it’s fresh.

Cinnamon:The addition of cinnamon gives these cookies a warm flavor. You can add more or less, depending on your preference.

Once cooled, you can store snickerdoodles in an airtight container at room temperature for up to a week.

To freeze the baked snickerdoodles: Place the cooled cookies in a freezer-safe bag or container and freeze for up to 3 months.

To Freeze the dough: Shape the dough into balls and place on a baking sheet lined with parchment paper. Freeze until firm, then transfer the dough balls to a freezer-safe bag or container and freeze for up to 3 months. When ready to bake, thaw overnight and bake according to the recipe instructions.

• Use good quality butter, as it will make a difference in the flavor of your cookies.
• Don’t overmix the dough. Overmixing will result in tough cookies.
• If the dough is too sticky, add a little extra flour.
• Be sure to check the date on your baking soda and make sure it’s fresh. This will help to create a light and fluffy texture.
• Use a cookie scoop to get your cookies all the same size. This will help them to bake evenly.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them to stay soft and fluffy.
• For a flatter cookie – press the dough down slightly before baking! This will give you a more traditional snickerdoodle cookie shape.

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