I’ve tried a lot of cookies over the years and I’ve made a lot of cookies over the years. I just found a new favorite. This recipe for Snickerdoodle Cookies is the best one I’ve ever had. Hands down.
I am a vanilla and caramel girl. I bake with chocolate a lot because 3 of the other 4 people in my family love it (JJ is with his momma!). Finding a recipe that doesn’t contain chocolate makes me sooo happy. Yes I’ve made Snickerdoodles before several times. But with this recipe I just couldn’t stop eating them. They are magical.
They are soft in the middle, a little crispy around the edges if you bake them just right. The cinnamon and sugar combo are to die for. Yum!
I make these snickerdoodle cookies a lot for friends and family. I’ve had a few kids request them even though they said they hated cinnamon. (I know, kids are weird sometimes aren’t they?)
If you like this recipe, you’ll like these too:
Snickerdoodle Cookie Recipe
- 1 c. (2 sticks) unsalted butter, softened
- 1 c. granulated sugar
- ⅔ c. brown sugar
- 2 eggs
- 1 tsp. vanilla
- 3 c. flour
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp. cream of tartar
- 8 Tbsp.(or ½ c.) granulated sugar
- 4 tsp. ground cinnamon
- Preheat oven to 300 degrees.
- In a bowl, cream softened butter and sugars together.
- Add eggs and vanilla.
- Beat until smooth.
- In a separate bowl, combine the rest of the cookie ingredients.
- Slowly pour dry ingredients into wet ingredients and mix well.
- Chill dough in refrigerator for 30 - 60 minutes.
- Combine topping sugar and cinnamon together.
- Roll dough into small balls and in the cinnamon/sugar mix.
- Place on ungreased cookie sheet.
- Bake for 12-14 minutes depending on your oven.
- Do NOT over bake.
Recipe slightly adapted from Lovin’ From the Oven.
Best Snickerdoodle Recipe
My notes on this are- use real butter (always) and to not over bake. The key to this and all of my favorite cookie recipes is to not bake them too long. I know ovens vary – some bake things quicker than others. I err on the side of under than over because they continue to cook after you take them out of the oven. Same thing goes for my favorite Chocolate Chip Cookies. I used the palm of my hand to flatten them a bit after adding the balls to the cookie sheet. You don’t have to do that. But they turned out A+ in my book.
Another note is that normally when making cinnamon/sugar mix, it’s usually 2 Tbsps of sugar to 1 tsp of cinnamon. I usually end up adding more sugar. But it’s just a personal preference of mine- less cinnamon, more sugar.
So what do you think? Ready to try the best hands down ever Sugardoodle Cookies?