The Best Snickerdoodles Recipe. Buttery, crispy, soft & chewy!

The Best Snickerdoodles Recipe. Buttery, crispy, soft & chewy!  These fantastic soft and chewy Snickerdoodles are made with just a few simple ingredients, including real dairy butter in one of the simplest and most addictive cookies ever.

The Best Snickerdoodles Recipe.

Originally published Sept 2012.

So what makes a the best snickerdoodles recipe? A good snickerdoodle cookie is simplicity itself.

I’ve had several versions in my lifetime but many of them fell more on the cake-y side. I much prefer this version which has a crisp sugary cinnamon crust and then a soft, chewy and very buttery inside.

Use only real dairy butter.

The butter is important; while many recipes use half vegetable shortening, I still prefer the taste of an all butter cookie.

This very simple cookie looks quite unassuming but be warned, they can be very addictive. Eating just one may be a challenge.

The Best Snickerdoodles Recipe. Original 2012 photo.

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The Best Snickerdoodles Recipe - buttery, crispy, soft & chewy!

Yield: 24 cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

These fantastic soft and chewy Snickerdoodles are made with just a few simple ingredients, including real dairy butter in one of the simplest and most addictive cookies ever.

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Ingredients

For the cookie dough

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• 2½ cups flour
• 2 teaspoons cream of tartar
• 1 tsp baking soda
• 1 cup butter
• 1½ cups granulated sugar
• 2 eggs

Cinnamon Sugar

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• 1½ tbsp ground cinnamon
• ¼ cup sugar

Instructions

1. Sift together the flour, baking soda, and cream of tartar.
2. Cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Add the dry ingredients and combine just until a soft dough forms. Chill the dough for a couple of hours.
4. Roll the chilled dough into 1 inch balls and then roll in the cinnamon sugar. Place the balls on a parchment paper lined baking sheet.
5. Bake at 375 degrees F for 10-12 minutes or until the edges turn a golden brown color. These cookies may fall after taken out of the oven but that is fine, that's a normal part of what makes them soft and chewy.
6. Cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

The total time noted does not include chilling the dough. Allow 1 or 2 hours for that when planning to bake these cookies.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  Nordicware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
• 
  HIC Harold Import Mrs. Anderson's Professional Half Sheet Baking and Cooling Rack, Heavyweight Chrome, 16.5-Inch by 11.75-Inch, Silver
• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

24

Serving Size

1 cookie
Amount Per Serving Calories 171Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 120mgCarbohydrates 23gFiber 1gSugar 13gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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