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.
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. 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.
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If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
- 2½ cups flour
- 2 teaspoons cream of tartar
- 1 tsp baking soda
- 1 cup butter
- 1½ cups granulated sugar
- 2 eggs
- 1½ tbsp ground cinnamon
- ¼ cup sugar
Sift together the flour, baking soda, and cream of tartar.
Cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Add the dry ingredients and combine just until a soft dough forms. Chill the dough for a couple of hours.
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.
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.
Cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.
The total time noted does not include chilling the dough. Allow 1 or 2 hours for that when planning to bake these cookies.
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