The Best Snickerdoodles

The Best Snickerdoodles — oh boy, these cookies are like warm hugs from the oven, wrapped in sugar and cinnamon and pure happiness. Our household swears by these little rounds of joy, partly because they’re ridiculously easy and partly because they never fail to disappear before they even fully cool down. They’re special because they hit that perfect balance of crispy edges and soft middles, and if you haven’t tried them, I’d say you’re missing out on a classic treat that’s anything but basic.

Okay, so let me tell ya, when I whip up these snickerdoodles, my husband practically turns into a cartoon character following the cookie scent trail. They’ve become our go-to for family gatherings, potlucks, and midweek cravings. One time, I made a batch for a book club meeting, and I swear, no one could concentrate on the book with those cookies on the table. Now, they’re demanded at every meeting like I’ve signed a cookie contract.

Why You’ll Love This The Best Snickerdoodles

– They’re like a sugar blanket after a long day — sweet, comforting, and utterly delightful.
– The way they fill your home with a warm cinnamon smell is like a hug that lasts hours.
– You can throw them together in a pinch with ingredients you probably already have — no store trip in your PJs necessary.
– Perfectly imperfect every time. Seriously, a bit more cinnamon one time? Still delish!

How to Make It

Well, grab that mixing bowl ’cause here we go! Start by creaming together a stick… or two of butter if you’re feeling feisty, with sugar until you can’t tell who’s who. Then, plop in an egg and a splash of vanilla – pretend you’re pouring a cocktail! Mix in flour, cream of tartar (sounds fancy, right?), baking soda, and salt. It’ll get sticky, and you’ll doubt life, but I promise it’s right. Now, roll the dough balls around in a cinnamon-sugar combo like they’re off to a snicker party. Pop them on a baking sheet and remember, space them out unless you want a giant monster cookie (not the worst thing, frankly). Into the oven they go!

Ingredient Notes

– Unsalted Butter: The glorious base. If you use salted by mistake (oopsies), just cut down that additional salt.
– Cinnamon: The main act here. Don’t skimp; dance it in like you own the stage.
– Cream of Tartar: It’s the weird kid every family needs. You skip it, your snickerdoodles decide to Pancake Party instead.

Recipe Steps:
1. Preheat oven to 350°F (175°C).
2. Cream butter and sugar until it’s fluffy bliss.
3. Mix in the egg and vanilla with a flourish like a TV chef.
4. Stir flour, cream of tartar, baking soda, and salt until doubting yourself subsides.
5. Roll dough into balls, giving them a sugar-cinnamon jacket.
6. Arrange them on a baking sheet, spacing for cookie independence.
7. Bake for about 10 minutes or until golden, watching for snack thieves.

What to Serve It With

These cookies go perfectly with a tall glass of cold milk — or hot cocoa for those chilly nights. I mean, even just crumbling a few over ice cream feels decadent. Or, let’s be honest, straight from the oven in your hand — can’t go wrong.

Tips & Mistakes

Rolling them too tight? They won’t spread their joy. And don’t overbake, unless crunchy’s your vibe.

Storage Tips

Leftovers — ha, if you have any! Just tuck them in an airtight container where sneaky hands can’t find them (like on the highest shelf). They taste fab cold for breakfast with coffee. No judgment; we’ve all been there.

Variations and Substitutions

In a pinch, I’ve swapped out vanilla for almond extract, and it was a pleasant surprise. Tried honey instead of sugar once — interesting but a bit sticky. Tamari for soy sauce? Not applicable here but still a good tip, right? Skip the cinnamon if you’re adventurous, but they won’t technically be snickerdoodles then!

Frequently Asked Questions

The Best Snickerdoodles

These classic snickerdoodles are soft, chewy, and coated in cinnamon sugar for the perfect sweet treat.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.75 cups all-purpose flour
• ▢ 2 teaspoons cream of tartar
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 1 cup unsalted butter softened
• ▢ 1.5 cups granulated sugar
• ▢ 2 large eggs
• ▢ 2 teaspoons ground cinnamon for coating
• ▢ 0.25 cup granulated sugar for coating

Instructions

Preparation Steps

• Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
• In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
• In a large bowl, cream together butter and 1.5 cups sugar until light and fluffy.
• Beat in eggs one at a time until fully combined.
• Gradually mix in the dry ingredients until just combined.
• In a small bowl, combine 0.25 cup sugar with 2 teaspoons cinnamon for coating.
• Roll dough into 1.5-inch balls, then roll each ball in the cinnamon sugar mixture.
• Place balls on prepared baking sheets about 2 inches apart.
• Bake for 8-10 minutes until edges are set and cookies are puffed.
• Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to 5 days. These snickerdoodles freeze well.