Snickerdoodles Cookie Recipe
Snickerdoodles with a crispy exterior and chewy inside are an all-time favorite cookie and so easy to make.
Imagine the perfect buttery sugar cookie, slightly crispy on the outside and chewy on the inside, only with the addition of cinnamon. Sounds pretty basic, doesn’t it? Don’t let the simple flavor profile fool you. Snickerdoodles are anything but basic. They have become one of my favorite cookies. If you’ve never had them, you should. I think you may find that they are a new favorite for you too!
This classic Snickerdoodles recipe is slightly adapted from Betty Crocker. The shortening has been deleted and a bit of cinnamon added to the batter for extra cinnamony-ness. Plus the cinnamon sugar that the dough balls are rolled in before baking has a higher cinnamon to sugar ratio. It’s all about the cinnamon with the Snickerdoodle. I’m good with it!
Some Snickerdoodles are puffy. The only thing I can figure is that it has to do with using shortening. I’ve baked these several times at different temperatures, bake times and sizes and they have never puffed up like other recipes that I see that use shortening. I like to avoid using shortening when possible and other than these not being puffy like other Snickerdoodles, they are not missing a thing. These Snickerdoodles are perfect, buttery, slightly crispy on the outside and chewy on the inside. Oh my goodness! I’m ready to make another batch right now.
Snickerdoodles Cookie Recipe
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt (if using salted butter omit)
- 2 tablespoons + 1 teaspoon ground cinnamon, divided
- 1 3/4 cups granulated sugar, divided
- 8 ounces butter, room temperature
- 2 large eggs
- Preheat oven to 350-degrees F. Line baking sheets with baking parchment or silicone baking mats.
- In a bowl, whisk together flour, cream of tartar, baking soda, salt and 1 teaspoon of cinnamon. Set aside.
- In a small bowl, mix together 2 tablespoons ground cinnamon and 1/4 cup sugar. Set aside.
- In a mixing bowl, using an electric mixer, beat remaining 1 1/2 cups sugar and butter on medium for 2 minutes, until smooth and slightly fluffy. Scrape down bowl as needed. Add eggs and beat until smooth.
- Stir in flour mixture; beat until combined. If time permits, wrap and chill dough for about an hour, or up to overnight.
- Working quickly shape dough into 1 1/2-inch balls (about 1 tablespoon of dough/ball). If dough is sticky/mushy and not holding shape, wrap and place in refrigerate to firm up. Roll each dough ball in cinnamon/sugar mixture to coat. Place about 2-inches apart on prepared baking sheets. Wrap remaining dough and place in refrigerator until ready to bake.
- Bake for 8-9 minutes at 350-degrees F until set. Let cool on baking sheet for 2 minutes, then transfer to cooling rack.
*For crunchier cookies, bake at 375-degrees F for 7-9 minutes.
Makes about 4 dozen cookies.