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The most amazing snickerdoodle cookies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

They're soft on the inside, a little crispy on the outside, easy to make, they store well for days… oh and have we mentioned, they’re incredibly delicious!

Course: Dessert
Cuisine: American
Keyword: snickerdoodle, snickerdoodle cookies, snickerdoodle recipe
Servings: 45
Ingredients
  • 3 cups all purpose flour
  • 2 1/4 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/4 cups unsalted butter 2 1/2 sticks, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs room temperature
  • 2 tsp pure vanilla extract
Sugar and cinnamon mix
  • 4 tbsp granulated sugar
  • 3 tsp cinnamon
Instructions
  1. Preheat the oven to 350 ºF.
  2. Line a large baking sheet with parchment paper
  3. In a medium to large bowl, whisk together the flour, cream of tartar, baking soda, and salt, set aside.
  4. In a small bowl, mix together the sugar and cinnamon mix, set aside.
  5. In a large stand mixer bowl, use the paddle attachment to beat the butter and sugars on medium speed for 3 to 4 minutes or until light and fluffy.
  6. With the mixer still on, pour in the vanilla and one egg at a time. Let the first egg mix well before adding the second. Continue mixing for 1 minute.

  7. With the stand mixer on low, add the dry ingredients to the wet ingredients.

  8. Scoop a large tbsp portion of cookie dough (I like to use a small 1 1/2 inch cookie scoop to make them faster and consistent), and roll it around between your hands to form a ball.

  9. Place the dough ball in the bowl with the sugar and cinnamon mixture, and roll it around to completely coat the ball.
 Place the dough ball on the cookie sheet.

  10. Repeat the last three steps until the baking sheet is full, leaving about two inches of space between each dough ball. I fit 15 dough balls on our cookie sheet.

  11. Bake for 10 minutes and remove from oven (or leave a minute or two longer for crispier edges).
  12. Let the cookies cool for 10 minutes and then transfer to a cooling rack to finish cooling.
  13. Finish baking remaining cookies.
Recipe Notes
  • These cookies keep fresh for 4 or 5 days, stored in an airtight container
  • You can freeze these cookies in a ziplock bag, and pull them out an hour or two before serving
  • We usually use a second lined baking sheet to speed up the process. When one batch comes out of the oven, place the next sheet in.