The Best Snickerdoodle Recipe
This is the Best Snickerdoodle recipe using all butter (no shortening here) and yields a very thick and soft cookie.
You’ll want this recipe in your keeper file. It’s the best snickerdoodle recipe ever!
I’ve been searching for the perfect snickerdoodle recipe for years. You wouldn’t think that such a simple recipe would be so elusive but I guess I’m really picky.
I’m currently visiting family in Arizona and it brought back so many memories of when I lived with my mom a couple of years ago. Every Sunday we would all be craving cookies, because that’s what Sundays are all about, and snickerdoodles were always my go-to because we had all the ingredients on hand.
CRISPY VS SOFT SNICKERDOODLES
There are many different versions of snickerdoodles. If you want a crispy snickerdoodle you’ll want to use a recipe with shortening as it gives it that crispy bite all the way through.
Most snickerdoodle recipes have shortening in them which I hate. I really try to avoid using shortening at all costs. I started making this recipe years ago and recently made some to take to church and everyone loved them. When they asked if they could get the recipe on my site I realized it wasn’t on there.
This is a soft snickerdoodle cookie recipe covered in lots of cinnamon sugar but the only crispy part about it is a very slight crisp on the outside.
How to make a Snickerdoodle
This is supposedly Mrs. Field’s snickerdoodle cookie recipe. It has a slight crisp on the outside with a thick, cakey center. Which are just the qualifications I need for the best snickerdoodle cookie recipe.
If you love this Snickerdoodle Cookie Recipe, you’ll love these cookie recipes:
The Best Snickerdoodle Cookie Recipe
- 1/2 cup butter (1 stick, softened)
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- Cinnamon Sugar for rolling:
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
In a large bowl, cream together the butter and sugars with a mixer on high speed. Add the egg and vanilla and beat until combined.
In another bowl, combine the flour, salt, baking soda, and cream of tartar.
Pour the dry ingredients into the wet ingredients and mix well. Chill dough in the fridge for about an hour.
After dough has chilled, preheat oven to 300 degrees.
In a small bowl, combine the sugar with the cinnamon for the topping.
Take around 2 tablespoons of the dough and roll it into a ball for each cookie. Roll it in the cinnamon/sugar mixture and place onto a parchment lined cookie sheet. Slightly flatten each ball with the palm of your hand.
Bake the cookies for 12 to 14 minutes and no more. The cookies may not seem done but will continue to cook after removed from the oven and left to sit for a while.