Best Snickerdoodle Recipe
I have been on the hunt for the best snickerdoodle recipe. I kept coming up empty, so I decided to create it. Hello, favorite snickerdoodles!
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Snickerdoodle Cookie Recipe
When it comes to snickerdoodle cookies, I am *extremely* picky. To me, the best snickerdoodle cookie is one that is soft and ultra chewy. The base of the cookie should be able to stand on its own, but is absolutely amplified by the deliciously cinnamony-sugar coating on the outside. They should have a nice golden crisp on the exterior and a little bit of spread to keep them from being too poofy.
If this is also your definition of the best snickerdoodle recipe, then consider it your lucky day because that is the exact cookie this recipe will give you. This may sound presumptuous, but you’re going to want to go ahead and just double this recipe (they freeze great!)
Ingredients in this Easy Snickerdoodle Recipe
Cookie Base
- Salted butter softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
- Margarine softened – For the margarine, you want to buy the cheap, store brand sticks of margarine. No spreadable tub, no imperial or blue bonnet! If you can’t find any other margarine, you can just sub butter and use all butter. The cookies won’t spread quite as much but they will still be tasty. For more info on why I’m specific about my margarine, check out my post on Butter vs. Margarine!
- Granulated sugar – The base of this cookie is a sugar cookie base, so we don’t need brown sugar here.
- Egg
- Light corn syrup – This is what makes these cookies ultra chewy.
- vanilla extract
- All purpose flour
- baking soda – The soda helps promote spreading and browning on the edges.
- salt
Cinnamon- Sugar Mixture
- Granulated sugar
- Cinnamon
How to Make Snickerdoodle Cookies
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, margarine and granulated sugar until light in color and fluffy in texture (approximately 2 minutes).
- Scrape the sides and add the egg, corn syrup and vanilla extract. Mix until well combined.
- Add the flour, baking soda and salt. Mix until a soft dough forms.
- Portion out the dough into desired size. For small cookies, use 1 1/2 tbsp of dough or a #40 scoop. For larger cookies, use 3 tbsp of dough or a #24 scoop.
- In a small bowl, combine the ingredients in the cinnamon-sugar mixture.
- Roll each cookie dough ball into the cinnamon and sugar mixture and arrange on the prepared baking sheet.
- Bake at 350° F for 9-11 minutes or until the cookies have spread and the centers no longer look glossy. Allow the cookies to cool on the pan for 5-10 minutes.
How should I store snickerdoodles to keep them fresh?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months!
What is the purpose of rolling the dough in cinnamon sugar?
The delicious cinnamon-sugar coating is the textbook feature of a delicious snickerdoodle. You can use this base recipe for a yummy sugar cookie if you’d like though!
Can I add other flavors or mix-ins to snickerdoodles?
You sure can! In fact, one of my favorite things to add is toffee. If this sounds like something you need to try, check out my toffee doodle recipe and thank me later!
Recipes Similar to Snickerdoodle Cookies
Best Snickerdoodle Recipe
Ingredients
Cookie Base
- 1/2 cup salted butter, softened
- 1/2 cup margarine*, softened Buy the cheap, store brand sticks of margarine. No spreadable tub, no imperial or blue bonnet! If you can’t find any other margarine, you can just sub butter and use all butter. The cookies won’t spread quite as much but they will still be tasty.
- 1 1/4 cup granulated sugar
- 1 egg
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Cinnamon-Sugar Mixture
- 1/4 cup granulated sugar
- 1 1/2 tsp (heaping) cinnamon
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- Cream together the butter, margarine and granulated sugar until light in color and fluffy in texture.
- Scrape the sides and add the egg, corn syrup and vanilla extract. Mix until well combined.
- Add the flour, baking soda and salt. Mix until a soft dough forms.
- Portion out the dough into desired size. For small cookies, use 1 1/2 tbsp of dough or a #40 scoop. For larger cookies, use 3 tbsp of dough or a #24 scoop.
- In a small bowl, combine the ingredients in the cinnamon-sugar mixture.
- Roll each cookie dough ball into the cinnamon and sugar mixture and arrange on the prepared baking sheet.
- Bake at 350° F for 10 – 13 minutes or until the cookies have spread and the centers no longer look glossy. Allow the cookies to cool on the pan for 5-10 minutes.
