BEST Snickerdoodle
Soft, thick, chewy and slightly crisp Snickerdoodle Cookies, straight from the pages of my best-selling cookbook!
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The Best Snickerdoodle 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!)
One quick note about achieving the perfect Snickerdoodle cookie: bake a test cookie! After you’ve made your dough, bake just one cookie! This allows you to make sure your oven is the right temperature (if it isn’t hot enough, the butter will melt too quickly and your cookie will not be soft and chewy)! It also helps you confirm the baking time, so that you do not overbake and end up with dry cookies.
Snickerdoodle Cookies Ingredients
The combination of ingredients in this Snickerdoodle cookie recipe is scientifically engineered to create a soft and chewy texture with a slightly crisp exterior.
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 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 the Best Snickerdoodles
- 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.
Snickerdoodle Cookie Recipe variations
One of my favorite ways to mix up Snickerdoodle cookies is to add toffee. If this sounds like something you need to try, check out my toffee doodle recipe and thank me later!
How to store a Snickerdoodle Cookie
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!
Snickerdoodle Cookies Recipe FAQs
For a long time I wondered if there was even a difference between sugar cookies and snickerdoodles and if I could just roll sugar cookie dough in cinnamon sugar. While you definitely can do that, you will be missing out on some of the textbook yumminess of a classic snickerdoodle. They usually have a nice crisp edge without sacrificing the soft interior. If you opt for a sugar cookie dough, you’ll miss out on the perfect texture – which is a huge shame in my book.
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!
Cracks on the surface of snickerdoodles are a signature look. If yours aren’t cracking, your oven may not be hot enough or your ingredients may not be fresh enough!
I always recommend slightly underbaking your cookies and then letting them finish baking through cooling on the pan. This will ensure you don’t overbake your cookies and end up with a dry, hard cookie!
Boo! Dry snickerdoodles are NOT where it’s at. Double check your oven temperature is correct – an oven that isn’t hot enough can cause the butter to melt from the dough too quickly and over-spread.
Then, ensure you are not overbaking your cookie. You want to remove snickerdoodles before the edges start to turn golden to ensure they stay nice and chewy.
Finally, check the expiration dates on your ingredients! You’ll be amazed by how using fresh ingredients can help your cookies rise & puff up just like they’re intended to.
More Amazing Recipes like this Best Snickerdoodle Recipe!
The 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.
I’m sure this is delicious and I love looking at your cookie recipes. In fact, I’m going to try the Buckeye cookies this week. My favorite Snickerdoodle cookie recipe is the one I made with my mom growing up, made with my kids growing up and still make. But it is a puffy snickerdoodle recipe, with butter, shortening and cream of tartar. It’s very nostalgic and I’ve never found another recipe like it. Please continue your fun work with great recipes.
Cream of tartar is the snickersoodle’s signature ingredient. Essential & necessary… I’m sure this recipe will give you a beautiful sugar cookie tho.
Best snickerdoodles I’ve ever made. Crispy edges, chewy centers.
Does the egg need to be room temp?
No, it does not!
Delicious! Crunchy on the outside and soft and chewy in the middle 🙌🏻 had to use two sticks of butter because I couldn’t find cheap margarine and it was totally fine- they spread great. Added a pinch of sugar/cinnamon to each cookie after baking for that snickerdoodle look 😊
You don’t list the amount of Cream of Tartar – what amt. is it for Snickerdoodles?
Hi! This recipe does not call for Cream of Tartar.
Karli, if my son requested snickerdoodles would you recommend this recipe or your Crumbl copycat?
You can’t go wrong with either! This is my personal favorite, but it is a smaller cookie – not a big bakery style cookie!
Thank, great recipe!
these look so good!I’m excited to make them!
Can you premake these and freeze the dough to bake later?
Yes, absolutely! Just use the frozen dough within 3 months!