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

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
2. 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). 
3. Scrape the sides and add the egg, corn syrup and vanilla extract. Mix until well combined.
4. Add the flour, baking soda and salt. Mix until a soft dough forms.
5. 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.
6. In a small bowl, combine the ingredients in the cinnamon-sugar mixture.
7. Roll each cookie dough ball into the cinnamon and sugar mixture and arrange on the prepared baking sheet.
8. 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

More Amazing Recipes like this Best Snickerdoodle Recipe!

• Butterscotch Cookies
• Salted Caramel Cookies
• Almond Joy Cookies

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The Best Snickerdoodle Recipe

Soft, thick, chewy and slightly crisp Snickerdoodle Cookies, straight from the pages of my best-selling cookbook!

Course Dessert

Cuisine American

Keyword easy snickerdoodle recipe

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 32 small cookies

Calories 78kcal

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.

Nutrition

Calories: 78kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 57mg | Potassium: 14mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 8IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mg

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• Oreo Truffle Cookie Bars 
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The BEST Oatmeal Cookie Recipe

Ingredients in Soft Oatmeal Cookies

This classic Oatmeal cookie recipe has a few upgrades to help it stay ultra soft (cornstarch), be nice and chewy (brown sugar), and taste just like grandma’s (cinnamon). Check out the rest of the ingredients below!

• Salted Butter (softened) – I always use salted butter, but if you only have unsalted butter, use that and add an extra pinch of salt to the dough. You can also substitute margarine if needed!
• Brown Sugar – We’re using a majority of brown sugar in this recipe to give the cookie a homey, comforting taste. Plus, using more brown sugar will help it stay chewy longer.
• Granulated Sugar
• Egg
• Canola Oil – This will help the cookies spread just a bit and give them a crispy exterior.
• All-Purpose Flour
• Rolled Oats – I use old fashioned rolled oats, not quick oats.
• Cornstarch – The cornstarch will keep this cookie super soft.
• Cinnamon – The cinnamon gives this cookie that classic, cozy, oatmeal cookie taste. If you don’t like cinnamon, I would add a splash of vanilla instead so that the cookie still has some extra flavor.
• Baking Soda
• Salt

How to Make Oatmeal Cookies Recipe

1. Begin by preheating your oven to 350°F (180°C).
2. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
3. In the bowl of a stand mixer, or with an electric hand mixer, cream together the butter, sugar, and brown sugar until light in color and fluffy in texture.
4. Scrape the sides of the bowl with a spatula so that all ingredients are in the mixture, then add in the egg and canola oil. Mix until fully combined.
5. Next, add in the dry ingredients (flour, rolled oats, cornstarch, cinnamon, baking soda, and salt) and mix until a dough forms.
6. Use a cookie scoop to portion the dough into your desired cookie sizes and then place each ball on your prepared cookie sheet. For small cookies, use 1 1/2 tbsp of dough; for medium cookies, use 3 tbsp of dough; for large cookies, use 1/3 cup of dough.
7. Bake the cookies until they spread slightly and no longer look wet and glossy on top. This will be about 7-9 minutes for small cookies, 9-11 cookies for medium cookies, or 12-15 minutes for large cookies.
8. Allow the cookies to cool on the pan for about 5-10 minutes before serving.
9. ENJOY!

Best Oatmeal Cookie Recipe FAQs

More like this Oatmeal Cookies Recipe

• Chocolate Chipless Cookies
• Small Batch Sugar Cookies
• Banana Chocolate Chip Cookies

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Best Oatmeal Cookies

Soft and chewy with a warm brown sugar / cinnamon flavor, these are ridiculously cozy Oatmeal Cookies.

Course Dessert

Cuisine American

Keyword oatmeal cookies

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Servings 24 small cookies

Calories 210kcal

Ingredients

• 3/4 cup (167g) salted butter softened
• 3/4 cup (200g) brown sugar
• 1/4 cup (60g) granulated sugar
• 1 egg
• 1 tbsp canola oil
• 1 1/2 cups (228g) all-purpose flour
• 1 1/2 cups (153g) old fashioned rolled oats
• 1 1/2 tbsp cornstarch
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt

Instructions

• Preheat oven to 350° F (180° C).
• In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and sugar until light in color and fluffy in texture.
  3/4 cup (167g) salted butter , 3/4 cup (200g) brown sugar, 1/4 cup (60g) granulated sugar
• Scrape the sides of the bowl and add in the egg and canola oil. Mix until well combined.
  1 egg, 1 tbsp canola oil
• Add the flour, rolled oats, cornstarch, cinnamon, baking soda and salt. Mix until the dough forms.
  1 1/2 cups (228g) all-purpose flour, 1 1/2 cups (153g) old fashioned rolled oats, 1 1/2 tbsp cornstarch, 1 tsp cinnamon, 1 tsp baking soda, 1/2 tsp salt
• Portion the dough out -For small cookies, use 1 1/2 tbsp of dough for each cookie. For larger cookies use 3 tbsp of dough.
• Arrange on a silicone or parchment paper lined cookie sheet.
• Bake at 350° F (180° C) until The cookies spread slightly and no longer look wet and glossy on top. Small cookies: 8-10 minutes. Larger cookies: 9-11 minutes.
• Allow the cookies to cool on the pan for 5-10 minutes before serving.

Nutrition

Calories: 210kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 148mg | Potassium: 84mg | Fiber: 2g | Sugar: 10g | Vitamin A: 195IU | Vitamin C: 0.003mg | Calcium: 20mg | Iron: 1mg

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The post Best Oatmeal Cookies appeared first on Cookies for Days.

These are the Best Oatmeal Raisin Cookies

This recipe for oatmeal raisin cookies is not your typical oatmeal cookie. Read: it’s not crunchy, dry and overwhelmingly raisin-y. This oatmeal raisin cookie is super soft and chewy with the absolute BEST flavor. It might be slightly unconventional, but this recipe doesn’t have vanilla. TRUST ME. Omitting the vanilla allows these to be the best oatmeal raisin cookies, flavored completely by the oats, brown sugar, and cinnamon – giving it the ultimate homey, perfect chew that you want from an oatmeal raisin cookie. 

But if you’re not a raisin fan, don’t sweat it! These are great as plain oatmeal cookies and are absolutely BOMB with chocolate chips or even butterscotch chips. Try it and thank me later.

Oatmeal Raisin Cookie ingredients 

• Salted butter, softened – I always use salted butter in my recipes.You can use unsalted, but just add a pinch of salt to the dough. 
• Brown sugar – This is KEY in giving our oatmeal raisin cookies their delicious sweet, warm flavor. 
• Eggs
• Milk
• Whole wheat flour – This is technically a copycat for the Great Harvest Oatmeal Raisin cookie, so we use whole wheat flour. And I LOVE the texture and oomph it adds to these cookies. 
• Rolled oats
• Salt
• Baking powder
• Cinnamon – Do not skimp on the cinnamon! 
• Baking soda
• Raisins – Add raisins, chocolate chips or butterscotch chips! Customize as you please, they’ll all be delicious.

How to make an Oatmeal Raisin Cookie

1. Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the butter and brown sugar until light in color and fluffy in texture. This will take about 2 minutes. 
3. Add in the eggs and milk, mixing thoroughly.
4. Add the whole wheat flour, rolled oats, salt, baking powder, cinnamon and baking soda to the mixer and mix until a soft and almost sticky dough forms.
5. Mix in the raisins until evenly distributed.
6. Scoop 1 1/2 tbsp of dough ( #40 scoop) for each cookie. Flatten just slightly and add extra raisins to the top, if desired.
7. Bake at 350° F for 9-11 minutes or until the cookies have spread slightly and no longer look wet and glossy on the top.
8. Allow the cookies to cool on the pan for at least 15 minutes for them to set up before enjoying.

How long to bake Oatmeal Raisin Cookies

Bake these cookies for 9-11 minutes or until the cookies are starting to spread slightly! You’ll want to watch for them to stop looking wet and glossy on the top. Just make sure not to overbake.

Best Oatmeal Raisin Cookies Recipe variations

Obviously to truly be an oatmeal raisin cookie, it needs raisins. But *technically, you don’t have to add in raisins. You could add in milk, white, or butterscotch chips for some extra flair.

How to store Oatmeal Raisin Cookies

Once your cookies have cooled, store in an airtight container on the counter for 3-5 days!

Can you freeze Oatmeal Raisin Cookies?

Ab-so-lutely! These freeze great. Make sure your cookies are cooled and place them in a labeled airtight container or ziptop bag. Then place in the freezer and use within 3 months.

Can you freeze Oatmeal Raisin Cookie dough?

You totally can! I would recommend freezing the dough in balls. Scoop your dough into balls and flash freeze on a cookie sheet in the freezer until they are firm. Then place the dough balls into a labeled airtight container or ziptop bag. Then place in the freezer and use within 3 months. You can bake directly from frozen and tack on a few minutes or let them thaw and then bake as normal.

Best Oatmeal Raisin Cookies FAQs

Other Classic Cookies to Try

• The Best Chocolate Chip Cookie Recipe
• Classic Peanut Butter Hershey Kiss Cookies
• Double Chocolate Chip Cookies

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Best Oatmeal Raisin Cookie Recipe

This is NOT your grandmother’s Oatmeal Raisin Cookie Recipe – it’s 20,000x better. With unique twists you’re going to crave, you’ll never bake another oatmeal cookie again.

Course Dessert

Cuisine American

Keyword oatmeal raisin cookies

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Servings 24 servings

Calories 144kcal

Ingredients

• 1 cup salted butter, softened
• 1 3/4 cups brown sugar
• 2 eggs
• 1 tbsp milk
• 2 cups whole wheat flour
• 2 cups rolled oats
• 3/4 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• 1 cup raisins

Instructions

• Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
• In the bowl of a stand mixer or with an electric hand mixer, combine the butter and brown sugar until light in color and fluffy in texture.
• Add in the eggs and milk, mixing thoroughly.
• Add the whole wheat flour, rolled oats, salt, baking powder, cinnamon and baking soda to the mixer and mix until a soft and almost sticky dough forms.
• Mix in the raisins until evenly distributed.
• Scoop 1 1/2 tbsp of dough ( #40 scoop) for each cookie. Flatten just slightly and add extra raisins to the top, if desired.
• Bake at 350° F for 9-11 minutes or until the cookies have spread slightly and no longer look wet and glossy on the top.
• Allow the cookies to cool on the pan for at least 15 minutes for them to set up before enjoying.

Nutrition

Calories: 144kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 105mg | Potassium: 138mg | Fiber: 2g | Sugar: 16g | Vitamin A: 22IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1mg

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The post Best Recipe for Oatmeal Raisin Cookies appeared first on Cookies for Days.

Peanut Butter Blossoms Recipe

Let me tell you, these peanut butter blossom cookies are a classic for a reason! Perfectly soft, chewy and peanut butter-y, rolled in sugar and then topped with a slightly melty Hershey’s kiss? They’re absolutely drool-worthy. While peanut butter kiss cookies are often made around the holidays, they aren’t just a Christmas cookie. 

Break these peanut butter kiss cookies out for any occasion and watch how quickly they disappear! Perfect for parties, hangouts and after school / late night snacks – this cookie is guaranteed to bring smiles wherever it is served (and without a ton of work!)

What ingredients are in Peanut Butter Kiss Cookies?

• Creamy peanut butter – Don’t use the natural peanut butter. Use something like jiffy! 
• Salted butter, softened – I always use salted butter! You can use unsalted, just add an extra pinch of salt to the dough. 
• Granulated sugar – Equal parts granulated and brown sugar ensure the cookie is soft with the perfect flavor.
• Brown sugar
• Egg
• Milk – The milk will help the cookies spread just slightly and give the cookie a soft, creamy consistency.
• vanilla extract
• All-purpose flour
• baking powder – The baking powder will help the cookies puff up and stay soft.
• salt
• Hershey’s Kisses – Pro tip: unwrap the kisses while the cookies are in the oven.

How to Make Peanut Butter Blossom Cookies

1. Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper or a silicone baking mat. 
2. Using a mixer, blend together the peanut butter, butter, white sugar, and brown sugar until well combined.You will want to mix it for a couple of minutes so it gets nice and fluffy and light in color. 
3. Next, add the egg, milk, and vanilla, and beat until the mixture is smooth and fully incorporated.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry flour mixture to the peanut butter mixture, mixing until a dough forms.
6. Roll the dough into tablespoon-sized balls and then roll into sugar. Place your cookie dough balls on your prepped cookie sheets. Ensure there’s about 2 inches of space between each cookie.
7. Bake the cookies at 375°F (190°C) for 7-9 minutes. Be cautious not to overcook; these cookies are best when they are soft and just cooked through. 
8. As soon as you take the cookies out of the oven, gently press a Hershey’s Kiss into the center of each one.
9. Allow the cookies to cool, giving the chocolate time to set, before serving.
10. Enjoy!

How should I store my peanut butter blossom cookies?

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. I have a post all about  how to freeze cookies if you need more guidance!

Are there any creative variations I can try with my peanut butter blossom cookies?

Absolutely! I would recommend switching up the type of Hershey’s kiss you use. Specialty flavors like Hershey’s hugs, special dark chocolate, or lava cake could be really good!

More Peanut Butter Love!

• Fluffernutter Cookies
• Small Batch Peanut Butter Cookies
• Reese’s Peanut Butter Cookies

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Classic Peanut Butter Hershey Kiss Cookies

Peanut butter cookies are my weakness, plain and simple. But top them with a hershey’s kiss & they’re downright addictive! You’re going to love these classic peanut butter Hershey kiss cookies!

Course Dessert

Cuisine American

Keyword Christmas cookies, classic peanut butter hershey’s kiss cookies, peanut butter blossoms

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Servings 36 cookies

Calories 103kcal

Ingredients

• 1 cup (246g) creamy peanut butter
• 1/2 cup (139g) + 2 tbsp salted butter, softened
• 1/2 cup (115g) granulated sugar
• 1/2 cup (123g) brown sugar
• 1 egg
• 1/4 cup (59ml) milk
• 1 tsp vanilla extract
• 1 1/2 cups (228g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 36 Hershey's Kisses, unwrapped

Instructions

• Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper or a silicone baking mat.
• Using a mixer, blend together the peanut butter, butter, white sugar, and brown sugar until well combined.You will want to mix it for a couple of minutes so it gets nice and fluffy and light in color.
• Next, add the egg, milk, and vanilla, and beat until the mixture is smooth and fully incorporated.
• In a separate bowl, combine the flour, baking powder, and salt.
• Gradually add the dry flour mixture to the peanut butter mixture, mixing until a dough forms.
• Roll the dough into tablespoon-sized balls and then roll into sugar. Place your cookie dough balls on your prepped cookie sheets. Ensure there's about 2 inches of space between each cookie.
• Bake the cookies at 375°F (190°C) for 7-9 minutes. Be cautious not to overcook; these cookies are best when they are soft and just cooked through.
• As soon as you take the cookies out of the oven, gently press a Hershey's Kiss into the center of each one.
• Allow the cookies to cool, giving the chocolate time to set, before serving.
• Enjoy!

Nutrition

Calories: 103kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 76mg | Potassium: 56mg | Fiber: 1g | Sugar: 7g | Vitamin A: 9IU | Calcium: 17mg | Iron: 1mg

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The post Classic Peanut Butter Hershey Kiss Cookies appeared first on Cookies for Days.