The 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!

3 from 1 vote

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Prep Time: 15

Cook Time: 12

Servings: small cookies

Calories: 78kcal

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

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.

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