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the best snickerdoodles

(3 ratings)
Blue Ribbon Recipe by
Patrick Meyer
Greenville, SC

These cookies are a family favorite! The most important thing is to make sure not to overbake the cookies.

Blue Ribbon Recipe

Wow ... these really are the best snickerdoodles. The cookies spread out to a perfectly thin cookie that's slightly crisp on the outside and chewy in the middle. The cinnamon sugar coating has just the right amount of cinnamon. What's great about this snickerdoodle cookie recipe is that it doesn't make a ton of cookies. We got 12 cookies out of this recipe. The perfect amount if you're looking for a snack and some leftovers.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 16 -18
prep time 1 Hr 15 Min
cook time 15 Min
method Bake

Ingredients For the best snickerdoodles

  • 1 stick
    unsalted butter, softened
  • 1/2 c
    granulated sugar
  • 1/3 c
    light brown sugar
  • 1
  • 1/2 tsp
    vanilla extract
  • 1 1/2 c
    all-purpose flour
  • 1/4 tsp
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    cream of tartar
  • 2 Tbsp
    granulated sugar
  • 1 tsp
    ground cinnamon

How To Make the best snickerdoodles

Test Kitchen Tips
We did bake them on parchment paper and used a sugar-coated glass to press the cookies out.
  • Creaming together the two types of sugar and butter.
    In a large bowl, cream together the butter and sugars with an electric mixer on high speed.
  • Beating the batter after vanilla extract and an egg were added.
    Add the egg and vanilla and beat until smooth.
  • Flour, salt, baking soda, and cream of tartar added to a bowl.
    In another bowl, combine the flour, salt, baking soda, and cream of tartar.
  • The dry ingredients added to the wet ingredients.
    Pour the dry ingredients into the wet ingredients.
  • Batter mixed until ingredients are combined.
    Mix well.
  • Letting the dough rest.
    Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
  • Sugar and cinnamon combined in a bowl.
    In a small bowl, combine the sugar with the cinnamon for the topping.
  • Rolling a piece of dough in the cinnamon sugar.
    Take about 2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture.
  • Pressing the cookie flat.
    Press it onto an ungreased cookie sheet.
  • Tray of cookies pressed into flat discs.
    Repeat for the remaining cookies.
  • Snickerdoodles baking in the oven.
    Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked but will continue to develop after they are removed from the oven.
  • Snickerdoodles cooling.
    When the cookies have cooled they should be soft and chewy in the middle.