					
										 Share The Yum On Facebook									
																	
										Pin this recipe for later!									
																	
										Share The Yum On Facebook									
																	
										Pin this recipe for later!

Okay, friend, let’s talk snickerdoodles. Not just any, but any.What is the best snickerdoodle recipe you’ve ever tried?I know that’s a bold statement, especially when everyone and their grandma claim to have the same thing. *perfect* snickerdoodle recipe. What are some of the things that are different? They’re soft, chewy, have that delightful tangy flavor, and are coated in the perfect cinnamon-sugar mixture. What are some of the best sugar cookies? My grandmother’s sugar cookies were delicious, but nothing like this snickerdoodle recipe! When I tested this recipe, I brought them to our weekly game night, and they vanished faster than I expected. Is that saying something?

What is a snickerdoodle?

What is a snickerdoodle? What is a sugar cookie’s more sophisticated sibling? What is the secret ingredient in a cookie rolled in cinnamon sugar? What is the secret behind a tangy cookie? What is crackled surface What is the name of a person? Is it a Pennsylvania Dutch word? Whatever the origin, the result is a cookie that’s comforting, delicious, and incredibly satisfying. What is the type of cookie that makes you happy just by looking at it?

Why do you like this recipe?

What is the reason for *this*?What is the best snickerdoodle recipe you’ve ever tried?? Well, let me tell you. What I love most is how incredibly easy it is! No chilling time required! That’s right – you can whip these up and have them in the oven in minutes. And honestly, who has time to wait for dough to chill? Plus, the ingredients are simple and things you probably already have in your pantry.

Here’s why you’ll be obsessed:

Flavor Explosion: The tangy cream of tartar paired with the warm cinnamon-sugar coating is a match made in heaven. It’s sweet, but not too sweet, with a hint of zing that keeps you coming back for more.

Easy Peasy: Seriously, this recipe is foolproof. Even if you’re a baking newbie, you can nail these. I’ve taught my niece (who’s 10!) how to make them, and she cranks them out like a pro.
Budget-Friendly: No fancy ingredients here! Just basic baking staples that won’t break the bank.
Totally Versatile: Need a quick dessert for a potluck? Unexpected guests? These snickerdoodles are your answer. They’re perfect anytime, anywhere.

I’ve tried so many snickerdoodle recipes over the years, but this one is the one. It’s the perfect balance of flavor, texture, and ease. Honestly, once you try it, you’ll never need another snickerdoodle recipe again.

How do I make [Recipe Name]?

Quick Overview

What are some of the best cookies you have ever made? First, you’ll cream together the butter and sugar, then add in the eggs and vanilla. Next, you’ll whisk together the dry ingredients, including that all-important cream of tartar. Add the dry ingredients to the wet ingredients. Roll dough into balls, coat them generously in cinnamon sugar, and bake until golden brown. The beauty of this method is its simplicity – no complicated steps, no fancy equipment, just pure pure simplicity. What is cookie goodness? How quickly these come together! And the smell? Oh, the smell that will fill your kitchen… it’s heavenly.

Ingredients Notes:

For the Cookies:
* Unsalted ButterMake sure it’s softened! Really soften. Not melted, but soft enough that you can easily press a finger into it. I usually leave mine out for about an hour before baking.Granulated Sugar:For sweetness, of course!Eggs:Large eggs, at room temperature. How well they incorporate into the batter makes a difference.Vanilla Extract: What isPure vanilla extract is always best. What is imitation vanilla like?All-purpose FlourWhat is your standard all-purpose flour?Cream of Tartar: What are someWho is the star of the show? What gives snickerdoodles their signature tangy flavor and chewy texture?Baking Soda:For leavening. *Salt: To balance the sweetness.

For the Cinnamon-Sugar Coating

Granulated Sugar: More sugar!
What is ground cinnamon?What is the best cinnamon flavor? I love Ceylon cinnamon for its delicate sweetness.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. How do you clean cookies? I always do this first, so the oven’s ready to go when the dough is ready.

Step 2: Cream Butter & Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Set aside. This usually takes about 2-3 minutes with an electric mixer. You want the mixture to be pale and airy, which means you’re incorporating air into the butter and milk. What makes a cookie lighter?

Step 3: Add Eggs & Vanilla

Beat in the eggs one at a time, then stir in vanilla extract. Make sure each egg is fully incorporated before adding the next. Is it true that the mixture might look curdled at this point, but don’t worry, it’ll come together when you mix it up? Add the dry ingredients.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside. How do you whisk ingredients? What is the difference between baking soda and cream of tartar?

Step 5: Combine Wet & Dry

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not over mix gluten and sugar. Overmixing can result in hard cookies. What is the best way to mix flour until it disappears, and then stop.

Step 6: Make Cinnamon-Sugar Mixture

In a small bowl, combine the granulated sugar and ground cinnamon for the coating. Set aside.

Step 7: Roll & Coat

Roll dough into 1-inch balls. I like to use a small cookie scoop to make sure they’re all the same size. What do you roll balls in cinnamon sugar mixture?

Step 8: Bake

Place the cookie dough balls on the prepared baking sheet, leaving about 2 inches between them. Bake for 10 minutes or until golden brown. Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. When the cookies come out of the oven, they will be slightly puffed up.

Step 9: Cool & Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. This prevents them from breaking apart while they’re still soft. I usually sneak one (or two) while they’re still warm. I don’t know why. They’re just too irresistible!

What should I serve it with?

These best snickerdoodles recipe you’ll ever try are amazing all on their own, but they’re even better when paired with the right accompaniments. I’ve served them for breakfast, brunch, dessert, and even just a cozy snack. Here are some of my favorite ways to enjoy them:

For Breakfast: There’s something so comforting about starting your day with a warm snickerdoodle and a cup of coffee. I love pairing them with a latte or cappuccino. The cinnamon notes in the cookie complement the coffee perfectly.

For Brunch: Elevate your brunch spread by adding a plate of snickerdoodles. They look beautiful arranged on a platter with fresh berries and a dollop of whipped cream. Serve them alongside mimosas or sparkling cider for a festive touch.

As Dessert: After a delicious dinner, nothing beats a warm snickerdoodle. I like to serve them with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For a more sophisticated dessert, pair them with a glass of dessert wine, like a Sauternes or Moscato.

For Cozy Snacks: On a chilly evening, curl up with a blanket, a good book, and a plate of snickerdoodles. They’re the perfect comfort food. Pair them with a mug of hot chocolate or a cup of herbal tea for the ultimate cozy experience.
My personal favorite? A warm snickerdoodle with a glass of cold milk. It’s a classic combination that never gets old.

Top Tips for Perfecting Your [Recipe Name]

Okay, so you’re ready to bake the best snickerdoodles recipe you’ll ever try, but before you do, here are a few of my top tips for ensuring cookie perfection:

Soft Butter is Key: Seriously, this is crucial. If your butter is too cold, it won’t cream properly with the sugar, resulting in dense, flat cookies. If it’s too melted, your cookies will spread too thin. The sweet spot is softened but still cool to the touch.

Don’t Overmix the Dough: I know I already mentioned this, but it’s worth repeating. Overmixing develops the gluten in the flour, which makes the cookies tough. Mix until the flour disappears, and then stop.

Roll Generously in Cinnamon Sugar: Don’t be shy with the cinnamon sugar! The more you roll them, the more flavor and texture they’ll have. I like to press the dough balls gently into the cinnamon sugar to ensure they’re fully coated.

Bake Until Just Set: The cookies should be lightly golden around the edges and set in the center. They’ll continue to bake on the hot baking sheet after you take them out of the oven, so don’t overbake them.

Cool Completely Before Storing: If you try to store the cookies while they’re still warm, they’ll steam and become soft. Let them cool completely on a wire rack before transferring them to an airtight container.

Ingredient Swaps: I’ve tested this a lot! If you’re out of cream of tartar, you can substitute it with a mixture of baking powder and an acid, such as lemon juice or vinegar. However, the flavor and texture won’t be quite the same. I always try to keep cream of tartar on hand just for this recipe!

Storing and Reheating Tips

You’ve baked a batch of the best snickerdoodles recipe you’ll ever try, but what if you have leftovers? (Okay, let’s be real, that’s rare!) Here’s how to store them to keep them fresh and delicious:

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy. I usually put a piece of parchment paper between layers to prevent them from sticking together.

Refrigerator Storage: If you want to store the cookies for longer, you can keep them in the refrigerator for up to a week. Just make sure they’re in an airtight container to prevent them from drying out.

Freezer Instructions: For long-term storage, you can freeze the cookies for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container.

Glaze Timing Advice: These cookies are best without glaze, which keeps them shelf-stable. I only glaze them right before serving, if at all.

When you’re ready to enjoy them, let them thaw at room temperature or warm them up in the microwave for a few seconds. They’ll be just as good as the day you baked them!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose blend. I recommend using a blend that contains xanthan gum, as it helps to bind the ingredients and create a chewy texture. You might need to adjust the amount of liquid slightly, so keep an eye on the dough and add a little more milk or water if it seems too dry.

Do I need to use cream of tartar?

Yes, cream of tartar is essential for the signature tangy flavor and chewy texture of snickerdoodles. It also helps to prevent the cookies from spreading too thin. If you don’t have cream of tartar, you can try substituting it with a mixture of baking powder and an acid, such as lemon juice or vinegar, but the results won’t be quite the same.

Can I add chocolate chips?

While traditional snickerdoodles don’t contain chocolate chips, you can certainly add them if you like! I recommend using semi-sweet chocolate chips and adding about 1/2 cup to the dough. Just be aware that the chocolate chips will alter the flavor and texture of the cookies slightly.

How can I make the cookies chewier?

To make the cookies chewier, you can increase the amount of butter or add a tablespoon of cornstarch to the dough. You can also slightly underbake the cookies, as they’ll continue to bake on the hot baking sheet after you take them out of the oven.

What can I use instead of vanilla extract?

If you don’t have vanilla extract, you can substitute it with another extract, such as almond extract or lemon extract. You can also use a vanilla bean paste or the seeds from a vanilla bean. If you’re not a fan of vanilla, you can simply omit it altogether.

Final Thoughts

So there you have it, friend – the best snickerdoodles recipe you’ll ever try! I truly believe that this recipe is something special. It’s easy, delicious, and always a crowd-pleaser. It’s the perfect cookie for any occasion, whether you’re baking for a holiday gathering, a potluck, or just a cozy night in. And if you love this recipe, be sure to check out my other cookie recipes – I have a chocolate chip cookie recipe that’s pretty darn amazing, too! Happy baking, and I can’t wait to hear how yours turn out! Don’t forget to leave a comment and rating below, and share your own variations. I’m always looking for new ideas!

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Best Snickerdoodles Recipe You’ll Ever Try

What is a snickerdoodle?

Why do you like this recipe?

How do I make [Recipe Name]?

Quick Overview

Ingredients Notes:

What are the steps to

Step 1: Preheat & Prep Pan

Step 2: Cream Butter & Sugar

Step 3: Add Eggs & Vanilla

Step 4: Mix Dry Ingredients

Step 5: Combine Wet & Dry

Step 6: Make Cinnamon-Sugar Mixture

Step 7: Roll & Coat

Step 8: Bake