The Best Snickerdoodle Recipe Ever (2024)

It's my first ever Mouth-Watering Wednesday, and I hope you are ready to try something delicious.

First off, I have a disclaimer. I'm not a professional baker by any means. I often cut corners or use shortcuts to save money or time, and I tweak recipes to make it work for me. I probably don't do things "the correct way", but I make a lot of cookies and goodies, and they usually turn out pretty delicious anyway. It's kind of like math to me- who cares how you get the answer, as long as it's right? (Don't cringe, math teachers. I was never very good at math anyway!)

So, today, I'm sharing with you my favorite Snickerdoodle recipe. I have tried many over the years, and this one produces deliciously yummy, soft cookies covered with just the right amount of cinnamon and sugar. I originally found in in Essential Mormon Celebrations, and have tweaked it just a little.

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Gather your ingredients. Here's what you'll need:
1 3/4 C. Sugar (divided)
1 C. margarine or butter, softened
2 eggs
2 3/4-3 1/4 C. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp salt
2 tsp. cinnamon

Preheat your oven to 350 degrees and prepare your cookie sheets. The recipe says 400, so you can do that if you want, but here's my secret to perfect cookies every time---

Bake cookies at 350 degrees for 10 minutes, no matter what the recipe says. When I do this, my cookies turn out exactly how I like them, 99 percent of the time. They are nice and firm on the outside, moist and chewy (but not doughy) on the inside. I use a typical electric oven, so you may have to adjust for your own, but be brave and give it a try on a test batch. (What's the worst that could happen? If they're not quite baked, just bake them a few more minutes. Or eat the dough. Yum.)

Continuing on....
1. Soften your butter or margarine. I hardly ever bake with butter, mostly for money reasons. My favorite substitute to bake with is Imperial margarine, but I'm sure others are good too. You can leave it out until it softens or put it in the microwave for about 15 seconds. Just don't melt it.

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2. In a large bowl, cream together 1 1/2 cups sugar, your butter/margarine, and your eggs.

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You'll know it's ready when it looks like this:

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3. In another bowl, sift together flour, cream of tartar, baking soda, and salt. (** I hardly ever do this, because I'm lazy. I usually just dump it all together in one bowl. You should probably follow the directions, but my cookies turn out great anyway.)

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Combine dry ingredients with creamed mixture. Don't overmix. (** I use my Kitchenaid, but you can do this by hand. Some people swear by hand mixing, but again, I'm lazy.)

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4. In a small bowl mix together 1/4 cup sugar and your cinnamon. Set aside.

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Shape dough into 1 inch balls.. I find my dough to be pretty sticky. You don't want to add too much flour, so you can do two things. Either put it in the fridge to chill for an hour or so, or you can do what I do-- break out the cookie dough scoop.

Mine is a 1 inch scoop, so I fill it and scrape it on the side of the bowl to flatten it.

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Then I release the dough into the cinnamon/sugar mixture, and lightly roll it around with my fingers.

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Place it on your cookie sheet.(** I use a silicon mat from Wilton on my cookie sheets. It saves me from having to clean cookie sheets, and it keeps the bottoms of the cookies from getting too well-done. Love it.)

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Bake the cookies, as discussed above, for 10 minutes. When they come out of the oven they will be all puffy,
like this:

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But if you let them sit for a few minutes, they will flatten out and crackle across the top, just like a perfect Snickerdoodle will.

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These are best served warm or on the same day you make them, though they also freeze well. Store any leftover in an airtight container.

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I bet your kids would love you if you made these for them! Here's a printable recipe:

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Linking up to some of my favorite parties- come check them out with me!

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The Best Snickerdoodle Recipe Ever (2024)


Why don t my snickerdoodles crack? ›

If yours aren't cracking, your oven may not be hot enough or your ingredients may not be fresh enough! Are snickerdoodles supposed to be undercooked? I always recommend slightly underbaking your cookies and then letting them finish baking through cooling on the pan.

Why are my snickerdoodles always flat? ›

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

Why didn't my snickerdoodles rise? ›

Snickerdoodles can come out flat if 1) the leaveners you used (for this recipe, it's both the baking soda and the cream of tartar) are on the old side and no longer work, and 2) if you baked them at a lower temperature. First, figure out if it's your leavener.

What happens if you add too much cream of tartar? ›

Keep in mind that more cream of tartar doesn't necessarily mean a better, more stable result. “Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

How much cream of tartar should I add? ›

It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake. The ratio is usually 1/8 teaspoon of cream of tartar for every egg white.

What is a good substitute for cream of tartar? ›

The Best Substitute for Cream of Tartar

For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.

Why are my snickerdoodles spreading so much? ›

Too-warm butter will melt and spread in the oven before your cookies set. So, if your recipe calls for room-temperature butter, it needs to be exactly that: room temperature. “It should not be melty or warm to the touch,” says Dawn. “Room-temperature butter is pliable but cool to the touch.

What can I substitute for cream of tartar in snickerdoodles? ›

You can either replace cream of tartar with baking powder at a 1:1.5 ratio (1 teaspoon cream of tartar : 1 ½ teaspoons baking powder), or you can replace cream of tartar with the combination of baking soda and either lemon juice or vinegar (as with this recipe).

How do you know when snickerdoodles are done baking? ›

How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.

Why does snickerdoodle dough need to be refrigerated? ›

Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven. I recommend giving the dough at least 45-60 minutes of chilling time in the fridge before baking.

How do you fix snickerdoodle dough? ›

There are a few things you can do to fix dry and crumbly cookie dough. There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening.

Why did my snickerdoodles come out cakey? ›

Generally when baking, cakey texture is from more flour and less sugar. The ratio of fat, sugar and flour is what achieves the texture of the cookie. Also, when you are whipping the eggs in the recipe as well.

Why do my snickerdoodles sink in the middle? ›

Cakes sink in the middle due to several factors, including overmixing of the batter, opening the oven door too soon, or not baking at the right temperature. Expired leavening agents or incorrect proportions of ingredients can also cause sinking.

Are snickerdoodles supposed to be undercooked? ›

Slightly under-baking the snickerdoodles also guarantees a softer cookie. Take them out of the oven after about 10-11 minutes. This will keep the interior of the cookie soft and chewy.

What is the benefit of cream of tartar in baking? ›

Culinary uses

Bakers often use cream of tartar in baked goods by mixing it with egg whites to help create stiff peaks in meringue. This prevents the formation of sugar crystals. Cream of tartar can be a substitute for anything from buttermilk to baking powder and lemon juice in your favorite recipes.

What is the purpose of cream of tartar in this recipe? ›

Cream of tartar, also known as potassium bitartrate, is often used in cooking and baking for various purposes, such as stabilizing egg whites, preventing the crystallization of sugar, and acting as a leavening agent.

How does cream of tartar affect a recipe? ›

Cream of tartar is a white powder sold in the baking aisle that's commonly used to stabilize whipped egg whites in meringues and cakes, prevent sugar crystallization in candies and caramel, and act as the activating ingredient in baking powder.

Does cream of tartar make things thicker? ›

Cream of tartar has several culinary uses including stabilizing egg whites and whipped cream, anti-caking and thickening, preventing sugar syrups from crystallizing and helping to keep boiled vegetables colorful.

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