Best Snickerdoodles…EVER

My daughter has become somewhat “famous” for her Snickerdoodles, so we’ve dubbed them “Best Snickerdoodles….EVER” and so have many of the people she’s made them for.  If you love the perfectly soft, chewy, cinnamon deliciousness of Snickerdoodles, you’ll LOVE this recipe!  Lots of people have asked for the recipe, but first a few things we’ve learned…..

By experimenting, she’s also discovered these cookies freeze well…. before AND after cooking.  

Freezing before baking:

Mix cookie dough and store in an airtight container in freezer.  When ready to bake, remove from freezer and allow to thaw until just soft enough to scoop.  Or, if you’re in a hurry, microwave on defrost for 30 seconds at a time just until the dough can be scooped. Then, scoop and bake.

Freezing after baking:

Cook, cool completely, wrap tightly in plastic wrap then place in freezer bag or airtight container.  Freeze as soon as possible after baking.

They taste just as good as fresh-baked and SOOOO convenient.  Make up an extra batch just for the freezer….you won’t regret it! 

Here’s the Recipe:

• 2 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) butter (just soft enough to mix)
• 1 1/2 cups plus 2 Tbsp sugar
• 2 eggs
• 2 tsp ground cinnamon

Preheat oven to 350 degrees.  

Prepare baking sheet by covering it with a Silicone baking mat or parchment paper

*The butter should be JUST soft enough to mix.  If the butter is too soft it will cause the cookies to flatten and spread too thin. You want fluffy, slightly thick cookies.*

Mix together flour, baking powder and salt in a small bowl. 

Set aside

Cream butter and 1 1/2 cups sugar with electric mixer until pale and fluffy, about 3 minutes

Mix in eggs

Reduce to low speed and gradually add in flour mixture

Stir together cinnamon and remaining 2 Tbsp sugar in a small shallow bowl

Using a 1 inch cookie scoop, shape the cookies into 1 inch balls.  

*Do not over-fill the scoop, this will also cause the cookies to be too big and spread* – See above picture

Roll each ball in the cinnamon sugar mixture and place 3 inches apart on prepared baking sheet

Bake cookies 12-15 minutes or until edges are golden brown

*If using more than one pan in the oven, rotate them halfway through*

Remove from oven, place baking sheets on wire rack and allow cookies to cool on pan

When completely cool, store in airtight container

Best Snickerdoodles...EVER!

2017-07-09 12:51:00

Yields 36

The perfect Snickerdoodle!

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Prep Time

25 min

Cook Time

15 min

Total Time

45 min

Prep Time

25 min

Cook Time

15 min

Total Time

45 min

Ingredients

1. 2 3/4 cups all-purpose flour
2. 2 tsp baking powder
3. 1/2 tsp salt
4. 1 cup (2 sticks) butter (just soft enough to mix)
5. 1 1/2 cups plus 2 Tbsp sugar
6. 2 eggs
7. 2 tsp ground cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. Prepare baking sheet by covering it with a Silicone baking mat or parchment paper
3. *The butter should be JUST soft enough to mix. If the butter is too soft it will cause the cookies to flatten and spread too thin. You want fluffy, slightly thick cookies.*
4. Mix together flour, baking powder and salt in a small bowl.
5. Set aside
6. Cream butter and 1 1/2 cups sugar with electric mixer until pale and fluffy, about 3 minutes
7. Mix in eggs
8. Reduce to low speed and gradually add in flour mixture
9. Stir together cinnamon and remaining 2 Tbsp sugar in a small shallow bowl
10. Using a 1 inch cookie scoop, shape the cookies into 1 inch balls. *Do not over-fill the scoop, this will also cause the cookies to be too big and spread*
11. Roll each ball in the cinnamon sugar mixture and place 3 inches apart on prepared baking sheet
12. Bake cookies 12-15 minutes or until edges are golden brown
13. *If using more than one pan in the oven, rotate them halfway through*
14. Remove from oven, place baking sheets on wire rack and allow cookies to cool on pan
15. When completely cool, store in airtight container

Notes

1. The butter should be JUST soft enough to mix. If the butter is too soft it will cause the cookies to flatten and spread too thin. You want fluffy, slightly thick cookies.
2. Do not over-fill the scoop, this will also cause the cookies to be too big and spread*
3. *If using multiple pans in the oven at the same time, rotate them halfway through*

Freezing Before Baking

1. Mix cookie dough and store in an airtight container in freezer. When ready to bake, remove from freezer and allow to thaw until just soft enough to scoop. Or, if you’re in a hurry, microwave on defrost for 30 seconds at a time just until the dough can be scooped. Then, scoop and bake.

Freezing After Baking

1. Cook, cool completely, wrap tightly in plastic wrap then place in freezer bag or airtight container. Freeze as soon as possible after baking.

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