Best Snickerdoodles Ever

Best Snickerdoodles…EVER

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.*

Best Snickerdoodles Ever

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

Set aside

 Best Snickerdoodles Ever

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

 Best Snickerdoodles Ever

Mix in eggs

 Best Snickerdoodles Ever

Reduce to low speed and gradually add in flour mixture

 Best Snickerdoodles Ever

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

 Best Snickerdoodles Ever

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

Best Snickerdoodles...EVER!
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.
O Taste and See https://otasteandseeblog.com/

4 Responses

  1. I’m going to have to try this recipe out because the one I have calls for butter and shortening. And I never have shortening on hand. And I love the tip about the butter softness; that alone might fix some of my problem!

      1. I finally got to actually make these! Unfortunately, thanks to the woodstove, my butter was closer to melted than just soft so I used margarine instead. Otherwise followed the directions exactly. (Ok, ok, I may have eyeballed the cinnamon . . . Incorrectly. I like cinnamon.) And they’re so yummy! They came out perfectly, which I swear has never happened before making snickerdoodles!

        1. Danita

          Yeah! So happy to hear! Good to know substituting margarine still makes them great. I’ll be sure to tell my daughter…cookies are her thing. Thanks so much for taking time to stop by and let me know…what an encouragement.

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