Cookies | Holiday Baking
ByMelissa Riker Updated
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Get ready to enjoy the best snickerdoodle cookies you’ve ever tasted. These soft, cinnamon-sugar coated treats are a favorite among cookie lovers, and this recipe is a tried-and-true way to create the perfect balance of chewy centers and crispy edges.
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After so much trial and error we’ve finally found the best Snickerdoodle cookie recipe out there-this is as close as it gets to Mrs. Fields Snickerdoodle recipes!
Can I make a confession? I only recently had my first Snickerdoodle a few years ago. I had heard through the grapevine that Mrs. Fields was the gold standard so I started there.
When I tasted that amazing little package of chewy cookie goodness I understood at long last what all the fuss was about. I set about finding a way to make those bad boys at home and after a few test recipes (hint: you HAVE to use the Cream of Tartar!) I’ve finally found the very best Snickerdoodle recipe!
This easy snickerdoodle recipe gives you cookies with a chewy center, crisp edges, and that classic cinnamon-sugar coating. Along with chocolate crinkles, cream cheese cookies, and oatmeal raisin cookies, these are part of my holiday gifting favorites as well.
Love snickerdoodles? Try this snickerdoodle apple cobbler recipe on our sister site!
Why is it called a snickerdoodle?
The origin of the name “snickerdoodles” is a bit of a mystery, but these delightful cookies are thought to have Dutch and German roots. Some believe the name could be a corruption of the German word “Schneckennudeln,” which refers to a type of sweet roll. Regardless of their name’s origin, what’s certain is that snickerdoodles are beloved for their irresistible cinnamon-sugar coating and soft, buttery texture.
Ingredients
- butter
- sugar
- eggs
- vanilla extract
- flour
- cream of tartar
- baking soda
- salt
- cinnamon
Step by step
These are actually pretty easy cookies to make if you follow the instructions as written. Be sure to leave time for the one-hour chilling step!
- Cream butter and sugar together in a stand mixer (affiliate link) or with a hand mixer in a large bowl.
- Add in eggs and vanilla and mix.
- Add flour, cream of tartar, baking soda, and salt to the wet ingredients and mix until just combined.
- Roll the dough into balls and place on a plate.Refrigerate for one hour.
- Preheat the oven and line a baking sheet with parchment paper or asilicone mat.
- Mix together cinnamon and sugar in a small bowl.
- Roll the cookie dough balls in the cinnamon sugar mixture and place them on the prepared baking sheet. Press the center of the cookie slightly to flatten it.
- Bake for 8-10 minutes in a preheated oven or until the center is just set, it will firm up as it cools.
- Cool the baked cookies for 5 minutes on the cookie sheet before moving the cookies to a wire rack.
Tips for best results
So my two big takeaways from all the trial and error working on this recipe are:
1.Do NOT skip the chilling step-it’s a sure-fire one-way ticket to a bad turnout.
2. TheCream of Tartar is the key ingredientfor that fluffy light center and tangy flavor. If you don’t have it you can omit it from the recipe but know that you’ll have more of a sugar cookie texture (but they still taste great!) The Cream of Tartar gives the classic Snickerdoodle texture.
You can substitute cream of tartar AND baking soda with 2 teaspoons of baking powder and get the tangy taste by also adding a splash of lemon juice or white vinegar.
Storage
Keep these delicious cookies in an airtight containerfor up to 5 daysat room temperature.Expert tip: add a piece of bread to the container with the cookies to help keep them soft!
To freeze, store in a freezer bag for up to 3 months. You can store after baking or freeze the coated dough balls on a plate before baking then transfer to a freezer bag. Bake from frozen by thawing for 20 minutes, then extending the bake time a minute or two.
If you try this recipe please comment and rate it below, I love hearing from you!
World’s Best Snickerdoodle Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
3 from 2 reviews
- Author: Melissa Riker
- Total Time: 1 hour 23 minutes
- Yield: 36 1x
Description
After so much trial and error we’ve finally found the best Snickerdoodle recipe out there-this is as close as it gets to Mrs. Fields Snickerdoodle recipes!
Ingredients
Units Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup sugar
- 4 teaspoons ground cinnamon
Instructions
- In a large mixing bowl with an electric mixer or stand mixer (affiliate link) on medium speed, cream together butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Scrape the sides of the bowl as needed.
- Add egg and vanilla and mix for an additional 2 minutes until blended.
- Add flour, cream of tartar, baking soda and salt to the bowl. Mix until just combined.
- Roll the dough into 2-inch balls and place on a plate. Refrigerate for one hour.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
- Mix together 1/4 cup sugar and cinnamon in a small bowl. Roll the cookie balls in the cinnamon-sugar mixture and place on the baking sheet 3 inches apart. Press the ball to slightly flatten it.
- Bake for 8-10 minutes or until the middle is just barely set. Let cool for 5 minutes before removing to a cooling rack.
Notes
Keep these delicious cookies in an airtight containerfor up to 5 daysat room temperature.Expert tip: add a piece of bread to the container with the cookies to help keep them soft!
To freeze, store in a freezer bag for up to 3 months. You can store after baking or freeze the coated dough balls on a plate before baking then transfer to a freezer bag. Bake from frozen by thawing for 20 minutes, then extend the bake time a minute or two.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 68
- Sugar: 6.2 g
- Sodium: 85.1 mg
- Fat: 2.7 g
- Carbohydrates: 10.3 g
- Protein: 0.8 g
- Cholesterol: 11.9 mg
