Snickerdoodles

This is THE BEST Snickerdoodles cookie recipe! This buttery, cinnamon-sugar cookie is crispy around the edges and has a soft, chewy inside. You’ll love this American classic cookie.

I’ve been making this recipe since I was eight years old. In fact, I think my ballet teacher gave me this recipe and I was quick to master it as a young baker. Snickerdoodle lovers all have their favorite kind, thick or thin, chewy, crispy or both. But I like mine slightly thick with crispy edges and a soft, chewy inside. Once when I was making these and didn’t have vanilla, I used pure almond extract. True that’s not the classic flavor but I love a hint of the almond with the vanilla and the cinnamon. This recipe has never failed me and needs no refrigeration before baking. Just make sure to have your butter and eggs at room temperature. 

WHAT IS ARE SNICKERDOODLES?

They are a sugar cookie-type dough made with butter, sugar, flour, eggs, and cream of tartar and rolled in a cinnamon-sugar mixture. Rolling cookie dough in sugar creates cracks on the top when it is baked. The Snickerdoodles origins seem to come from the New England area in America sometime in the early 1900’s. Most likely they are influenced by Dutch-German type cookies.

INGREDIENTS TO MAKE SNICKERDOODLES

• All-purpose flour
• Cream of tartar
• Baking soda
• Salt
• Unsalted butter, room temperature 
• Sugar
• Large eggs, room temperature
• Pure vanilla extract
• Pure almond extract
• Ground cinnamon

HOW TO MAKE SNICKERDOODLES

• Have the eggs and butter at room temperature; about 30 minutes.
• Preheat oven to 400°F and line 2 large baking sheets with a silpat or parchment paper. 
• In a small bowl, combine the cinnamon-sugar mixture for rolling the dough in; set aside.

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• In a large bowl whisk together flour, cream of tartar, baking soda, and salt; set aside.
• In a mixer with a paddle attachment, cream butter and sugar on medium speed for about 2 minutes.
• Add eggs one at a time, vanilla, and almond extract.
• Add the dry ingredients and mix until incorporated.
• Form the dough into 1-inch balls and roll into the cinnamon-sugar. 
• Place on prepared baking sheets in rows of 3 x 4 and slightly flatten the cookie dough balls.
• Bake for about 10-12 minutes or until the edges are slightly golden brown; let cool on the baking sheet for about 5 minutes before moving to a wire rack. 

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HOW TO STORE SNICKERDOODLES

• Always store in an airtight container for up to 7 days at room temperature.
• The baked cookies freeze well for up to 3 months.
• If making the dough ahead of time, it can be stored for up to 3 days in the refrigerator.
• Unbaked cookie balls can be stored in the freezer for up to 3 months, with or without the cinnamon-sugar topping.
• When taken out of the freezer, thaw for 30 minutes at room temperature.