The Best Snickerdoodles
A good snickerdoodle is hard to come by and these are my favorites.
Soft, slightly chewy, pillowy little puffs of goodness that I can’t stay away from.
I’ve always loved snickerdoodles and in high school and college used to work at a mall three stores down from Mrs. Field’s. That was dangerous because it fueled my snickerdoodle habit with extreme ease.
The snickerdoodles are as close to the Mrs. Field’s recipe (my personal gold standard) that I’ve been able to replicate at home.
They’re slightly chewy around the edges with soft, pillowy centers. I underbake by a minute or two to ensure the centers are extra soft. Underbaking also helps the cookies stay softer and fresher over time, but you can bake longer if you prefer more well-done or firmer cookies.
They’re buttery with a light cinnamon-sugar coating. Not too heavy, just classic snickerdoodle. If you’re a cinnamon fiend, I recommend the Soft and Chewy Cinnamon Chip Snickerdoodle Cookies.
Cream of tartar (sold in the spice aisle) is the leavener that gives the cookies lift, lightness, provides the classic snickerdoodle flavor, and it’s key for this recipe. If you don’t have it on hand but must make snickerdoodles immediately, try White Chocolate Snickerdoodles or Soft and Chewy Sugar-Doodle Vanilla Cookies.
Chill the dough before baking so your cookies back up thick and full. Unchilled dough will result in cookies that are prone to spreading, thinner, and flatter.
They’re everything I want in a classic snickerdoodle cookie and my family agreed by eating the whole batch on the afternoon I made them. I sent a dozen cookies with them to the beach for the afternoon somewhat expecting they’d come back with a few left over. That was clearly foolish thinking.
They’re my new favorite and best snickerdoodle recipe I’ve tried. Just like Mrs. Field’s.
The Best Snickerdoodles
The snickerdoodles are as close to the Mrs. Field’s recipe (my personal gold standard) that I’ve been able to replicate at home. Slightly chewy around the edges with soft, pillowy centers. I underbake by a minute or two to ensure the centers are extra soft. Underbaking helps the cookies stay softer and fresher over time, but bake longer if you prefer more well-done or firmer cookies. They’re buttery with a light cinnamon-sugar coating. Cream of tartar gives the cookies lift, lightness, provides the classic snickerdoodle flavor, and it’s key. Chill the dough before baking so your cookies back up thick and full. My new favorite and best snickerdoodle recipe I've tried.
Yield: 14 small/medium cookies
Prep Time: 10 minutes
Cook Time: about 9 minutes
Total Time: about 90+ minutes, for dough chilling
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt, optional and to taste
1/4 cup granulated sugar
2 teaspoons cinnamon
- Dough - To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
- Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- For Rolling - In a small bowl, combine sugar, cinnamon, and stir to combine.
- Dredge each mound of dough through cinnamon-sugar.
- Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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