-Most Amazing Snickerdoodle Cookies! A soft, buttery cookie rolled in a cinammon sugar and baked to golden perfection. Make these cookies often, yo!
Song Giving me Life: Mundy Baja, El Gran Combo
What do you say these are the Most Amazing Snickerdoodle Cookies?
No intro, huh… Just straight to the question. OK, homie… I’m glad you asked. Simply because they are. I didn’t invent them, I was just minding my own damn business looking for a Snickerdoodle recipe to fold into a bombass cinnamon ice cream I was making. While perusing the intewebs I came across this recipe from Modern Honey. She has it titled as The Best Snickerdoodle recipe and I’m not about to fight her ’cause she is right. These are the best. Soft, buttery, with a light cinnamon caramel flavor for the melted cinnamon sugar.
Ingredients to make these Snickerdoodle Cookies
Gather round, kids… To make these bomb snickerdoodle cookies you need to make a dough and then roll them in cinnamon sugar.
For the dough you need:
- all-purpose flour – Make sure you spoon flour into the measuring cup then level with a butter knife or a small spatula. Flour is compacted when packaged and if you scoop directly from the package you will end up with excess flour and possibly a tough cookie.
- cream of tartar – For leavening
- baking soda – Also for leavening
- unsalted butter (at room temperature) – This recipe calls for two sticks of butter, so take two sticks out of the fridge now. Like, right this second.
- granulated sugar
- large Eggs
- vanilla extract – Can someone tell me WHY vanilla extract is still so expensive?! It’s cheaper to fly to Madagascar at this point.
For the cinnamon sugar you will need:
- Ground cinnamon
- granulated sugar
How to make Snickerdoodle Cookies
To make these cookies you will set aside the dry ingredients and prep the cinnamon sugar. Cream the butter and sugar until light and fluffy. Add eggs and vanilla extract. Then add the dry ingredients until just combined. You roll the dough into balls (after chilling a bit), drop the balls into cinnamon sugar, then place on a cookie sheet and bake for about 9-11 minutes until the edges are a golden brown. That’s pretty much it. The cookie dough comes together quickly. Rolling dough and coating in cinnamon sugar takes almost no time at all.
How do these Snickerdoodle Cookies Taste?
Like heaven. They’re super chewy and buttery on the inside and have a nice crisp from the cinnamon sugar. I had to grab the few I needed because these cookies were gone in 24 hours.
What are you planning to do with these Snickerdoodle cookies?
As I mentioned earlier in this post, I made a cinnamon ice cream and I folded about a 1 1/2 cups of snickerdoodle cookie pieces into that ice cream. The cookies were soft, almost like cake in the ice cream. That recipe is next, so I suggest you keep checking in.
In the meantime, bake these cookies and save some for the ice cream.
Craving snickerdoodle cookies? I got you, boo!
Most Amazing Snickerdoodle Cookies
For the Snickerdoodles
- 2 ¾ cups all-purpose flour spooned into the measuring cup, then leveled.
- 1 1/2 teaspoon cream of Tartar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (two sticks) unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
For the cinnamon sugar
- 1/4 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- Line two cookie sheets with parchment paper and set aside. Preheat the oven to 350° Fahrenheit.
- In medium bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
- In a bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar over medium/high speed until light and fluffy, about 4-5 minutes.
- Stop the mixer and scrape the sides of the bowl. Add the eggs one at a time, mixing well after each addition. Add in the vanilla extract.
- Reduce the speed to low and add the flour mixture all at once. Mix until just combined. Remove bowl from mixer, cover with plastic wrap and place in the refrigerator to chill for about 20-25 minutes.
- While the dough is chilling prepare the cinnamon sugar by mixing those ingredients in a small bowl. Set aside until ready to use.
- Remove dough from the fridge and with a cookie scoop or a spoon, scoop dough and roll into balls with your hand until round and smooth. Drop the balls in the cinnamon-sugar mixture until well coated.
- Place the balls of dough, about 2 inches apart on prepared cookie sheets. Flatten the dough with your hands or with a bottom of a shot glass. Flattening the dough will prevent them from puffing up.
- Place in the oven and bake for 9-11 minutes until the edges are golden brown.
- Remove from the oven and allow the cookies to cool for about 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.