This is a Holiday cookie classic. The warm flavors of cinnamon just scream fall and comfort. I asked my audience what their favorite cookie was to eat this time of year and these cookies were the number one answer so I knew that I had to share the best snickerdoodle recipe with you all!
If you have never heard of this cookie, just imagine a cinnamon sugar cookie that is chewy and buttery! All the things a good cookie should be. They are so simple and quick to make. I promise you that these cookies will be gone in an instant once they come out of the oven!
There has been debate over whether a snickerdoodle needs cream of tartar which is a leavening agent in the form of a powder that you can find at almost any supermarket. I have tried with and without and for sure it is best with cream of tartar. The cream of tartar gives these its signature tang and chewy texture which is what really makes it the best snickerdoodle cookie. So, definitely grab some for this recipe in order to have the best cookies. You will not be disappointed!
Since this is the best time of year to share holiday flavors through baked goods; I will be sharing two more cookies recipes to be expected in the next week. Stay tuned for those but for now, definitely try this cookie as well as my ginger molasses cookie!
If you make any of my recipes, please share them with me on my Instagram. I love seeing remakes! I would also appreciate knowing what you thought here in the comment section. Thank you & Happy Holidays!
The Best Snickerdoodle Cookie
- 1 1/2 cups All-purpose Flour
- 1/2 cup Brown sugar light brown sugar works great
- 1 egg
- 1/2 cup Granulated sugar
- 1 stick Unsalted Butter, room temperature
- 1 tsp Vanilla Flavoring
- 1 tsp Ground Cinnamon
- 1 tsp Baking Soda
- 2 tsp Cream of Tartar
- Pinch Salt
Cinnamon Sugar Topping
- 1 1/2 tbsp Granulated Sugar
- 1/2 tbsp Ground Cinnamon
- Preheat the oven to 350 F.
- Cream together the butter, sugars, egg, and vanilla using the paddle attachment of a KitchenAid or a rubber spatula. Make sure to mix together for a minute or two until light and creamy.
- Then, add the flour, salt, baking soda, cinnamon, and cream of tartar.
- Mix that all together very well.
- Scoop the batter using a cookie scooper to make them all uniform in size onto a parchment paper-lined baking sheet. I recommend a 1 1/2 tbsp cookie scooper for a decent sized cookie. Cookie scoopers will make all the cookies uniform in shape and size!
- Mix together the cinnamon and sugar for the topping and dip each cookie ball into it on all sides. Place back on the parchment paper keeping them a few inches apart since the cookie will spread in the oven.
- Place the pan with the cookies in the fridge for ten minutes before baking them. This will help the cookie retain its shape.
- Bake for 10-12 minutes until the edges are lightly browned. Take out and allow to cool. Enjoy warm or room temperature!
Tips when baking cookies
First, and foremost always use room temperature butter. This will make a difference in the texture of the cookie. Take the stick of butter out either the night before or hours before baking. It should be slightly soft to touch but not melted nor hard.
Secondly, in order for the cookies to bake nicely and not thin to a flat crisp be sure to follow the step of placing them in the fridge to cool for 10 minutes after they are scooped. This refrigeration time will help the cookie keeps its shape when baking in the oven. It is essential!