The Best Snickerdoodle Cookie Recipes

THE BEST SNICKERDOODLE COOKIE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
• Stir in flour, cream of tartar, baking soda, and salt, just until combined.
• In a small bowl, stir together sugar and cinnamon.
• If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
• Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.

WORLD'S BEST SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees F.
• Cream together butter and sugar.
• Add in eggs, one at a time, along with vanilla, until well-combined.
• Mix dry ingredients (flour, salt, soda, cream of tartar) in a separate bowl. Add dry ingredient mix into the wet mix in 2-3 stages.
• Mix the 2 tablespoons sugar and the cinnamon together in a small bowl.
• Use your hands to roll dough into little (ping-pong ball-sized) balls.
• Roll dough-balls in the cinnamon/sugar mixture so they're covered all the way around. Place them on an ungreased cookie sheet, 2 or 3 inches apart.
• Bake 7 or 8 minutes, until they have spread out and have JUST started to turn brown. Remove from cookie sheets and place cookies on cooling rack to cool and set a little. If they're not completely cooked when they come out of the oven, let them cook a bit more on the cookie sheets, out of the oven. 7-8 minutes will make a nice, chewy cookie with a little crispness on the bottom.

THE BEST SNICKERDOODLES

Steps:

• 1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed.
• 2. Add the egg and vanilla and beat until smooth.
• 3. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
• 4. Pour the dry ingredients into the wet ingredients.
• 5. Mix well.
• 6. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
• 7. In a small bowl, combine the sugar with the cinnamon for the topping.
• 8. Take about 2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture.
• 9. Press it onto an ungreased cookie sheet.
• 10. Repeat for the remaining cookies.
• 11. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked but will continue to develop after they are removed from the oven.
• 12. When the cookies have cooled they should be soft and chewy in the middle.