Perfect Cinnamon Cookies
If you’re looking for a go-to snickerdoodle cookie recipe, you’ve come to the right place because this one is by far the best I’ve ever had! These snickerdoodles are super soft and chewy, which is a MUST for any cookie recipe I’d say.
That said, if you want to know how to make snickerdoodles that turn out perfect every time, you’ve definitely gotta give this recipe a try. I was absolutely hooked after one bite.
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Snickerdoodles vs Sugar Cookies
A lot of people think the difference between sugar cookies and snickerdoodles is the cinnamon, but that’s only partly true. The real game-changer is the cream of tartar used in a snickerdoodle cookie recipe. Cream of tartar adds that signature tang in snickerdoodles and an ever chewier texture.
For those of you who are now googling “cream of tartar substitutions”, I’m here to tell you, DON’T DO IT! The flavor and texture from cream of tartar are hard to mimic. Just go buy some cream of tartar. I promise it’s worth it!
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Recipe Tips and Tricks
Chill The Dough: I’ll admit that this is the most tedious part of the process, but chilling the dough for at least 30 minutes before rolling into balls and coating with cinnamon sugar is important in this cookie recipe. Chilling the dough not only makes it less sticky and easier to work with, but it also keeps the snickerdoodles from spreading too much while baking. If you’ve been wondering how to make snickerdoodles that hold their circular shape, this step will make all the difference.
Don’t Overbake: Overbaking is a common mistake people make when making snickerdoodles. I have made this recipe using several different ovens and in my experience, baking for 6-8 minutes does the trick.
Be careful not to bake these cookies until they start turning golden brown or else they will likely be more crunchy. You don’t want to miss out on that soft chewy texture!
Snickerdoodle CookiesAugust 11, 2021
- Mixing Bowls softened
- Rubber Spatula
- Baking Sheet
- ¼ cup butter softened
- ¼ cup shortening
- ¾ cup granulated sugar
- 1 egg
- 2 teaspoon pure vanilla extract
- 1⅓ cup flour sifted
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup granulated sugar for coating
- 1 tablespoon cinnamon for coating
- In a medium mixing bowl, cream together the butter, shortening, and sugar for 2-3 minutes until light and fluffy using a hand mixer or stand mixer with a paddle attachment. (I use this Kitchenaid hand mixer and LOVE IT!) Beat in the egg and vanilla extract, scraping down the sides of the bowl with a rubber spatula as needed.
- In a separate bowl, sift the flour, cream of tartar, baking soda, and salt. With the mixer on low speed, slowly add the dry ingredients into the wet ingredients and mix until fully combined. Be sure to scrape down the sides of the bowl as needed. Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 400°F and prepare a greased cookie sheet. In a small bowl, combine the additional sugar and cinnamon for the coating. Roll the dough into 2-inch balls and coat thoroughly in the cinnamon-sugar mixture before placing them on the cookie sheet. Bake for 6-8 minutes.
- Baking time may vary slightly depending on your oven. For a lighter, chewier cookie, bake for 6 minutes. For slightly crispier edges, bake for 8 minutes.
- The dough can be prepared ahead of time and stored in the refrigerator or freezer until you are ready to bake the cookies. If frozen, allow the dough to thaw before baking or add an additional 1-2 minutes to the bake time.