The BEST Snickerdoodle Recipe

There’s something so comforting about the smell of cinnamon filling the kitchen, especially on a drizzly afternoon when the school run feels like a marathon. Snickerdoodles have always been a favourite in our house – the slightly tangy flavour and soft, chewy texture make them utterly irresistible. I’ve been tweaking this snickerdoodle recipe for years, trying to achieve that perfect balance of sweet and spice, and honestly, I think I’ve finally cracked it. This recipe promises consistently delicious, soft, and chewy snickerdoodles that will be devoured by the whole family. Trust me, even the fussiest eaters will be back for seconds!

Why This Recipe Works

As a busy mum, I need recipes that are reliable and don’t demand too much of my time. This snickerdoodle recipe ticks all the boxes. After 8+ years of home cooking, I’ve learned to appreciate simplicity, and this recipe embraces it:

• Quick and Easy: From start to finish, you’re looking at under 30 minutes. Perfect for a last-minute treat!
• Child-Approved: My two are my harshest critics, and they always give these snickerdoodles a resounding thumbs-up.
• Everyday Ingredients: No need for fancy trips to specialist shops. You’ll find everything you need in your local supermarket.

I’ll be honest, getting the right texture took a few attempts. The secret lies in the cream of tartar – don’t skip it! It gives the cookies that signature tangy flavour and soft, chewy interior.

Ingredients

• 125g unsalted butter, softened
• 150g granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 250g plain flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons granulated sugar, for coating
• 2 teaspoons ground cinnamon, for coating
• ½ teaspoon cream of tartar

Ingredient Notes

Let’s break down a few key ingredients and why they’re crucial:

• Cream of Tartar: This is the magic ingredient that gives snickerdoodles their distinctive tang and chewy texture. You can find it in most larger supermarkets in the baking aisle. Don’t be tempted to skip it!
• Unsalted Butter: Using unsalted butter allows you to control the amount of salt in the recipe, ensuring the flavour is just right. Make sure it’s properly softened for easy creaming.
• Vanilla Extract: A good quality vanilla extract enhances the overall flavour of the cookies. I prefer using pure vanilla extract, but vanilla essence works well too.
• Baking Soda and Baking Powder: This recipe uses both baking soda and baking powder for the perfect lift and texture. Make sure they’re fresh for the best results.

Step-by-Step Instructions

Now, let’s get baking! Follow these simple steps for perfect snickerdoodles every time.

1. Step 1: Preheat and Prepare. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line a baking sheet with baking parchment. This prevents the cookies from sticking and makes cleanup a breeze.
2. Step 2: Cream the Butter and Sugar. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. You want a smooth, pale mixture.
3. Step 3: Add Egg and Vanilla. Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Step 4: Combine Dry Ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and salt. This ensures the baking powder and soda are evenly distributed.
5. Step 5: Gradually Add Dry Ingredients to Wet Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – this can lead to tough cookies.
6. Step 6: Prepare Cinnamon Sugar Coating. In a small bowl, combine the 2 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon. Mix well.
7. Step 7: Roll Dough into Balls. Roll the dough into tablespoon-sized balls. I find using a small ice cream scoop helps to keep them uniform.
8. Step 8: Coat in Cinnamon Sugar. Roll each ball in the cinnamon sugar mixture, ensuring it’s evenly coated.
9. Step 9: Bake. Place the coated dough balls onto the prepared baking sheet, leaving a little space between each one. Bake for 8-10 minutes, or until the edges are lightly golden and the centres are just set.
10. Step 10: Cool. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.

My Kitchen Tips & Tricks

Over the years, I’ve picked up a few tricks to ensure snickerdoodle success:

• Don’t Overbake: Overbaked snickerdoodles are dry and crumbly. They should be slightly soft in the centre when you take them out of the oven – they’ll continue to set as they cool.
• Chill the Dough (Optional): If you have time, chilling the dough for 30 minutes before baking can help to prevent the cookies from spreading too much.
• Soft Butter is Key: Make sure your butter is properly softened, but not melted. It should be soft enough to easily cream with the sugar.
• Adjust Cinnamon to Taste: My children sometimes find 2 teaspoons of cinnamon a bit strong, so I sometimes reduce it to 1 ½ teaspoons. Experiment and see what your family prefers.
• Make Ahead: You can prepare the dough ahead of time and store it in the fridge for up to 2 days. Just bring it to room temperature for about 15 minutes before baking.
• Even Baking: To ensure even baking, rotate the baking sheet halfway through the baking time.
• Experiment with Flavours: For a festive twist, try adding a pinch of nutmeg or allspice to the cinnamon sugar coating.

Storage & Meal Prep

Here’s how to keep your snickerdoodles fresh and delicious:

• Storage: Store cooled snickerdoodles in an airtight container at room temperature. They’ll stay fresh for up to 3-4 days.
• Freezing: You can freeze baked snickerdoodles for up to 2 months. Thaw them at room temperature before serving.
• Make-Ahead Dough: The dough can be made ahead and stored in the fridge for up to 2 days. Bring it to room temperature for about 15 minutes before baking.
• Reheating: While snickerdoodles are best enjoyed fresh, you can warm them slightly in the oven or microwave for a few seconds if desired.

Substitutions & Variations

Need to make a few adjustments? Here are some substitutions and variations I’ve tried:

• Gluten-Free: I’ve successfully made these snickerdoodles with a gluten-free all-purpose flour blend. The texture might be slightly different, but they still taste great.
• Dairy-Free: Use a dairy-free butter alternative to make these cookies dairy-free. Make sure the butter alternative is suitable for baking.
• Vegan: I haven’t personally tried making these vegan, but you could try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes) as an egg replacement and dairy-free butter.
• Brown Sugar Variation: For a slightly chewier texture and richer flavour, substitute half of the granulated sugar with light brown sugar.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the snickerdoodles are done?

The edges should be lightly golden, and the centres should look just set. They will continue to set as they cool, so don’t overbake them. If you’re unsure, err on the side of underbaking – slightly soft cookies are always better than dry, crumbly ones.

Can I use self-raising flour instead of plain flour?

No, I wouldn’t recommend it. Self-raising flour already contains a raising agent, and using it in this recipe will result in cookies that are too puffy and cakey. Stick to plain flour for the best results.

How do I store leftover snickerdoodles properly?

Store cooled snickerdoodles in an airtight container at room temperature. They’ll stay fresh for up to 3-4 days. If you live in a humid environment, you might want to add a piece of bread to the container to help absorb excess moisture.

Will my children enjoy these snickerdoodles?

In my experience, yes! Snickerdoodles are generally a hit with children due to their sweet and cinnamon-y flavour. However, if your children are sensitive to cinnamon, you might want to reduce the amount in the coating.

Can I double or halve the recipe?

Yes, you can easily double or halve this recipe to suit your needs. Just make sure to adjust the ingredient quantities accordingly. For a large batch, you might need to bake in multiple batches to avoid overcrowding the oven.

Why are my snickerdoodles flat?

Flat snickerdoodles are usually caused by using butter that is too soft or melted, or by overmixing the dough. Make sure your butter is softened but not melted, and mix the dough until just combined. Chilling the dough for 30 minutes before baking can also help to prevent spreading.

Serving Suggestions

These snickerdoodles are perfect on their own with a cup of tea or coffee. Here are a few other serving suggestions:

• With a Glass of Milk: A classic pairing that’s always a winner.
• As an Ice Cream Sandwich: Sandwich a scoop of vanilla ice cream between two snickerdoodles for a delicious treat.
• Alongside Fresh Fruit: Serve with a bowl of fresh berries or sliced apples for a healthier snack.

I usually bake a batch of these on a Sunday afternoon and then pack a couple in my children’s lunchboxes for a little treat during the week. They’re also perfect for after-school snacks or a cosy evening in.

These are best served warm, just out of the oven for a truly comforting experience.

So there you have it – my tried-and-true snickerdoodle recipe that’s guaranteed to bring smiles to faces. As I said, I have been making this recipe for years and feel this really is the BEST Snickerdoodle recipe. I hope you will agree! Give it a go, and let me know what you think in the comments. I love hearing your feedback and seeing your baking creations. And don’t forget to pop over to FamiliesRecipes.com for more delicious and family-friendly recipes. Happy baking!

Print