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    Home » Recipes » Dessert Recipes » The Actual Best Snickerdoodle Cookie

    The Actual Best Snickerdoodle Cookie

    Published: Jun 30, 2020 · Modified: Aug 18, 2021 by Erin · This post may contain affiliate links · Leave a Comment

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    These Snickerdoodle Cookies are the best you'll ever have! Soft, fluffy, and tender, with just the right cinnamon flavor!

    Stack of snickerdoodle cookies with one broken in half in the front.
    Jump to:
    • Tips for the Best Cookies
    • Recommended Recipes
    • Recipe

    Have you ever surprised yourself by making the perfect recipe? That's what happened to me when I made these Snickerdoodle cookies. I expected them to be good. I mean, I love a Snickerdoodle cookie! But these cookies? They are ridiculously good! I took some to my mom and sister and both texted me shortly after taking their first bite to tell me how perfect they were! Here are a few secrets that make them extra delicious:

    Tips for the Best Cookies

    Cream the Butter and Sugar Extra Well

    I mean, really beat it well! In my Kitchen Aid mixer, I beat the butter and shortening together on high speed until they are fully incorporated together. Next, add the sugar in and gradually move the speed up to high. Beat together for at least 2 full minutes. This allows the sugar to completely dissolve into the butter, providing a more even flavor throughout the cookie. It also adds some air into the dough, producing a lighter and fluffier cookie. If you find yourself with dense and flat cookies, this is a step you want to pay careful attention to!

    Barely Mix in the Flour

    Once the wet ingredients are beaten well and all fluffy, add your dry ingredients. But this time, longer beating doesn't produce good results. Mix the dry ingredients on low speed until just incorporated. Scrape the sides down once or twice in between mixing, so that all of the ingredients get mixed in. I stop my mixer when I see just a little bit of flour left outside the dough, then I mix it in by hand. Over-mixing will result in a dry cookie that isn't worth eating.

    Refrigerate Your Dough

    You have probably heard this tip for chocolate chip cookie dough, but it holds true for all cookie dough! It is best to chill your dough for 24 hours, though even 30 minutes makes a difference. This chills the fat in the cookie, which slows down the spread in the oven and results in a taller cookie. Another benefit of chilling the dough is that the dough dries out a little. This sounds like it would be a bad thing, but it is actually exactly what you want! As the dough dries the flavor is concentrated, producing a more robust flavor.

    A Perfect Cinnamon-Sugar Ratio

    I tried these cookies with several different ratios of cinnamon and sugar, from equal parts cinnamon and sugar to just a touch of cinnamon. This 8:1.5 ratio gives plenty of cinnamon flavor without either the sugar or the cinnamon becoming overwhelming.

    The result of these steps is a soft, thick center, slightly crispy outside, buttery, sweet, cinnamony-goodness! The best Snickerdoodle cookie!

    Recommended Recipes

    • Brown Butter Toffeedoodle Cookie Recipe (Starbucks Copycat)
    • Chocolate Chip Rice Krispie Treats
    • Marshmallow Chocolate Chip Cookies
    • Easy S'mores Rice Krispie Treats Recipe
    Dunking half of a snickerdoodle cookie into a glass of milk.

    These cookies were the dessert for our Connecticut state dinner. Read about the rest of our dinner here! 

    Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind the scenes and to be among the first to know when new recipes post!

    Recipe

    Plate of snickerdoodle cookies, with a cooling rack that has a cookie, and also a glass of milk.

    The Actual Best Snickerdoodle Cookies

    Recipe by: Erin
    These Snickerdoodle Cookies are the best you'll ever have! Soft, fluffy, and tender, with just the right cinnamon flavor!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 8 mins
    Resting Time 30 mins
    Total Time 48 mins
    Course Dessert
    Cuisine American
    Servings 36 cookies
    Calories 126 kcal

    Ingredients
      

    • ½ cup butter, softened
    • ½ cup vegetable shortening
    • 1 ½ cups granulated sugar (300 grams)
    • 2 eggs
    • 2 teaspooons vanilla extract
    • 2 ¾ cups all-purpose flour (358 grams)
    • 2 teaspoons cream of tartar
    • 1 teaspoons baking soda
    • ½ teaspoons table salt

    Cinnamon Sugar

    • ¼ cup granulated sugar
    • 1 ½ tablespoons ground cinnamon
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    Instructions
     

    • Cream together butter and shortening until well incorporated together. Add sugar and beat on high speed for at least 2 minutes.
    • Add eggs and vanilla, and beat an additional 1-2 minutes.
    • Stir together flour, cream of tartar, baking soda, and salt. Add to butter mixture and mix together on low until flour is incorporated. Do not overbeat at this step. Refrigerate dough for 24 hours, if possible, or at least 30 minutes.
    • When ready to cook, preheat oven to 400 degrees. Shape dough into rounded spoonfuls (I use a 2 tbsp. stainless scoop). Roll cookie dough balls into cinnamon sugar mixture, making sure dough is completely covered.
    • Bake for 8-10 minutes. Cookies should just begin to have a small amount of brown on the edges, but will still look mostly light. You don't want to overcook or you will end up with crispy cookies. Cool on cookie sheet for a couple of minutes before transferring to a cooling rack.

    Nutrition

    Calories: 126kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 89mg | Potassium: 44mg | Fiber: 1g | Sugar: 10g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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    Photo of Erin Gierhart

    Welcome! I'm Erin, wife, mom, and lover of great food. I've been cooking and baking for over half my life, including 7 years teaching cooking demonstrations. I have even sold baked goods, from homemade bread to wedding cakes! Somewhere between my kitchen disasters and extraordinary creations I learned a few things about what it takes to make a great dish. And I am excited to share those learnings and mouthwatering recipes with you!

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