Snickerdoodle Cookies. These perfectly baked gluten-free snickerdoodle cookies are soft on the inside and crisp on the outside with that sweet cinnamon-sugar coating. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. We can't think of a cookie that's more fun to say than snickerdoodle. With its distinctive cinnamon and sugar flavor, we also can't think of one that's more delicious. From the timeless classic to snickerdoodle cookie truffles and every stuffed and sandwiched version in between, we have enough snickerdoodle cookies to keep you in cinnamon-sugar goodness forever.
These snickerdoodle cookies need to be soft and chewy so watch carefully.
If you want them to be flat, press the balls down in the center before placing in the oven.
My favorite baking tools for perfect Snickerdoodle cookies — light-colored baking sheets , parchment paper sheets , KitchenAid mixer.
You can cook Snickerdoodle Cookies using 11 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Snickerdoodle Cookies
- Prepare 1 cup of unsalted butter, softened to room temperature.
- It's 1 1/2 cups of granulated sugar.
- Prepare 1 of large egg + 1 large egg yolk, at room temperature.
- It's 1/4 tsp. of vanilla extract.
- You need 3 cups of all purpose flour.
- It's 1 1/2 tsp. of cream of tartar.
- You need 1 tsp. of cornstarch.
- Prepare 1 tsp. of baking soda.
- You need 1/2 tsp. of salt.
- Prepare 1/2 tsp. of cinnamon.
- It's 1/2 cup of sugar + 1 tbsp. ground cinnamon, for rolling.
In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture. This easy Snickerdoodle Cookies recipe is truly the BEST. Soft, buttery and chewy cinnamon-sugar cookies that are loaded with flavor! If you're wondering how to make snickerdoodles, this recipe will let you bake up thick snickerdoodles that come out perfect every time!
Snickerdoodle Cookies step by step
- Preheat the oven to 375 F. Line a couple of large baking pans with either parchment paper or silicone baking mats and set them aside. Place the 1/2 cup sugar and 1 tbsp. ground cinnamon into a small bowl and stir to combine well. Set this aside..
- In a large bowl using wither a hand mixer or a stand mixer with the paddle attachment, beat the butter on med-high speed until smooth and creamy. Beat in the sugar until it s light and fluffy. Add the egg and egg yolk, then the vanilla beating until well combined. Scrape down the sides of the bowl as needed..
- In a separate, large bowl, whisk together the flour, cream of tartar, cornstarch, baking soda, salt and cinnamon. Switch the mixer speed to low and gradually add the dry ingredients to the wet until combined, scraping down the sides and bottom of the bowl as needed. Roll the dough into balls, about 1 1/2 tbsp. of dough per ball. Roll each ball into the cinnamon sugar mixture. Place them onto the prepared pans a couple inches apart from each other..
- Bake for 8-10 minutes, until they are slightly golden around the edges. They should still look undercooked in the centers. Allow them to cool for 5 or so minutes on the pan before transferring them to a wire rack to cool completely..
This is THE best recipe for making snickerdoodles! Cream the butter, then add sugar and mix. Sift the flour,salt, and baking powder into the mixture, add egg and mix well. The two most important elements of Mom's snickerdoodle recipe: she always adds cream of tartar, and she always leaves out vanilla extract. In fact, I believe it's the only cookie recipe she's ever made without vanilla extract.