How to Make Snickerdoodles at Home
This really is the best Snickerdoodles recipe I have ever tried. They always turn out thick, chewy, and soft. No other recipe compares!
The greatest recipes are ones that have been passed down in the family, so you can believe me when I say this the best Snickerdoodles recipe ever. It was my mom’s, so it has been tested plenty of times on all six of my siblings growing up. Let me tell you – we all approve.
I have always been a huge fan of Snickerdoodles. Some of my favorite memories are of me, sitting on the kitchen counter with my mom, helping her roll Snickerdoodle dough balls in cinnamon sugar. Those kinds of memories are the best – the ones where you don’t remember much more than little snippets and pieces, but you know things were good and you felt happy. Those feelings come back every time I make Snickerdoodles. I guess you could say they are somewhat of a comfort food for me. That explains why I can eat five of them in a row without thinking twice about it.
I don’t just love snickerdoodles though. I love these snickerdoodles. I have tried quite a few of these ever-loved cookies in my day, whether they are homemade, store bought, from a restaurant, or of some other variety and nothing beats these as the best Snickerdoodles recipe on the planet. They’re reliable, always turning out to be soft, buttery, chewy, and perfectly paired with a tall glass of milk. They are always a favorite in cookie exchanges and dessert bars.
- 2 & 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup butter, softened I use salted
- 2 cups white sugar, divided
- 2 large eggs
- 2 tsp. cinnamon
- Preheat oven to 350 degrees Fahrenheit.
- Sift together flour, baking powder, and salt; set aside.
- Cream together the butter and 1 & 1/2 cups sugar until pale yellow, about 2-3 minutes.
- Mix in eggs until well combined.
- Add the flour mixture, 1/2 cup at a time, until the dough comes together.
- In a separate, small bowl, combine 1/2 cup sugar and cinnamon together.
- Shape dough into about 1-3/4 inch balls and roll the balls in the cinnamon sugar.
- Space the balls about 3 inches apart on an ungreased baking sheet.
- Bake for 9-10 minutes. (Oven temperatures may vary. Cooking time may be more or less.)