Get the best snickerdoodle cookie recipe out there! This is a family favorite that I have been making for years. Perfect cinnamon sugar cookie goodness every time! #longbournfarm #snickerdoodle #snickerdoodlerecipe #cookierecipe #baking #bakingday #snickerdoodlecookie #easycookierecipe #snickerdoodlecookierecipe #bakingcookies #howtobakecookies
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5 from 5 votes

The Best Snickerdoodle Cookie Recipe

Get the best snickerdoodle cookie recipe out there! This is a family favorite that I have been making for years. Perfect cinnamon sugar cookie goodness every time!
Course Dessert
Cuisine American
Keyword best snickerdoodle recipe, snickerdoodle cookie recipe, snickerdoodle recipe
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 4 dozen
Calories 1318kcal
Author Longbourn Farm • Alli Kelley

Ingredients

For the Snickerdoodles

  • 3 3/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 1/4 cup milk
  • 2 teaspoons vanilla extract

For the Cinnamon & Sugar Mixture

  • 1/4 cup sugar
  • 1 tablespoon cinnamon

Instructions

For the Cinnamon and Sugar Mixture

  • Whisk sugar and cinnamon together in a pie plate or shallow dish.

For the Snickerdoodles

  • Preheat oven to 375 degrees (F).
  • Whisk together flour, salt, baking soda, and cream of tartar.
  • Cream together butter and sugar until light and fluffy, about 2 minutes.
  • Add eggs, one at a time, beating well between each addition.
  • Add milk and vanilla extract, beat until combined.
  • Slowly add dry ingredients into the creamed mixture.
  • Mix until everything just comes together, scraping down the bowl as needed.
  • Check the consistency of the dough, you may have to add few tablespoons more flour. You should be able to touch it without it sticking too much to your fingers.
  • Form dough into 1-inch balls and roll in cinnamon sugar mixture.
  • Place 12 balls per cookie sheet and gently press a cross-hatch into the top with a fork until the cookies are flattened to about 1/2 an inch thick.
  • Bake for 8-12 minutes until the edges are set and the very middle still looks slightly under baked.

Video

Notes

These cookies are great to freeze if you don't need 4 dozen. Portion out the dough, place it on a parchment lined cookie sheet and flash freeze it for about 30 minutes. After you flash freeze, transfer them to a zipper top bag.
When you want to bake up the frozen ones, just place 12 frozen dough portions per cookie sheet {greased or parchment lined} and bake at 350 degrees F {instead of 375 degrees F like in the recipe} and halfway through baking briefly remove from the oven and gently press a cross-hatch into the top. Bake them a bit longer, 10-14 minutes. They will still turn out perfect!

Nutrition

Calories: 1318kcal | Carbohydrates: 204g | Protein: 15g | Fat: 49g | Saturated Fat: 30g | Cholesterol: 205mg | Sodium: 874mg | Potassium: 251mg | Fiber: 3g | Sugar: 113g | Vitamin A: 1560IU | Calcium: 71mg | Iron: 6mg