World's Best Snickerdoodle Recipe

After so much trial and error we've finally found the best Snickerdoodle recipe out there-this is as close as it gets to Mrs. Fields Snickerdoodle recipes!

Can I make a confession? I only recently had my first Snickerdoodle.   I had heard through the grapevine that Mrs. Fields was the gold standard so I started there. 

When I tasted that amazing little package of goodness I understood at long last what all the fuss was about.  I set about finding a way to make those bad boys at home and after a few test recipes (hint: you HAVE to use the Cream of Tartar!) I've finally found the very best Snickerdoodle recipe!

Ingredients

• butter
• sugar
• eggs
• vanilla extract
• flour
• cream of tartar
• baking soda
• salt
• cinnamon

Step by step

This is actually a pretty easy recipe if you follow it as written. Be sure to leave time for the chilling step!

1. Cream together butter and sugar.
2. Add in eggs and vanilla and mix.
3. Add flour, cream of tartar, baking soda, and salt and mix until combined.
4. Roll the dough into balls and place on a plate. Refrigerate for one hour.
5. Preheat the oven and line a baking sheet with parchment paper or a silicone mat.
6. Mix together cinnamon and sugar in a small bowl.
7. Roll the cookie dough balls in the mixture and place them on the prepared baking sheet. Press the center of the cookie slightly to flatten it.
8. Bake for 8-10 minutes or until the center is just set, it will firm up as it cools.
9. Cool for 5 minutes on the pan before moving the cookies to a cooling rack.

Tips for best results

So my two big takeaways from all the trial and error working on this recipe are:

1. Do NOT skip the chilling step-it's a sure-fire one-way ticket to a bad turnout.

2. The Cream of Tartar is essential for that fluffy light center-if you don't have it you can omit it from the recipe but know that you'll have more of a sugar cookie texture (but they still taste great!) If you want the classic Snickerdoodle texture though, you'll need the Cream of Tartar.

Storage

Keep these cookies in an airtight container for up to 5 days at room temperature.

To freeze, store in a freezer bag for up to 3 months.

If you try this recipe please comment and rate it below, I love hearing from you!

World's Best Snickerdoodle Recipe

★★★ 3 from 2 reviews

• Author: Melissa Riker
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 23 minutes
• Yield: 36 1x
• Category: dessert
• Method: baking
• Cuisine: American

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Description

After so much trial and error we've finally found the best Snickerdoodle recipe out there-this is as close as it gets to Mrs. Fields Snickerdoodle recipes!

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Ingredients

Units USM Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ¾ cups flour
• 1 ½ teaspoons cream of tartar
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¼ cup sugar
• 4 teaspoons ground cinnamon

 

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Instructions

1. In a large mixing bowl with an electric mixer or stand mixer (affiliate link) on medium speed, cream together butter and 1 ½ cups sugar until light and fluffy, about 3 minutes. Scrape the sides of the bowl as needed.
2. Add egg and vanilla and mix for an additional 2 minutes until blended.
3. Add flour, cream of tartar, baking soda and salt to the bowl. Mix until just combined.
4. Roll the dough into 2-inch balls and place on a plate. Refrigerate for one hour.
5. Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
6. Mix together ¼ cup sugar and cinnamon in a small bowl. Roll the cookie balls in the cinnamon-sugar mixture and place on the baking sheet 3 inches apart. Press the ball to slightly flatten it.
7. Bake for 8-10 minutes or until the middle is just barely set. Let cool for 5 minutes before removing to a cooling rack.

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Equipment

stand mixer

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silicone mat

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Keywords: best snickerdoodle recipe