The Most Tender Snickerdoodles You Will Ever Eat

We thought my grandpa’s favorite cookie was a peanut butter cookie for years, but later found out that his favorite cookie was snickerdoodles! So then I had to work on perfecting my snickerdoodle recipe, so here it is.

Related: Check out my Peanut Butter Cookie Recipe

Ingredients

My snickerdoodles are made of flour, sugar, butter, eggs, vanilla, cornstarch, cream of tartar, baking soda, cardamom, nutmeg and coated in a cinnamon sugar coating.

Flour – helps the cookies keep their structure. The amount of flour in this recipe keeps them chewy. 

Sugar – the sweetener for most cookies. My cookies have more granulated sugar than brown sugar. 

Butter – the fat in these cookies that make them tender. I like to microwave my butter for 10 second increments until it reaches “room temperature” which is when you can just poke your finger in but it doesn’t yet feel warm to the touch. This usually takes about 30 seconds.

Eggs – the binding agent and help provide structure to the cookie. These cookies have two eggs which seems to be the magic number for most cookies. 

Vanilla– I read once to always double the vanilla in a recipe, but you won’t need to here. It already has plenty of vanilla extract. 

Cornstarch – my secret ingredient. It adds more fluff to the cookie. It makes the cookies tender.

Baking soda & cream of tartar- helps the cookies rise the perfect amount. Cream of tartar gives the cookies a slightly acidic flavor that is characteristic of snickerdoodles.

Cardamom & nutmeg – these spices are what give my cookies an amazing flavor that other snickerdoodles don’t give you.

Cinnamon & sugar– this is the typical coating that makes snickerdoodles snickerdoodles.

Related: White Chocolate Macadamia Nut Cookies

Baking Products I Love

Directions

Preheat the oven to 350 F. Prep a baking sheet with parchment paper or silicone baking mats. 

Cream the butter with the brown sugar and granulated sugar until completely blended and fluffy. 

Add the eggs and vanilla. Stir completely. 

Add the dry ingredients. Stir until combined. 

Use a cookie scoop or form dough into balls. 

Roll the balls into the cinnamon sugar mixture.

Place on a prepared baking sheet. 

Bake 12-15 minutes. If you are using baking mats it won’t get as brown as if you use parchment paper. The top should just start turning brown. 

Allow the snickerdoodles to cool several minutes before transferring to a cooking rack or inhaling immediately. 

Tips

• Add more or less nutmeg, cardamom, and cinnamon to taste.
• Don’t scoop your flour, instead spoon it into the measuring cup, or shake it in.
• Don’t over mix your cookies.
• Use a cookie scoop to make sure all of your cookies are the same size.
• I love to make my cookie dough, roll it into balls, and then freeze it in a plastic bag to eat later. 
• You can freeze the dough for 10 minutes to make sure that the cookies won’t spread.
• Use parchment paper or a silicone baking mat to keep your cookies from sticking to the pan.
• Use an oven thermometer to ensure your oven is actually at the temperature it says it is.
• If your oven has hot spots, make sure you turn your pan half way through the bake.
• Remove cookies earlier rather than later to keep them from overcooking.
• Store cookies in an airtight container for up to one week.

Let me know in the comments how these turned out for you!