Best Snickerdoodles Recipe
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husband and wife, foodies for life
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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.
I hope these cookies will make some memories for you and your family to cherish as well!
- 2 & 1/2 cups all-purpose flour
- 1 cup butter, softened I use salted
- 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.
*This recipe was originally posted on September 11, 2012 and has been updated for recipe development and aesthetic purposes. Thank you for your understanding!*
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It’s great that you have memories like that with your mom! I remember doing that with peanut butter cookies. ???? Snickerdoodles are my husband’s favorites, so he would love these!
Yum! I will be trying this recipe ASAP ????
Sarah, your snickerdoodles are just lovely. They’re one of my favorite cookies too. Now, what I’m about to say is controversial, but go with me on this. Next time you make these, substitute pumpkin pie spice for cinnamon. I swear to you, I thought snickerdoodles couldn’t get any better. I was proved wrong – and quite happily so.
Just made these! Shout out to come!
They were amazing agreed! Strange, mine made snickerdoodle Bites! Hah! They puffed up into bites! AMAAAAAZING THOUGH! ????????????????????????????❤️❤️❤️❤️❤️❤️????????????
Get in my belly!! I am totally making these this weekend! ????