Snickerdoodle Cookies

These delicious Snickerdoodle Cookies have the perfect texture of crispy edges with a soft, and chewy center making them a guaranteed crowd-pleaser and family favorite!

Course Cookies

Cuisine American

Keyword cinnamon sugar cookies, snickerdoodle cookie dough, snickerdoodle cookie recipe, snickerdoodle cookies, snickerdoodles

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 256kcal

Author Jennifer

Ingredients

SNICKERDOODLE COOKIES:

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
2 ½ teaspoons ground cinnamon
½ cup butter, softened 1 stick
1 cup vegetable oil
1 cup powdered sugar
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs

CINNAMON SUGAR:

¼ cup granulated sugar
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350℉. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Whisk together the flour, baking soda, cream of tartar, salt, and ground cinnamon in a medium size bowl. Set aside.
In a large bowl, using an electric or stand mixer, cream together the butter, vegetable oil, powdered sugar, granulated sugar, and vanilla extract until combined.
Add eggs and mix well.
Add flour mixture to the wet ingredients, mixing until just combined. DO NOT OVERMIX!
In a small bowl, mix the sugar and ground cinnamon together. This will be used to roll the cookie dough balls into.
Using a 1 Tablespoon cookie scoop or 1 Tablespoon measuring spoon, scoop cookie dough into balls. I make my cookie dough balls 2 Tablespoons each, which makes the perfect sized cookie. Roll the cookie dough balls into the small bowl of cinnamon-sugar. Then using your hands, slightly press down cookie dough ball to form a mini "hockey puck" and place on prepared baking sheet.
Bake for 12-15 minutes or until edges are golden brown. Let cool for 3-5 minutes on baking sheet before moving them to a wire rack to cool completely.

Notes

Don’t over-mix the dough. This may result in “flat” cookies that don’t taste as delicious as they should be. Mix just until the wet and dry ingredients are mixed.
Scoop your cookies. Use a one-tablespoon cookie scoop or measuring spoon to measure out two scoops of cookie dough so you end up with evenly sized cookie dough balls. In my opinion, about two tablespoons make the perfect-sized cookie. For more, check out my step-by-step guide on How To Scoop The Perfect Cookie!
Use softened butter and room-temperature eggs. Your cookie dough will mix up easier and the ingredients will blend together better.
Slightly underbake your cookies. If you want them even softer, pull them out a minute or two early if you want them on the softer side.

Nutrition