The Best Snickerdoodles I Have Ever Eaten Recipe

Name: The Best Snickerdoodles I Have Ever Eaten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1/2 cup granulated sugar; 1/3 cup brown sugar (I used light brown); 1 egg; 1/2 teaspoon vanilla; 1 1/2 cups flour; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1/4 teaspoon cream of tartar; Topping; 2 tablespoons granulated sugar; 1 teaspoon cinnamon

Servings: persons

1/2 cup butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar (I used light brown)
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
Topping
2 tablespoons granulated sugar
1 teaspoon cinnamon

1
In a large bowl, cream butter and sugars at high speed.
2
Add egg, vanilla, and beat until smooth.
3
In another bowl, combine flour, salt, baking soda, and cream of tartar.
4
Pour dry ingredients into the wet ingredients, mix well.
5
Preheat oven to 300u00b0 while you let dough rest 30-60 minutes in fridge.
6
In a small bowl combine topping.
7
Take about 2 1/2 tablespoons of dough and roll it into a ball.
8
Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet.
9
Bake cookies 10-12 minutes, NO MORE.
10
*Cookies may seem undercooked but will develop.
11
Don't roll your dough into too big of a ball; they may not turn out in that much time if you do that.
12
It happened to me.
13
lol.
14
If the cookies don't turn out, please try again.
15
It's a very good cookie, it's just all a matter of getting the cooking time right.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/2 cup granulated sugar, 1/3 cup brown sugar (I used light brown), 1 egg, and more.

Yes, The Best Snickerdoodles I Have Ever Eaten falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The Best Snickerdoodles I Have Ever Eaten

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions