This is a fabulous Snickerdoodle recipe for chewy cookie lovers.

Snickerdoodles are a long time love of mine, with the love affair recently ignited by our trip to Disneyland. In one of their coffee shops-the one at the end of Main Street to be exact- they make the biggest…thickest…puffiest Snickerdoodles you ever want to lay your lips on. I do believe I had one for breakfast three days in a row while we were at Disneyland.

 Fueled by that rekindled love, I knew that come Christmas this year I was making these babies.

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This is a Snickerdoodle recipe for chewy cookies, not the big puffy ones, due to the fact that I use all butter in them. If you want puffy snickerdoodles, you have to use shortening, just like your Grandma used to. Me, I like the buttery goodness in these, but I am not a Snickerdoodle cookie purist.

Not that you are suffering in any way by trying these chewy, buttery wonders.

Mike couldn't stop eating them. For a man who up until the moment he tried them had no idea what a Snickerdoodle was, he sure fell in love hard and fast. There is just something perfect about this buttery goodness covered in white sugar and cinnamon. 

Ingredients for the Snickerdoodle Recipe

1 1/2 cups of butter
2 1/4  cups white sugar
3 large eggs
1 1/2  teaspoon vanilla extract
3 1/2 cups all-purpose flour
3 teaspoons cream of tartar
1 1/3 teaspoon baking soda
1/4 teaspoon salt

1/3 cup white sugar
1 tbsp ground cinnamon

Kick the tires and light the fires to 375 degrees

Cream together the butter and white sugar.

Add in the eggs one at a time, incorporating each one thoroughly.

Mix the vanilla into the wet ingredients.

Whisk together your dry ingredients, then stir into the butter mixture.

Combine the white sugar and cinnamon in a bowl.

Roll a tablespoon sized amount into a ball, then cover completely with the cinnamon mixture. Ensure that you have the entire surface covered.

Place on a parchment lined baking sheet and bake for 8-10 minutes, until the bottoms of the cookies are browned.

Remove from the oven and let cool for 2-3 minutes. Remove from the baking sheets onto a cookie rack and cool completely.

Oh my word, are we really at December 11th? Are you all ready for Christmas yet? This huge amount of snow that we are seeing in Edmonton doesn't have me feeling Christmasy at all, just cranky that the roads are bad and we were ripped off Fall-wise.

No matter how I plan ahead, Christmas seems to sneak up on me. At least this year I had all my Christmas Cookies lined up and ready to be published here on Magpie, so you can look forward to another 5 cookie recipes coming right away!

Love,

I'm Dreaming of a Green Grass Christmas Magpie

0 from 0 votes
Classic Snickerdoodle Recipe
Prep Time
5 mins
Cook Time
10 mins
 
This is a fabulous Snickerdoodle recipe for chewy cookie lovers.
Course: Christmas Cookies
Author: Karlynn Johnston
Ingredients
  • 1 1/2 cups of butter2 1/4 cups white sugar3 large eggs1 1/2 teaspoon vanilla extract3 1/2 cups all-purpose flour3 teaspoons cream of tartar1 1/3 teaspoon baking soda1/4 teaspoon salt1/3 cup white sugar1 tbsp ground cinnamon
Instructions
  1. Pre-heat oven to 375 degrees.Cream together the butter and white sugar completely.Add in the eggs one at a time, incorporating each one thoroughly.Whisk together your dry ingredients, then stir into the butter mixture.Mix the vanilla into the wet ingredients.Combine the white sugar and cinnamon in a bowl.Roll a tablespoon sized amount into a ball, then cover completely with the cinnamon mixture. Ensure that you have the entire surface covered. This is what makes them so awesome, so you literally cannot overdo this step! Make sure they are covered!Place on a parchment lined baking sheet and bake for 8-10 minutes, watching closely, until the bottoms of the cookies are browned nicely.Remove from the oven and let cool for 2-3 minutes. Remove from the baking sheets onto a cookie rack and cool completely.
Nutrition Facts
Classic Snickerdoodle Recipe
Amount Per Serving (24 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

0

Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

2 Comments

  1. Do you think I could freeze the dough after rolling the balls in sugar/cinnamon?

  2. James Lori Shipley Reply

    I think a visit to your house to pu some yummy treats is in order-I will share chocolates lol!!!!

  3. DottieBast Reply

    I make this recipe for friends every so often and they will literally jump through hoops to get me to bring them some by they love them that much! Today, one of those friends told me he was going to try making some from one of his own cookbooks.. He texted me a couple of hours ago and told me they came out all wrong (not like yours). I printed your recipe for him. 🙂

    • thekitchenmagpie Reply

      DottieBast This one would be good for my first cookbook, what do you think?

      • DottieBast Reply

        thekitchenmagpie DottieBast  for some reason I wasn’t notified you had replied 🙁 I sincerely hope these made your cookbook because even after all this time, I’m still in love with this recipe 😀

  4. The Kitchen Magpie Reply

    A) I’m totally making a skillet snickerdoodle next Christmas
    B) so glad you liked them!
    C) Disney handed out snickerdoodles to give to Santa too! Santa was SO happy!!!!

    I also have no idea where the name came from…

  5. Krista Michelle Gray Reply

    Made ’em on Christmas Eve morning!!! Love ’em!!!! The recipe is cookie dough PERFECTION!! They taste like a cookie version of the famous Beaver Tail!!! That slight “crunch” when you bite, and then the soft interior!?!? Gahh!!! PLUS! Santa loved them – true story!!!! Kitchen Magpie? My family would like to know … “Where does the name, “Snickerdoodles” come from!?” ALSO …. Look what I found at Target yesterday for $5? A Snickerdoodle cookie mix … Meh … but, I only bought it for the adorable cast iron skillet! Neat-o! Best cookie!!! Thank you!!!

  6. Genevieve Olivier Reply

    Hey these would be awesome to take to a family gathering but was wondering if you have ever made a gluten free kind? My sister is intolerant. Would be nice to be able to share with everyone.

    • thekitchenmagpie Reply

      @Sue04kids So glad that you liked them!! Thanks for letting me know!

  7. This recipe calls for vanilla extract but does not say where to add it in! HELP!

  8. aGhost_eek Reply

    I think this is the first recipe calling for Cream of Tartar I’ve seen that wasn’t for making playdough.

    • thekitchenmagpie Reply

      I know! They are such an old cookie recipe that you use cream of tartar in them. You can switch it out, but it does give them a unique tang…I thought about changing it but really wanted classic Snickerdoodles. 

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