Perfect Snickerdoodle Cookies: This post first appeared as “Snickerdoodle Cookies” over at Eazy Peazy Mealz where I’m a contributor.
These Perfect Snickerdoodle Cookies have only 8 ingredients and make the most aromatic, chewy, and delicious cookies with crisp edges.
They are such a satisfying and tasty cookie, expect them to be gone as soon as you make them! (video)
Perfect Snickerdoodle Cookies
The first time I had a Snickerdoodle cookie was in high school at a Starbucks and I was hooked from the first bite it was the late ’90’s and the traditional Snickerdoodle cookie was making a raging comeback.
Perfect Snickerdoodle Cookies also happen to be my husband’s favorite cookies too, so this cookie recipe is definitely one of our family favorites. You might also like my Pumpkin Snickerdoodle Cookies recipe.
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These Perfect Snickerdoodle Cookies have crisp edges, with a cinnamon-sugar exterior crust and a chewy interior.
When they are baking, your house will smell amazing! Don’t be surprised if these Perfect Snickerdoodle Cookies get devoured in one sitting.
These Perfect Snickerdoodle Cookies have coconut oil instead of unsalted butter.
The coconut oil adds some healthy fats to the cookies but if you want to use unsalted butter in the same amount then that works too!
If you make them 1″ dough balls the batch makes about 36 cookies.
I make them using a medium cookie scoop (1-3/4″ inch width) which makes a larger cookie and this yields 18 cookies.
If you try this method then you might need to add another minute or two because it will be a larger cookie.
The amazing, chewy texture of these Perfect Snickerdoodle Cookies are due to the fact that they have the cream of tartar in them.
When they are baking, they should puff up a little, giving the cookie a slightly domed shape.
I hope you enjoyed this easy Perfect Snickerdoodle Cookies recipe, it’s sure to be a new family favorite!
Ingredients for Perfect Snickerdoodle Cookies
- coconut oil, melted and cool (can substitute the same amount of unsalted butter, melted and cooled for a traditional option)
- granulated white sugar
- baking soda
- cream of tartar
- large egg
- pure vanilla extract
- all-purpose flour
- granulated white sugar
- 1-1/2 teaspoon ground cinnamon
Kitchen Tools Needed for Perfect Snickerdoodle Cookies
- electric handheld mixer
- baking spatula
- large mixing bowl
- small mixing bowl
- medium cookie scoop
- cooling racks
- cookie sheets
- parchment paper or silicone baking mats
Our Other Recipes and Posts
- Peanut Butter Cookies
- Easy Breakfast Pastry 3 Ways
- Easy Funfetti Sugar Cookies
- Cheesecake Stuffed Gingerbread Cookies
- Snickerdoodle Cookie Bars
This recipe takes inspiration from “Snickerdoodles” on p. 248 of Better Homes and Gardens Cook Book.
- If you like this Perfect Snickerdoodle Cookies recipe, Check out Sand Tart Cookie Recipe, Dessert, Cake & Cookies categories
What’s your favorite kind of cookie? Have you made Snickerdoodle cookies before? Let me know in the comments below!
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- 1/2 cup coconut oil, melted and cool (can substitute the same amount of unsalted butter, melted and cooled for a traditional option)
- 1 cup granulated white sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1-1/2 cups all-purpose flour
- 3 tablespoons granulated white sugar
- 1-1/2 teaspoon ground cinnamon
- In a large mixing bowl, beat coconut oil, 1 cup sugar, baking soda and cream of tartar, scraping down the sides of the bowl, as needed. Add egg and vanilla extract and beat until combined. Add flour in gradually, scraping down the sides as needed. The dough will be sticky and you might need to stir in the remaining flour. Cover the dough and refrigerate for 1 hour or less, until it's easier to handle. While the dough is chilling, combine the 3 tablespoons of sugar and cinnamon in a small bowl.
- Preheat oven to 375 degrees F. Take out the dough and allow to get to room temperature. You can use a fork to break up dough, if it's too hard. Form 1 inch balls, roll in cinnamon-sugar mixture to coat evenly. Space about 2 inches apart on an un-greased or parchment-lined baking sheet. Bake 10-11 minutes or until the edges are golden. Allow to cool on a wire rack. Makes 36 cookies. Enjoy!
- serving size 1 cookie
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 3gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5mgSodium: 11mgCarbohydrates: 12gFiber: 0gSugar: 7gProtein: 1g
Please note that the Calculated Nutrition is an estimate at best.