Thick, soft and cinnamon sweet, this is the best snickerdoodle recipe around. Bakery-style with homemade cinnamon chips!
We’re bringing sugar cookies to a whole new level. We’re talking homemade cinnamon chips, a soft, chewy cookie, with a hint of tangy cream of tartar. Meet your new best friend, the best snickerdoodle cookie.
What you’ll love about these cookies:
- buttery soft
- slightly tangy (thanks to the cream of tartar)
- thick and soft
- pockets of cinnamon in each bite
Homemade Cinnamon Chips
Yep, that’s what I said. Homemade, soft, amazing, cinnamon chips.
These cinnamon chips are super easy to make, and they’ll last you more than one recipe. I like to make a double or even triple recipe of cinnamon chips so I have them on hand (hello, scones). These cinnamon chips from are pure perfection, baking right into your snickerdoodle leaving pockets of intense cinnamon flavor. Don’t skip this step. It’s what makes our snickerdoodles the best.
Read about how to make cinnamon chips here.
Tips for Making Snickerdoodles
- Use European butter. We talk about this a lot in the sugar cookie post, and there’s a reason for it, too. This butter will give your cookies a thickness and softness that you wouldn’t believe possible!
- Refrigerate for at least 1 hour, if not more. The longer you leave it in the fridge, the better it bakes. The cookies get thicker, softer, and chewier. That’s the goal here: thick, soft, chewy. Mmm.
- Once you scoop these cookies out, roll the balls in cinnamon and sugar and press it down a bit with the bottom of the cup. The more cinnamon and sugar, the better, right?
Frequently Asked Questions
Yes! This cookie dough freezes well. Make the balls of dough and freeze them individually first, then put them in a container to freeze for up to 3 months.
Yes! These cookies stay soft even after defrosting.
Yes. You can simply roll the dough balls in cinnamon sugar if you’d like.
You can use vanilla extract if you can’t find the LorAnn Princess emulsion.
The Best Snickerdoodle Recipe
- 2 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cream of tartar
- 1 cup European style butter , softened
- 11/2 cups white granulated sugar
- 1 large egg
- 3/4 teaspoon LorAnn Princess Cake & Cookie Bakery Emulsion
- 1/2 tablespoon lemon juice
- 1 1/4 cups homemade cinnamon chips
- 1/4 cup white granulated sugar
- 2 teaspoons cinnamon
- In a small bowl, stir together flour, baking soda, baking powder and cream of tartar. Set aside.
- In a large mixing bowl, cream together butter and sugar until smooth. Beat in the egg, Princess emulsion and juice. Gradually blend in dry ingredients.
- Fold in the cinnamon chips.
- Scoop the dough into about 20 1-1/2″ inch balls.
- In a small bowl, combine the 1/4 cup sugar and 2 teaspoons cinnamon. Roll the dough balls in the cinnamon/sugar mixture and place on an ungreased cookie sheet. Slightly flatten the top of each cookie with the bottom of a glass.
- Refrigerate the cookies for at least 1 hour.
- Bake at 375 degrees for 10 minutes, removing the cookies just before the edges get brown.
- Allow the cookies to cool for 5 minutes, then move them to a flat surface to cool.
- Store in an airtight container.