These Gourmet Snickerdoodle Cookies are perfectly sweet with puffy, chewy centers and lightly crisp edges. A delicious and easy snickerdoodle recipe without cream of tartar.
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Why We Love These Gourmet Snickerdoodle Cookies
- An easy jumbo cookie recipe that requires simple ingredients you probably already have on hand.
- No cream of tartar needed. Don't worry, the texture and taste is still of a classic snickerdoodle.
- Perfectly sweet cookies thanks to the cinnamon sugar coating.
- Freezer friendly cookies!
- Makes 12 jumbo gourmet cookies, perfect for sharing, gifting and bake sales.
- DELICIOUS! Enjoy big buttery cookies that are full of cinnamon flavor.
Easy Snickerdoodle Recipe Ingredients
- Salted Butter
- White Sugar
- Large Eggs
- Pure Vanilla Extract
- Baking Powder
- Salt
- Unbleached All Purpose Flour
- Cinnamon
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter. I suggest adding an extra ½ teaspoon of salt to the cookie dough.
- Pure Vanilla Extract: I emphasize this in every recipe that calls for vanilla extract. Only use pure extracts. The imitation extracts will leave an after taste in your cookies and other baked goods that is unpleasant.
- All Purpose Flour: If you are in a pinch you can use white whole wheat flour or whole wheat flour. However, for this recipe I really recommend just using good ole unbleached all purpose flour. It yields the perfect texture in these cookies.
This is the best snickerdoodle recipe because it creates chewy cookies, yet with a soft texture. Plus, the cookies are jumbo size! This is one of my family's favorite cookies!
How to Make Snickerdoodle Cookies
- First, preheat the oven to 400°F and line two cookie sheets with parchment paper.
- In a stand mixer with paddle attachment or in a large mixing bowl with hand mixer, cream together the softened salted butter with sugar until light and fluffy.
- Next, add the eggs, one at a time, beating well after each egg.
- Now beat in the vanilla extract. Scrape the sides of the bowl with a rubber spatula.
- Add the dry ingredients: baking powder, salt and all purpose flour. Mix on low speed just until everything is evenly incorporated.
- Using a ⅓ cup, portion the dough into 12 cookie dough balls and place 6 cookies on each baking sheet.
- Roll the cookies into balls and flatten slightly so they look like thick hockey pucks.
- In a small bowl combine ¼ cup sugar and 1 tablespoon cinnamon. Mix together well.
- Coat the cookies in cinnamon sugar mixture and place back on cookie sheet.
- Bake cookies, one pan at a time, on center rack for 12-14 minutes just until the centers no longer look wet and the edges are barely golden brown.
- Let cookies cool for 5 minutes on cookie sheets, then remove to wire rack to cool completely.
Storing Gourmet Snickerdoodle Cookies
Storing: Completely cool the cookies and store in an airtight container. Keep them in a cool dry place and they'll stay fresh for 3-4 days. If by chance they seem to be drying out you can add a piece of bread to the container. The bread will add more moisture back into the cookies.
Freezing: The baked snickerdoodle cookies freeze well! Place the baked cookies in a freezer safe airtight container in single layers, between pieces of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, simply let them sit at room temperature until thawed.
Best Snickerdoodle Cookie Recipe Tips
- Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Always read the recipe from start to finish before you start. Again, I am speaking from experience.
- Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. Fluffy flour is better for the perfect cookie texture. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out.
- Use a ⅓ cup measuring cup to get the same size cookies, and they will bake evenly.
- For best results don't over bake the cookies. Over baking will cause the cookies to be more dry and hard. The edges should just be barely golden brown and the centers should no longer look wet. They may have a slight gloss, but not wet.
- If you have extra cinnamon-sugar mixture, add it to a mason jar or airtight bowl and save for the next time you make these. Which if you love them like my family and I do, it won't be that long between batches.
More Cookie Recipes:
- Double Dark Chocolate Chip Cookies
- Cream Cheese Chocolate Chip Cookies
- Ultimate Peanut Butter Cookies
- Chocolate Chunk Coconut Cookies
- Classic Chocolate Chip Cookies
- Monster Cookies
- Oatmeal Scotchies
- Cowboy Cookies
- Confetti Sugar Cookies
Gourmet Snickerdoodle Cookies
These Gourmet Snickerdoodle Cookies are perfectly sweet with puffy, chewy centers and lightly crisp edges. A delicious and easy snickerdoodle recipe without cream of tartar.
Servings: 12 cookies
Ingredients
- 1 cup salted butter, softened
- 1 ½ cups white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 ¾ cups all purpose flour
Instructions
- Preheat the oven to 400°F and line two cookie sheets with parchment paper.
- In a stand mixer with paddle attachment or in a large mixing bowl with hand mixer, cream together the softened salted butter with sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each egg.
- Beat in the vanilla extract. Scrape the sides of the bowl with a rubber spatula.
- Add the dry ingredients: baking powder, salt and all purpose flour. Mix on low speed just until everything is evenly incorporated.
- Using a ⅓ cup, portion the dough into 12 cookie dough balls and place 6 on each baking sheet.
- Roll the cookie dough into balls and flatten slightly so they look like thick hockey pucks.
- In a small bowl combine ¼ cup sugar and 1 tablespoon cinnamon. Mix together well.
- Coat the cookies in cinnamon sugar mixture and place back on cookie sheet.
- Bake cookies, one pan at a time, on center rack for 12-14 minutes just until the centers no longer look wet and the edges are barely golden brown.
- Let cookies cool for 5 minutes on cookie sheets, then remove to wire rack to cool completely.
Nutrition
Serving: 1 cookie | Calories: 367kcal | Carbohydrates: 52g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 337mg | Potassium: 51mg | Fiber: 1g | Sugar: 29g | Vitamin A: 520IU | Vitamin C: 0.02mg | Calcium: 79mg | Iron: 2mg
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