The Most Perfect Soft Snickerdoodle Cookie you will ever make. Soft, chewy and rich with cinnamon flavor, everyone will be begging for more.
Up until a few years ago I had never heard of, let alone eaten, a snickerdoodle cookie. They just simply failed to exist and therefore, I had no idea what I was missing. I have a niece and a nephew who absolutely LOVE snickerdoodle cookies and in my attempt to be a good aunt, I realized it was my responsibility to find out what exactly these crazy people were talking aobut.
Now, the first few batches I cooked … well… let’s just say that hockey pucks weren’t as tough as those first few attempts were but as the years have rolled by, I have to admit that I make some pretty gosh darn mean cookies now!
Soft and chewy and oh so cinnamony (yes, yes… it’s a word)… I honestly could not be more pleased with the snickerdoodle cookie that fly out of my kitchen now.
This cookie is so simple to make and unless someone really doesn’t like cinnamon, it really is a crowd pleaser. This is one of those cookies that is perfect for a cookie exchange at work or to share with family and friends as you make your travels from house to house on Christmas.
There isn’t really much more I can say about these other than TRY THIS RECIPE!!! These are honestly so freakin’ good, I promise you will be the talk of the neighborhood if you start giving batches of these to your mail carrier and garbage man and yard caretaker and even your neighbors, if you like them. These are amazing and simple and this is truly the best soft snickerdoodle cookie recipe you will ever find.
Now that you have this amazing recipe, don’t forget to check out my Magic Bars, Soft Baked Orange Sugar Cookies, Chocolate Peppermint Crinkle Cookies and even my Pumpkin Snickerdoodles recipes. You can never have too many delicious cookie recipes.
That’s a fact!
Happiness and blessings!
- 1 cup butter (2 sticks)
- 1 1/2 cup sugar
- 2 large eggs
- 2 3/4 cup flour
- 2 tsp lemon juice
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 3 tbl sugar
- 3 tbl cinnamon
Start by preheating your oven to 350 degrees.
Combine butter, sugar and eggs until thoroughly mixed in a large bowl.
In a separate bowl, combine flour, lemon, baking soda and salt and slowly add the dry ingredients to the butter mixture in small increments, combining completely until all has been incorporated.
Chill in refrigerator for 1 hour or in the freezer for 20 minutes
Remove when chilled and in a small bowl combine the last 3 tablespoons of sugar and cinnamon. This will be for your coating.
Roll dough into 1 inch balls and then roll through the cinnamon sugar to fully coat before placing them on an ungreased cookie sheet.
Bake for 10 minutes and remove immediately from pan, gently placing the cookies on a cooling rack.
Let cool completely before moving them to a plate or an airtight storage container.