Absolutely Perfect Snickerdoodle Cookies Recipe

snickerdoodle cookie recipe

I have never been the type of girl to say no to a cookie. Actually, I’m a pretty big fan of baked goods in general. I’m not terribly picky. I do have a love of cupcakes, but we’re going to be talking about cookies today.

These aren’t just any cookies though, these are the absolute best snickerdoodle cookies I have ever tried. I’ve been through a number of different recipes for them. Some were too thin, some were too gooey, and some were just plain wrong. I guess I’m a snickerdoodle snob because it is the one cookie that has to be just right.

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This absolutely perfect snickerdoodle cookie recipe is just what the doctor ordered for after school, after dinner, or any other time you have a need for a good cookie in your life.

Related: Double Chocolate Salted Caramel Cookies 

Absolutely Perfect Snickerdoodle Cookies

Absolutely Perfect Snickerdoodle Cookies Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 10 minutes

Yield: 2 dozen

Absolutely Perfect Snickerdoodle Cookies Recipe


  • 1 C organic butter
  • 1/2 C brown sugar
  • 1/2 C turbinado sugar
  • 1 egg
  • 1 1/2 tsp pure vanilla extract
  • 2 3/4 C organic flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1 Tbsp cinnamon
  • 1/4 tsp salt
  • Cinnamon Dusting
  • 1/2 C raw sugar
  • 1 Tbsp cinnamon


  1. Preheat the oven to 325 F
  2. Combine softened butter and sugars in stand mixer. Beat 2 minutes, or until smooth.
  3. Add egg and vanilla to mixture.
  4. In a separate bowl combine flour, baking soda, cream of tartar, and cinnamon.
  5. Slowly add dry mixture into wet mixture. Beat just until blended.
  6. Combine cinnamon dusting ingredients in a small bowl.
  7. Form 1 to 1 1/2 inch balls from dough and roll in dusting mixture.
  8. Bake 10 minutes, rotating the pan after 5 minutes.
  9. Let cookies cool in pan for 5 minutes before removing to cooling rack.

perfect snickerdoodle cookies

The Importance of Raw Sugar

I have talked a little about using raw sugar in previous recipes, but I feel that especially for a recipe like cookies that uses a lot of sugar it is even more important to use sugar that is as close to its natural form as possible.

White sugar or common sugar often goes through several steps to create the form that it is in when it arrives at your kitchen. Any food that is processed is less healthy for you because many of the natural nutrients have been taken out and other things put in its place. When it comes to sugar, much of what makes it “sugar” is removed when being processed from the raw cane sugar form.

Of course, there are sugar alternatives. However, it is important to understand that many of these products are just as processed as common sugar. In several instances, they simply come from a different form, to begin with. In a few instances, they are entirely synthetic and most likely not something you should be putting into your body.

One thing you will notice immediately if you are new to using raw sugar is that it is a different color and texture than granulated white sugar. This all goes back to the lessened processing that it undergoes before arriving at your grocery. Raw sugar is in its natural form before any bleaching, washing, or other processing it was done.

Related: Simple but So Necessary: Soft and Chewy Peanut Butter Cookie Recipe 

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