Best Snickerdoodles

Soft centers, lightly crisp edges, and coated in cinnamon-sugar- these are the best snickerdoodles!

My favorite cookie has always been the snickerdoodle because I love cinnamon & sugar and cookies with a soft center and crispy edges. I found the best snickerdoodle recipe on Bon Appétit, which sounded extra tasty because it used white & brown sugar and half a vanilla bean. The snickerdoodles turned out perfectly delicious and, in my humble opinion, this is the best snickerdoodle recipe I’ve ever tried.

Best Snickerdoodles

Cookie Dough:

• 1¼ cups flour
• 1 tsp cream of tartar
• ½ tsp baking soda
• ¼ tsp + a pinch of salt
• ½ cup unsalted butter, melted & cooled
• ½ cup white sugar
• ¼ cup light brown sugar, packed
• ½ vanilla bean, split lengthwise
• 1 large egg, room temperature

Cinnamon and Sugar:

• 2 tbsp white sugar
• ½-1 tbsp ground cinnamon, to taste

How to Make the Best Snickerdoodles:

Whisk together the flour, cream of tartar, baking soda, and salt in a small bowl until well combined.

Using a hand mixer, beat together the butter, white sugar, and brown sugar in a large bowl, scraping down the sides, until well combined.

Slice the vanilla bean in half lengthwise, scrape the seeds with the back of your blade, and add the vanilla bean seeds to the mixture.

Add the egg and beat until the batter is pale yellow and thickens, about 3 minutes.

Gradually add the dry ingredients until just combined. Set the dough aside for at least 30 minutes to hydrate the flour.

Preheat to 400 degrees. Line a baking sheet with parchment paper.

Combine the white sugar and cinnamon in a small ramekin.

Shape the dough into walnut-sized balls.

Roll each ball in the cinnamon and sugar mixture until evenly coated.

Place on the prepared baking sheet a few inches apart.

Bake for 7-9 minutes, until the edges are lightly browned and firm, but the centers are puffed and soft.

Let cool on the baking sheet for a few minutes, then transfer to a wire cooling rack to cool completely.