Snickerdoodles are not just for the holiday season; I bake these delectable cookies starting in September! With a shift towards cozy, spicy sweetness, we set out to discover the ultimate cookie recipe. Which version reigns supreme among snickerdoodles?
These beloved cinnamon-sugar delights are recognized for their warm, sweet flavors. What makes a snickerdoodle unique? The secret lies in cream of tartar, the ingredient that shapes its signature texture and taste. After testing various recipes, we found it truly makes a huge difference.
Continue reading to discover the results of our cookie tests and find out which snickerdoodle won the crown.
Our Testing Method
We followed each recipe precisely, without any personal modifications for taste.
Criteria for Ranking
Unlike the subjective nature of chocolate chip cookies, snickerdoodles have essential characteristics that define them.
- Flavor: While cinnamon sugar is the primary taste, cream of tartar adds a unique tang that balances the sweetness. We assessed the cinnamon intensity, sweetness, and tang in our rankings.
- Texture: Cream of tartar contributes a delightful, chewy texture. We sought cookies that were soft yet held a satisfying chew, rather than being crispy or overly dense.
7. Martha Stewart: Snickerdoodles Recipe
Our expectations were high for these cookies, but they ended up lacking in texture. They were firmer and drier than the others, with a subtle cinnamon taste. It felt more like a sugar cookie with cinnamon than a true snickerdoodle. (We might claim it as user error if you disagree!)
6. Hummingbird High: Snickerdoodle Recipe Without Cream of Tartar
We affectionately dubbed these cookies “chunky monkeys.” If tasted alone, they would surely shine, but compared to the others, they didn’t quite capture the essence of a snickerdoodle. The texture was dense and chewy, and the flavor lacked the signature tang due to the absence of cream of tartar, relying instead on baking powder. Still, we appreciated this cookie and will keep it for those moments when cream of tartar isn’t on hand.
5. Smitten Kitchen: Snickerdoodles
We love the Smitten Kitchen recipes, making it crucial to include these snickerdoodles. They featured a rich, buttery flavor, a hint of tang, and a sprinkle of cinnamon. However, they came out flatter than others, losing some of the pillowy texture we were hoping for. If you prefer thinner, chewy cookies, these are a must-try.
4. Rick Martinez: BA’s Best Snickerdoodles
This recipe is one of two that uses melted butter and brown sugar. It also requires resting the dough for 30 minutes, which didn’t make it any easier to work with after all. Nonetheless, this cookie turned out extremely chewy and buttery, with a savory undertone. While we liked this option, the extra steps might deter those looking for a quick bake.
3. Ree Drummond: Snickerdoodles
If you’re after a cookie reminiscent of those giant, soft grocery store varieties, these are for you! Larger in size, they boast a melt-in-your-mouth center with slightly chewy edges. Our only critique was the desire for more cinnamon flavor, but the classic snickerdoodle tang was spot on. We’d make these again.
2. Jessie Sheehan: Epic Snickerdoodles
Our top two cookies were incredibly close, both being outstanding snickerdoodle examples. Jessie’s recipe from her book Snackable Bakes uses a mix of shortening and butter, making them super tender. The centers are fluffy and soft while the edges have a nice chew. Interestingly, this was the only recipe to incorporate cinnamon into the dough, resulting in a notably cinnamon-forward flavor. Deliciously buttery and sweet, we’ll be baking these often.
1. Broma Bakery: Soft Snickerdoodles
And the top snickerdoodle cookie recipe comes from… Broma Bakery! I was skeptical at first due to one unconventional ingredient, which I thought wouldn’t make a difference. I was wrong; the addition of Greek yogurt resulted in the moistest cookies we tested. These are fluffy, airy, buttery, and cinnamon-infused, with chewy edges and overall perfection. They truly have it all!
