Tender and crisp, plain and aromatic, sweet with a dash of salt, the Snickerdoodle has made quite a place for itself in the canon of cookies. But as loyal as its fans are, it’s not the easiest cookie to find on bakery shelves.

Video: How to Make Snickerdoodles

What Is a Snickerdoodle?

A Snickerdoodle cookie has two signature characteristics: With other cookies born from the same method (creaming), getting just the right texture can feel like an impossible journey with way too many cookies to eat along the way. Snickerdoodles, on the other hand, have a built-in fail-proof ingredient, saving them from the place where cookies that aren’t “just right” go. Cornstarch.

Why Cornstarch Is Important for Snickerdoodles

It’s simple and yet extraordinary: cornstarch absorbs moisture and binds the dough like flour but has no gluten. Gluten is a protein in wheat flour that creates a “toughness” in many baked goods. “Do not over mix” is an instruction based on this property. In Snickerdoodle dough, cornstarch is what makes those edges light as air, but provide a middle you can sink your teeth into.

Snickerdoodle Cookies Demand the Best Ingredients

This is not a puffy cookie, it spreads a lot. It’s simple, meaning there are few ingredients. Please use the most delicious butter you can find. Organic cinnamon will also make a huge difference. If you can get your hands on true Ceylon cinnamon, Snickerdoodle cookies all over the land, and I, salute you.

Light or Dark Brown Sugar?

We prefer light brown sugar for this recipe. This adds a touch of caramel flavor, chewiness to the cookie, and a light brown color. You can definitely use dark brown sugar, but know that it will give your cookies a stronger brown sugar flavor and make a darker cookie.

How to Store & Freeze Snickerdoodles

Store the cooled snickerdoodles in an airtight container at room temperature for up to 3 days. Freeze the baked cookies, tightly wrapped, up to 1 month. You can also freeze the unbaked dough for up to 3 months: form into balls (don’t roll in the cinnamon sugar), lay on a parchment-lined sheet, and freeze. Once firm, slip into a zip-top freezer bag. To bake, let thaw 30 minutes on counter as the oven heats. Roll in cinnamon sugar, place on baking sheets, and bake (it may take slightly longer than directed in the recipe).

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Recipe is easily doubled. Beat in the salt followed by the egg. Mix until the batter looks uniform.