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What’s a Starbucks Snickerdoodle Cookie anyways?
Well, technically, they’re called Starbucks Toffeedoodle cookies. They are a mix of cinnamon sugar classic Snickerdoodle Cookies with that rich toffee flavor mixed throughout.
Are they delicious?
Do I love toffee?
I will definitely eat toffee, but I’m not the biggest fan.
I prefer that authentic Snickerdoodle taste. So I went ahead and recreated Starbucks’ recipe leaving out the Toffee.
I know, I know, it’s not the authentic Starbucks copycat recipe, but this one is just SO good, it really does measure up to that one.
It has everything I love about the Starbucks Snickerdoodle Cookie:
The chewy texture, smooth caramel flavor and cinnamon sugar topping and goes perfectly with a cup of hot coffee!
Give this one a chance and I’m certain it’ll knock your socks off!
These are better than a Pillsbury Snickerdoodle Cookie Mix!
Seriously, have you had those? It’s just mix water, butter and the mix and they’re done.
The only problem is: they make like 10 cookies. We eat those as soon as they come out of the oven and then they’re gone!
So I wanted to create a recipe that’s easy to come together, all one bowl, and tastes like Starbucks, easy like Pillsbury and delicious like the best cookie you’ve ever had in your life!
So this one definitely has more ingredients than a Pillsbury Snickerdoodle Cookie, but stick with me. You’ll see since it’s all one bowl, it comes together effortlessly and the results are 10x better!
How to make Starbucks Snickerdoodle Cookies:
- Stand mixer or hand mixer (this is the hand mixer I have. My stand mixer is also Kitchenaid and I’ve had both for over 7 years now with no problems whatsoever!)
- Cookie Scooper – click here to lead you to a great set of 3 cookie/ ice cream scoops. You can use them for so many things!
- Sheet pan- USA pans are the ABSOLUTE BEST. Hands down.
- Parchment Paper
- Brown Sugar
- Baking soda
- Cream of Tartar
- Kosher Salt
How to make the perfect Starbucks Snickerdoodle Copycat Cookie
The directions are simple. It’s just the classic cookie type of directions.
You’re going to beat the butter and sugars together until nice and creamy. Add eggs and vanilla, beat again.
Then add in everything else except the flour. Beat on low speed until combined.
Lastly, add in flour and mix in until until blended.
You’re going to roll them into 2inch balls (it’s easy with a cookie scooper!) and then roll in cinnamon sugar and place on a parchment lined cookie sheet.
Pop in the oven for about 10 minutes and they’ll be ready to go.
Seriously these are ridiculously easy and the perfect copycat recipe.
Quick Tips for Snickerdoodle
Freezing Snickerdoodle Cookie Dough
You can absolutely freeze snickerdoodle cookie dough. And it lasts for up to 3 months!
The best way I have found is to use your cookie scoop to measure the balls, roll in cinnamon sugar and place on a parchment or wax paper lined dish or baking sheet.
Pop them in the freezer until frozen and then you can remove from the dish and place in a reusable zip top bag to keep in your freezer.
Cook directly from the freezer- you just may need to add a couple of minutes to the cook time. Keep an eye on them.
Baking temperature for Snickerdoodle Cookies
Snickerdoodle cookies should be barely golden. We don’t want any crisp edges or crunch at all. The idea is a completely soft, chewy cookie throughout.
For that reason, baking at a lower temperature is best. I tried a few different temperatures but find that 325 works best for getting those soft edges all around.
Low and slow is the way to go here. :)
How to store the leftovers
You can store leftover snickerdoodle cookies in a cookie jar, air tight container or zip top bag for up to 5 days.
You can also store in the fridge for 2 weeks, simply eat cold or let it come to room temperature on the counter.
Lastly, you can freeze baked cookies with layers of parchment or wax paper between them. Let it come to room temperature on the counter.
Or pop in the microwave or oven to warm through.
Can I make these in advance?
Yes, you definitely can! These stay soft in an air tight container so I would bake in advance, store and serve whenever you’re ready.
If you bake a day in advance, they’ll still be great!
- 1 cup butter room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 egg plus 1 yolk
- 1 Tbsp vanilla
- 1 tsp baking soda
- 1 tsp cream of tartar
- ½ tsp kosher salt
- 1 tsp cinnamon
- 2¾ cup flour
- Cinnamon Sugar
- ¼ cup granulated sugar
- 1 Tbsp cinnamon
- Heat oven to 325 degrees F. Line 2 baking sheets with parchment paper. Mix cinnamon sugar mixture in a bowl and set aside.
- In a stand mixer, or with a hand mixer, beat both sugars and butter until fluffy and creamy (3 minutes). Beat in eggs and vanilla, mixing for about another minute.
- With the mixer on low, add in the rest of the ingredients (except for flour). Allow that to blend in. Finally, mix in flour just until combined.
- Roll dough into balls and then dip into the cinnamon sugar mixture, coating evenly. Place in the freezer for 30 minutes.
- Place on prepared baking sheet, 2 inches apart and then bake for about 10 minutes or until edges are golden brown.
- Enjoy…with a scoop of vanilla ice cream! ;)
If you loved this cookie recipe, check these out!