Soft snickerdoodles…a soft buttery cookie with a cinnamon & sugar coating. The perfect combination for melt-in-your-mouth perfection!
Soft & Chewy Cookies
Snickerdoodles have been one of my favorite cookies for as long as I can remember. They remind me of my childhood, and every time I make them, I hope that my children will grow up and remember them too.
I’ve tried several different Snickerdoodle recipes over the years, and this one is hands down the best, and my favorite. It’s crunchy on the outside, and perfectly soft and chewy on the inside.
And the smell throughout the house when you make them? The BEST ever. I love when my kids walk through the door after school, and they know exactly what I have waiting for them!
Easy cookies to make and bake!
They are so easy to put together, and the chilled dough and cookie sheet make a huge difference in how they turn out. They’re so soft, the perfect texture, and the taste is unbelievable. They last about 5.2 seconds at my house–I literally cannot make them fast enough! I love wrapping them up and dropping them off to friends or neighbors as a thinking of you or thank you gift.
I like to use a lot of cinnamon & sugar on the outside, and I’m definitely not shy when I’m rolling them. I just love the extra crunch it gives the cookie, and who can resist one of the best combinations ever?
Really, I think I could make these every single day and be happy. I know my kids and husband would be!
Soft Snickerdoodles Recipe
Soft Snickerdoodles
Ingredients
- 1 cup butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- 3 teaspoons cinnamon
Instructions
Preheat oven to 350°F. Mix the sugar (1 1/2 c.), butter, and eggs in a large bowl. Combine the dry ingredients---flour, cream of tartar, salt, and baking soda in another bowl. Add the dry ingredients into the butter mixture and mix well. Chill the dough on an ungreased cookie sheet in the fridge for 15 minutes.
In a small bowl, mix the 3 T. sugar and 3 tsp. cinnamon together. Roll 1 inch balls of dough in the cinnamon and sugar and and place on the cookie sheet. Bake for 10 minutes, or until lightly browned.
Makes 2 dozen cookies.
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Kami E. says
May 5, 2014 at 9:29 amAny recommendations for high altitude adjustments?
Simply Kierste says
May 5, 2014 at 11:27 amHere’s a great guide from Betty Crocker: http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
Thanks for dropping by!!! xoxo
M yang says
Dec 20, 2014 at 9:17 pmThanks for the recipe. Can’t wait to make them tomorrow for my husband.
Simply Kierste says
Dec 21, 2014 at 12:19 amYay! They are so yummy! You’ll have to let me know what he thinks!! xoxo
Lisa says
May 8, 2019 at 11:41 amDo you roll the balls and then chill them? I’m confused where it says chill the dough on a cookie sheet, and then roll them…do you chill your cookie sheet too?
Old Salt Farm says
May 9, 2019 at 1:55 amYes, roll them and then chill on the cookie sheet. Sorry for the confusion! You can chill the dough in a bowl first, but it does warm up a little more when you roll them into balls in your hand.