Soft & Chewy Snickerdoodles Cookies Recipe
Soft snickerdoodles…a soft buttery cookie rolled in cinnamon & sugar. The perfect combination for melt-in-your-mouth perfection!
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. This recipe makes soft and chewy cookies, with a crisp outside, smothered in cinnamon sugar. They’re my favorite right out of the oven, but yummy anytime you eat them!
The BEST Soft Snickerdoodle Cookie Recipe
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. Snickerdoodles remind me of a sugar cookie that cinnamon sugar, and a slightly different flavor due to the cream of tartar. The cream of tartar is responsible for the unique taste, and a bit of tang in Snickerdoodles cookies. But don’t worry, if you don’t have any on hand, you can substitute 1 1/2 teaspoons (6 grams) of baking powder for 1 teaspoon (3.5 grams) of cream of tartar. A little lemon juice adds that bit of tang.
There are a handful of classic cookie flavors that are well-known and loved. Snickerdoodles are among that group, and they’re sure to be a hit wherever you take 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.
The list is long of other ways we enjoy them: after school snack, tucking in lunch boxes, bringing to a BBQ or gathering, serving to guests, taking on a picnic, and more. I also have to take a minute and appreciate how pretty they are–all speckled with the cinnamon & sugar–they definitely present well!
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! 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!
You can also make these cookies ahead of time, and freeze until ready to use. There is also the option of making the dough a couple of days ahead and refrigerating for up to three days before rolling out the cookies and baking. Just make sure to bring the dough to room temperature before putting them in the oven.
Freezing & storing cookies:
- To freeze cookie dough: Roll into cookie dough balls, then freeze them in a single layer. You can also divide the dough into quarter sections, and freeze separately in freezer-safe bags. When ready to bake, make sure the dough comes to room temperature before going into the oven. You can roll the dough in the cinnamon sugar before or after freezing. Dough will last 2 months or so in the freezer.
- To freeze cookies: After the cookies are completely cooled, place in a freezer-safe container or bag.
- To store cookies: When the cookies are cooled, place in an airtight container and keep at room temperature. They’ll stay fresh for about 7 days.
Soft Snickerdoodles
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 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. Prepare baking sheets by lining them with parchment paper or silicone baking mat. In a large mixing bowl or stand mixer (using the paddle attachment), cream the sugar (1 1/2 c.) and butter together. Add the eggs, and vanilla mix well. Scrape the sides of the bowl. Whisk together the dry ingredients—flour, cream of tartar, salt, and baking soda in a separate bowl. Add the dry ingredients into the butter mixture and mix well. Chill the dough 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 cookie dough in the cinnamon sugar mixture and and place on the baking sheet. I like to use a cookie scoop to make sure my cookie dough balls are uniform. Bake for 12-15 minutes, or until lightly browned.Makes 2 dozen cookies.
Notes
Any recommendations for high altitude adjustments?
Here’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
Thanks for the recipe. Can’t wait to make them tomorrow for my husband.
Yay! They are so yummy! You’ll have to let me know what he thinks!! xoxo
Do 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?
Yes, 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.