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The best soft and chewy Snickerdoodle recipe ever! With their iconic cinnamon sugar coating, they take a classic sugar cookie to the next level.
Need more cookie recipes to make? You will love these Chocolate Crinkle Cookies or theseSnowball Cookies and this Chocolate Chip Cookies recipe is a great twist on an all-time favorite!
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- Easy Soft and Chewy Snickerdoodle Cookies
- Ingredients
- Variations/ Substitutions
- How to Make Snickerdoodles
- Tips
- Storing Leftover Cookies
- FAQ’s
- Best Snickerdoodle Cookies Recipe
Easy Soft and Chewy Snickerdoodle Cookies
Snickerdoodles have been a favorite of mine my whole life. This recipe has the perfect amount of crisp on the outside but soft and chewy on the inside. The cinnamon and sugar together on the outside makes it the ultimate classic snickerdoodlecookie.
Great for any occasion or just weekend baking, these cookies can be whipped up in no time. They require simple ingredients that you probably already have in your pantry, making them great for a last-minute treat!
Ingredients
Below is a list of the ingredients you’ll need to gather to make this easy recipe.Scroll down to the full recipe card with amounts.
- Butter: Unsalted butter is best to use.
- Granulated Sugar: Adds sweetness to the dough.
- Brown Sugar: Adds extra richness.
- Egg: Binds the ingredients together.
- Vanilla Extract: Be sure to use pure extract.
- All-Purpose Flour: Gives the cookie dough its structure.
- Baking Soda: Allows the cookies to puff up and become light and soft.
- Cream of Tartar: Gives the distinctive tangy flavor they are famous for.
- Salt: Enhances the flavor and balances the sweetness of the cookie.
- For the Topping: Granulated Sugar and Cinnamon
Variations/ Substitutions
- Substitute ½ cup of all purpose flour for ½ cup of whole wheat flour.
- Use a 1:1 gluten free flower substitute like Bob’s Red Meal.
- Add a pinch of nutmeg for additional warm flavor.
- Use plant-based butter and a flax egg instead of regular butter and an egg for a vegan option.
- For a more caramel-like flavor, replace granulated sugar with coconut sugar in the topping.
How to Make Snickerdoodles
Step 1 –In a large bowl, cream together the butter and sugar with an electric mixer for about 4 minutes until fluffy.
Step 2 – Add the egg and vanilla extract and mix until smooth, scraping down the sides of the bowl as you blend.
Step 3 – In a separate medium bowl, mix the flour, baking soda, cream of tartar and salt.
Step 4 – Pour the dry ingredients into wet ingredients and mix thoroughly.
Step 5 – Refrigerate the dough for 30 minutes.
Step 6 – Preheat oven to 350° F. Line a baking sheet with parchment paper, if desired.
Step 7 – In a small bowl, mix the sugar with the cinnamon for the topping.
Step 8 – Roll the dough into balls. Use a cookie scoop to make the cookies equal sizes, roughly 1 ½ tablespoons of dough.
Step 9 – Then roll the cookie dough balls in the cinnamon sugar mixture and place on the cookie sheet at least 2 inches apart. (I like to roll them twice!)
Step 10 –Bake the cookies for 8 to 10 minutes until the edges are just light golden in color. They need to be super soft so check them carefully. Remove them from the oven and leave the cookies to cool on the baking sheet for 2 minutes before transferring to a wire cooling rack to cool completely.
Tips
- Be sure to not use too much flour, use the spoon and level method or a kitchen scale when measuring for best results.
- Check the date on your baking soda to make sure it is still fresh so the cookies rise correctly.
- Let eggs and butter come to room temperature before using. Usually letting them sit out for 30 minutes prior is enough.
- Avoid over-mixing the dough as it can lead to dense cookies.
- If the dough is too sticky while rolling, place it back in refrigerator for a few minutes to chill again.
- Press the balls down in the center before placing in the oven for a flatter cookie.
Storing Leftover Cookies
Store the cooled cookies in an airtight container at room temperature for up to 3-5 days or in the refrigerator for a week.
Freeze: Allow cookies to cool completely, place them in a freezer-safe bag or container and store in the freezer for up to 3 months. Place parchment paper between layers to prevent them from sticking together. You can also freeze the dough before you roll the dough ball in cinnamon sugar to use for future recipes for up to 2 months. I like to flash freeze them for about 20 minutes on a baking sheet before putting them in bags.
Baking from frozen: Place frozen dough balls on baking sheet then bake as directed but add an additional 1-2 minutes to cooking time.
FAQ’s
Is cream of tartar necessary?Cream of tartar in Snickerdoodles Cookies gives it their signature tangy taste and soft texture. If you don’t have it, the cookies will still be delicious, but they may not have that classic soft and chewy Snickerdoodles feel.
Why do my cookies spread too much?Over-spreading can result from too soft butter or an overly warm dough. Ensure your butter is at room temperature and the dough is chilled before baking.
Best Snickerdoodle Cookies Recipe
The best soft and chewy Snickerdoodle recipe ever! With their iconic cinnamon sugar coating, they take a classic sugar cookie to the next level.
4.91 from 43 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 8 minutes minutes
Chill Time: 30 minutes minutes
Total Time: 53 minutes minutes
Servings: 15
Calories: 151kcal
Author: Sherri Hagymas
Equipment
Ingredients
- ½ cup butter softened (1 stick)
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 1 large egg
- ½ teaspoon vanilla
- 1 ½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
For the topping:
- 2 tablespoon granulated sugar
- 1 teaspoon cinnamon
Instructions
In a medium, cream the butter, brown sugar and white sugar with an electric mixer for about 4 minutes.
½ cup butter, ½ cup granulated sugar, ⅓ cup brown sugar
Add the egg and vanilla and mix until smooth.
1 large egg, ½ teaspoon vanilla
In another bowl, mix the flour, baking soda, cream of tartar and salt.
1 ½ cups flour, ½ teaspoon baking soda, ¼ teaspoon cream of tartar, ¼ teaspoon salt
Pour the dry ingredients into wet ingredients and mix thoroughly.
Refrigerate the dough for 30 minutes.
Preheat oven to 350 degrees.
In a small bowl, mix the sugar with the cinnamon for the topping.
2 tablespoon granulated sugar, 1 teaspoon cinnamon
Roll about 1 ½ tablespoons of the dough into a ball.
Then roll this ball in the cinnamon & sugar mixture and place on an ungreased cookie sheet. For a flatter cookie, press down the center a little.
Bake for 8 to 10 minutes until the edges are just light golden in color. They need to be soft so watch carefully the last couple of minutes.
Notes
Measure out flour carefully to avoid the cookies being too hard.
Press the balls down in the center before placing in the oven for a flatter cookie.
Nutrition
Serving: 1cookie | Calories: 151kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 136mg | Potassium: 28mg | Sugar: 13g | Vitamin A: 190IU | Calcium: 9mg | Iron: 0.6mg
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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