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The popular cinnamon-sugar soft and chewy sugar cookie recipe. Tips and tricks for making the best snickerdoodle cookie recipe that always receives rave reviews. A recipe that has been in the family for over 30 years!
Soft and Chewy Snickerdoodle Cookies
This was one of the first cookie recipes I made as a kid. As I have shared before, I was fully obsessed with cookbooks as a little girl. My Mom collected church cookbooks and I would go straight to the cookie recipes and beg my Mom to let me whip up a batch.
I made this snickerdoodle cookie recipe 30 years ago and it is still the best snickerdoodle cookie I have ever tasted.
Why you will love this Snickerdoodle Cookie Recipe:
- This is the best snickerdoodle cookie recipe because they are perfectly soft and chewy with the perfect amount of tangy flavor.
- Snickerdoodle cookies are easy to make and have a comforting, nostalgic quality that makes them a favorite for many people.
- These homemade snickerdoodles always get 5-star ratings and are so popular! Everyone loves snickerdoodles.
What are Snickerdoodles?
Snickerdoodles are known for their soft and chewy texture, along with a sweet, cinnamon-sugar coating. The primary ingredients in Snickerdoodle cookies include butter, sugar, eggs, vanilla extract, flour, cream of tartar, baking soda, and salt, all rolled into a cinnamon sugar mixture.
What do snickerdoodles taste like?
The dough for Snickerdoodles is usually rolled into small balls and then coated with a mixture of cinnamon and sugar before baking. This coating gives the cookies their classic, slightly crispy exterior and a warm, cinnamon flavor. When baked, the best snickerdoodles have a slightly cracked surface and a soft, tender interior.
What makes a perfect snickerdoodle cookie?
A snickerdoodle cookie has to be soft and chewy. No hard hockey puck cookies here! It has to be rolled twice in cinnamon-sugar to ensure that it is completely coated. It also has to have the signature tang from the cream of tartar.
What ingredients are in Snickerdoodles?
You only need 9 ingredients to make the best homemade snickerdoodles.
- Butter — use softened, unsalted butter. If using salted butter, reduce salt to 1/2 teaspoon.
- Sugar — this recipe calls for granulated sugar.
- Eggs — use large eggs
- Vanilla Extract — since this recipe calls for 2 teaspoons of vanilla extract, I suggest using a high-quality pure vanilla.
- Flour — this recipe calls for all-purpose flour.
- Cream or Tartar — this is what gives snickerdoodles that signature tangy flavor and chewy texture. See below for why it is important to use cream of tartar in snickerdoodles.
- Baking Soda — when mixed with the cream of tartar, it helps the cookies to rise.
- Salt — if using salted butter, reduce salt by 1/2 teaspoon.
- Cinnamon Sugar — generously roll the cookie dough in the cinnamon sugar mixture before baking.
Why is cream of tartar in Snickerdoodles?
Cream of tartar is what gives Snickerdoodles their characteristic tangy flavor and helps to create their distinctive texture.
Cream of tartar is an essential ingredient in snickerdoodle cookies for several important reasons:
- Leavening Agent: Cream of tartar is an acid and when combined with baking soda it causes the cookies to rise and become light and fluffy during baking. This leavening reaction is critical in producing the characteristic texture of snickerdoodles, which is soft and tender with a slightly puffy quality.
- Tangy Flavor: Cream of tartar contributes a subtle, tangy flavor to the cookies. This tangy note helps balance the sweetness of the cookie dough and enhances the overall flavor profile of snickerdoodles. It gives the cookies a unique taste that sets them apart from other cinnamon-sugar-coated cookies.
- Texture and Appearance: Cream of tartar also contributes to the slightly crisp and crinkly surface of snickerdoodles, which is created by the leavening action.
How to make the Best Snickerdoodle Cookie Recipe:
This is such a quick and easy snickerdoodle cookie recipe! No chilling is required.
- Start by creaming butter and sugar for 4-5 minutes. This is an important step as the butter coats the sugar crystals and creates a smooth texture. It also whips air into the cookie dough.
- Use Cream of Tartar as a leavening agent. It gives it the signature tangy flavor and chewy texture. A touch of baking soda helps the cookies to rise as well.
- Double roll the cookie balls into a cinnamon-sugar mixture. This helps to make sure the cookies are completely coated in cinnamon-sugar before baking.
- Bake just until the edges begin to become a light golden color. These snickerdoodle cookies need to be soft and chewy so watch carefully. If you want them to be flat, press the balls down in the center before placing in the oven.
- My favorite baking tools for perfect Snickerdoodle cookies are a light colored baking sheet, easy parchment paper sheets, and a Kitchenaid mixer.
For soft snickerdoodle cookies…
Do NOT overbake. To make soft and chewy snickerdoodles, remove from the oven while they are still soft as they will continue to set up once removed from the oven.
This is such a popular Christmas cookie because I have yet to find anyone who doesn’t love snickerdoodle cookies! When I used to teach a cooking school for kids, it was the first cookie I taught them to make because kids love them. Whenever I make these cookies, they disappear so darn fast!
Snickerdoodle Cookie Substitutions and Variations:
For a more tender texture, you may use half cake flour and half all-purpose flour.
To make them extra cinnamon flavor packed, sprinkle in cinnamon chips to make Cinnamon Chip Snickerdoodles.
You may fill these cinnamon sugar snickerdoodles with caramels and make Caramel Filled Snickerdoodles.
Do I need to chill Snickerdoodle cookie dough?
No! This is such a quick and easy snickerdoodle cookie recipe and no chilling is required.
If you want to chill the snickerdoodle cookie dough, I suggest double wrapping tightly and placing it in the refrigerator for up to 72 hours.
FAQ’s:
Absolutely! Snickerdoodle cookies freeze well and can stay in the freezer for up to 3 months if you keep them in freezer-safe bags.
When ready to serve, just remove from the freezer and let come to room temperature which should take about 30 minutes.
These soft snickerdoodles will stay fresh for up to 24-48 hours if you cover them and store at room temperature.
Watch carefully! This will depend on the size of the snickerdoodles (larger ones will take longer to bake), the type of baking pan (light vs. dark), and the accuracy of your oven temperature. I suggest setting the timer for 8-9 minutes and checking to see if they are done baking. Snickerdoodles will look slightly underdone but will set up once removed from the oven.
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Check out some more of my most popular cookie recipes:
Levain Bakery Chocolate Chip Cookies
MJ’s Top Secret Chocolate Chip Cookies
Lemon Sugar Cookies
Soft Chewy Sugar Cookies
Grandma Geri’s Gingersnaps
Chocolate Mint Chip Cookies
Mrs. Claus Peppermint Bark Chocolate Cookies
5-Star Rated Cookie Recipes:
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The Best Snickerdoodle Cookie Recipe
Equipment
Ingredients
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 3/4 cup Flour
- 1 1/2 teaspoon Cream of Tartar (for less tang, use 1 teaspoon)
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
Cinnamon-Sugar Mixture:
- 1/4 cup Sugar
- 1 1/2 Tablespoons Cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
- Stir in flour, cream of tartar, baking soda, and salt, just until combined.
- In a small bowl, stir together sugar and cinnamon.
- If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
- Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.
Video
Notes
When ready to serve, just remove from the freezer and let come to room temperature which should take about 30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you love this snickerdoodle cookie recipe and it becomes a staple in your family for years! Happy Baking!
Delicious!!! Had to tell my brothers to stay away (yes I am a kid, a 10 year old to be more specific). SUPER easy????, I did flatten the cookies with a glass cup, though. Definitely saving this recipe
Great recipe! They came out so moist. Just make sure to press cookies down with your palm lightly, but with slight pressure. Definitely recommend!
These were awesome! I have made Trisha Yearwood’s recipe in the past but didn’t have any shortening so I did your recipe. Your recipe is going to be in rotation for lunches now! I used a small scoop and got 3 dozen out of them.
This is a wonderful recipe! I followed the directions to the letter and they came out flat and chewy! Beating the sugar and flour for 5-7 minutes really does help. Thank you! I’m going to share this recipe on Facebook!
What are the ingredients for this recipe.
My first batch was a little weird. So I kinda tweaked them a little bit.
I added a little cinnamon and sugar into the dough. After rolling them in the cinnamon and sugar, I put them on the cookie sheet and flattened them with the bottom of a cup.
But overall I’m thoroughly impressed with these cookies. They’re amazing.
I doubled the recipe (~48 cookies) for a potluck. They disappeared so quickly! I substituted 3 tsp lemon juice and 3 tsp white vinegar for the 3 tsp cream of tartar. This may have caused my cookies to have a small dome shape even though I flattened the balls of dough with a spoon before putting them in the oven. They still came out very nice, soft, and chewy. As suggested, I chilled the dough for 30 minutes before baking. Do not skip the double coat of cinnamon sugar! I was skeptical about that step but the cookies ended up being the right amount of sweetness. Thanks for sharing this recipe – it was such a hit!
These turned out so delicious that I made a batch for a few of our neighbors. My husband didn’t want to give the ” extra” away. Neighbors loved it so much it became a battle for the bag of them I brought over. Definitely a winner in our home – and neighborhood. Can’t go wrong with these addictive lip smackers.
These cookies were just right! I found that it worked well to flatten them with my hand — they look like the picture.
Can unbleached flour be used in this recipe?
I am not surprised that they go quickly they look incredible!! so simple but amazing!!