Soft and Chewy Snickerdoodles - The Best Snickerdoodle Cookie Recipe! (2024)

Shelly 859 Comments

★★★★★5 from 208 reviews

Jump to RecipePrint Recipe

Save

My Favorites

Soft, buttery, and chewy, these is the Best Snickerdoodle Recipe you’ll find! No one will be able to resist these classic cookies and they’re super easy to make too.

If you’re looking for more easy cookie recipes that always receive rave reviews, try these kitchen sink cookies or these monster cookies. They’ll be a hit with kids and adults alike!

Soft and Chewy Snickerdoodles - The Best Snickerdoodle Cookie Recipe! (1)

Table of Contents

  • Why You’ll Love This Snickerdoodle Recipe
  • What Are Snickerdoodles?
  • Recipe Ingredients
  • How to Make Snickerdoodles
  • Tips for Success
  • Frequently Asked Questions
  • How to Store Snickerdoodles
  • Can I Freeze Snickerdoodle Cookie Dough?
  • More Snickerdoodle Recipes
  • Get the Recipe

Why You’ll Love This Snickerdoodle Recipe

Calling this snickerdoodle recipe “the best” is a bold claim, I know. But, I have developed and tested these cookies so many times over the course of so many years, and I think they’re worthy of the title! Here’s why:

  • Soft and chewy. These snickerdoodle cookies are super soft, with just a tiny bit of golden brown crispness to them on the bottom. Words cannot describe how perfect the texture is!
  • Cozy and comforting. If you’re having a bad day, these sweet cinnamon-sugar cookies are the best pick-me-up! (And they’ll make your kitchen smell fantastic, which is always a bonus.)
  • So quick and easy. It only takes 15 minutes total to prepare and bake these cookies. That’s it!
  • Great for all occasions. Need an easy dessert for a bake sale? Or another option for your Christmas cookie platter? These snickerdoodle cookies are just the thing in both cases!

(Also, should you need more cookie recipes for the holidays in particular, check out these easy butter cookies or these Linzer cookies!)

Soft and Chewy Snickerdoodles - The Best Snickerdoodle Cookie Recipe! (2)

What Are Snickerdoodles?

Snickerdoodle cookies are similar to sugar cookies, but technically they are not the same thing. What’s the biggest difference? Cream of tartar. This little known ingredient prevents the cookies from developing sugar crystals like regular sugar cookies, which means that snickerdoodles have a soft, pillowy, and totally addictive texture.

Another difference between these snickerdoodles and sugar cookies is that the former are rolled in cinnamon-sugar before baking. (Of course, you could also roll sugar cookies in cinnamon sugar, and it would be delicious!)

For classic sugar cookie recipes, try my easy sugar cookies, brown sugar cookies, and soft sugar cookies.

Recipe Ingredients

Let’s talk snickerdoodle recipe essentials! If you’re looking for the exact ingredient amounts or the full set of directions, check out the recipe card below.

  • Butter: Feel free to use either unsalted butter or salted butter. Make sure that whichever kind you choose is at room temperature before you start.
  • Sugar: This recipe calls for both granulated sugar and light brown sugar. The extra richness the brown sugar gives these cookies is what helps set them apart. Brown sugar adds a little moisture, as well as a deeper flavor.
  • Large Eggs: You will use one whole egg and one egg yolk.
  • Vanilla Extract: Pure vanilla extract works best.
  • Baking Soda: To help the cookies rise while baking.
  • Cream of Tartar: There are lots of different cream of tartar substitutes if you need them!
  • Salt: Kosher salt is my go-to for this recipe.
  • Ground Cinnamon: For both the cookies and the cinnamon-sugar coating.
  • Flour: I like to stick with all-purpose flour for these cookies.

How to Make Snickerdoodles

This snickerdoodle cookie recipe is super simple. Here’s an overview of the steps. Scroll down to the recipe card below for more detailed instructions.

Soft and Chewy Snickerdoodles - The Best Snickerdoodle Cookie Recipe! (3)
  • Make the dough. Cream the butter and sugars until light and fluffy. Add in the egg, egg yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon. Mix for one minute then reduce the speed to low and add the flour. Mix until just combined.
  • Form the cookies. Stir together the cinnamon and sugar in a small bowl. Using a medium (2-tablespoon) cookie scoop, portion out the dough and roll it into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
  • Bake. Bake the cookies for 12 to 15 minutes, turning halfway through. Cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.

Tips for Success

Some of you will agree with my tips, especially if you’ve made this snickerdoodle recipe before – you already know they’re magic. But some of you might disagree… and that’s ok! This is what I’ve learned over the years when it comes to making the best snickerdoodles:

  • Cream of tartar can be optional. I don’t necessarily think you have to use cream of tartar to have a good snickerdoodle (gasp, I know). I do use it in my recipe to keep things traditional, but, if you find yourself fresh out of it, check out those substitutes linked above in the ingredients section!
  • Don’t chill the cookie dough. You don’t need to chill the dough as you normally would with snickerdoodles because of the lower oven temperature!
  • Use extra cinnamon. I use cinnamon in the dough as well as in the coating. You can leave it out if you want, but the best part of a snickerdoodle is the buttery, cinnamon-ness and, in this case, more is more!
  • Don’t forget the extra egg yolk. Adding one egg plus a yolk gives the cookie dough a little extra moisture and a lot of richness. You could omit the yolk and add a few tablespoons less of flour, or you could certainly add 2 whole eggs, and have a slightly thinner cookie, but the extra yolk is where the magic happens!
Soft and Chewy Snickerdoodles - The Best Snickerdoodle Cookie Recipe! (4)

Frequently Asked Questions

Why is cream of tartar used in snickerdoodles?

As mentioned above, cream of tartar is what gives the cookies their ultra-soft, chewy texture. It also adds the classic tangy taste that snickerdoodles are known for.

Why did my snickerdoodles come out dry?

It could be that too much flour was added to the cookie dough. Be sure to weigh your flour or spoon it into the measuring cup so that you can avoid this. Also make sure to watch the bake time closely so that the cookies don’t over-bake and dry out.

How do I know when my snickerdoodles are done baking?

I bake my snickerdoodles for EXACTLY 11 minutes every single time at 325°F with perfect results. But, I know all ovens are different, so I wrote 10-12 minutes in the recipe card just in case. You want the edges to be lightly golden and the center to seem ALMOST done… you might think it’s not done, but once it cools completely it will be soft and melt-in-your-mouth delicious.

How to Store Snickerdoodles

  • Room temperature. Once they have cooled completely, snickerdoodles are best stored in an airtight container at room temperature for up to 3 days.
  • Fridge. If you want them to keep for a little bit longer, you can try storing the container in the fridge. They should last about 5 days.
  • Freezer. When freezing baked snickerdoodles, keep them in an airtight container or tightly-sealed plastic bag. Freeze them for up to 3 months – remember to let your cookies thaw in the fridge when you’re ready to enjoy them again!
Soft and Chewy Snickerdoodles - The Best Snickerdoodle Cookie Recipe! (5)

Can I Freeze Snickerdoodle Cookie Dough?

Yes! If you want to make a double batch to have on-demand snickerdoodle cookies in the future, you totally can.

Just follow the recipe up until the cookie dough is rolled in cinnamon sugar. After you roll each cookie ball in the cinnamon-sugar, place it on a baking sheet lined with parchment paper and freeze the dough until firm. (Usually this takes about 4-6 hours.) You can then move the frozen cookie dough to a freezer-safe Ziploc bag and store them for up to 3 months.

The great thing about this trick is that you can make single-serve snickerdoodle cookies! When you feel the snickerdoodle craving, simply pop a couple frozen dough balls onto a lined baking sheet and bake at 325F for 12-14 minutes.

More Snickerdoodle Recipes

Can’t get enough of this classic cinnamon-sugar combination? Try out some more snickerdoodle-themed recipes, then!

  • Stuffed Snickerdoodle Cookies
  • Snickerdoodle Cobbler
  • Snickerdoodle Krispie Treats
  • Soft Snickerdoodle Muffins
  • Snickerdoodle Apple Bread

Print

    Soft and Chewy Snickerdoodles - The Best Snickerdoodle Cookie Recipe! (6)

    Perfect Snickerdoodles

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 208 reviews

    • Author: Cookies & Cups
    • Prep Time: 5 minutes
    • Cook Time: 10 minutes
    • Total Time: 15 minutes
    • Yield: 20 1x
    • Category: Cookies
    • Method: Oven
    • Cuisine: American

    Rate

    Print

    Description

    This is the BEST most PERFECT snickerdoodle cookie recipe ever! These cookies are super soft and buttery, and loaded with cinnamon and sugar. Plus, it’s not necessary to chill the dough, so they can be made really quickly!

    Ingredients

    Scale

    For the Cookies

    • 1 cup butter, room temperature
    • 3/4 cup granulated sugar
    • 1/2 cup light brown sugar
    • 1 egg, plus 1 yolk
    • 1 tablespoon vanilla
    • 1 teaspoon baking soda
    • 1 teaspoon cream of tartar
    • 1/2 teaspoon kosher salt
    • 1 teaspoon ground cinnamon
    • 2 3/4 cup flour

    For the Cinnamon Sugar Mixture

    • 1/4 cup granulated sugar
    • 1 tablespoon ground cinnamon

    Instructions

    1. Preheat oven to 325°F.Line a baking sheet with a parchment paper and set aside.
    2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla,baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
    3. Turn mixer to low and add in flour, mixing until just combined.
    4. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
    5. Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
    6. Place on prepared baking sheet about 2- inches apart. Bake for 12 – 15 minutes, turning cookie sheet halfway through baking.
    7. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

    Notes

    • I bake my Snickerdoodles for exactly 11 minutes every time I make this recipe with perfect results, but I know ovens vary, so bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 additional minutes.
    • To store. Keep leftover snickerdoodles in an airtight container at room temperature for up to 3 days.
    • To freeze. Keep your cookies in an airtight container or tightly-sealed plastic bag. Freeze them for up to 3 months – remember to let your cookies thaw in the fridge when you’re ready to enjoy them again!

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 207
    • Sugar: 13.7 g
    • Sodium: 131.1 mg
    • Fat: 9.9 g
    • Carbohydrates: 27.3 g
    • Protein: 2.5 g
    • Cholesterol: 43 mg

    Want To Save This Recipe?

    Save Recipe

    My Favorites

    Find more recipes like this:

    • Christmas
    • Christmas Cookies
    • Cookies
    • Dessert
    • Drop Cookies
    • Recipes
    Soft and Chewy Snickerdoodles - The Best Snickerdoodle Cookie Recipe! (7)
    Soft and Chewy Snickerdoodles - The Best Snickerdoodle Cookie Recipe! (2024)

    FAQs

    Why are my snickerdoodles hard? ›

    Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry.

    Why did my snickerdoodles come out cakey? ›

    Generally when baking, cakey texture is from more flour and less sugar. The ratio of fat, sugar and flour is what achieves the texture of the cookie. Also, when you are whipping the eggs in the recipe as well.

    What is the difference between sugar cookies and snickerdoodles? ›

    Sugar cookies are usually rolled and cut out with cookie cutters (but not always). Snickerdoodles have cream of tartar in the dough and are rolled into balls then rolled in a mixture of cinnamon and sugar before baking. They puff up and then flatten out to make circle shaped cookies. Both are delicious!

    What is the secret to soft cookies? ›

    Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

    How do you make cookies chewy and not hard? ›

    The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...

    Why did my snickerdoodle cookies not flatten? ›

    One of the most common reasons why cookies didn't spread out in the oven is because you added too much flour. Cookies rely on the perfect ratio of butter to flour in order to spread just the right amount when baked. It's very easy to over measure flour when using cup measurements.

    How do you soften hard snickerdoodles? ›

    How to Soften Hard Cookies
    1. Snuggle ¼ slice of bread per dozen cookies into the bottom of the container (use plain white bread, since it won't transmit any flavors).
    2. Allow to let sit covered for 24 hours, and replace the bread as needed, every time it starts to get stale. ...
    3. Don't have any white bread?
    Nov 2, 2020

    Why are my snickerdoodles always flat? ›

    If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

    What makes cookies cakey vs chewy? ›

    The only difference between crisp and cakey chocolate chip cookies is a slight modification to the recipe measurements. Simply adjust the amounts of butter, white sugar, and brown sugar. Begin by measuring out the butter and sugar amounts for your favorite cookie texture, then proceed with the rest of the recipe below.

    Why are my cookies cakey instead of chewy? ›

    Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture. Using too much baking powder. According to the science geeks at Serious Eats—we love you!

    Why are my cookies cakey and chewy? ›

    Eggs bind the ingredients and make for moist, chewy cookies. Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies.

    Why do my snickerdoodle cookies taste like flour? ›

    Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.

    What are snickerdoodles called in England? ›

    Snickerdoodles are often referred to as "sugar cookies". The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln ("snail noodles"), a kind of pastry.

    Is powdered sugar or granulated sugar better for cookies? ›

    All levels of powdered sugar grind can be used interchangeably with each other in cookie recipes. But take note: powdered sugar is not to be substituted for granulated sugar or brown sugar, since the added cornstarch in powdered sugar changes cookie chemistry and texture.

    How do you soften hard Snickerdoodle cookies? ›

    Microwaving them. If you cover your cookies with a wet paper towel and nuke them for a few seconds, they should soften up enough to eat.

    How do you soften snickerdoodles? ›

    Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.

    How do you soften Snickerdoodle cookies? ›

    Just wrap a cookie or two in a damp paper towel and then put them in the microwave for about 10 to 15 seconds. The moisture from the paper towel should soften the cookies right up.

    Top Articles
    Latest Posts
    Recommended Articles
    Article information

    Author: Madonna Wisozk

    Last Updated:

    Views: 5645

    Rating: 4.8 / 5 (48 voted)

    Reviews: 95% of readers found this page helpful

    Author information

    Name: Madonna Wisozk

    Birthday: 2001-02-23

    Address: 656 Gerhold Summit, Sidneyberg, FL 78179-2512

    Phone: +6742282696652

    Job: Customer Banking Liaison

    Hobby: Flower arranging, Yo-yoing, Tai chi, Rowing, Macrame, Urban exploration, Knife making

    Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.