Soft and Chewy Snickerdoodle Cookies
The popular cinnamon-sugar soft and chewy sugar cookie recipe. A recipe that has been in the family for over 30 years!
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 I have ever tasted.
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!
So 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.
How to make the BEST Snickerdoodle Cookie:
- 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 -- light-colored baking sheets, parchment paper sheets, KitchenAid mixer.
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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
The Best Snickerdoodle Cookie Recipe
Equipment
Ingredients
- 1 cup Unsalted Butter (softened)
- 1 ½ cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 ¾ cup Flour
- 1 ½ teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
Cinnamon-Sugar Mixture:
- ¼ cup Sugar
- 1 ½ 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
I hope you love this snickerdoodle cookie recipe and it becomes a staple in your family for years! Happy Baking!
Steph
To all my GF bakers, this recipe works perfectly for us gluten-free! Just use a GF 1:1 flour substitute. Excellent recipe, thank you so much for sharing. Snickerdoodles are my favorite!
Sandra Fleming
Almost, Too melt in your mouth. Did as the recipe said, enjoyed watching the butter and sugar go together in this, smooth, soft mixture, then putting in the rest of the ingredients, refrigerating it, then forming the cinnamon sugar coated balls. Taste is great, but I prefer a sturdier cookie.
Ronda
Such a good recipe! I tend to ruin everything i bake, but this was so helpful! My family can’t stop scarfing then down by the minute! Thank you so much!
Deborah
I’m making these tomorrow using a new #40 cookie scoop. With that size scoop, how far apart should they be in the cookie sheet? I assume they spread quite a bit. And using a #40 scoop, how many cookies will it make? With two sticks of organic butter at stake, I don’t want to experiment. 😉
Deborah
I’m making these tomorrow. I have a new #40 cookie scoop I’m going to use. How far apart should they be on the cookie sheet? I couldn’t find the answer in any of the comments. And how many will it make with that size scoop? With two sticks of organic butter at stake, I’d rather not experiment. 😉
Lisa
Absolutely delicious! I substituted lemon juice for cream of tartar, but still came out amazing! My husband said it was the best cookie I've ever made. Super excited for this to become a regular for parties in the future!
Dawn
A really perfect recipe! I followed the recipe exactly and they came out with crisp edges and a chewy center. I yielded 48 cookies, with most being about 3"wide when baked for 9 1/2 mins. These cookies were so good our family loved them!
Tally
I LOVE this recipe! I’ve already made it quite a few times – it’s quick and easy to make. These cookies are a go-to if you’re looking for a quick weeknight dessert if you have people coming over.
Addy J
The most massive,delicous,sugary cookies ever!!
I will totally make these again, i baked them at 350 for 15mins.
Amazing!
Gregg Crosby
Definitely the best snickerdoodle recipe! Thanks for sharing!
Donna Schmidt
This replaces my old "favorite" snickerdoodle recipe. They were so flavorful. I also tried your lemon cookie and liked it even more than the snickerdoodle one. Girl, you are on to something with your cookies.
Caitlyn
Should I use less flour?
Everytime I make cookies they’re too cakey because of how much flour that’s always too much.
Brenda Sutton
My 11 year old grandson was spending the night with us and wanted to bake cookies. I didn't have chocolate chips for his favorite cookie and it was late at night, so I thought about what we could make with the ingredients I had on hand. I came up with snickerdoodles and found this recipe. They turned out great and he loved them (so did Grammie!) Some were big, some were small, and the second tray baked longer than the first, but they were all delicious. I don't think you can mess up this recipe! We'll be baking these again.
Anna
The best sugar cookies in the world! I didn’t chill the dough and they came out beautiful!
Terrie Gregory
Snickerdoodles are my husband’s favorite cookie and I’ve never found a recipe that he just loved....until today. He is raving about these cookies! Love this recipe!
Juanita
I really enjoyed making these the only downside was that the dough is sooooo sticky and hard to work with. The cookies came out great. Just kind of ugly due to the difficulty working with the dough.
Samantha R
So glad I came across this I was wondering if I did something wrong due to the sticky mess the dough made but popping it in the freezer did help so I could roll it ,
Ashly
So yummy!
Ashly
How long can I leave the dough in the refrigerator? I made it 5 days ago & havet had time to bake them! Please let me know (:
Jamie
These ARE the best snickerdoodle cookies. They really ARE! They were easy to make, and the dough is like silk. The cookies are so light and tender and flavorful. I've eaten (and even baked) a lot of snickerdoodles in my time, but this is the only recipe I'll use from now on!
Grace Williams
These turned out so good and they were super simple to make! Definitely recommend!