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!
Litaof2
First time making Snickerdoodle cookies I'm so glad I used this recipe they are soft and crispy plus I'll be making another batch to give our to neighbors for a holiday goodie treats
Arlene Miller
Hello , this recipe is so good!! My cookies didn't spread out like the picture, even when I flattened them a little bit. What do you think I did wrong.?
Chantel
This happened to me the first time I make them. Second time I made sure the butter was truly at room temperature and that helped a ton. The room the butter was in wasn't warm enough when I sat it out the first time
Rachel
so delicious!! i added skor pieces as well and i will definitely be making these again
Vanessa
Tried these today. Omg. Sooo delicious. I did not deviate from the recipe....they came out perfect and were a hit. Thank you!
Kristie
These were a huge hit 🙂 the kids loved them! Thank you for sharing.
Andrew
The perfect snickerdoodle
Barbara
Two years running, the Best Snickerdoodles ever! I had some maple sugar left over from another baking project and used this to roll the cookie dough balls. Delicious!
Rebecca
My son is a snickerdoodle snob. I made these tonight and so far, he’s eaten about six cookies. He said these are the best ones I’ve made. This recipe is a keeper! Very easy and the cookies turned out perfectly! I flattened them a bit and they look exactly like the ones pictured.
CGR
These are the best cookies ever! I’m making my second batch because the first batch disappeared. Fortunately, they are a breeze to make and the ingredients are staples so I don’t even have to go to the store.
Thanks!
Ginger
First time rating a cookie. Because these truly deserve it, perfect!! 2 table spoons of chilled dough baked at 350 for 10/ 11 mins makes a melt in your mouth cookie! -I did add a super tiny of nutmeg and all spice (very little) and they rock. New favorite cookie!
Becky
Looks so delicious, will try this nice and easy recipe. Thank you for sharing your famous snickerdoodle cookies! =)
Heather
These are by far the best snickerdoodles I’ve ever made! Thank you for giving me a new recipe that I’ll be making for years to come.
ALYSSA HENRION
Made as written and my dough was like batter and not dough. I refridgerated for nearly an hour and the dough was still off somehow. I baked and they look like someone poured dough into the pan and just left it.
What went wrong?
Angela Sadler
Can these be shipped and stay fresh? Any shipping/wrapping tips?
Tim
This recipe was a little tricky for me because I never saw the edges of the cookies turn a light golden color, even at 11 minutes in the oven, so I took them out. Instead of chewy, I got cakey. I’m sure keeping the cookies on the baking sheet also contributed to the cookies being slightly overdone. I’ll shoot for 9 minutes next time. Still delicious cookies, but I do love the consistency of a snickerdoodle cookie I can bend without breaking. 🙂
Kelley M Hill
I'm assuming you can double this recipe? I cant wait to make these tomorrow. Do they freeze well?
albert h lavigne
My mother made these every year at Christmas, one tip she had was to work with the dough when it was chilled, makes it much easier.
Bobby E.
These are the first snickerdoodles I have ever made and I don’t think I could ever try any other recipe! So easy and so chewy and delicious! These are now a staple in my house!
Shana Bond
These are amazing! This is now my ONLY snickerdoodle recipe. Typically I play around with recipes, never carbon copying them because I like to make it “my own.” Hats off to you! I don’t have a clue how to make these better, because it’s impossible! Thank you so much.
Pinki
I have baked these and they are hands down my favourite cookie.
I just cant get them like the once in the picture... any suggestion?
Mine rise a bit and are not quite chewy.
They are amazing though.
Kevy
Hi Pinki! I've made these several times now and I've come across the rising problem too. You can flatten them before popping them in the oven, or you can flatten them after they're done baking (is doing it after they're done baking considered cheating? Who knows, but be sure to do it when they're still warm!) I like to use the bottom of a drinking glass and I just press lightly until they look good, but you can also use the palm of your hand.