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!
Lindsey
What am I doing wrong? These keep coming out so flat but they’re delicious non the less!
Kaj
I'm not sure what specifically is going on with yours, but you might try chilling the dough for a few minutes before you bake them. When my cookies turn out flatter than expected, it's usually because they've been sitting and waiting in the hot kitchen which makes the butter melt quicker than it's meant to (which leads to flat cookies with a lot of spread).
Lyra Valentin
I made this for my mom and she thought it was amazing. I got a little confused when it said vanilla, but don't be mistaken as I did. Vanilla also means vanilla extract. Thank you so much for this recipe! Will use again
Jenna
Is there a substitue for cream of tartar
Mom
Replace it and baking soda with baking powder.
Yeah I googled it.
Dana A
Yes! They are 5 star worthy!
Candice Senn
I used salted butter and put in a slight pinch of salt, came out great, best snickerdoodle recipe. So good I won’t make them often because I’ll eat too many they are so good! Thank you
Kate
Thank you! Only have salted butter on hand.
Maureen
Love these snickerdoodles, My husband can't stay away from them.
Again thanks for the great recipe.
Joan Carter
These were your standard good snickerdoodles- nothing different from all the other recipes. Must refrigerate dough, even between batches if you want to roll it in your hands. 3/4 teaspoon of salt is much better.
MamaBonv
By far, the best snickerdoodle recipe! I follow the recipe as written, and they turn out perfect every time. A favorite of my grown sons (all year long, not just for Christmas).
Rita
tried them and definitely surpass any I've tried before. Delicious
Joann
These are the best snickerdoodle cookies I've ever made. I tweeked the recipe just a little. I used 1/2 cup unsalted butter and 1/2 cup Crisco shortening. I then whipped that with the sugar until white and fluffy. The other thing I do with all of my cookies is use 1/2 bread flour and 1/2 all purpose flour. This makes the cookies even more chewy
Valerie D Acevedo
Hi this recipe is by far the best I've tried since my school's homemake class. But I didn't have cream of tartar... but they still was a success with my resident at work. So many question here is what does cream of tartar do for the cookies?
Kimberly Rausch
Love these cookies!! Does anyone know how many calories each one is?
Joan
I substitute gluten free flour to make them GF (since I am allergic to wheat) and it works just fine. No one would even know they are GF!
E
It's best not to say "cup of butter" and "how many calories?" in the same discussion 🙂
Jo
Hi Joan, did you use a gluten free baking flour, like bobs red mill, or a gluten free all purpose flour? Thank you!
Cindy
My go to recipe when I'm craving cinnamon. Best snickerdoodle
Catie
Great recipe
Rebecca
Hi! I love this recipe!
Are there freezing instructions for these? Would like to make a batch to freeze and bake when needed.
Emily
Did you ever try freezing them? How did they turn out? I am looking to do the same thing.
Shannon
I just made these and couldn’t wait long to try one…DELICIOUS! You are correct in these truly are the best snickerdoodle cookies I’ve had. Thank you for my new found recipe of these heavenly cookies!
V
Yes, vanilla is referring to vanilla extract.
Mary
I made these today and they were so salty I only cooked one painful and through the rest of the dough out! My husband wouldn't even eat them. I will stick with my Betty Crocker recipe.
Tiffiney
Did you use "UNSALTED" butter as the recipe calls for? I am sensitive to salt as well, but find this recipe perfect.
Peggy
vanilla liquid you buy at the store in the baking section there is pure vanilla extract and then regular vanilla extract which is usually the cheaper one vanilla extract is made by extracting the vanilla flavor from the vanilla bean usually done by soaking them for a few weeks in vodka or other types of alcohol
Zahra
Vanilla extract? What does it mean by vanilla? Someone help please.
Tiffiney
Vanilla extract is a vanilla essence extracted from vanilla beans with 35% alcohol. If you aren't able to buy alcohol products where you live, you can use an equal amount of honey instead. I hope this helps.
Rissa
Vanilla extract will give your baking recipes much more flavor without being over powering. It's a common liquid you add a small amount of to wet ingredients in a recipe. There are other extract flavors you can use if you don't like vanilla, like almond extract, maple extract, lemon extract and more. Extract flavors that aren't vanilla can be strong so a little goes a long way. When using vanilla extract I like to add extra since it is a mild flavor and I love vanilla so much, it will elevate many baking recipes. Vanilla extract can be over powered by strong or bitter flavors like dark chocolate so that's a good time to add a little extra. You can always buy vanilla extract from your local grocery store. It's in the baking aisle in small bottles, usually next to the spices.
Rissa
Yes vanilla extract, whenever recipes say just "vanilla" they always mean vanilla extract.
Diane
These cookies are good, but in my opinion 1 tsp salt is way too much. The dough actually tasted salty.
I will make them again with 1/2 tsp of salt. Thanks for the recipe!