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!
Taylor
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
Carter
Great recipe! They came out so moist. Just make sure to press cookies down with your palm lightly, but with slight pressure. Definitely recommend!
JenE
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.
Kathy
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!
Staygiane
What are the ingredients for this recipe.
Tiffany
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.
Elle
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!
Lori
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.
Esther Bergen
These cookies were just right! I found that it worked well to flatten them with my hand -- they look like the picture.
mister
Can unbleached flour be used in this recipe?
Bee
I am not surprised that they go quickly they look incredible!! so simple but amazing!!
Mina
I made them with cannabutter and had to add a little extra flour but they turned out quite nicely 😉
Ede BOLEEY
I made them with canabutter today they are the best
Laura
Snickerdoodles are my favorite cookie and I’ve never once made them at home and been happy...until now!! Absolutely the best recipe ever, and so easy!! Thank you!!
Patti
These are honestly the best snickerdoodles
I have ever made, and I’ve made many!!!!
Thank you for sharing!!!!
Mary K Atkins
I made thee tonight. They are so soft. I think the dough needed more flour or less butter. Sugestions are welcome. Should the dough be so soft? Otherwise easy to make and I got 42 cookie from the bath. Thank you for your recipe. I am sure I will make them again. Husband loved them.
Laura
Hi there! I only have baking powder. How much should I use to replace the cream of tarter and baking soda?
Thanks!
Shipley
Best ever! Simply use the spoon to lightly push down and they flatten out perfectly! Baked 10 min in convection oven, left one minute on sheet before removing Beautiful!
Elisabeth Pearson
Soooo good! I am convinced that they just vanished into thin air! Where did they go? Lol
hanna
is there any specific alternate cream of tartar mixture for these cookies if I don't have that on hand?
Andrew
I’m using Apple cider vinegar. I read lemon juice or white vinegar. I thought Apple cider vinegar would add a little extra flavor. I haven’t baked mine yet, but the dough tastes delicious! They’re currently in the fridge chilling, the suspense is killing me!
Sam
1 tsp. of lemon juice or white vinegar for every 1/2 tsp. of cream of tartar works in most recipes.
My daughter has been begging for these cookies, and my love just bought me a brand new KitchenAid stand mixer. I can't wait to make this recipe.
Laurie Ebert
I just tried the vinegar replacement and they turned out great.
Heidi Kiehn
Snickerdoodle have been a favorite of my son, since he was a little for in the kitchen with me. We found this recipe...my hat's off...this kid now requests your recipe at least once a month. It is surely one of the best I've tried!! Thank you
Brooke Ashton
I loved the recipe, if you're like me, though, I added a little cinnamon to the dough.
Cynthia Clemons
Best I've made! Soft and delicious! I didn't end up with the cracks like the pics, which I wanted though.