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.
I love to hear from you! If you make this recipe, please be sure to leave a comment and give this recipe a rating. If you make any of my recipes, tag me on Instagram @modern_honey so I can see your creations. It’s one of my favorite things seeing you make these recipes in your own kitchen. Sign up for my newsletter below so you never miss a recipe. Thank you for following along! I truly do have the greatest readers. FOLLOW ME ON: INSTAGRAM --- FACEBOOK --- PINTEREST
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!
Adri
Do I need unsalted butter or can I use just any butter?
Patricia Maria
I think you can use whatever butter you want and it won’t make that much of a difference. I used salted butter even though the recipe called for unsalted and I just added less salt to the dry mix since the butter already had it. Hope this helps 🙂
Shelby
You’re awesome
anonymous
These are some of the best cookies I have ever made! they are so easy and quick and my family ate all 24 of them in under two days! Would definitely recommend to any one looking to impress, or those who just want a delicious treat! The ball size depends on how big you would like the cookies. I prefer larger ones so I use 1.5 inches.
Ann
I’m curious what a small ball is, I have a cookie scoop that is 1.5 T, is that too big? I can’t wait to try these this weekend. I’ve been packing my husbands work lunch since the pandemic and he’s loving homemade cookies.
MD
A purple thumb press disher--.75 ounce/1.75 Tbs./#40--made cookies 4 inches in diameter.
This is a great recipe.
Bakeeeer
You used 1.5 tbs and made 40 cookies?
Deborah
MD means a #40-size cookie scoop. It doesn’t say how many cookies it made. I wondered too.
Megan Peterson
Hi! Do you happen to have the weighted measurements for this recipe? Thank you!
Catherine yoo
This is a great recipe! I love it.
Anaya Lockett
I’m 17, bored in quarantine and decided to make these (my first time) and oh....my....goodness.. D.E.L.I.C.I.O.U.S! Very easy to make and tastes sooo good. Crispy edges and soft in the middle! I will definitely make these again. 10/10!
Sandi
I did the same thing and thought the same thing. I swear it took maybe 48 hours before the cookie jar was empty. I had about 2 dozen or so!
Tracy
i made these cookies a month ago and they did not disappoint!!! Going to make them again this week. If I halved all the ingredients, would it turn out alright?
Diana
A phenomenal cookie!!
Julie
I somehow wound up with 75 cookies. I am positive I did the measurements correctly. However, they did get eaten pretty fast! So delicious!!
Esther
Hi Julie,
Can I ask what size cookie scoop you used to yield 75 cookies? And roughly how big your cookies were in diameter? Thanks in advance!!
Sofia
Forgot the stars!
Sofia
Hello! I made these yesterday and they were so good. My kids loved them. I only managed a bite before they all disappeared and yes, it was delicious. Thank you for sharing the fabulous recipe. Have a great day!
Robert
When pressing down on the dough, do you flatten all the way?
Adrienne Weiskopf
these are so good. i will definitely be making these again. i can’t stop eating them.
Nishi Soni
Hi these cookies look so good! I want to make a mini recipe, about 3-4 cookies so I don't have to waste them all, could you give me the exact measurements for a small batch of snickerdoodle cookies? Thanks!
Harley
These are some of the best cookies I have ever made. I’m no chef, but I’ve been baking a lot lately (quarantine, am I right?) and I’ve been very disappointed with most of the recipes that I’ve found online not working correctly. This recipe was perfect. The instructions were straightforward, and the cookies came out soft and fluffy in the middle with some crisp on the edges. The first batch I did was bit scarce in terms of cinnamon sugar, so from then on I rolled the balls in cinnamon sugar, flattened them, and then put them in the cinnamon sugar again. That worked well. My only complaints are that I did have a bit too much cinnamon sugar leftover, and the prep time is way underestimated, as always seems to be the case. Overall, I’m obsessed with these cookies.
Robin
First time making Snickerdoodles and they came out great!
I did have to leave them in for about 13 mins not sure why, darker on maybe? But they came out perfect! Soft and chewy!
Jacque
That recipe name is no lie. These are the best!!! They were a huge hit and will now be my signature cookie! (As if I haven't gained enough weight during this pandemic . . .)
Crystal
Hi! I just made these cookies and the dough came out very sticky. It made it pretty hard to work with (in terms of making them into balls). Was wondering if that’s how the dough comes out or any suggestions for next time if it is not supposed to be like that. Just waiting for them to cool down!
Annie
Love this recipe! Came out so perfect!
Julie Edwards
This is the BEST snickerdoodle recipe I have ever tried! When the first pan came out of the oven, my husband was waiting to try them. I used unsalted Irish butter I had in my fridge which made them so rich! These cookies won't last long as snickerdoodles are his favorite cookie!! Yummy!!!
Nancy
Simple and delicious! Best snickerdoodles ever!