Soft and Chewy Snickerdoodle Cookies - Easy Snickerdoodle Recipe! (2024)

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This snickerdoodle recipe is the best you’ll ever have! These classic snickerdoodle cookies are irresistibly soft, tangy, perfectly crisp at the edges, and rolled in cinnamon sugar for that signature crunch.

Snickerdoodles are a fun and easy variation on classic sugar cookies. You’re going to love them!

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TABLE OF CONTENTS

  • The Best Classic Snickerdoodle Cookies
  • Why You’ll Love This Easy Snickerdoodle Recipe
  • Why Is It Called a Snickerdoodle?
  • Ingredient Notes
  • How to Make Snickerdoodle Cookies
  • Snickerdoodle Recipe Tips
  • Common Questions
  • Variation Ideas
  • Can I Make the Cookie Dough In Advance?
  • How to Store Snickerdoodles
  • More Sugar Cookie Recipes to Try
  • Get the Recipe

The Best Classic Snickerdoodle Cookies

This snickerdoodle recipe is one of my best-ever Christmas cookies, but I bake them year-round. They’re perfect in every way, and totally addictive! Crispy at the edges, soft in the center, sweet, buttery, and melt-in-your-mouth, snickerdoodles are a classic for a reason. They’re rolled in ample amounts of cinnamon sugar before going into the oven. If you’ve never experienced a soft-baked, chewy snickerdoodle cookie before, you’re in for one heck of a treat.

Why You’ll Love This Easy Snickerdoodle Recipe

  • Perfect texture. These snickerdoodle cookies are soft and chewy in the middle, crisp at the edges, and crunchy all over thanks to a coating of cinnamon sugar. They’re sweet, spiced, and a bit tangy, just like a snickerdoodle should be.
  • Easy recipe. This recipe uses basic ingredients, but it’s so good. I’ve made loads of variations over the years (be sure to scroll for some easy ideas!). These classic snickerdoodles also freeze great, so I always have a batch on hand when we have company over.
  • A real all-rounder. Bake sales, potlucks, Christmas cookie platters, Easter baskets, you name it. There’s always an occasion for a home-baked snickerdoodle cookie.
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Why Is It Called a Snickerdoodle?

It’s a pretty silly name, huh? And the origin is a little fuzzy. After some Googling, it seems that our beloved cinnamon sugar cookie was most likely brought to America by Dutch-German immigrants. The name “Snickerdoodle” is thought to be derived from the German word Schneckennudeln (“snail noodles”), a type of German cinnamon roll.

Ingredient Notes

I give a quick overview of the key ingredients for these snickerdoodles below. Be sure to refer to the recipe card for the full amounts and recipe details.

  • Butter – You can start with room-temperature butter, however, I prefer to start with cold butter and dice it up into smaller pieces. It takes a bit of extra whipping with the mixer to soften, but it does help to keep the cookies from spreading too much.
  • Cream of Tartar – The signature ingredient in snickerdoodle cookies. Cream of tartar works with the baking soda to give these cookies their distinctive chewiness and tang. See below for more details.
  • Cinnamon Sugar –For coating the cookie dough. Cinnamon sugar is SO easy to make by combining regular granulated sugar with ground cinnamon.

What Does Cream of Tartar Do in Cookies?

Ready for a bit of science? Cream of tartar works to prevent the sugars in the dough from crystalizing, resulting in softer, chewier cookies. The flavor of cream of tartar also contributes to a snickerdoodle cookie’s tanginess.

If you need to substitute cream of tartar, lemon juice or white vinegar is your best option. I do not recommend using baking powder as it drastically changes the texture of the cookie. Here’s a test I did with substitutes for cream of tartar, you can see the differences.

How to Make Snickerdoodle Cookies

I love making big batches of snickerdoodles to have on hand over the holidays. Luckily, this recipe makes stockpiling these cookies a breeze! Here’s how to make snickerdoodles from scratch:

  • Combine the wet ingredients. Begin by creaming together the butter and sugar, then add the eggs and vanilla.
  • Add the dry ingredients. In a separate bowl, combine the dry ingredients and then gradually mix them into the batter to form the dough.
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  • Scoop the dough into balls. Next, use a cookie scoop to portion the snickerdoodle dough into balls. Roll each ball in cinnamon sugar, and then place the cookies onto a lined baking sheet.
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  • Chill. Pop the cookie dough into the fridge to chill. Aim for at least 45 minutes. When you’re ready to bake, make sure that you leave about 2 inches between each cookie on the baking sheet.
  • Bake. Bake your snickerdoodles at 350ºF for 10-12 minutes. For chewy cookies, you’ll want to pull them out while they’re still slightly underbaked. Afterward, allow the cookies to cool on the baking sheet for a few minutes before moving them to a wire rack.

Snickerdoodle Recipe Tips

Let’s just say, I’ve made a lot of cookies over the years and I’ve made this recipe so many times! Here are some of my pro tips to ensure your snickerdoodles turn out a success:

  • Measure the ingredients correctly. The best way to do this is with a kitchen scale. However, if you don’t have one, avoid overmeasuring ingredients like flour by spooning the flour from the bag into a measuring cup, and then leveling off the top with the back of a knife. Whatever you do, please don’t scoop the flour straight from the bag with the measuring cup! See my post on how to measure flour correctly for more helpful tips.
  • Pre-scoop the dough and roll it in the cinnamon-sugar mixture before chilling. Cold cookie dough is harder to scoop.
  • Don’t skip chilling the cookie dough. Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven. I recommend giving the dough at least 45-60 minutes of chilling time in the fridge before baking.
  • Use a silicone baking mat. Lining the baking sheet keeps the bottom of the cookies from burning, and it also helps with spreading. You can also line the pan with parchment paper, however, the bottoms of the cookies will be a little darker.
  • Bake one tray at a time. Overloading the oven can lead to uneven baking, especially if your oven has hot spots.
  • To fix a cookie that’s spread, while the cookies are still warm, use a spatula or the edge of a knife to gently push the edges of the cookie towards the center for the perfect shape. You have to do this right when they come out of the oven, though, before the edges have fully set.
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Common Questions

Why do my snickerdoodles taste bitter?

What some taste as “bitterness” in snickerdoodles, others consider “tanginess”, and it comes from the metallic flavors of the cream of tartar and baking soda. If you’re particularly sensitive to the tangy flavor, feel free to omit the cream of tartar.

What happens if I leave out the cream of tartar in snickerdoodle cookies?

The good news is, that you’ll still end up with a delicious sugar cookie. However, the texture won’t be quite as chewy, and you’ll lose the tangy flavor of a traditional snickerdoodle.

Why did my snickerdoodles come out dry?

Overbaking often results in dry, crunchy snickerdoodles instead of soft, chewy ones. Make sure to pull the cookies out when they’re still slightly underbaked. Another culprit could be that you overmeasured the flour. See the tips section above for details.

Variation Ideas

Fun fact: This snickerdoodle recipe was passed to me from my husband’s side of the family. Since I started making them, these classic snickerdoodles have inspired many more delicious ideas. Here are some of my favorite variations:

  • Brown sugar.In place of granulated sugar, make this recipe with brown sugar instead for a more caramelized flavor (also check out my brown sugar cookies).
  • Brown butter. If you’ve never browned butter for baking before, there’s no time like the present! Brown butter brings caramelized, nutty flavor to these brown butter snickerdoodles.
  • Pumpkin spice. For a fall twist, try myeasy pumpkin snickerdoodles flavored with real pumpkin and pumpkin spice.
  • Toffee. Stir in toffee bits to make toffee snickerdoodle cookies.
  • Cookie bars. These drop cookies are easy, but snickerdoodle cookie bars are even easier! Press the dough into a baking pan, sprinkle with cinnamon sugar, and then bake. Baking times will be similar to my sugar cookie bars.
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Can I Make the Cookie Dough In Advance?

Yes! Prepare the snickerdoodle cookie dough, scoop it, roll it in sugar, and refrigerate it overnight. Cookie dough that’s been in the fridge for longer than 2 hours should sit at room temperature for 15-20 minutes before baking, to take the chill off.

You can also freeze your prepared cookie dough for up to 2 months. Defrost frozen cookie dough in the fridge overnight (or for a couple of hours at room temperature) before baking. See the next section for details on how to store your baked snickerdoodle cookies.

How to Store Snickerdoodles

  • To Store. Store snickerdoodle cookies airtight at room temperature for up to 3-4 days.
  • Freezer. Allow the cookies to cool completely and then store them in an airtight, freezer-safe container or freezer bag. I recommend placing parchment paper between any layers. Store the cookies frozen for up to 2-3 months and thaw them at room temperature before serving.

More Sugar Cookie Recipes to Try

  • Almond Sugar Cookies
  • Chocolate Sugar Cookies
  • Lemon Cookies

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Soft and Chewy Snickerdoodle Cookies - Easy Snickerdoodle Recipe! (12)

Snickerdoodle Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 25 reviews
  • Author: Julianne Dell
  • Prep Time: 60 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour 11 minutes
  • Yield: 20 Cookies

Print Recipe

Description

This snickerdoodle recipe is the best you’ll ever have! These classic snickerdoodle cookies have all the signature softness and chewiness, plus crisp buttery edges rolled in cinnamon and sugar.

Ingredients

  • 1 cup (226g) Unsalted butter, softened (see notes)
  • 2 cups (380g) Granulated sugar
  • 2 Large eggs
  • 1 teaspoon (5ml) Pure vanilla extract
  • 3 1/2 cups (420g) All-purpose flour
  • ½ teaspoon Baking soda
  • ½ teaspoon Cream of tartar
  • 1/2 teaspoon salt

For the coating

  • ¼ cup (58g) Granulated sugar
  • 1 tablespoon (7.5g) cinnamon

Instructions

  1. Let the butter sit at room temperature for 30 minutes. In your stand mixer, combine the butter with the sugar and beat on medium speed until well creamed together.
  2. In yourstand mixer, combine the butter with the sugar and beat on medium speed until well creamed together. Add the eggs and vanilla extract, mixing until well combined.
  3. In a separate bowl, combine the dry ingredients: flour, baking soda, and cream of tartar, and add to the wet ingredients. Beat on medium-low speed until well combined and dough starts to form.
  4. In a small bowl, combine cinnamon and sugar and stir to combine. Use a large cookie scoop and scoop cookie dough into the cinnamon sugar and roll to coat the cookie.
  5. Place the cookies on a silicone-lined baking sheet. Refrigerate dough for a minimum of 45 minutes.
  6. Preheat oven to 350° F. Place the cookies about 2 inches apart on your baking sheet. If your cookies have been refrigerated longer than 2 hours, allow them to rest at room temperature for 10 minutes before baking.
  7. Bake at 350° F for 10-12 minutes. Allow the cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.

Notes

  • My butter is slightly colder than room temperature. 30 minutes on the counter works great. If the butter is too soft, the cookies will spread too much.
  • Cream of tartar sub? See the blog post for notes.

Storing and Freezing

    • Store baked cookies in an airtight container at room temperature for 3-4 days.
    • To freeze the cookie dough, pre-scoop the dough, roll in cinnamon and sugar and then refrigerate for 30 minutes. Transfer the dough to an airtight container and freeze. The dough should be thawed but cold prior to baking. Thaw overnight in the refrigerator or for 1-2 hours on the counter at room temperature.
    • To freeze baked cookies, cool them completely then transfer them to an airtight container and freeze.

Nutrition Information:

1 Cookie

246

22g

40mg

10g

6g

37g

.7g

2.7g

43mg

  • Category: Cookies
  • Method: Baked
  • Cuisine: American
Soft and Chewy Snickerdoodle Cookies - Easy Snickerdoodle Recipe! (2024)

FAQs

How to make cookies softer? ›

Ingredients to Keep Cookies Soft

Butter is more than 15% water, so it plays a role in making cookies soft by adding water and fat, which contributes flavor and tenderness. Melting the butter you're using can make the cookie softer.

Why are my snickerdoodles hard? ›

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.

Why don't my snickerdoodles crack? ›

If yours aren't cracking, your oven may not be hot enough or your ingredients may not be fresh enough! Are snickerdoodles supposed to be undercooked? I always recommend slightly underbaking your cookies and then letting them finish baking through cooling on the pan.

What happens if you don t put cream of tartar in sugar cookies? ›

Adding it to cake or cookie batters prevents sugar from banding together and crystallizing, meaning that it results in more of a tender chew—snickerdoodles and sugar cookies wouldn't be the same without cream of tartar. The same effect is why it's added to some frostings and syrups, where it helps keep things smooth.

What happens if I add cream of tartar to my cookies? ›

What Does Cream of Tartar Do in Cookies? Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

What makes cookies soft and chewy? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

How do you make cookies stay soft and chewy? ›

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.

How do you make cookies chewy and not hard? ›

The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...

How to soften snickerdoodles? ›

The best way to soften up those hard cookies is something you probably already have in your kitchen… bread! That's right, a piece of fresh bread will make those tough treats soft and chewy.

How to soften snickerdoodle cookies? ›

Bread releases moisture into the air, while sugar (present in large quantities in cookies), absorbs moisture out of the air. Don't have any white bread? Use a slice of apple instead. Just slip a wedge in with your cookies, cover, and let sit overnight.

What makes a cookie soft? ›

Eggs, particularly egg yolks. Eggs work to make your cookies soft in two ways: They add a ton of moisture, and the proteins add structure that prevents spreading. Cake flour instead of all-purpose flour. Low in protein and high in moisture, cake flour is used to leaven all sorts of baked goods.

How to tell when snickerdoodle cookies are done? ›

How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.

Are snickerdoodles supposed to be soft when they come out of the oven? ›

Everyone and anyone has a recipe for snickerdoodles, but I'm here today to tell you that these are the absolute best of the best. They puff in the oven and then settle back down while cooling into a soft, thick, supremely chewy cookie with a gorgeous crinkly top.

Why does snickerdoodle dough need to be refrigerated? ›

Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven. I recommend giving the dough at least 45-60 minutes of chilling time in the fridge before baking.

What is the benefit of cream of tartar in baking? ›

Culinary uses

Bakers often use cream of tartar in baked goods by mixing it with egg whites to help create stiff peaks in meringue. This prevents the formation of sugar crystals. Cream of tartar can be a substitute for anything from buttermilk to baking powder and lemon juice in your favorite recipes.

Why did my Snickerdoodle cookies not flatten? ›

One of the most common reasons why cookies didn't spread out in the oven is because you added too much flour. Cookies rely on the perfect ratio of butter to flour in order to spread just the right amount when baked. It's very easy to over measure flour when using cup measurements.

Why are my snickerdoodles so fluffy? ›

Why are my snickerdoodles puffy? Too much flour - spoon and level the flour correctly how I show it in my chocolate chip cookie post. Inaccurate oven temperature (too hot) - I advise using an oven thermometer for accurate baking results.

Does cream of tartar make things thicker? ›

Cream of tartar has several culinary uses including stabilizing egg whites and whipped cream, anti-caking and thickening, preventing sugar syrups from crystallizing and helping to keep boiled vegetables colorful.

References

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