These Soft Snickerdoodle Cookies are sweet cinnamon-sugar goodness. Buttery, chewy, and with a signature tang, these treats are favorites for the holidays.
Soft and Chewy Snickerdoodle Cookies
These Snickerdoodle cookies are super soft and delicious, and perennial favorites during the holidays. Made with cream of tartar, they have a distinctive tanginess that makes them unique among all the other sugary cookies of the season. But don’t worry, the tang isn’t too much, and after rolling these cookies in a mix of cinnamon and sugar, they have the perfect flavor for your next cookie platter.
What you’ll need in this recipe
To make Snickerdoodle Cookies, you’ll need a handful of ingredients. For the wet, you’ll use Unsalted butter, Granulated sugar, Brown sugar, Vanilla extract, and Eggs. The dry ingredients are made up of All-purpose flour, Cream of tartar, Baking soda, Baking powder, and Salt. You will also need some more Granulated sugar and Cinnamon to roll the cookie dough in.
How to Make Snickerdoodle Cookies
1. Whisk the butter and sugars. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar together for at least a minute until it’s all combined.
2. Add the vanilla and eggs. Whisk in the vanilla and room-temperature egg and egg yolk.
3. Sift in the dry ingredients. Place a sifter over the bowl and add the flour, cream of tartar, baking soda, baking powder, and salt. Fold it all together with a spatula until there are no patches of dry flour visible.
4. Scoop the dough into balls. Using a medium-sized cookie scoop, scoop out the dough and roll it in your hands to make balls.
5. Roll the cookie dough in the cinnamon-sugar mixture. In a separate bowl, combine the additional granulated sugar and cinnamon. Then roll each ball of dough in it until they are fully coated.
6. Bake. Place the snickerdoodle dough balls on a parchment-lined baking sheet. Bake them on the center rack for 9-10 minutes at 350 degrees Fahrenheit. Allow them to cool for a few minutes before removing them from the pan.
Tips for making the best snickerdoodles
- Use the right amount of flour- When you measure out your flour, spoon it into the measuring cup and level it off with a knife before pouring it into the sifter.
- Fold in dry ingredients- To avoid over-working the dough, fold the dry ingredients in with a spatula so they mix just enough.
- Account for cookie spreading- Since these snickerdoodle cookies tend to spread, make sure they are arranged about 2-3 inches apart to keep them from molding into each other.
- Let them cool. These tasty cookies are really soft, so make sure they are allowed to cook for up to 15 minutes before you move them off the baking sheet to avoid them falling apart.
How to Store them
The best way to store Snickerdoodle Cookies is by placing any leftovers in an airtight container at room temp or in the fridge. They will last for up to one week.
Can you freeze Snickerdoodle Cookies?
Yes, you can! If you want to make these ahead of time, you can. Just make them as per the recipe and then once they have completely cooled, place them in an airtight container. They can stay fresh in the freezer for up to 3 months. Defrost them overnight in the refrigerator when you’re ready to eat or serve them.
More Delicious Cookies to try!
- Chewy M&M Cookies
- Double Chocolate Cookies (VIDEO)
- Lace Cookies with Chocolate (Florentine Cookies) VIDEO
- Linzer Cookies with Raspberry Jam
- Monster Cookies
- Chocolate Thumbprint Cookies
Soft Snickerdoodle Cookies
- 1 cup ￼ unsalted butter melted￼
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- ￼￼1 large egg room temperature
- 1 egg yolk room temperature
- 2 3/4 cup all-purpose flour
- 1 1/2 teaspoons Cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon ￼
Mix the cookie dough
- In a large bowl, combine 1 cup of melted unsalted butter￼ with 1 cup granulated sugar and 1/2 cup golden brown sugar￼￼ , using a whisk. Whisk for at least 1 minute until everything is well combined.
- Now add 1 teaspoon of vanilla extract along with 1 room temperature egg and 1 room temperature egg yolk. ￼￼￼￼Whisk until it’s well combined.
- Once all of your dry ingredients are sifted into the egg and sugar mixture, mix it together using a spatula. ￼Stir until there are no more patches of dry flour visible.
Scoop the dough into balls
- Now grab your cookie scoop (mine was a medium-sized scoop that fits about 2 tablespoons inside) and scoop out heaping mounds of the cookie dough. Take each piece of cookie dough and roll it into a ball using your hands. ￼￼￼￼
Roll in cinnamon-sugar and bake
- In a separate bowl combine ￼1/4 cup of granulated sugar along with 1 tablespoon of cinnamon.
- Now roll each dough ball into the cinnamon-sugar mixture until fully coated and place it on a baking sheet lined with parchment paper. ￼￼Bake on the center rack at 350 degrees Fahrenheit for about 9-10 minutes.
- A great way to store Snickerdoodle Cookies is by placing the leftovers in an airtight container at room temp or in the fridge. They will last for up to one week.
- to freeze them, once they have completely cooled, place them in an airtight container. They can stay fresh in the freezer for up to 3 months. Defrost them overnight in the refrigerator when you’re ready to eat or serve them. You can also freeze the cookie dough once it’s shaped into a ball and coated in cinnamon sugar.