These Soft Snickerdoodle Cookies are sweet cinnamon-sugar goodness. Buttery, chewy, and with a signature tang, these treats are a favorite for the holidays.
Table Of Contents
These Snickerdoodle cookies are super soft and delicious, and perennial favorites during the holidays. I just love their unique flavor and they are the perfect addition to a cookie tray or dessert table.
- TASTE: These Snickerdoodle Cookies are super sweet and covered in cinnamon-sugar. Made with cream of tartar, they have a distinctive tanginess that makes them unique among all the other sugary cookies of the season.
- TEXTURE: They are soft and moist with a buttery finish. These cookies are addictively good.
- TIME: These cookies only take 30 minutes to make.
- EASE: This is a really easy recipe. Follow the photos and instructions and you’ll have no trouble creating these soft and chewy snickerdoodles.
What You’ll Need
- Brown sugar- This adds moisture and a rich sweetness from the molasses.
- Butter- Use unsalted here as we are adding salt to the dough.
- Cream of tartar- This ingredient keeps the sugar from crystalizing so the cookies are really chewy.
- Egg yolk- This extra egg yolk adds fat and moisture to the cookies for extra flavor and texture.
Add-ins and Substitutions
- Substitute the cream of tartar- If you have no cream of tartar, then you can substitute it AND the baking soda with baking powder. Or substitute the 1 1/2 tsp. cream of tartar with 3 tsp. of lemon juice or white vinegar.
- Make it gluten-free- You can substitute the flour 1:1 with gluten-free all-purpose flour.
- Substitute the butter- You can use oil in place of the butter or use plant-based butter to make this recipe dairy-free.
- Add chocolate- Replace a little of the flour with cocoa powder and add chocolate chips for a chocolaty-cinnamon delight.
How to Make Soft Snickerdoodle Cookies
- 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.
- Add the vanilla and eggs. Whisk in the vanilla and room-temperature egg and egg yolk.
- 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.
- Scoop the dough into balls. Using a medium-sized cookie scoop, scoop out the dough and roll it in your hands to make balls.
- Roll the cookie dough in the cinnamon-sugar mixture. In a small bowl, combine the additional granulated sugar and cinnamon. Then roll each ball of dough in it until they are fully coated.
Pro Tip: Bake the cookies as balls because they will spread a lot and flatten because of the melted butter. If you like them flatter, make a small indent in each ball.
- Bake. Place the snickerdoodle dough balls on a parchment-lined baking sheet. Bake them on the center rack of the oven for 9-10 minutes at 350 degrees Fahrenheit. Allow them to cool for a few minutes before removing them from the pan.
- 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.
If your snickerdoodles are hard, make sure you are cooking them at a high enough temperature (at least 350 degrees F) so they don’t dry out while baking. Also, use cream of tartar to give them a chewy consistency.
Once the cookies cool, place them in an airtight container. The only way to keep soft cookies soft is to keep air away from them. Don’t leave them uncovered or they will get hard.
These Snickerdoodle Cookies are such a treat and perfect for serving on a dessert table. They’re delicious with cakes, cookies, and other sweet treats.
- Cookies: Serve them with White Chocolate Macadamia Nut Cookies, Mint Chocolate Chip Cookies, Chewy Chocolate Chip Cookies, or Chewy Ginger Molasses Cookies.
- Cakes: Pair them with a slice of Pumpkin Cheesecake (VIDEO), Tiramisu Cake (VIDEO), Chocolate Mousse Cake, or Easy Carrot Cake.
- Chocolate: Serve these Snickerdoodle Cookies with Coffee Chocolate Mousse, Chocolate Creme Brulee, Chocolate Covered Dates, or Chocolate Caramel Pretzels Bars.
- Beverages: Enjoy a cookie with some Hot Chocolate, a Pumpkin Spice Latte, Brown Sugar Boba, or Iced Matcha Latte.
Make This Recipe in Advance
Make ahead: You can make the cookie dough ahead of time and store it covered in the refrigerator for 1-2 days. When you’re ready, roll the dough, cover it in cinnamon sugar, and bake.
Storing: Store these Snickerdoodle Cookies by placing any leftovers in an airtight container at room temp or in the fridge. They will last for up to one week.
Freeze: Once these cookies 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 Yummy Cookies!
Full Recipe Instructions
Soft Snickerdoodle Cookies
- 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.
- 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. ￼￼￼￼
- 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.