🥰 Soft & Chewy Snickerdoodles – A Hug in Cookie Form
Is there anything better than the smell of cinnamon sugar wafting through your kitchen? (Answer: No. No, there is not.)
These soft and chewy Snickerdoodles are the cookies that make people go, “Wait—did you seriously make these from scratch?” Yep, you did. And you’re about to do it again… because they’re just that good.
Whether you’re baking for a cookie swap, gifting a batch to a neighbor, or just treating yourself (we fully support that), this recipe is everything you love about classic Snickerdoodles—soft centers, crinkled tops, and that warm cinnamon sugar coating. Swoon.
📝 Ingredients:
Cookie Dough:
- 1 cup butter (or shortening, if you’re feeling retro)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp cream of tartar (this is what gives that signature tang!)
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
Cinnamon Sugar Coating:
👩🍳 Pro Tip: Want a little extra sparkle? Use coarse baking sugar in the coating for an added crunch.
- 4 tbsp granulated sugar
- 3 tsp cinnamon
🥄 Make Snickerdoodle Magic
Step 1: Cream it up
In a large mixing bowl, beat 1 cup of butter with 1 ½ cups granulated sugar until it’s light and fluffy like a cloud of cookie dreams.
🛒 Kitchen Gadget Pick: Cordless Hand Mixer – no cords, no clutter, just cookie-ready dough every time.
Step 2: Add the good stuff
Crack in 2 eggs and pour in 1 tsp of vanilla extract. Mix until smooth and glossy.
Step 3: Whisk the dry crew
In a separate bowl, sift together flour, cream of tartar, baking soda, and salt. That little cream of tartar moment? Don’t skip it—it’s what makes Snickerdoodles, well… Snickerdoodles.
📺 YouTube Tip: Search “What is Cream of Tartar and Why Use It in Cookies?” for a quick baking science dive. Nerdy but fun!
Step 4: Marry your wet and dry ingredients
Slowly add the dry mix into the butter mixture until it forms a thick, cookie dough you’ll want to sneak a bite of (and we won’t tell if you do).
🛒 Kitchen Gadget Pick: Glass Mixing Bowl Set with Lids – Mix in one, store in another, and live your best organized life.
🎯 Cinnamon Sugar Coating
Pour the cinnamon and sugar into a sandwich-size Ziplock bag.
Scoop 1 tbsp of dough (a cookie scoop works wonders here!), drop in a couple at a time, and give them a good shake in the bag until perfectly coated.
🛒 Must-Have Tool: Cookie Scoop Set – My secret weapon for evenly sized cookies every time!
🔥 Time to Bake!
Line a baking sheet with parchment paper and space dough balls 2 inches apart (these babies spread!).
Bake at 400°F for 8–10 minutes until the edges are set but the centers are soft.
✨ Pro Tip: If you love a puffier cookie, chill the dough balls for 30 minutes before baking. Want them flat? Skip the chill!
🧊 Cool it (but not too long)
Let cookies cool on the sheet for a few minutes, then transfer to a wire rack. They’ll flatten as they cool—and that’s exactly what you want.
🛒 Favorite Cooling Tool: Stackable 3-Tier Wire Cooling Rack – More cookies with less counterclutter!
❄️ Freezer Tip: Cookies On Call
You can totally freeze this dough for a rainy day. After Step 3, shape the dough into a log, wrap tightly, and freeze. When you’re ready, thaw to room temp, roll in cinnamon sugar, and bake as usual.
🧊 Helpful Product: Reusable Freezer Wrap Sheets – Eco-friendly and perfect for freezer prep! Oven, Dishwasher, Microwave & Freezer Safe, BPA Free
💡 Cookie Pro Tips
- Snickerdoodles actually taste even better the day after baking—something about the cinnamon sugar mellowing and the texture setting just right.
- Store in an airtight container at room temp for up to 4 days (if they last that long!).
