This super soft snickerdoodle cookie recipe will instantly win you over! It truly is the best. It’s a classic recipe that makes soft and chewy snickerdoodle cookies with lots of flavor every time.
Snickerdoodles are one of my favorite cookie recipes! I love to make other fun snickerdoodle variations, like my pumpkin snickerdoodles, snickerdoodle fudge, snickerdoodle apple muffins, snickerdoodle hot chocolate and snickerdoodle pumpkin muffins.
Homemade snickerdoodles
One of my favorite Christmas cookies to make are snickerdoodles. It’s one of those recipes where I usually have all the ingredients on hand and is something I know everyone will love. My son, who claims to not like anything with cinnamon (even cinnamon rolls – yes I know), even loves these snickerdoodle cookies.
Now don’t get me wrong, a good classic chocolate chip cookie still has my heart, but there’s just something about a snickerdoodle that is so perfect. As I was looking through my archives, I couldn’t believe I haven’t shared this recipe before now. I’ve shared other fun snickerdoodle variations, but not the good ol’ classic recipe. So here we are friends.
What makes these soft snickerdoodle cookies so dreamy? The extra butter and brown sugar adds to the amazing flavor but the pillow top from the cream of tarter takes them over the top. I bake mine for 10 minutes, but I know every oven varies, so make sure to start watching them around 8 or 9 minutes. You don’t want to over cook these snickerdoodle cookies!
How to make snickerdoodle cookies
Follow the simple steps below to get started making this snickerdoodle recipe.
Step 1: Make the dough
In a large bowl, cream together the butter, 1 cup sugar and the brown sugar with an electric mixer. Add the eggs and vanilla and beat until smooth.
Add in the flour, salt, baking powder, baking soda and cream of tarter. Stir just until smooth.
Step 2: Refrigerate the dough
Cover the dough and chill in refrigerator for 30 minutes.
Step 3: Coat with cinnamon sugar mixture
In a small bowl, stir together the remaining 1/4 cup sugar and cinnamon. Roll the dough into 1 1/2 inch size balls and then roll into the cinnamon sugar. Place onto the prepared baking sheet about 2 inches apart.
Step 4: Bake the snickerdoodles
Bake in oven at 350°F for 9-11 minutes, or until the edges are slightly golden brown. The centers will look slightly under cooked and that’s okay. Let cool on baking sheet for 5 minutes and they will firm up. Then transfer to a wire rack to cool.
Baking tips for snickerdoodle cookies
Use cream of tartar: See that nice pillow top? That’s from the cream of tartar. You definitely don’t want to make these snickerdoodles without it!
Refrigerate the dough: This step helps the cookies stay thick and chewy. I usually refrigerate my dough for 30 minutes or so.
Don’t over bake: The cookies don’t take long to bake, so remove them from the oven when the edges are slightly golden brown. The centers of the snickerdoodles will probably look under cooked, but they’ll firm up after about 5 minutes as they cool. Then you’re left with perfectly soft and chewy snickerdoodle cookies!
More cookie recipes:
- Soft Molasses Cookies
- M&M Cookie Bars
- Soft Sugar Cookies
- Butter Cookies
- Ricotta Cheese Cookies
- Chewy Oatmeal Cookies
Soft Snickerdoodle Cookie Recipe
Ingredients
- 1 cup unsalted butter , at room temperature
- 1 cup granulated sugar
- 2/3 cup packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tarter
For rolling the snickerdoodles:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- In a large bowl, cream together the butter, 1 cup sugar and the brown sugar with an electric mixer. Add the eggs and vanilla and beat until smooth.
- Add in the flour, salt, baking powder, baking soda and cream of tarter. Stir just until smooth. Cover the dough and refrigerate for 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, stir together the remaining 1/4 cup sugar and cinnamon. Roll the dough into 1 1/2 inch size balls and then roll into the cinnamon sugar. Place onto the prepared baking sheet about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are slightly golden brown. The centers will look slightly under cooked and that’s okay. Let cool on baking sheet for 5 minutes and they will firm up. Then transfer to a wire rack to cool.
- Store in an airtight container.
Nutrition
Enjoy! Hope these snickerdoodles become a new staple in your home and win you lots of new friends!
I love this recipe! However, every time I make it, it baking in a different shape. Sometimes it looks like your in the picture (flat). And sometime it comes out puffy. I wish I could add a picture to the comments to show you. Do you know what I could be doing wrong?
Hi Kelly! Do you put them in the fridge for 30 minutes before baking? They will come out a little puffy right from the oven and then flatten a bit.