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.
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The Best Snickerdoodles
These are one of my favorite Christmas cookies. I usually always 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.
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 (and my easy snickerdoodle cake mix cookies), but not the good ol’ classic recipe. So here we are friends.
How to make snickerdoodles
- 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. Then add in the dry ingredients and stir just until smooth. Cover the dough and chill in refrigerator for 30 minutes.
- ROLL. 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. 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. I know every oven varies, so make sure to start watching them around 8 or 9 minutes. You don’t want to over them!
Helpful baking tips
- Cream of tartar. See that nice pillow top? That’s from the cream of tartar. You definitely don’t want to make these cookies without it!
- Chill the dough. This makes them thick and chewy. I usually refrigerate my dough for at least 30 minutes or so.
- Don’t overmix. This causes the cookies to dry out. Mix the dough just until combined to give them that perfect soft texture.
- Don’t over bake. Remove them from the oven when the edges are slightly golden brown. The centers will probably look a little 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 snickerdoodle inspired recipes:
- Pumpkin snickerdoodles
- Snickerdoodle fudge
- Snickerdoodle hot chocolate
- Pumpkin snickerdoodle muffins
- Snickerdoodle apple muffins
Snickerdoodle Cookie Recipe
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.
Ingredients
- 1 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 2/3 cup light brown sugar , packed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tarter
For rolling the cookies:
- 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 just until smooth. Be careful not to over mix.
- 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.
Notes
Storage and freezer instructions: Store in an airtight container for up to 3 days or freezer up to 3 months. When ready to eat thaw at room temperature or warm in the microwave for 15 seconds.
Variations:
- Double roll the dough balls in cinnamon sugar for extra flavor.
- Mix in 1 cup of white chocolate chips for a delicious twist.
- Mix in 1 cup of butterscotch chips (or a mix with white chocolate)
Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 102mg | Potassium: 69mg | Sugar: 17g | Vitamin A: 255IU | Calcium: 21mg | Iron: 0.9mg
Enjoy! Hope these snickerdoodles become a new staple in your home and win you lots of new friends!
Love this recipe!! I make it all the time. I have a question for you, what cookie sheet do you use? When I make these, I have two different brands of cookie sheets I use and one makes these cookies super thick and fluffy and one makes them big and flat. We prefer the thick and fluffy ones, but I can no longer find that cookie sheet for sale.
So interesting! I use the USA baking pans
Can you refrigerate it for more than 30 minutes? Or is it specifically 30 minutes?
Yes you can refrigerate up to 72 hours. I would place it on the counter about 30 minutes before baking to soften a little.
These are so yummy! Thank you for the recipe.
You are so welcome! I’m glad you loved them :)
Anytime I need a recipe my first thought is to check this website, i have never been disappointed by anything I’ve made using the recipes found on here. Î started with the best chocolate chip banana bread, then these cookies, even your playdough recipe is my go to and so many more recipes on between. I’m very happy I found this site and will continue to recommend it to anyone asking for my opinion lol. Keep up the awesome job and take care
Ah, I’m so glad to hear! Thanks for trying them out 💗
Great cookies. I cooked mine on parchment paper so I could keep them gooey without them breaking apart trying to get them to the cooling rack!! A
I’m so glad you enjoyed them!
These quickly disappeared at my house! It was a huge hit!
These look so delicious and tasty! I can’t wait to give these a try! My family is going to love this!
When you say prepared baking sheet what does that mean? Greased, lined with parchment or foil or do you need a special pad like used for candy?
I line with parchment paper or a silpat liner.
These cookies are great! They keep their softness and taste amazing! Thanks!!
So glad to hear that you enjoyed them, they are a family fave! :)
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.