Soft Snickerdoodle Cookies

Soft Snickerdoodle Cookies are a timeless classic that deliver the perfect balance of chewy texture and sweet cinnamon flavor. These cookies are beloved for their soft centers, slightly crisp edges, and that signature cinnamon-sugar coating that adds just the right amount of warmth and sweetness. Whether you’re baking for a cozy family treat or a festive gathering, this Soft Snickerdoodle Cookies recipe will quickly become your go-to. Easy to make and incredibly satisfying, these cookies bring comfort and joy in every bite.

Why You’ll Love This Recipe

• Soft and Chewy Texture: Enjoy cookies that stay tender and moist without being cakey or dry.
• Classic Cinnamon-Sugar Flavor: The perfect coating adds warmth and a delightful crunch.
• Easy to Make: Simple ingredients and straightforward steps, perfect for bakers of all levels.
• Versatile: Great for holidays, snacks, or gifting to friends and family.

Ingredients

• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the cinnamon-sugar coating:

• ¼ cup granulated sugar
• 1½ teaspoons ground cinnamon

Directions

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and 1½ cups sugar until light and fluffy.
4. Add eggs and vanilla extract to the butter mixture. Beat until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing just until the dough forms.
6. In a small bowl, stir together ¼ cup sugar and 1½ teaspoons cinnamon for the coating.
7. Scoop 1½ tablespoon-sized portions of dough and roll them into balls.
8. Roll each ball in the cinnamon-sugar mixture to coat completely.
9. Place the coated dough balls 2 inches apart on the prepared baking sheets.
10. Bake for 9–11 minutes or until the edges are set but the centers look soft and puffy.
11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serving Tips

Serve Soft Snickerdoodle Cookies warm with a glass of cold milk, a cup of coffee, or spiced tea for the ultimate cozy treat. They’re perfect for dessert platters, holiday cookie exchanges, or simply as an afternoon pick-me-up. For a fun twist, sandwich two cookies with a dollop of vanilla ice cream for a snickerdoodle ice cream sandwich!

Storage Tips

Store Soft Snickerdoodle Cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container — it helps retain moisture. For longer storage, freeze baked cookies in a zip-top bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave for that fresh-from-the-oven feel.

Timing Information

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 24 cookies

Optional Variations

• Brown Butter Base: Swap the regular butter for browned butter to add a rich, nutty depth to your soft snickerdoodle cookies.
• Cinnamon Spice Boost: Add a pinch of nutmeg or cardamom to the cinnamon-sugar coating for an extra flavor twist.
• Stuffed Version: Fill the center of each dough ball with a caramel or white chocolate piece for a gooey surprise.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend to make these cookies suitable for gluten-sensitive diets.
• Dairy-Free Version: Substitute the butter with plant-based margarine for a dairy-free version of soft snickerdoodle cookies.

Related Recipes

• Chewy Molasses Cookies
• Classic Sugar Cookies
• Cinnamon Roll Cookies

Conclusion

Soft Snickerdoodle Cookies are the ultimate comfort treat — chewy, cinnamon-coated, and impossible to resist. Whether you’re baking them for the holidays, a cozy weekend, or just because, this easy recipe delivers consistent results every time. Keep this soft snickerdoodle cookies recipe on hand — it’s a timeless favorite you’ll return to again and again.

FAQs

Q: Why do snickerdoodles need cream of tartar?
A: Cream of tartar gives snickerdoodles their classic tangy flavor and chewy texture. It also prevents the sugar from crystallizing, keeping the cookies soft.

Q: Can I make the dough ahead of time?
A: Yes! You can chill the dough for up to 48 hours before baking. Just let it sit at room temperature for 15 minutes to soften slightly before scooping.

Q: Why are my cookies coming out flat?
A: This could be due to overmixing the dough, warm butter, or expired baking soda. Chill the dough and make sure your leavening agents are fresh.

Q: Can I freeze snickerdoodle cookie dough?
A: Absolutely. Scoop the dough into balls, freeze them on a tray, then transfer to a zip-top bag. Bake from frozen, adding 1–2 extra minutes.

Q: Do I have to roll them in cinnamon sugar?
A: While traditional snickerdoodles are coated in cinnamon sugar, you can experiment with vanilla sugar, cocoa sugar, or even leave them plain for a softer sweetness.

📖 Recipe

Print