How to Make the Best Soft Snickerdoodle Cookies
These soft snickerdoodle cookies are sweet, chewy, and full of cinnamon flavor—perfect for holiday baking or everyday treats.
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Looking for a deliciously easy cookie recipe? You’ll absolutely love today’s chewy snickerdoodle cookies! This easy recipe for soft snickerdoodle cookies is a must-have for every busy baker’s ‘Save for Later’ bookmarks. With their chewy texture, warm cinnamon flavor, and sugar-crusted tops, these cookies are perfect for holiday baking, weekend treats, or gifting to neighbors and friends.
What You’ll Love About This Chewy Snickerdoodle Cookie Recipe:
What Makes These Soft Snickerdoodle Cookies So Special?
Snickerdoodles are a classic cookie that never seems to go out of style. Whether it’s for a holiday cookie platter, a bake sale, or just because you need something sweet to go with your afternoon coffee, this recipe delivers every time. These cookies have a soft, chewy center with delicately crisp edges and are rolled in cinnamon sugar for an extra touch of sweetness.
Ingredients Needed for the Best Snickerdoodles
How To Make Snickerdoodle Cookies
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Stir in the egg until well combined.
- Mix in the flour, cream of tartar, and baking soda until a slightly sticky dough forms.
- In a small bowl, stir together the cinnamon and sugar for the topping.
- Using a cookie scoop or spoon, measure about two tablespoons of dough and roll into a ball. Roll the ball in the cinnamon sugar mixture until completely coated.
- Place 6 dough balls on the prepared baking sheet, evenly spaced. Bake for 8–10 minutes, or until just golden.
- Repeat with the remaining dough. Cool on a wire rack and enjoy while warm!
Find the measurements and full recipe below!
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FAQs for This Easy Snickerdoodle Recipe
- Do I need to chill the dough? Not unless the dough feels too sticky to roll. A quick chill will help firm it up.
- Can I make these without a cookie scoop? Yes! Use a tablespoon to portion out about 2 tablespoons and roll by hand.
- What if I run out of cinnamon sugar? Mix up a little more—about 2 teaspoons cinnamon to 3 tablespoons sugar should cover it.
- How soft should the butter be? It should spread easily with the back of a spoon, but not be melted.
Making These Special for Holiday Gifting
These snickerdoodle cookies are the perfect choice for cookie exchange parties, holiday gift boxes, or any time you want a classic cookie that everyone will love. Pair with hot chocolate or coffee for the ultimate treat.
Hosting a Holiday Cookie Exchange? Here are more than 39 yummy holiday cookie exchange ideas. Plus, hosting tips for the best cookie swap party!
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Pro Tips for Success
- Use room temperature butter and eggs: This helps everything mix more evenly.
- Avoid overbaking: The cookies may look slightly underdone but will firm up as they cool.
- Use parchment paper: It helps prevent over-browning and makes cleanup easier.
- Store in an airtight container: Keeps your cookies soft for up to 4 days.
Try These Soft Snickerdoodles Today
Once you bake a batch of these soft snickerdoodle cookies, you’ll see why they’re a favorite all year long. Whether for gifting, snacking, or baking with your kids, this classic cookie delivers big flavor with minimal effort.
Soft Snickerdoodle Cookies
These soft snickerdoodle cookies are sweet, chewy, and full of cinnamon flavor—perfect for holiday baking or everyday treats.
Ingredients
- ¾ cup Butter, softened
- 1 cup Granulated Sugar
- 1 large Egg
- 2 ¼ cups All Purpose Flour
- 1 ½ teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
Cinnamon Sugar Topping
- 3 tablespoons Granulated Sugar
- 2 teaspoons Cinnamon
Instructions
- Preheat your oven to 400℉ and line your baking sheet with parchment paper.
- Cream together the butter and sugar, then stir in the egg until mixed well.
- Stir in the flour, cream of tartar, and baking soda until it forms a dough, it should be mostly firm, but it might still be slightly sticky.
- In a small bowl, stir together the cinnamon and sugar for the cinnamon sugar topping.
- Use your cookie scoop to portion out 2 tablespoons of dough and drop it into the cinnamon sugar mixture. Roll the ball of dough around until it’s completely covered in the topping.
- Place the cinnamon sugar covered ball of dough on your baking sheet and repeat until your sheet has 6 balls of dough, then bake for about 8-10 minutes.
- Repeat steps 5 and 6 until you've used up all the dough. Enjoy the cookies while they are warm!
Notes
Store in an airtight container at room temperature for up 3 days.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 136Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 101mgCarbohydrates: 19gFiber: 0gSugar: 10gProtein: 2g
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