These Soft Snickerdoodle Cookies are deliciously coated with sweet cinnamon-sugar. They are buttery, chewy, and have a unique tang, making them a holiday favorite.
If you’re in the mood for more cookie recipes, our Double Chocolate Cookies and Chewy M&M Cookies are worth a try.
These Snickerdoodle cookies are incredibly soft and delightful, making them a perennial holiday favorite. Their unique flavor makes them a perfect addition to any cookie tray or dessert table.
- TASTE: These Snickerdoodle Cookies are wonderfully sweet and covered in cinnamon-sugar. With the addition of cream of tartar, they have a distinct tanginess that sets them apart from other holiday cookies.
- TEXTURE: They are soft and moist with a buttery finish, making them irresistibly good.
- TIME: These cookies only take 30 minutes to make.
- EASE: This is a very straightforward recipe. By following the photos and instructions, you’ll have no trouble creating these soft and chewy snickerdoodles.
What You’ll Need
- Brown sugar- Adds moisture and rich sweetness from the molasses.
- Butter- Use unsalted butter as salt is added to the dough.
- Cream of tartar- Prevents sugar crystallization, resulting in chewy cookies.
- Egg yolk- Adds fat and moisture for extra flavor and texture.
Add-ins and Substitutions
- Substitute the cream of tartar- If cream of tartar is unavailable, substitute it and the baking soda with baking powder. Alternatively, substitute 1 1/2 tsp. cream of tartar with 3 tsp. of lemon juice or white vinegar.
- Make it gluten-free- Substitute the flour 1:1 with gluten-free all-purpose flour.
- Substitute the butter- Use oil or plant-based butter to make this recipe dairy-free.
- Add chocolate- Replace some flour with cocoa powder and add chocolate chips for a chocolaty-cinnamon twist.
How to Make Soft Snickerdoodle Cookies
- Whisk the butter and sugars. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar together for at least a minute until well combined.
- Add the vanilla and eggs. Whisk in the vanilla and room-temperature egg and egg yolk.
- Sift in the dry ingredients. Place a sifter over the bowl and add the flour, cream of tartar, baking soda, baking powder, and salt. Fold it all together with a spatula until there are no patches of dry flour visible.
- Scoop the dough into balls. Using a medium-sized cookie scoop, scoop out the dough and roll it into balls.
- Roll the cookie dough in the cinnamon-sugar mixture. In a small bowl, combine additional granulated sugar and cinnamon. Then roll each ball of dough in it until fully coated.
Pro Tip: Bake the cookies as balls because they will spread a lot and flatten due to the melted butter. If you prefer them flatter, make a small indent in each ball.
- Bake. Place the snickerdoodle dough balls on a parchment-lined baking sheet. Bake them on the center rack of the oven for 9-10 minutes at 350 degrees Fahrenheit. Allow them to cool for a few minutes before removing them.The cookies are fluffy and have a splendid flavor. If you cook it at a higher temperature, 350 degrees F at least, and use cream of tartar, it will remain chewy. When the cookies cool down, store them in an airtight container to avoid them becoming hard. They can be stored at room temperature for up to a week or in the refrigerator. You can freeze them for up to three months in an airtight container and thaw them overnight in the refrigerator when you’re ready to serve them.
These cookies are a delightful treat on a dessert table and pair well with other sweet treats including different types of cookies, cakes, chocolates, and hot beverages. They can be made ahead by refrigerating the dough for 1-2 days before rolling, coating with cinnamon sugar, and baking. After the cookies have completely cooled, they can be stored in an airtight container and frozen for up to three months.
If you like these Snickerdoodle Cookies, then you might enjoy these other Cookie Recipes as well:
Pecan Shortbread Cookies
Chewy Oatmeal Raisin Cookies
White Chocolate Macadamia Nut Cookies
Lofthouse Frosted Sugar Cookies (VIDEO)
For the detailed recipe instructions, please refer to the full recipe section below.“`html
Soft Snickerdoodle CookiesThese Soft Snickerdoodle Cookies are so delicious & chewy. Their distinct flavor & cinnamon-sugar coating are perfect for any holiday platter.Servings: 25 cookiesCalories: 174kcal
- 1 cup unsalted butter melted￼
1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 3/4 cup all-purpose flour
- 1 1/2 tsp Cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1/4 cup granulated sugar
- 1 Tbsp cinnamon ￼
In a large bowl, combine 1 cup of melted unsalted butter￼ with 1 cup granulated sugar and 1/2 cup golden brown sugar￼￼ , using a whisk. Whisk for at least 1 minute until everything is well combined.
Now add 1 teaspoon of vanilla extract along with 1 room temperature egg and 1 room temperature egg yolk. ￼￼￼￼Whisk until it’s well combined.
“`Place a sifter or fine-mesh sieve over the mixing bowl and add 2 3/4 cup all-purpose flour (spooned and leveled off with a knife) along with, 1 1/2 teaspoons cream of tartar, 1/2 tsp baking soda, 1/4 teaspoon baking powder, and 1 teaspoon salt. Once all of your dry ingredients are sifted into the egg and sugar mixture, mix it together using a spatula. Stir until there are no more patches of dry flour visible.￼Stir until there are no more patches of dry flour visible. Now grab your cookie scoop (mine was a medium-sized scoop that fits about 2 tablespoons inside) and scoop out heaping mounds of the cookie dough. Take each piece of cookie dough and roll it into a ball using your hands.￼￼￼￼ In a separate bowl combine 1/4 cup of granulated sugar along with 1 tablespoon of cinnamon. Now roll each dough ball into the cinnamon-sugar mixture until fully coated and place it on a baking sheet lined with parchment paper. Bake on the center rack at 350 degrees Fahrenheit for about 9-10 minutes.
Storing and freezing Snickerdoodle cookies
– A great way to store Snickerdoodle Cookies is by placing the leftovers in an airtight container at room temp or in the fridge. They will last for up to one week.
– to freeze them, once they have completely cooled, place them in an airtight container. They can stay fresh in the freezer for up to 3 months. Defrost them overnight in the refrigerator when you’re ready to eat or serve them. You can also freeze the cookie dough once it’s shaped into a ball and coated in cinnamon sugar.
Calories: 174kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 185mg | PotassiumPotassium: 57mg | Fiber: 1g | Sugar: 14g | Vitamin A: 237IU | Calcium: 11mg | Iron: 1mg