Perfect Soft and Chewy Snickerdoodles

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These are the BEST Snickerdoodle Cookies you’ll ever have!! These classic Snickerdoodles are perfectly soft and chewy in the middle and crisp on the edges, and rolled in cinnamon and sugar. This will be your go-to Snickerdoodle Cookie Recipe.

A close up of the most delicious looking snickerdoodle cookie recipe on a black wire cooling rack

Did you know today was National Cookie Day? Is that not one of the best holidays ever?! In preparation for National Cookie Day, I have prepared the Perfect Snickerdoodle Cookies

Since I first made these Perfect Soft and Chewy Snickerdoodle Cookies, I’ve become completely obsessed with the recipe. It’s one of my go-to recipes anytime I need to bring something to work or to a party.  Mostly because they’re so easy!

While a “perfect cookie” is somewhat subjective, I hope we can all agree that soft and chewy is a must-have when it comes to cookies.

I prefer a buttery cookie that just melts in your mouth. I also love when they are a little crisper on the edges and soft in the middle, even slightly underdone. Also I prefer a thicker cookies because nobody’s got time for pancake-like cookies.

Stacks of snickerdoodle cookies on a black wire cooling rack

This base recipe is very adaptable. In fact, I have started to call this my Master Soft and Chewy Cookie recipe.  With this base recipe I’ve created over 12 variations of cookies! My other favorite one to make is my soft and chewy MnM cookies!

When I first started dating my boyfriend (now husband), he told me about this amazing snickerdoodle recipe that his mom made; she had got it from her friend.

The first time I made them, I was nervous and hopeful they would be the same as his mom made; the ones he loved. Of course they weren’t the same. Some spread too thin, and some were too puffy. Over the years, I’ve perfected the method to get the perfect Snickerdoodle cookie every time.

An overhead shot of snickerdoodle cookies on a black wire cooling rack

The other problem is that he absolutely loves Krusteaz Snickerdoodles and would just as soon make a box of those rather than make them from scratch. At least he can make them on his own, so I don’t have to do it- HA! He even tolerates cracking his own egg, I won’t elaborate on that.

A small stack of 4 snickerdoodle cookies on a white plate

Tips for how to make the perfect Snickerdoodle Cookies

  • Start with cold butter. I like to slice it into 1 tablespoon size cubes. It takes longer to soften in the mixer, but warm butter makes the cookies spread too much.
  • Beat the butter and sugar until its very light and fluffy, at least 2-3 minutes.
  • Slowly add your dry ingredients to allow it to properly mix into the dough
  • Pre scoop the dough and roll it in the cinnamon sugar mixture prior to refrigerating the dough. I also choose to use a large cookie scoop (about 3 tablespoons) because I like a big cookie. This will yield about 24 cookies per recipe. If you use a medium sized cookie scoop, you’ll get closer to 36 cookies.
  • You’ll definitely want to bake the cookies on a Silpat or some other type of silicone baking sheet. This helps prevent the bottom from burning and the added layer also helps the cookies from spreading.

Do I have to refrigerate the cookie dough?

Yes. This is necessary evil, there’s no way around it.  Refrigerating the dough allows time for the butter to solidify again, which in turns, prevent the cookies from baking like flat pancakes.

I’ve found that 30 minutes really isn’t enough. You need at least 45-60 minutes of chill time. This is the perfect cookie to prepare the night before because you can absolutely refrigerate overnight and bake the next day.

If your dough has been in the refrigerator for longer than 2 hours, allow them to sit at room temperature for 15-20 minutes before baking.

The dough will harden in the fridge, so I always recommend pre scooping the dough prior to baking and rolling it in the cinnamon sugar prior to refrigerating so the dough is nice and soft and the coating will stick.  

What can be used as a substitute for cream of tartar?

From what I’ve read, there isn’t a great substitute. Cream of tartar is what helps make a soft and chewy, tangy cookie because the cream of tartar prevents the sugar from crystalizing. I’ve read that you can use lemon juice or white vinegar, but I have not tried it myself. It’s just something I always keep on hand because I use this base recipe quite often.

If you’d like to learn more about cream of tartar substitutes, my friend Dorothy has some tips!

A stack of snickerdoodle cookies on a yellow rimmed plate

These cookies are pretty stable and they are GREAT for shipping at Christmas time or any other time of the year! If you’re looking for more ideas on cookies that a good for shipping, I’ve definitely got you covered.

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A close up of the most delicious looking snickerdoodle cookie recipe on a black wire cooling rack

Perfect Soft and Chewy Snickerdoodles

  • Author: Julianne Bayer
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 24 Large Cookies

Description

These are the BEST Snickerdoodles ever!! Perfectly soft and chewy in the middle and crisp on the edges. A buttery sugar cookie rolled in cinnamon and sugar.

Ingredients

  • 1 cup (226g) unsalted butter
  • 2 cups (380g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 3 cups (420g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tarter

For the coating

  • ¼ cup (47.5g) granulated sugar
  • 1 tablespoon (7.5g) cinnamon

Instructions

  1. In your stand mixer, combine the butter with the sugar and beat on medium speed until well creamed together.
  2. Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
  3. In a separate bowl, combine the dry ingredients: flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough starts to form.
  4. In a small bowl, combined cinnamon and sugar and stir to combine. Use a large cookie scoop (3 tbsp) and scoop cookie dough into the cinnamon sugar mixutre. Roll around to coat the cookie.
  5. Place the cookies on a silicone lined baking sheet. Refrigerate dough for a minimum of 45 minutes and up to overnight.
  6. Preheat oven to 350° F. Place the cookies about 2 inches apart on your baking sheet. If your cookies have been refrigerated longer than 2 hours, allow them to rest at room temperature for 10 minutes before baking.
  7. Bake at 350° F for 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.

Notes

  • You can make this dough ahead of time and leave it refrigerated until ready to bake. If refrigerated for more than 2 hours, let them rest at room temperature for 15-20 minutes prior to baking.
  • Baked cookies can be frozen, store in an airtight container.
  • A large cookie scoop will yield 24 large cookies, a medium-sized cookie scoop will yield 36
Nutrition Information:
1 Cookie
205
18.8g
33.8mg
8.2g
4.9g
31g
.6g
2.2g
35.8mg
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Keywords: Snickerdoodle Cookie, Christmas Cookie, Soft and Chewy Cookie Recipe

Recipe Card powered byTasty Recipes

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44 Responses
  1. Kathee Phelps

    Is there a way to add pumpkin? My grandson loves Pumpkin Snickerdoodles and I’d love to use this recipe, just don’t know how to add pumpkin.
    Grateful Nana

  2. Joyce Alexander

    Loved these cookies. Perfect texture! This will be my go to snickerdoodle recipe. Only problem, they desperately needed salt. I will add salt the next time I make them. Thank you for sharing this recipe!

  3. Kimm

    Made these cookies this week and they were so good. I doubled the batch and let them sit (after rolling them out) in the refrigerator overnight. I baked some batches up and froze the rest of the dough in balls to use later. They were chewy as stated in the recipe and delicious

  4. Danielle

    Made these last night and followed the recipe to a T. Tastes great but definitely needs to bake around 14-15 mins in my oven anyway. When I tried 10-12 they tasted raw instead of chewy. Recipe also only gave me 18 cookies, but they were delicious!

    1. Beyond Frosting

      Hi Danielle, that sounds great, I am so glad you liked it! Baking times will vary by oven, type of pan and also if you’re using a liner or not!

  5. Amanda

    I made these cookies last night. I didnt refrigerate the dough and they where absolutely perfect! Hubby took the whole batch to work!

  6. Selena

    I am so sad! My snickerdoodles did not fluff up at all. They are flat and just not pretty at all! I followed the recipe to a t. Someone told me I should have sifted the flower. Is this true?

    1. Beyond Frosting

      Hi Selena, no need to sift the flour. But please note this is not a fully cookie recipe. These are flat and chewy. The cookie dough rises and as it sets it creates those nice ripples throughout as the center stay soft and chewy.

    2. Michele

      Thank you so much for sharing this recipe. My 11 year-old son and I enjoyed baking these together. It was even more fun eating them! We followed the recipe & directions exactly and they came out AMAZING! My son was so excited because there was enough crispness on the outside, but the inside was soft and chewy the way he loves it. Plus they look beautiful. Can’t wait to make these again.

  7. Jana

    My cookies are resting in the fridge, however I had a major baker freak out…. is there really no salt in this recipe??

  8. Sharon

    I don’t have room in my fridge to roll the cookies before chilling the dough. Would it work to chill in a bowl overnight, let them adjust 10 minutes or so after taking it out, and using a cookie scoop to make balls and roll in the cinnamon sugar? Would it help the flavor to add some cinnamon sugar to the dough? Or just some cinnamon? If you could also respond by email, that would be very helpful. Thanks so much.

    1. Beyond Frosting

      Could you pre scoop the dough into a container instead of laying them on a sheet tray? The dough will be quite difficult to scoop once it’s cold. Personally I just rolling them in the cinnamon sugar but more cinnamon can’t be a bad thing!

    1. Beyond Frosting

      Hi Ashley, yes you can, but the dough gets very hard. So it’s important to pre-scoop the dough into balls and then store in an air tight container. You’ll also want to allow them to rest at room temperature for about 10-15 minutes before baking.

  9. Tyler

    They turned out perfect!?
    Rather than use an electric mixer to mix the flour mixture into the butter mixture, i sifted the flour mixture onto the butter mixture and folded it in until well combined.

  10. Gitte

    These look delish. Do you think these will spread enough/work for ice cream sandwiches? Looking for a chewy cookie, that will hold up to the ice cream.
    Thanks, Gitte

    1. Beyond Frosting

      Hi Gitte, yes I do think these would work great for ice cream sandwiches. I would still suggest to refrigerate the dough for 30 minutes, then do a test batch with 4 cookies to see if you are happy with the results. If they spread too thin, leave the dough in the refrigerator for another 30 minutes and run another test batch.

  11. Deborah Hughes

    I struggled with ‘pancake’ cookies for years, until I read this hint. Although I usually only cook with butter, when baking cookies I use 1/2 butter and 1/2 margarine. It keeps them from spreading and doesn’t seem to affect the taste! Try it!

    1. Beyond Frosting

      Hi Kelsi, I had to do some research on this as I was not exactly sure. It says you can: Replace the baking soda and the cream of tartar called for in the recipe with baking powder. But I have not tested the recipe this way.

  12. Roxana

    These look like the perfect Snickerdoodle! And that’s such an interesting tip about using cold butter – I hadn’t thought of that before. That Snickerdoodle Pie is calling my name as well! Great job girl!

  13. Taylor @ Food Faith Fitness

    I have got to try your snickerdoodle pie! That sounds incredible! These cookies made by myself will have to do for now though! These look so DELISH! How many different cookies can I indulge in today since it’s National Cookie Day?! 🙂

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