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.
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.
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.
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.
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!
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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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
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.
- 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
- In your stand mixer, combine the butter with the sugar and beat on medium speed until well creamed together.
- Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
- 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.
- 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.
- Place the cookies on a silicone lined baking sheet. Refrigerate dough for a minimum of 45 minutes and up to overnight.
- 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.
- 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.
- 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
- Category: Cookies
- Method: Baked
- Cuisine: American
- Serving Size: 1 Cookie
- Calories: 205
- Sugar: 18.8g
- Sodium: 33.8mg
- Fat: 8.2g
- Saturated Fat: 4.9g
- Carbohydrates: 31g
- Fiber: .6g
- Protein: 2.2g
- Cholesterol: 35.8mg
Keywords: Snickerdoodle Cookie, Christmas Cookie, Soft and Chewy Cookie Recipe
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