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These are seriously the best Snickerdoodle Cookies you’ll ever have!! These have the signature soft and chewy icenters with crisp edges, and rolled in plenty of cinnamon and sugar. This is my go-to cookie recipe, especially at Christmas time.
People obsess over these cookies, and I totally understand why. The perfect cookie is so subjective, but these Snickerdoodles have the signature crisp edges with soft centers. These are sweet and buttery and each bite just melts in your mouth.
While Snickerdoodles are a traditional Christmas cookie, this is one of my go-to recipes anytime I need to bring cookies. They’re so easy to make and I always have the ingredients on hand. Over the years, I’ve perfected the method to get the perfect cookie every time.
This base recipe is also very versatile. With this recipe, I’ve created dozens of variations of this cookie. It also freezes great, so you can always have a batch ready to go when friends arrive.
8 Simple Ingredients
- Unsalted butter
- Granulated sugar
- Pure vanilla extract
- All-purpose flour
- Baking soda
- Cream of tartar
What can be used as a substitute for cream of tartar?
Cream of tartar is what makes this cookie chewy with the signature tanginess 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!
This is seriously the easiest recipe to throw together.
- Beat the butter and sugar
- Add the eggs, vanilla extract
- Combine and add the remaining dry ingredients
- Scoop the dough onto a parchment paper lined baking sheet and roll in cinnamon and sugar
- Refrigerate the dough for a minimum of 1 hour.
- Bake & Cool
I make a ton of cookies in my kitchen and over the years, I’ve collected a few of my go-to tips.
Start with colder butter. I know most recipes start with room temperature butter, but I always forget. So I slice it into 1 tablespoon size cubes to help to soften quicker. Then I let my mixer do the work to soften the butter while it’s mixing with the sugar. It takes longer to soften in the mixer, but if the butter is too warm, it makes the cookies spread too much.
Pre-scoop the dough and roll it in the cinnamon-sugar mixture prior to refrigerating the dough.
Use a silicone baking mat. This helps prevent the bottom from burning and the added layer also helps the cookies from spreading. Parchment paper will also work but the bottoms of the cookies will be darker.
Bake one tray at a time: Overloading the oven can cause uneven baking, especially if you have hot spots in the oven.
Why Do You Refrigerate the Dough?
Refrigerating the dough allows time for the butter to solidify again, which prevents the cookies from baking like flat pancakes. You need at least 45-60 minutes of chill time.
You can also refrigerate overnight if needed. 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.
When they’re hot and fresh, use a round cookie cutter, spatula, spoon or knife and press the edges of the cookies towards the center for the perfect shape. This also makes some of those gorgeous ripples along the edges. You have to do this right when they come out of the oven before the edges have fully set.
To freeze the cookie dough, pre-scoop the dough, roll in cinnamon and sugar and then refrigerate for 30 minutes. Transfer dough to an airtight container and freeze. The dough should be thawed but cold prior to baking. Thaw overnight in the refrigerator or for 1-2 hours on the counter at room temperature.
To freeze baked cookies, cool them completely then transfer to an airtight container and freeze.
Soft and Chewy Snickerdoodles
- Prep Time: 60 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 11 minutes
- Yield: 20 Cookies
These are the best Snickerdoodle Cookies you’ll ever have!! These have the signature soft and chewy in the centers with crisp edges, and rolled in plenty of 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 tartar
- 1/2 teaspoon salt
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. 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 and scoop cookie dough into the cinnamon sugar and roll to coat the cookie.
- Place the cookies on a silicone lined baking sheet. Refrigerate dough for a minimum of 45 minutes.
- 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.
- To freeze the cookie dough, pre-scoop the dough, roll in cinnamon and sugar and then refrigerate for 30 minutes. Transfer dough to an airtight container and freeze. The dough should be thawed but cold prior to baking. Thaw overnight in the refrigerator or for 1-2 hours on the counter at room temperature.
- To freeze baked cookies, cool them completely then transfer them to an airtight container and freeze.
- Salt: The original recipe did not contain salt, and I don’t use salt when I make this recipe. Some have commented that they thought this recipe needed salt because it’s very sweet. If you’d like to use salt, I’d say 1/2 teaspoon.
- Butter: My butter is usually colder than room temperature. I recommend slicing it into 1 tablespoon size cubes and beating for a few extra minutes.
- Category: Cookies
- Method: Baked
- Cuisine: American
Keywords: Snickerdoodle Cookie, Christmas Cookie, Soft and Chewy Cookie Recipe
I loved this recipe!! I gave the cookies out qt school and people loved them 🙂
Yeah! That’s wonderful!
These were very easy to make and and came out the perfect texture. They are my husband’s favorite cookie and he loved them. 🙂
That’s wonderful Beth, thank you so so much for sharing!
How long does the dough last in the freezer?
I’d say up to 2 months
I will be making these cookies today. Thank you.
I hope you enjoyed them!
Can I chill the dough before shaping it and rolling into the sugar? My fridge isn’t big enough to hold the rolled dough on cookie sheets.
Hi Crystal, the dough will be too firm to scoop, and the cinnamon/sugar won’t stick to the dough. Can you put them on a plate instead? Is your firdge big enough for a 9×13? I usually roll them and put them all on a 9×13 pan in the fridge, then grab what I need to bake. If you truly can’t refrigerate them, reduce the sugar by 1/2cup and skip the refrigerator. The cookies may be a little puffier but still delicious!
These cookies are AMAZING!! I make them all the time now. My friends and fiancé LOVE them. I do too. I have never refrigerated the dough though. They come out perfect every time. I probably add 2 teaspoons of vanilla. You can never have too much vanilla. We get the big bottle at Costco. It’s so much cheaper than the grocery store. If you are thinking about making them, make them. You won’t be disappointed!!
Thank you so much Lynn! I agree with you on the vanilla extract!
I bring cookies for my class every week and they LOVE this cookie recipe so much! I think they are perfect and very easy to make. I love how soft and chewy they are. 10/10
Omg! That’s incredible. What an awesome treat for your class.