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close up shot of a snickerdoodle cookie on a white plare

Soft and Chewy Snickerdoodles

  • Author: Julianne Dell
  • Prep Time: 60 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour 11 minutes
  • Yield: 20 Cookies

Description

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. . 

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 tartar
  • 1/2 teaspoon salt

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. 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 and scoop cookie dough into the cinnamon sugar and roll to coat the cookie.
  5. Place the cookies on a silicone lined baking sheet. Refrigerate dough for a minimum of 45 minutes.
  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

  •  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.
Nutrition Information:
1 Cookie
246
22g
40mg
10g
6g
37g
.7g
2.7g
43mg
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

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