These Soft Snickerdoodle Cookies are perfectly thick, soft, and chewy. They are so easy to make and are always a hit with my family or any gathering I bring them to!
Ingredients
- Flour- all purpose flour.
- Cream of Tarter- is what gives that little hint of tartness.
- Cinnamon- is needed for the dough and to roll the unbaked cookies in.
- Baking Soda and Salt- will combine and release gasses that make the cookies thick and chewy.
- Vanilla Extract- clear or dark will both work for this recipe.
- Egg, and Egg Yolk- will bind all the ingredients together.
- Butter- I use salted but either will work.
- Sugar- is used in the dough and to roll the dough in before baking.
- Brown Sugar- will help give that hint of molasses.
How To Make Soft Snickerdoodle Cookies
- Mix together flour, cinnamon, cream of tartar, salt, and baking soda in a large mixing bowl.
- Using your stand mixer and the paddle attachment, mix butter, granulated sugar, and brown sugar together until well blended.
- Slowly add the dry mixture to the wet mixture until they are combined.
- Cover with plastic wrap and refrigerate for at least an hour.
- Preheat your oven to 350°, and line a baking sheet with parchment paper and set aside.
- Whisk together ½ cup of granulated white sugar and 4 tsp of cinnamon.
- Scoop 1 tbsp of cookie dough into the cinnamon and sugar coating, roll it around until it is well coated, and place it on a lined cookie sheet.
- Bake for 8-10 mins. or until they are golden brown.
- Remove the cookies from the cookie sheet and allow them to cool completely.
Do I Really Need To Let Them Chill?
Yes! Chilling your dough does a couple of things. First, It will allow you to use less flour, and less flour is the key to getting thick, soft, and chewy cookies. Because there is less flour, the dough is going to be softer.
Chilling the dough will make it firmer and easier to scoop. It will help the dough keep its shape when rolling it into the cinnamon and sugar. Second, because the dough is soft chilling, it helps with the baking process. It will make it so the cookies don’t spread out too much and get too thin.
Can I Make These Cookies In Advance?
Yes! There are a couple of ways that you can do this. The First way is to make the dough in advance. When you do this, make sure that you store the dough in an air-tight container. You can keep the dough for up to 3 days.
The Other way you can do this is to make the cookies entirely and store them in an air-tight container.
The last way to do this is the way my mom taught me. She would always have cookie dough in the freezer so she could make a couple of cookies anytime. She would scoop the cookie dough onto the cookie sheet and freeze them for about an hour. She would then put them in a Freezer Zip-lock bag and freeze them until she was ready to use them.
When you do this with snickerdoodle cookies, you can either roll them in cinnamon and sugar before you freeze them or right before you cook them. Just thaw the cookies for about 20 minutes on a lined cookie sheet and bake them until golden brown.
More Easy Cookie Recipes
- Air Fryer Chocolate Chip Cookies
- Frosted Lemon Sour Cream Cookies
- Almond Joy Cookies
- Monster Cookies
- Brownie Cookies
- Key Lime Cookies
Soft and Chewy Snickerdoodle Cookies
Ingredients
Cookies
- 3 cups all-purpose flour
- 2 tsp cream of tarter
- 1½ tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 2½ tsp vanilla extract
- 1 egg yolk room temperature
- 1 whole egg room temperature
- 1 cup salted butter room temperature
- 1 cup granulated sugar
- ½ cup packed brown sugar
Cinnamon and Sugar Topping
- ½ granulated sugar
- 4 tsp cinnamon
Instructions
- Mix together flour, cinnamon, cream of tartar, salt, and baking soda in a large mixing bowl.
- Using your stand mixer and the paddle attachment, mix butter, granulated sugar, and brown sugar together until well blended. Add the egg, egg yolk, and vanilla extract. Mix on medium until well combined.
- Slowly add the dry mixture to the wet mixture until they are combined.
- Cover with plastic wrap and refrigerate for at least an hour.
- Preheat your oven to 350°, and line a baking sheet with parchment paper and set aside.
- Whisk together ½ cup of granulated white sugar and 4 tsp of cinnamon.
- Scoop 1 tbsp of cookie dough into the cinnamon and sugar coating, roll it around until it is well coated, and place it on a lined cookie sheet.
- Bake for 8-10 mins. or until they are golden brown.
- Remove the cookies from the cookie sheet and allow them to cool completely.
Have you tried this recipe?
RATE and COMMENT below! I would love to hear your experience. Getting feedback from you helps me and other readers too!
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