This Soft Snickerdoodle Cookie recipe is chewy, buttery, sweet and has the perfect cinnamon and sugar flavor. They’re a favorite holiday cookie that tastes great during the rest of the year, too.
Soft Snickerdoodle Cookie Recipe
These Soft Snickerdoodle Cookies are chewy, buttery, and loaded with cinnamon. I love making this year-round but especially in the fall and as a Christmas Cookie.
You can choose to keep these plain and simple or use all sorts of optional add ins like nuts, dried fruits, chocolate chips, or M&Ms. For something a little different, you can also try our Pumpkin Spice Snickerdoodle Cookies.
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Snickerdoodle Ingredients
- Butter – your butter needs to be softened either by pulling out to room temperature ahead of time or gently warming in the microwave.
- Sugar – you’ll need white granulated sugar to make the cookie dough.
- Eggs – any kind of large eggs will work.
- Flour – these cookies call for all-purpose flour.
- Cream of Tartar – this gives the cookies a distinctive flavor and keeps them soft.
- Baking Soda – baking soda helps the cookies to rise slightly and keeps them soft.
- Salt – sea salt works great.
- Cinnamon Sugar – you’ll need a mixture of cinnamon and sugar to roll the cookies in before baking.
How to Make Snickerdoodles
- Cream the butter and sugar. In the bowl of an electric mixer, cream the butter until it is light and fluffy, or about 2 minutes. Add the sugar and mix again until light and fluffy. Slowly add the eggs, and mix until incorporated.
- Combine with the dry ingredients. In a separate large bowl, mix together the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low until the cookie dough is well incorporated.
- Chill the dough. Cover the bowl with plastic wrap and chill in the fridge for 20 minutes.
- Scoop cookies. Remove the dough from the fridge and scoop into 1 1/4″ balls. In a small bowl, combine the sugar and cinnamon, then roll your cookie dough balls into the cinnamon sugar. Place about 2″ apart on a greased baking sheet.
- Bake. Bake in your preheated oven for 8-10 minutes, or until golden brown on the edges.
- Cool and serve. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Frequently Asked Questions
Yes! You can scoop the cookie dough into balls and place on a parchment-lined pan and freeze until solid. Once frozen, remove from the cookie sheet and place in a freezer bag. They can be stored in the freezer for 3-4 months. You can also store the cookie dough in small Tupperware containers. When you know you’re ready to bake the cookies, take the dough out of the freezer and thaw in the fridge for 24 hours before you need it.
Absolutely – cookie dough can be made and stored overnight in the fridge, or for up to 1 week.
Storing Baked Cookies
- Room Temperature: store in an airtight container at room temperature for up to a few days.
- Freezer- If you haven’t tried this method, you’re missing out. Cookies freeze really well and are so fun to grab out of the freezer and enjoy. Let them thaw for a few minutes and you’ll have an extra chewy cookie to enjoy. Cookies can remain in the freezer, in an airtight container or freezer bag for up to 3 months.
Soft Snickerdoodle Cookies Recipe
Ingredients
- 1 cup butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2½ cups all-purpose flour
- 1 teaspoon Cream of Tarter
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Sugar and Cinnamon Mixture
- 1/2 cup sugar
- 1 teaspoon Cinnamon
Instructions
- Preheat your oven to 350 degrees F.
- In the bowl of an electric mixer, cream the butter until it is light and fluffy, or about 2 minutes. Add the sugar and mix again until light and fluffy. Slowly add the eggs, and mix until incorporated.
- In a separate large bowl, mix together the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low until the cookie dough is well incorporated. Cover the bowl with plastic wrap and chill in the fridge for 20 minutes.
- Remove the dough from the fridge and scoop into 1 1/4" balls. In a small bowl, combine the sugar and cinnamon, then roll your cookie dough balls into the cinnamon sugar. Place about 2" apart on a greased baking sheet.
- Bake in your preheated oven for 8-10 minutes, or until golden brown on the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Nutrition
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You’re gonna love this cookie recipe! This Snickerdoodle Cookie Recipe is soft and chewy, buttery and sweet! If you love great cinnamon and sugar combos, this is the cookie recipe for you!
