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–+ servings

Soft & Chewy Snickerdoodles

Snickerdoodles are a classic favorite — and a staple recipe for any home cook. These snickerdoodles are crisp on the outside, soft and chewy in the center, and ready in less than 30 minutes!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 30 cookies
Category Sweet

Ingredients
 

Cookie Dough

  • 2 ¾ cups all-purpose flour
  • ¾ tsp kosher salt (I use Diamond Crystal)
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract

Cinnamon Sugar Topping

  • ¼ cup granulated sugar
  • 1 Tbsp ground cinnamon

Instructions

  • Preheat oven to 400℉.
  • In a medium bowl, whisk together flour, salt, baking soda, and cream of tartar. Set aside.
    2 ¾ cups all-purpose flour
    ¾ tsp kosher salt
    1 tsp baking soda
    2 tsp cream of tartar
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until pale yellow, light, and fluffy (about 2 minutes).
    1 ¼ cups granulated sugar
    1 cup (2 sticks) unsalted butter, softened
  • Reduce mixing speed to low. Add in eggs, one at a time, followed by vanilla. Beat mixture just until combined, scraping down the sides of the bowl as necessary.
    2 large eggs, at room temperature
    2 tsp pure vanilla extract
  • Increase mixing speed to medium/high.
    For soft and chewy snickerdoodles: Beat mixture for only about 30 seconds.
    For puffy and cakey snickerdoodles: Beat mixture for 3 full minutes.
    If mixture appears curdled, don't panic! This is normal.
  • Reduce mixing speed to low. Slowly add in flour until well combined.
  • With a spoon or ice cream scoop, portion out the dough into balls (of 2 Tablespoons each) and roll them between the palms of your hands until smooth. The dough should be soft, but not overly sticky.
  • Meanwhile, in a small bowl, combine sugar and cinnamon.
    ¼ cup granulated sugar
    1 Tbsp ground cinnamon
  • Roll each ball in the cinnamon sugar topping and place them, two inches apart, on a cookie sheet or sheet pan lined with parchment paper.
    For soft and chewy snickerdoodles: Using the back of a spatula, press down to slightly flatten each cookie.
  • Sprinkle the top of each snickerdoodle with more cinnamon sugar topping.
  • Bake for 8 to 9 minutes. (They will be very soft!)
  • Allow to cool for 5 minutes on sheet or pan before transferring them to a cooling rack to cool completely.
  • To keep snickerdoodles fresh and chewy, store in airtight containers at room temperature or in the freezer.

Notes

  1. If you find the cookie dough is too sticky to handle (Step 7), chill it in the refrigerator for 20 minutes before forming it into balls. However, allow them to come back up to room temperature before baking.
  2. You can freeze the unbaked balls of cookie dough on the baking sheet and then transfer them to a sealed plastic bag once they are frozen. When ready to bake, allow the dough to come back to room temperature, roll them in the cinnamon sugar topping, and bake.

Nutrition

Calories: 141kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 101mg | Potassium: 53mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 208IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 1mg
Nutrition Disclaimer