Soft and Chewy Snickerdoodle Cookie Recipe

Stack of snickerdoodle cookies next to glass of milk.

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4.86 from 7 votes

Soft and Chewy Snickerdoodle Cookie Recipe

Soft, chewy, and coated in cinnamon sugar, Snickerdoodle Cookies are an easy cookie recipe that everyone loves!

Prep Time12

Cook Time10

Total Time22

Course: Dessert

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Ingredients

For the Cookies

½ cup unsalted butter softened
¾ cup granulated sugar
1 large egg room temperature
½ teaspoon vanilla extract
1 teaspoon cream of tartar
½ teaspoon baking soda
⅛ teaspoon table salt
1½ cups all-purpose flour

For the Cinnamon Sugar Topping

2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Instructions

Preheat the oven to 375℉/190℃.
In a large mixing bowl or stand mixer fitted with a paddle attachment, cream ½ cup unsalted butter and ¾ cup granulated sugar together for 4-5 minutes on medium-high speed until really pale and fluffy. Scrape the sides of the bowl and add 1 large egg and ½ teaspoon vanilla extract. Cream for 1-2 minutes longer.
Add 1 teaspoon cream of tartar, ½ teaspoon baking soda, and ⅛ teaspoon table salt. to the creamed butter mixture and stir or mix on low speed until just combined. Add 1½ cups all-purpose flour and stir or mix on low speed until just combined
In a small shallow dish combine 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon
Shape the dough into 1-inch balls.
Roll each ball of cookie dough in the cinnamon-sugar mixture to coat, shake off excess, and repeat.
Once coated in the cinnamon sugar mixture, place the cookie dough balls 2 inches apart on an ungreased baking sheet. If desiring flatter, chewier cookies, use the bottom of a glass, to gently flatten each cookie until it is about ½-inch thick.
Bake for 8-10 minutes until just set and beginning to turn golden. Allow the cookies to cool on the baking sheet for several minutes, then transfer them to a cooling rack or piece of parchment paper to cool fully.

Notes

Storage: Once your Snickerdoodle Cookies have cooled fully, store them in an airtight container for 5 days at room temperature. Alternatively, you can freeze your cooled Snickerdoodles for up to 1 month in a freezer-safe storage container.

Preparing in Advance: Freeze the cookie dough after rolling in the cinnamon sugar mixture. After rolling the cookie dough balls in the cinnamon sugar mixture, place the prepared cookie dough onto a sheet pan lined with parchment paper. Freeze until solid, about 1 hour. Transfer the frozen cookie dough balls to a freezer-safe bag and store them in the freezer for up to 2 months. When ready to enjoy, bake the Snickerdoodle Cookie Dough from frozen at 375 degrees F for 10-12 minutes.

No Cream of Tartar: Replace the cream of tartar and baking soda with 1-½ teaspoons of baking powder and add ¼ teaspoon of white vinegar to the butter when creaming. It won't be a classic Snickerdoodle but works in a bind.

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