The Ultimate Soft and Chewy Snickerdoodle Cookie Recipe
There’s something truly magical about classic recipes. They evoke nostalgia, comfort, and the simple joy of homemade goodness that few other treats can match. While elaborate, over-the-top desserts certainly have their place, sometimes all you crave is a timeless favorite executed flawlessly. Today, we’re diving into one such quintessential classic: the humble yet utterly delightful snickerdoodle cookie. For me, perfecting this snickerdoodle recipe has been a passionate endeavor, requiring numerous test batches to achieve that ideal balance of pillowy softness, satisfying chewiness, rich buttery flavor, and its signature cinnamon-sugar tang. But I can confidently say, after many delicious trials, this is by far the best snickerdoodle recipe I have ever created – and I’m absolutely thrilled to finally share it with you. Expect soft, chewy, buttery cookies generously coated in aromatic cinnamon and sparkling sugar, turning out absolutely perfect every single time you bake them!
What Exactly Makes a Snickerdoodle Unique?
Before we delve into the delicious details of baking, let’s clarify what makes a snickerdoodle, well, a snickerdoodle! At first glance, these cookies might seem similar to traditional sugar cookies. Both are known for their wonderfully soft, delightfully chewy texture and a lovely hint of vanilla flavor. However, the true magic and defining characteristics of a snickerdoodle lie in two specific elements: the inclusion of cream of tartar in the dough and their iconic, aromatic cinnamon-sugar coating.
The cream of tartar, a common leavening agent often used in baking, plays a dual role here. It not only contributes to the cookie’s signature crackly top and chewy interior but also imparts a subtle, distinctive tangy flavor that truly sets it apart from a plain sugar cookie. This unique tanginess is the hallmark of a snickerdoodle, providing a complex counterpoint to the sweetness. Paired with this, each cookie is generously rolled in a sweet, fragrant blanket of cinnamon and granulated sugar, creating an irresistible outer crust that adds both flavor and texture.
And yes, they are every bit as delicious as they sound – if not more so! In fact, when I made a test batch of these homemade snickerdoodle cookies and sent them with my husband to his office, they vanished by the end of the day. That’s always the ultimate seal of approval for any recipe, wouldn’t you agree? Get ready to bake a batch that will disappear just as quickly!
Essential Ingredients for Perfect Snickerdoodle Cookies
Crafting these delectable snickerdoodles requires just a few pantry staples. Each ingredient plays a crucial role in achieving that perfect soft, chewy, and flavorful result. Here’s a detailed breakdown of what you’ll need and why each component is so important:
- All-Purpose Flour: This forms the structural backbone of our cookies. For wonderfully thick snickerdoodle cookies that maintain their shape and don’t spread too thin, a slightly higher amount of flour – three cups, precisely measured – is key. Remember to spoon and level your flour for accuracy to avoid dense, dry cookies.
- Cream Of Tartar: The star ingredient that defines a snickerdoodle! This acidic salt reacts with baking soda to create the cookie’s signature tangy flavor and unique chewy texture, contributing to the characteristic crackled surface. It’s truly essential for that authentic snickerdoodle experience.
- Ground Cinnamon: This warm, aromatic spice is incorporated both into the cookie dough for a subtle depth of flavor and, more importantly, provides the fragrant coating that makes snickerdoodles so irresistible. Using fresh, good quality cinnamon will elevate the taste significantly.
- Baking Soda & Salt: Baking soda is another crucial leavening agent that works synergistically with the cream of tartar to ensure your cookies rise beautifully and have a tender crumb. Salt, often underestimated, balances the sweetness of the sugars, enhancing all the other flavors and making the cookies taste richer and more well-rounded.
- Unsalted Butter: The foundation of any truly exceptional cookie! Unsalted butter allows you to control the exact salt content in your recipe. It delivers incredible richness, a beautiful buttery flavor, and contributes significantly to the melt-in-your-mouth tenderness of the cookies. Always ensure your butter is softened to room temperature for optimal creaming with the sugars.
- Granulated Sugar & Brown Sugar: While traditional snickerdoodles often rely solely on granulated sugar, my perfected recipe utilizes a delightful blend of both. Granulated sugar provides sweetness and helps achieve that slightly crisp edge and crackly top. Light brown sugar, packed, introduces molasses notes for a deeper, more complex flavor profile and, crucially, adds extra moisture to the dough, ensuring the cookies remain wonderfully soft and deliciously chewy long after baking.
- Egg & Egg Yolk: Through extensive testing, I discovered that using one whole large egg along with an additional large egg yolk yields the ideal balance of moisture, structure, and richness. The whole egg provides binding and tenderness, while the extra yolk contributes a luxurious chewiness and richness without making the dough too wet or cake-like. You can easily save the leftover egg white for other culinary uses, such as making meringues, candied pecans, or delightful fruit turnovers.
- Vanilla Extract: Pure vanilla extract is a non-negotiable for superior flavor. It harmonizes with and elevates all the sweet and spicy notes in the cookie, adding a warm, aromatic depth that truly completes the taste experience. Opt for pure vanilla over imitation for the best results.
How To Make Irresistibly Delicious Snickerdoodle Cookies
Baking these perfect snickerdoodles is a straightforward process, but a few key techniques will ensure outstanding results every time. Follow these steps for soft, chewy, and perfectly spiced cookies:
To begin crafting this delicious cookie dough, you’ll first combine all your dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, and salt. Whisking thoroughly ensures that these leavening agents and spices are evenly dispersed throughout the flour mixture. This crucial step guarantees consistent cookie texture and flavor in every single bite, avoiding pockets of unmixed ingredients.
Next, in a separate, larger bowl (ideally the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl with an electric hand mixer), you’ll cream together the softened unsalted butter with both the granulated sugar and light brown sugar. Beat these together on medium speed for about 1-2 minutes, or until the mixture becomes light, fluffy, and noticeably pale in color. This aeration is vital for incorporating air, which contributes to a tender, soft cookie. Once that’s achieved, mix in the large egg, the extra egg yolk, and the pure vanilla extract. Continue mixing until everything is just combined, being sure to stop and scrape down the sides of your bowl with a spatula midway through. This ensures all the wet ingredients are thoroughly incorporated and there are no unmixed patches clinging to the bowl.
Then, it’s time to unite the dry and wet ingredients. Gradually add the whisked dry ingredients to your creamed wet mixture. Mix on low speed until they are *just* combined. It’s incredibly important not to overmix at this stage; over-developing the gluten in the flour can result in tough, dry cookies. Don’t be alarmed if the mixture seems a little crumbly or uneven when you first start adding the dry ingredients – this is completely normal. Just keep mixing gently, and I promise the cookie dough will come together into a cohesive, soft mass.
Once your cookie dough is beautifully mixed, the next crucial step is chilling. Cover the bowl tightly with plastic wrap and refrigerate it for at least 1 hour. This dough chilling period is almost always a must for achieving thicker, chewier cookies that don’t spread excessively in the oven. The cold temperature allows the butter in the dough to firm back up, which prevents the cookies from spreading too quickly when exposed to the oven’s heat. Additionally, chilling allows the flavors to meld and develop, resulting in a more deeply flavorful cookie. While it requires a little patience, this step is absolutely essential for those perfectly thick and chewy snickerdoodles, so please don’t skip it!
Once your dough is perfectly chilled and firm, it’s time for the signature cinnamon-sugar coating! Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats. In a small, shallow mixing bowl, whisk together the additional granulated sugar and ground cinnamon designated for the coating.
Now, remove the cookie dough from the refrigerator. For uniform baking and consistent size, it’s important to measure out each portion of cookie dough carefully. I find that a 1 tablespoon cookie scoop works perfectly, creating balls of dough that are about 1 to 1 1/4 inches wide once rolled. This precise sizing is critical because balls of cookie dough any larger than one tablespoon tend not to bake up nearly as thick; they’ll spread out more instead of puffing up. If you don’t have a specific cookie scoop, simply measure out your first few scoops of cookie dough with a measuring tablespoon, and then you can confidently eyeball the rest for consistent portioning.
Gently roll each scooped ball of cookie dough thoroughly in the cinnamon-sugar mixture until it’s generously coated on all sides. This sweet and spicy crust is what gives snickerdoodles their iconic look and flavor. Place the coated dough balls onto your prepared baking sheets, ensuring you leave adequate space (about 2 inches) between each cookie to allow for slight spreading during baking. Bake for 8-10 minutes, or until the edges are just set and the centers appear slightly soft. Be careful not to overbake, as this can lead to dry cookies! Once baked, remove the sheets from the oven and allow the cookies to cool on the baking sheet for 5-10 minutes. This resting period on the hot sheet helps them firm up without becoming brittle, then transfer them to a wire rack to cool completely. Enjoy these warm or cooled for the ultimate treat!
Frequently Asked Questions About Snickerdoodles
Do I have to use cream of tartar in snickerdoodles?
While the cream of tartar is a signature ingredient that contributes to the unique tangy flavor and chewy texture of snickerdoodles, you do have an alternative if you don’t have any on hand. The cream of tartar reacts with the baking soda in these cookies, providing lift and that distinctive tang. If you need to make a substitution, you may replace both the cream of tartar and the baking soda in this recipe with 2 teaspoons of baking powder. Keep in mind, however, that while baking powder will help with leavening, the cookies might lack the characteristic tangy note that cream of tartar provides, making them taste more like traditional sugar cookies.
Why are my snickerdoodle cookies flat?
Flat cookies are a common baking frustration, but there are a few key reasons why your snickerdoodles might not be baking up thick and puffy. First, and most frequently, if your butter is too warm (too soft or even melted) when you begin mixing, or if the cookie dough isn’t sufficiently chilled, the cookies will spread more rapidly and excessively in the oven. Ensure your butter is merely softened to room temperature, not greasy or melted, and strictly adhere to the recommended dough chilling time of at least 1 hour. If you notice your cookies spreading too much during baking, simply pop the remaining cookie dough back into the refrigerator for another 15-30 minutes to firm up.
Secondly, the freshness of your leavening agents matters! If your baking soda isn’t fresh or has lost its potency, the cookies won’t rise properly. You can test your baking soda by mixing a quarter teaspoon with a few drops of vinegar; if it fizzes vigorously, it’s still active. If not, it’s time for a new box. For an added measure to combat spreading, I highly recommend using a silicone baking mat on your baking sheets. These mats provide a better grip than parchment paper, which physically helps to prevent the cookies from spreading too much in the oven, encouraging them to bake up thicker and chewier.
How should I store snickerdoodle cookies to keep them fresh?
To keep your snickerdoodle cookies wonderfully soft and fresh, once they have completely cooled, store them in an airtight container at room temperature. They will maintain their delicious quality and texture for up to one week. For longer storage, you can follow the freezing instructions provided in the recipe notes below, which apply to both baked cookies and raw cookie dough.
Expert Baking Tips for Flawless Snickerdoodles
- Accurate Flour Measurement is Key: When measuring your all-purpose flour, precision makes a huge difference in the final texture of your cookies. Avoid scooping the flour directly out of the container with your measuring cup, as this compacts it and can lead to using too much flour, resulting in dense, dry cookies. Instead, gently stir the flour around in its bag or container to aerate it, then spoon it lightly into your measuring cup until it overflows slightly. Finally, level it off precisely with the back of a knife or a straight edge. This method ensures you get the exact amount needed for soft, perfectly textured snickerdoodles every time.
- Don’t Fear Crumbly Dough: It’s common for the cookie dough to appear a little crumbly or uneven once you’ve added the dry ingredients to the wet mixture. This is a completely normal stage in the mixing process. Simply continue to mix gently on low speed, and the moisture from the butter and sugars will gradually incorporate the flour, bringing the dough together into a cohesive, workable mass. The key is patience and resisting the urge to overmix; just combine until uniform.
- Prioritize Dough Chilling: This step is non-negotiable for achieving thick, chewy snickerdoodles that resist excessive spreading. Make sure to chill the cookie dough for at least 1 hour in the refrigerator. This allows the butter to firm up significantly. When cold dough enters a hot oven, the butter melts more slowly, preventing the cookies from spreading out too quickly and ensuring they maintain their desirable thickness and soft, tender interior. Chilling also deepens the overall flavor.
- Maintain Cookie Size Consistency: For uniformly baked cookies that look as good as they taste, consistency in size is crucial. Aim to measure out approximately one tablespoon of cookie dough per cookie. Once rolled into a ball, each portion should measure about 1 to 1 1/4 inches wide. Using a 1 tablespoon cookie scoop is the easiest and most reliable way to achieve this consistency, ensuring every cookie bakes evenly. If you don’t have a scoop, measure out the first few portions with a standard measuring tablespoon and then try to eyeball the rest for similar sizes.
More Delicious Cookie Recipes To Try!
- Classic Soft and Chewy Chocolate Chip Cookies
- Perfectly Soft Peanut Butter Cookies
- Hearty Soft & Chewy Oatmeal Raisin Cookies
- Delightful Thumbprint Cookies with Jam
- Quick & Easy Classic No-Bake Cookies
Video Tutorial: Watch How To Make Snickerdoodles
Soft and Chewy Snickerdoodle Recipe
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Ingredients
For the cookies:
- 3 cups (375 grams) all-purpose flour, spooned & leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (230 grams, or 2 sticks) unsalted butter softened
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
For the cinnamon sugar coating:
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
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In a large mixing bowl, thoroughly whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, and salt until all dry ingredients are well combined and evenly distributed. Set this mixture aside.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and an electric mixer), beat the softened unsalted butter, granulated sugar, and light brown sugar together for about 1-2 minutes until the mixture is light, fluffy, and pale. Then, mix in the large egg, the additional egg yolk, and the pure vanilla extract until just well combined, making sure to stop and scrape down the sides of the bowl as needed to ensure even mixing.
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Gradually add the prepared dry ingredients to the wet mixture. Mix on low speed until the ingredients are just combined and a cohesive dough forms. Be careful not to overmix. Cover the dough tightly with plastic wrap and refrigerate for a minimum of 1 hour to allow it to chill and firm up.
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While the dough is chilling, preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats; set them aside, ready for the cookie dough.
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Remove the chilled cookie dough from the refrigerator. Using a 1 tablespoon cookie scoop or a measuring tablespoon for consistency, scoop out portions of cookie dough. Each ball of cookie dough should measure approximately 1 to 1 1/4 inches in diameter once gently rolled into a neat ball.
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In a small mixing bowl, whisk together the 1/4 cup of granulated sugar and 2 teaspoons of ground cinnamon for the irresistible coating. Roll each scooped cookie dough ball thoroughly in this cinnamon-sugar mixture until it’s generously coated on all sides. Place the coated dough balls back onto the prepared baking sheets, ensuring you leave sufficient room between each one (about 2 inches) to allow for slight spreading.
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Bake the cookies for 8-10 minutes, or until the edges are lightly set and the centers still appear slightly soft and puffy. Avoid overbaking. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5-10 minutes to firm up slightly, then carefully transfer the warm cookies to a wire rack to cool completely. Enjoy your perfect snickerdoodles!
Notes
To Prepare Ahead of Time: The cookie dough can be mixed together, covered tightly, and refrigerated for up to 3 days. If the dough becomes too firm to scoop directly from the fridge, allow it to sit at room temperature for 20 to 30 minutes before scooping, rolling in the cinnamon sugar mixture, and baking as instructed.
Freezing Instructions: Unbaked cookie dough balls can be frozen for up to 3 months. After scooping and rolling them into balls, place them on a baking sheet and freeze until solid, then transfer to an airtight freezer bag. Roll them in the cinnamon sugar coating just before baking, and bake from frozen for an additional 1-2 minutes compared to the fresh dough. Baked cookies also freeze exceptionally well for up to 3 months; thaw them to room temperature before serving for the best texture.
Cream Of Tartar Substitute: If you don’t have cream of tartar on hand, you can replace both the cream of tartar and baking soda in this recipe with 2 teaspoons of baking powder. Note that the signature tangy flavor might be less pronounced with this substitution.
Adjusting for Salted Butter: If you opt to use salted butter instead of unsalted, I recommend reducing the added salt in these cookies to 1/8 – 1/4 teaspoon to maintain the ideal flavor balance.