There’s something about the warm, comforting aroma of snickerdoodle cookies that instantly takes you back to childhood. Whether you’re enjoying them fresh out of the oven or packing them for an afternoon snack, these cookies have a nostalgic charm. For me, the soft snickerdoodle cookies recipe has always been a go-to in our household, passed down through generations. The mix of sweet, cinnamon-sugar goodness with that soft, chewy texture is irresistible. It’s a family favorite that I’ve adapted and perfected over the years, and I’m so excited to share it with you today.
This recipe is more than just another cookie—it’s a bite of happiness, a warm hug from the oven, and something that will bring a smile to your face with every delicious nibble. Whether you’re baking with kids or surprising your family after a long day, these snickerdoodle cookies are sure to become a beloved part of your baking tradition.
What is a Soft Snickerdoodle Cookies?
A snickerdoodle is a classic American cookie known for its cinnamon-sugar coating and slightly tangy flavor, thanks to the use of cream of tartar in the dough. The texture is key here—while many cookies can be crispy, snickerdoodles shine with their soft, chewy interior and slight puffiness. These cookies are typically rolled in a blend of cinnamon and sugar before being baked, giving them that signature sweet, spicy crunch on the outside and tender goodness on the inside.
Unlike other sugar cookies, the inclusion of cream of tartar in snickerdoodles helps create that distinct soft texture and subtle tanginess. The flavor is warming and comforting, and the aroma that fills the kitchen as these cookies bake is simply divine. They’re perfect for any occasion, from a cozy afternoon with coffee to a holiday cookie exchange.
Why You’ll Love Soft Snickerdoodle Cookies Recipe
What sets this soft snickerdoodle cookie recipe apart? It’s simple yet indulgent. This recipe yields cookies with a soft, chewy texture that remains fresh for days—ideal for snacking throughout the week. The cinnamon-sugar coating adds the perfect touch of sweetness and spice, and it creates a delightful crunch on the outside while keeping the inside pillowy-soft.
But there’s more! These cookies are incredibly easy to make, even for beginner bakers or busy home cooks. They come together in one bowl, which means minimal mess and maximum flavor. Plus, they’re perfect for making with kids—the fun rolling process is something the whole family can get involved in.
How to Make Soft Snickerdoodle Cookies Recipe
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon (for the dough)
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar (plus extra for rolling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Step-by-Step Instructions
Step 1: Prepare the Dough
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients into the butter mixture, mixing until combined. The dough will be soft but not sticky.
Step 2: Roll the Cookies
In a small bowl, combine 3 tablespoons of sugar with 1 tablespoon of cinnamon for the rolling mixture.
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each dough ball generously in the cinnamon-sugar mixture, ensuring it’s fully coated.
Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. The cookies will spread a little as they bake, so make sure to give them some room to expand.
Step 3: Bake the Cookies
Bake for 10-12 minutes, or until the edges are golden but the centers remain soft. The cookies may appear slightly underbaked, but that’s perfectly okay—this ensures they stay soft and chewy.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
What to Serve With
Soft snickerdoodle cookies are delightful on their own, but you can always elevate the experience with a few accompaniments. Try serving them with a glass of cold milk for the ultimate pairing, or perhaps a cup of hot cocoa or coffee. For a dessert table, they make a great addition alongside other classic cookies like chocolate chip or oatmeal raisin.
These cookies are also delicious when paired with a simple scoop of vanilla ice cream—turning them into a makeshift ice cream sandwich!
Top Tips for Soft Snickerdoodle Cookies Recipe
- Use room temperature butter: Make sure your butter is softened before mixing it with the sugar. This helps create a smoother dough and results in softer cookies.
- Chill the dough (optional): If you have time, chill the dough for about 30 minutes before baking. This helps prevent the cookies from spreading too much while baking.
- Don’t overbake: Snickerdoodles are best when they are slightly underbaked in the center. They will continue to firm up as they cool.
- Roll generously in cinnamon-sugar: For that perfect balance of sweet and spicy, make sure to coat the dough balls thoroughly in the cinnamon-sugar mixture.
Storing and Reheating
Soft snickerdoodle cookies stay fresh for up to 5 days when stored in an airtight container at room temperature. If you need to store them longer, they can be frozen for up to 3 months. Just make sure to let them cool completely before wrapping them up in wax paper or plastic wrap.
To reheat, simply place them in a warm oven at 300°F (150°C) for 5-7 minutes, or microwave them for 10-15 seconds to get that fresh-baked feel.
FAQs
Can I make these cookies ahead of time?
Yes! You can make the dough ahead of time and store it in the fridge for up to 2 days. Just roll and bake when you’re ready. Alternatively, freeze the dough balls and bake them straight from the freezer—just add a couple of extra minutes to the baking time.
Can I substitute the cream of tartar?
If you don’t have cream of tartar, you can substitute it with 2 teaspoons of lemon juice or vinegar. While the flavor might be slightly different, it will still create that signature soft texture.
How can I make these cookies spicier?
If you love extra cinnamon, increase the amount in the dough or the rolling sugar mix. You can even add a pinch of cayenne pepper for a subtle heat that complements the sweetness.
Can I use brown sugar instead of granulated sugar?
Yes, using brown sugar will give the cookies a slightly chewier texture and a richer flavor. Try using half brown sugar and half granulated sugar for a balanced taste.
Conclusion
This soft snickerdoodle cookie recipe is perfect for creating memories with your loved ones, whether you’re baking on a lazy weekend or preparing a batch for a busy week ahead. Its timeless flavor and comforting texture make it a treat everyone will adore. Plus, it’s kid-friendly, weeknight-friendly, and great for leftovers. The next time you’re in need of a simple yet irresistible sweet treat, turn to these snickerdoodle cookies, and enjoy the joy they bring with every bite!
Happy baking!
Soft Snickerdoodle Cookies Recipe
Kochutensilien
- Electric Mixer or Hand Whisk (for creaming the butter and sugar)
- Baking Sheet (for baking the cookies)
- Parchment Paper or Silicone Baking Mat (for easy cleanup)
Zutaten
- 1 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon for the dough
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar plus extra for rolling
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar for rolling
- 1 tablespoon ground cinnamon for rolling
Anleitungen
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the dry ingredients: In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, salt, and ground cinnamon. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the wet and dry ingredients: Gradually add the dry ingredients into the butter mixture, mixing until combined. The dough will be soft but not sticky.
- Roll the dough: In a small bowl, mix the 3 tablespoons of sugar with 1 tablespoon of cinnamon for the rolling mixture. Roll tablespoon-sized portions of dough into balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
- Bake the cookies: Place the dough balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers are soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.