Soft, buttery, chewy, classic Snickerdoodle Cookies that all but melt in your mouth. This recipe is super simple, includes a special ingredient for extra-soft cookies, and requires no chilling, which means you can have perfect warm Snickerdoodles in under 30 minutes!
Snickerdoodles are a traditional Christmas Cookie in my house and one of my family’s all-time favorites!
Snickerdoodles
Christmas cookie season was always serious growing up. Every year my mom would (and still does!) mass-produce the classics: Snickerdoodles, oatmeal cookies, chocolate chip cookies, and sugar cookies.
While I was happy to eat my weight in the other cookies she made, the Snickerdoodle cookies never really impressed me. My mom is a great cook and a great baker (she helps with testing and perfecting so many of my recipes) but the Snickerdoodle cookies she made would always be a bit… dry and crumbly. If you know how I feel about cookies, they should always be soft, buttery, and chewy. The word “dry” shouldn’t even be a thought in your mind.
It took a lot of tweaking and taste-testing, but I’m so excited to share my tested and perfected (Mom-approved) Snickerdoodles recipe. This one is made with butter instead of shortening (my mom’s used shortening, but if you recall from my peanut butter blossoms I’m a butter kind of person!) and a few key tweaks that make the cookies extra soft.
What You Need:
- Butter. I use unsalted and add salt so that we have better control over the flavor of our cookies. Make sure your butter is softened before beginning.
- Sugar. Granulated.
- Eggs. We’re using one large egg and one egg yolk. This extra yolk helps make the cookies particularly soft and tender. Using two whole eggs would make the cookies a bit too puffy and cakey.
- Vanilla extract. Just a splash.
- Flour. Use all-purpose (“plain”) flour.
- Corn starch. My favorite secret ingredient for super soft cookies! It helps make the cookies tender while at the same time keeping them from spreading too much. I use this ingredient in so many of my favorite cookies (like my peanut butter cookies!).
- Baking soda.
- Cream of tartar. This is a critical Snickerdoodle ingredient and provides that signature tang. In the past I have had mixed results using cream of tartar substitutes but as a rule I don’t recommend substituting the cream of tartar. It’s what makes a Snickerdoodle a Snickerdoodle!
- Salt. For flavor, of course!
You’ll also need an electric mixer or stand mixer for creaming your ingredients together.
How to Make Snickerdoodle Cookies
These cookies are easy and the printable recipe is below, but here are a few key steps and tips that might be helpful!
- Cream together wet ingredients. Start by creaming together (with an electric mixer) your butter and sugar (I know, sugar appears dry but in baking it is actually considered a “wet” ingredient. Stir in an egg, egg yolk, and vanilla extract. For best results all of your ingredients should be at room temperature.
- Stir together dry ingredients. Do this in a separate bowl. Make sure they are thoroughly combined.
- Gradually stir dry ingredients into wet ingredients. When making cookies it is less critical that you avoid over-beating your ingredients than it is with cakes, but I still recommend you avoid beating your ingredients on too high of a speed for too long, which can contribute to puffy, cakey, dry cookies.
- Roll cookie dough into balls, then roll through cinnamon/sugar before baking. Space your cookies at least 2″ apart as they will spread a bit in the oven. I recommend baking cookies on a parchment paper-lined baking sheet, it makes cleanup much easier!
- Allow to cool before enjoying! When your cookies are finished baking they should have pretty crackly centers and they may also appear just a touch under-baked. This is good! You want to let your cookies cool completely on the baking sheet (they would be too fragile to move, anyway) and they will finish baking all the way there. If your cookies were to come out of the oven fully baked, they would continue to bake as they cooled, which actually leaves you with over-baked, dry, crumbly cookies. My method of cooling them and letting them finish baking on the cookie tray leaves you with soft, chewy cookies!
These Snickerdoodles will stay soft and fresh for up to a week in an airtight container at room temperature.
If you’re a fan of crunchy cookies (is anyone?) or puffy, cakey cookies, I’m afraid these might not be for you. I like my Snickerdoodle cookies soft, buttery, crinkly and chewy and these are just that, nearly melting in your mouth with each bite. Enjoy!
More Classic Cookie Recipes to Try:
Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter (226g) softened to room temperature
- 1 1/2 cups granulated sugar (300g)
- 1 large egg + 1 egg yolk
- 1/4 teaspoon vanilla extract
- 3 cups all-purpose flour (see my post on how to measure flour properly to avoid cookies that are dry) (375g)
- 1 1/2 teaspoon cream of tartar
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
For rolling
- 1/2 cup granulated sugar (50g)
- 1 Tablespoon ground cinnamon
Instructions
- Preheat oven to 350F¹ (175C) and line cookie sheets with parchment paper
- In stand mixer or with hand mixer cream butter and sugar together on medium-low speed until combined.
- Add egg, egg yolk, and vanilla extract, stirring again until combined. Pause to scrape down the sides and bottom of the bowl as needed.
- In separate bowl, whisk together flour, cream of tartar, cornstarch, baking soda, salt, and cinnamon.
- With mixer on low speed, gradually stir flour mixture into your butter mixture until completely combined (the dough becomes fairly thick, and you will need to scrape the sides/bottom of the bowl several times to ensure it is well combined).
- In a separate small bowl, stir together cinnamon and sugar for rolling.
- Roll dough into 1 1/2 Tablespoon-sized balls and roll in your cinnamon/sugar mixture.
- Place on prepared cookie sheets and bake on 350F (175C) for 11-12 minutes, the centers may appear slightly under-done still and that is OK! Allow cookies to cool completely on baking sheet where they will finish baking without drying out or becoming hard or crumbly.
Video
Notes
¹Recipe Update Note:
When I originally published this recipe I recommended baking the cookies at 375F (190C) for 10 minutes. That will still work (and work well!), but I've found that baking them at 350F (175C) for 11-12 minutes yields even softer, chewier cookies and now recommend that.Nutrition
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This Snickerdoodle recipe was originally published 04/18/2016.
Sheep says
Can I use melted butter for this? Also, do you happen to have any recipes that don’t need brown sugar and call for melted butter? 🤔
Sugar Spun Run says
Hi, Sheep! I actually have a Snickerdoodle Blondie recipe that uses melted butter and does not need brown sugar that you can try instead. As far as this recipe goes I have not attempted it with melted butter. If you do, be sure to let it cool before mixing in the sugars. I hope that helps. 🙂
Kathy Van Gundy says
Ms. Sam ~ We have a new favorite to add to our coookie list. Snickerdoodles are the BOMB! Only thing I had to change was the flour. Used King Arthur’s cup-for-cup gluten free flour and they came out perfectly. You were right about taking them out of oven before they ‘looked’ done. Husband even commented “they don’t look done to me”. I told him I was following directions (this being my 1st time for Snickerdoodles). Waited (barely) til they were cooled and OH-MY. Nice to have such a tasty change from the normal chocolate (altho still my personal fav). Many thanks to you for broadening my cookie horizon.
God Bless!
Sugar Spun Run says
I am so glad that you enjoyed the cookies, Kathy and that they were husband approved. 🙂
Christine says
Sam , I’m making these right now . Wondering if I could make them smaller and how long in the oven 8-10 ???
Love everything I’ve tried of yours So Yummy 😋
Sugar Spun Run says
Hello, Christine! Yes, feel free to make them smaller. Since I’m not sure the exact size, I recommend just keeping an eye on them. I hope that you enjoy the cookies! 🙂
Pilar says
This are the best cookies EVER! I just made a batch GF and they are absolutely delicious, so buttery and soft…
These are definitely going to be part of my Christmas cookie basket for friends!!
Sugar Spun Run says
Thank you so much, Pilar! I am so happy that you enjoyed the snickerdoodles. Happy Holidays to you and thank you for commenting. 🙂
Pilar says
As I’m planning my baking for Christmas… can the dough be frozen, either as a whole or in little balls to cook straight away?
Sugar Spun Run says
Hello, Pilar! Yes, it can. I recommend rolling the dough into balls prior to freezing and storing it in an airtight container. Happy Baking! 🙂
William Kelly says
This is a Very Good & Tasty Cookie…Thxs Will k..
Sugar Spun Run says
Thank you so much, William! I am so glad that you enjoyed the cookies! 🙂
Tara J. says
My cookies didn’t flatten out and the dough was very crumbly? I weigh my ingredients, what could be the problem?
Sam says
That’s very strange, especially if everything was weighed. My guess would’ve been that the flour was over-measured but that wouldn’t be the case if you weighed everything. You’re not at high altitude, are you? I’ve never had the dough come out crumbly like that.
Tara J. says
Maybe my butter wasnt soft enough. I used splenda, could that be the problem?
Sam says
Hmm, I’ve never baked with Splenda before so I’m wondering if that might be it! Also yes the butter not being soft enough could certainly contribute to the dough not being as soft as it ought to be.
Danielle says
I used Splenda as well and my cookies turned into dry balls that never flattened either. Quite disappointing.
Esse says
For tartar, what can i substitute?
Sam says
Unfortunately I don’t recommend a substitute. I talk about this a bit in my post, but the cream of tartar is critical to proper snickerdoodle flavor and texture.
Dina says
Hey there, I took a bit of a risk making these cookies as I didn’t have any cream of tartar in hand. However, I did substitute 3 teaspoons of white vinegar (mixed in after adding the eggs) and my snickerdoodles turned out AMAZING!
Sugar Spun Run says
Thanks so much for sharing your substitution with us, Dina! I am so happy that your snickerdoodles turned out amazing. Thanks for commenting. 🙂
Traci M says
Every recipe is amazing!!! Keep bringing the good stuff!
Sam says
I’m so glad you are enjoying the recipes, Traci! 🙂
Corre says
For corn allergies what would you suggest using instead of corn stretch? Or an it just not be used?
Sam says
I would leave it out and replace with flour.
Judy says
They are delicious
Sugar Spun Run says
Thank you so much, Judy! I am glad that you enjoyed the cookies. 🙂
Joan says
Can you freeze these cookies? They look delishious!
Sugar Spun Run says
Hello, Joan! Yes, you can! Enjoy! 🙂
Carol Lahr says
Can you use salted butter in these cookies
Sugar Spun Run says
Hello, Carol! Yes, you can. If you do, I would cut back on the additional salt that is listed. I hope you enjoy your Snickerdoodle Cookies! 🙂
Barb says
Hi Samantha! I just made the snickerdoodles and they turned out beautifully! I had to have one while they were still warm and wow!, so chewy and soft. Thanks for your great detailed directions and video. I made them for my grandkids who will be visiting soon. I also have made your vanilla cake recipe with the buttercream chocolate frosting. First cake from scratch that I have made that turned out perfect all thanks to your great directions and tips. I also have been checking out all your recipes and will be trying more of them in time. Thanks again.
Sam says
Thank you so much, Barb! I am so glad you are enjoying all of the recipes. I can’t say I blame you for testing out a nice warm snickerdoodle. I’d be lying if I said I haven’t done the same. 😉 I hope everything you try is just as successful. Enjoy! 🙂