Soft, chewy, classic Snickerdoodle Cookies that all but melt in your mouth. This recipe is simple to make, includes a special ingredient for extra soft cookies, and requires absolutely no chilling.
It wasn’t until recently that I fell in love with Snickerdoodle Cookies. My mom would make them (and still makes them) every year for Christmas, mass-producing them in gigantic batches alongside oatmeal cookies, chocolate chip cookies, and well-sugared cutout cookies. While I was happy to eat my weight in the other cookies, the Snickerdoodle cookies never really impressed me, and they would sit in their tin, largely untouched (by me, anyway), until they turned rock hard and crumbly.
The problem (I believe now) was that the recipe that she followed used shortening as part of its base, which didn’t do much for the cookies in terms of flavor. I like to use butter whenever possible (I used butter instead of shortening to make my all-time favorite peanut butter blossoms), so an obvious substitution was in order.
While the most important flavors that you should look for in a good Snickerdoodle cookie are 1) the subtle tang of cream of tartar and 2) cinnamon sugar, the use of real butter accentuates and gives depth to these flavors and does nothing to diminish them (whereas shortening adds essentially nothing in terms of flavor). A teaspoon of cornstarch helps keep them especially soft and chewy, so don’t leave that out!
I also added a scant dash of vanilla extract for a richer flavor, as well.
These changes resulted in cookies that I had to get out of my house almost immediately in order to stop myself from eating the entire batch. They’re addictively chewy, sparkling with a crinkled cinnamon sugar coating over a buttery-soft interior. The fact that they’re so incredibly easy to make and require absolutely no chilling doesn’t make it easy for me to stop making them, either.
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, crinkly and chewy and these are just that, nearly melting in your mouth with each bite.
Enjoy!
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Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter (226g) softened to room temperature
- 1 1/2 cups sugar (300g)
- 1 large egg + 1 egg yolk
- 1/4 teaspoon vanilla extract
- 3 cups all-purpose flour (370g)
- 1 1/2 teaspoon cream of tartar
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
For rolling
- 1/2 cup sugar (50g)
- 1 Tablespoon ground cinnamon
Instructions
- Preheat oven to 375F (190C) and line cookie sheets with parchment paper
- In stand mixer or with hand mixer cream butter.
- Add sugar and beat on medium-high speed until light and fluffy (about 1 minute)
- Add egg and egg yolk, beating until well-combined. Pause to scrape down the sides and bottom of the bowl, and stir again until combined, about 30 seconds. Mixture should be pale yellow and of uniform texture.
- Stir in vanilla extract.
- 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 375F (190C) for 10 minutes. Allow cookies to cool on cookie sheet for 5-10 minutes before removing to cooling rack to cool completely.
Notes
Nutrition
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Original Photo:
This recipe was originally published 04/18/2016, photos and recipe updated 11/15/2017
Marsha | Marsha's Baking Addiction says
These snickerdoodles look absolutely delicious! Gorgeous, too!
Medha @ Whisk & Shout says
What a classic! I love snickerdoodles but I’ve never baked them- these look so soft and delicious 🙂
cindy says
I was wondering what kind of flour you use for this recipe?
Sam says
Hi Cindy! I use all-purpose flour. I hope you love the cookies!
April says
Just finished baking these extroidinary cookies. You know I have to go to the gym in a bit and I’m not going to be able to go because I have what is called cookie overload!!! Thank you for sharing this recipe, it is super easy to make, the taste is fantastic, and you can not eat just one!! It’s a keeper. I recommend everyone make these.
Betsy Payne Watson says
Snickerdoodles are my absolute favorite cookie, especially when we are on bike rides. I can just smell them backing. Thanks for putting this recipe on your blog.
Sam says
Of course! Thank you for commenting, Betsy! 🙂
Janes says
Isn’t this tons of sugar for this amount of dough?
Sam says
Nope 🙂
Chastity says
Can this be made by hand with no mixers?
Sam says
Yes, but it will be much more labor intensive. Make sure to cream the butters and sugar together very well, this can be done by repeatedly pressing the butter and sugar against the inside of the bowl until the ingredients are very well combined.
Lisa says
I made these last week and the fmaily won’t stop asking for them!
They are obsessed I just made another batch and they are already almost gone. Thank you for sharing this great recipe!
Kim says
OMG, I just finished making both your Snickerdoodle and Worst Chocolate Chip cookies. They are bothe GREAT but the Chocolate Chip are simply amazing! They are both my new go to recipes!!
Thank you!
Kim
Sam says
Love hearing this! So glad to hear you are enjoying the recipes, Kim!! 🙂
Todd from Ohio says
I have made this Snickerdoodle recipe three or four times now. They instantly became one of the family favorites. I never thought I’d ever hear the words, “Dad, can you bake us cookies?” So easy, so excellent, every time. Thanks Sam!
Todd
Sam says
I get asked for these cookies all the time too! I am so glad everyone enjoys them. ☺️
Nadine says
I love your cookies, however mine Never spread! I follow the recipe exactly and have made the oatmeal, chocolate chip and snickerdoodles and none of these have spread. They taste great but are big and puffy….?? I use the pampered chef cookie pan to bake, and thought that could that be why, so put a batch on an insulated sheet with the same result…. Yours look So Much prettier!
Sam says
Hi Nadine! Are you using a scale or do you use measuring cups? If your cookies stay puffy my best bet is that you are accidentally over-measuring your flour. Unfortunately this is really easy to do! I would recommend either using a scale (I put off doing this for forever but love my scale now, I have an “Ozeri” brand that I bought off Amazon for around $12) OR when you measure your flour make sure to stir it first, then spoon it into your measuring cup and level it off. Don’t scoop the flour directly into your measuring cup or you run the risk of packing in the flour and your cookies won’t spread properly. I really hope that helps!
Bill says
The recipe asks for one egg plus one egg yolk. Will it work with two whole eggs?
Sam says
You really need just one egg and one egg yolk. I do not recommend adding that second white.
Bill says
Why don’t you recommend the second white?
Sam says
It will make them less tender and will alter the resulting texture of the cookie. It most likely won’t ruin the cookie, they just taste better without the second white.
Julia says
Your Snickerdoodle recipe is the best. I have made Snickerdoodles for about 45 years. Mine were very good, but your recipe tweaks mine a bit…for the better. Snickerdoodles are my husband’s favorite cookie, and I made them using your recipe this morning. People, if you make these, do not change a thing. Thanks, Sam!
Sam says
I’m so happy to hear you enjoyed them so much, Julia!! Thank you for commenting! <3
Cindy Bollenbach says
Ok so if you acvidently put too much flour in, how do youfix this?
Sam says
You would have to increase all of the other ingredients proportionately or start over 🙁