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You are here: Home / Desserts / Cookies / Snickerdoodles (Buttery, Soft, & Chewy!)

Snickerdoodles (Buttery, Soft, & Chewy!)

November 13, 2019 By Sam 59 Comments

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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!

Freshly baked Snickerdoodles in a metal tin. Showing the crackly tops of the cookies.

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.

Ingredients for this Snickerdoodle cookie recipe
Ingredients for Snickerdoodles

Snickerdoodle cookie dough in mixer bowl

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!).
  • Bakingย 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.

Making Snickerdoodles: rolling snickerdoodle cookie dough through cinnamon and sugar

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!

  1. 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.
  2. Stir together dry ingredients. Do this in a separate bowl. Make sure they are thoroughly combined.
  3. 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.
  4. 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!
  5. 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 coolย 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.

A stack of Snickerdoodle Cookies

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:

  • Chocolate Crinkle Cookies
  • Butter Cookies
  • Spritz Cookies
  • Gingerbread Cookies

Snickerdoodle Cookies

You are going to LOVE these soft, chewy, buttery Snickerdoodle Cookies! With NO CHILLING required they are ready in under 30 minutes!
4.87 from 15 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: christmas cookies, snickerdoodle cookies, snickerdoodles
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies
Calories: 194kcal
Author: Sam Merritt

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 350Fยน (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

Never place cookie dough on hot cookie sheet, it will melt and you will have extremely thin cookies.

ยนRecipe 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

Serving: 1cookie | Calories: 194kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 99mg | Potassium: 53mg | Fiber: 1g | Sugar: 17g | Vitamin A: 249IU | Calcium: 9mg | Iron: 1mg
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!
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This Snickerdoodle recipe was originally published 04/18/2016.

Filed Under: Cookies, Desserts

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Comments

  1. Kathy Van Gundy says

    November 18, 2019 at 11:42 am

    5 stars
    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!

    Reply
    • Sugar Spun Run says

      November 18, 2019 at 11:46 am

      I am so glad that you enjoyed the cookies, Kathy and that they were husband approved. ๐Ÿ™‚

      Reply
  2. Christine says

    November 16, 2019 at 4:08 pm

    Sam , Iโ€™m making these right now . Wondering if I could make them smaller and how long in the oven 8-10 ???
    Love everything Iโ€™ve tried of yours So Yummy ๐Ÿ˜‹

    Reply
    • Sugar Spun Run says

      November 16, 2019 at 4:11 pm

      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! ๐Ÿ™‚

      Reply
  3. Pilar says

    November 16, 2019 at 11:14 am

    5 stars
    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!!

    Reply
    • Sugar Spun Run says

      November 16, 2019 at 12:04 pm

      Thank you so much, Pilar! I am so happy that you enjoyed the snickerdoodles. Happy Holidays to you and thank you for commenting. ๐Ÿ™‚

      Reply
      • Pilar says

        November 21, 2019 at 3:48 pm

        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

        November 21, 2019 at 3:50 pm

        Hello, Pilar! Yes, it can. I recommend rolling the dough into balls prior to freezing and storing it in an airtight container. Happy Baking! ๐Ÿ™‚

  4. William Kelly says

    November 13, 2019 at 10:15 pm

    5 stars
    This is a Very Good & Tasty Cookie…Thxs Will k..

    Reply
    • Sugar Spun Run says

      November 14, 2019 at 6:09 am

      Thank you so much, William! I am so glad that you enjoyed the cookies! ๐Ÿ™‚

      Reply
  5. Tara J. says

    November 13, 2019 at 2:50 pm

    My cookies didn’t flatten out and the dough was very crumbly? I weigh my ingredients, what could be the problem?

    Reply
    • Sam says

      November 13, 2019 at 3:02 pm

      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.

      Reply
      • Tara J. says

        November 13, 2019 at 4:34 pm

        Maybe my butter wasnt soft enough. I used splenda, could that be the problem?

      • Sam says

        November 13, 2019 at 7:22 pm

        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

      December 4, 2019 at 8:24 pm

      I used Splenda as well and my cookies turned into dry balls that never flattened either. Quite disappointing.

      Reply
  6. Esse says

    November 13, 2019 at 2:10 pm

    For tartar, what can i substitute?

    Reply
    • Sam says

      November 13, 2019 at 2:27 pm

      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.

      Reply
  7. Traci M says

    November 13, 2019 at 12:14 pm

    Every recipe is amazing!!! Keep bringing the good stuff!

    Reply
    • Sam says

      November 13, 2019 at 1:12 pm

      I’m so glad you are enjoying the recipes, Traci! ๐Ÿ™‚

      Reply
  8. Corre says

    November 13, 2019 at 11:50 am

    For corn allergies what would you suggest using instead of corn stretch? Or an it just not be used?

    Reply
    • Sam says

      November 13, 2019 at 12:22 pm

      I would leave it out and replace with flour.

      Reply
  9. Judy says

    November 13, 2019 at 11:27 am

    5 stars
    They are delicious

    Reply
    • Sugar Spun Run says

      November 13, 2019 at 11:55 am

      Thank you so much, Judy! I am glad that you enjoyed the cookies. ๐Ÿ™‚

      Reply
  10. Joan says

    November 13, 2019 at 9:30 am

    Can you freeze these cookies? They look delishious!

    Reply
    • Sugar Spun Run says

      November 13, 2019 at 10:04 am

      Hello, Joan! Yes, you can! Enjoy! ๐Ÿ™‚

      Reply
  11. Carol Lahr says

    September 25, 2019 at 7:50 pm

    Can you use salted butter in these cookies

    Reply
    • Sugar Spun Run says

      September 26, 2019 at 3:59 pm

      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! ๐Ÿ™‚

      Reply
  12. Barb says

    June 12, 2019 at 1:43 pm

    5 stars
    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.

    Reply
    • Sam says

      June 12, 2019 at 2:50 pm

      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. ๐Ÿ˜‰ I hope everything you try is just as successful. Enjoy! ๐Ÿ™‚

      Reply
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Sam Sugar Spun Run Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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