Classic Soft and Chewy Snickerdoodle Cookies
An easy recipe for classic soft and chewy snickerdoodle cookies. These cookies offer the traditional tangy taste with a perfectly crisp cinnamon-sugar coating and chewy center. A must make cookie perfect for the holidays or any time of the year!
Everyone has at least one favorite cookie variety, if not several. For me, it’s three types of cookies – chocolate chip cookies, gingerbread cookies and snickerdoodles. If any of those are put before me in a spread of cookies, I’ll always reach for those over any other variety, no matter how cute or fancy the others may be. These are my go-to. Nothing beats a classic in my book.
And within those classic cookie varieties, there’s still such a range of possibilities. A chocolate chip cookie doesn’t have to be the standard classic semi-sweet variety – maybe it has another add-in, is thick or thin. Of course, a classic soft and chewy chocolate chip cookie is always a good idea. Gingerbread… well, for me, those need to be softer and less crunchy… unless they’re for building and of course packed full of delicious warm spices. And snickerdoodles… give me a classic, thin or thick, chewy or pillowy soft, seasonally flavored or not… just give me all the snickerdoodles.
Snickerdoodles are one cookie that you can never go wrong with. I love the crisp cinnamon-sugar coating. If it doesn’t have that, it’s not a snickerdoodle.
Until now, I’ve only shared thicker, pillowy soft varieties of snickerdoodles… from apple butter to eggnog and pumpkin, blondie bars and even muffins! But why stop there? These are a perfect sister cookie to the other options.
These snickerdoodle cookies are quite possibly my new favorite. They’re the perfect thickness with the traditional tangy flavor you’d expect, crisp cinnamon-sugar coating and an incredible chewy center. If you’re a fan of snickerdoodles, these will be your new go-to.
These classic soft and chewy snickerdoodle cookies are a must make for any cookie fan and a perfect addition to your holiday baking plans. Bonus, they stack incredibly well, making them great for gifting or cookie exchanges. Easy to whip up, easy to package and share. What’s not to love?
Add these to the top of your baking plans this season! Your family will thank you!
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Tips tricks and questions answered…
How many will this recipe make?
As written, this recipe will make 33 three inch cookies. Serving size will vary from one family to another.
What size should my dough balls be when shaped?
If possible, use a medium cookie scoop for consistent sizing. If one is not available, you’ll want roughly 1.5-2 tablespoons of dough for each cookie. Slightly larger is okay too, as long as you are consistent with your own scooping and shaping.
Does this recipe need to be chilled?
Follow the chilling instructions in the recipe for best result. When chilling is recommended in a recipe, it is recommended for a variety of reasons, including: firming up the dough, preventing excess spreading when baking and helping to deepen the flavor of the dough (or other item).
How long will these last?
These can easily be stored for a week or longer in an airtight container. Baked cookies may also be frozen.
Can I freeze the dough?
Yes! Mix as directed and follow the steps through scooping the dough. Wrap well and thaw in the refrigerator prior to baking and coating in cinnamon-sugar. Labeled well, dough will keep in the freezer for up to a year. Label well with important recipe info: name or type, bake temp and time, along with any special instructions.
Can I make substitutions to the ingredients?
Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.
Do you prefer a fluffier cookie?
I’ve got you covered! Even though these aren’t puffy, they are incredibly soft and chewy. But if you prefer a thicker, pillow-like cookie, check out these options:
- Eggnog snickerdoodle cookies
- Snickerdoodle kiss cookies
- Apple butter snickerdoodle cookies
- Pumpkin snickerdoodle cookies
- Fluffy snickerdoodle cookies
As always, check the bottom of the post for additional cookie recipes and ideas.
If you have any additional questions not covered, be sure to ask in the comments below or send me a message.
Classic Soft and Chewy Snickerdoodle Cookies
Ingredients
- 1 C unsalted butter, softened
- 1 1/2 C granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp cream of tartar
- 2 tsp baking soda
- 2 3/4 C all purpose flour
Topping:
- 1/4 C granulated sugar
- 2 tsp cinnamon
Instructions
- Prepare a large baking sheet with wax paper or parchment paper. Set aside.
- In a large bowl or stand mixer, cream together butter with granulated sugar. Beat until light and fluffy. Mix in one egg at a time, followed by vanilla, salt, cream of tartar and baking soda. Scrape bowl as needed. Mix in flour in small batches. Mix until just combined and no streaks remain.
- Using a medium cookie scoop, scoop dough, leveling off each scoop against the sides or edge of the bowl. Place dough scoops onto prepared baking sheet. Dough can be placed close to each other, not touching. Scoop all of the dough, then transfer the baking sheet with dough balls to the fridge to chill for 30 minutes.
- Meanwhile, prepare the cinnamon-sugar mixture. In a clean bowl, combine 1/4 cup granulated sugar with 2 teaspoons cinnamon. Use small whisk or fork to combine the two ingredients. Set aside.
- Preheat oven to 350°F. Prepare a large baking sheet with a silicone baking mat or parchment paper.
- Remove 9 balls of of dough at a time. Roll in your hands to create a smooth ball. Roll in prepared cinnamon-sugar mixture. Place on newly prepared baking sheet, spaced roughly 2-inches apart. Chill for 10 minutes.
- Keep remaining dough chilled between batches.
- Bake chilled and coated dough for 12 minutes or until edges are golden. Allow cookies to rest for 1-3 minutes prior to transferring to a wire rack to cool completely.
- Store in an airtight container for up to a week.
Notes
More holiday cookies to try:
- Candy cane peppermint kiss cookies
- Chewy ginger molasses cookies
- Cinnamon sugar slice and bake cookies
- Slice and bake cranberry pistachio cookies
- Snickerdoodle kiss cookies
- Christmas pinwheel cookies
- Chocolate kiss cookies
- Gingerbread cookies
Items used in this recipe:
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