You’ll love these soft and chewy Snickerdoodle Cookies! Two special ingredients make this recipe a family favorite. No chill time required, ready in minutes!
It had been way too long since I had a good Snickerdoodle. One with chewy edges, soft centers and the perfect balance of cinnamon and sugar. Although I make Snickerdoodle Bars on a regular basis, I had yet to find a Snickerdoodle cookie recipe that I loved. After a few tests and tweaks I came up with this recipe, and it was an immediate family favorite.
I have two special ingredients that make these the best (more on that below), and since this dough requires no chill-time, you can be enjoying freshly baked Snickerdoodles in minutes!
More Cookie Recipes: M&M Cookies – Sprinkle Cookies – Sugar Cookies – Chocolate Chip Cookies – Peanut Butter Cookies – Maple Snickerdoodles
What is a Snickerdoodle Cookie?
Snickerdoodles are soft and chewy cookies that are flavored with vanilla and coated in cinnamon sugar. They are fairly similar to sugar cookies, but a couple things make them different from a typical sugar cookie:
How to make this recipe:
What makes this recipe THE BEST:
- Salted Butter: In order to balance out the sweetness of these cookies, I prefer to use salted butter. That extra bit of salt running all throughout the dough creates a deliciously balanced flavor and keeps them from being overly sweet. If possible, I highly recommend splurging on European style salted butter. European butter is richer and creamier and that extra bit of fat and salt makes for buttery, rich snickerdoodles. Note: I have tested this recipe with a wide variety of butter, and you can absolutely use regular salted or unsalted butter if you’d prefer; they will still be fantastic.
- Light Brown Sugar: Swapping out some of granulated sugar for brown sugar makes these cookies a bit softer and chewier. Plus that bit of brown sugar imparts a deeper flavor than plain granulated sugar.
- No chill time! As long as your butter isn’t too soft (cool room temp is best), you can bake these cookies right away. Without chilling you’ll get cookies with the perfect spread (as pictured). If you’d prefer a thicker, puffier cookie you have the option to chill the dough.
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If you like cinnamon sugar you have to try my Crispy Cinnamon Sugar Cookies or Cinnamon Bread!
Recipe
Snickerdoodle Cookies
Soft and chewy Snickerdoodle Cookies! NO chill time, ready in minutes!
from votes
Print Pin SaveSaved!Course: Dessert
Cuisine: Dessert
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24
Calories: 182kcal
Ingredients
Instructions
Cookies:
Preheat oven to 350°F. Line two baking sheets with parchment paper (this will prevent the cookies from spreading too much) and set aside.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, granulated sugar and brown sugar until creamy and fluffy. Add eggs and vanilla and beat until combined, scraping the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cream of tartar, baking soda, and salt.
Add flour mixture to the butter mixture and beat until combined.
Topping:
Combine sugar and cinnamon in a large shallow bowl.
Scoop the cookie dough into scant 2-tablespoon portions (I use a cookie scoop) and roll each into a ball; the dough will be a bit sticky, but you should be able to work with it*. Carefully roll the balls around in the cinnamon sugar, spooning over the sugar until fully coated.
Place dough balls on prepared baking sheets and bake for 10-13 minutes, until the edges are set, but the centers are still slightly underbaked (they will firm up while cooling). Place the pans on wire racks to cool**. Note: I like to sprinkle the tops of the hot cookies with a little more cinnamon sugar right after they come out of the oven. This is completely optional. If you do so, use fresh cinnamon sugar, not the leftovers from coating the raw dough. I use about 1 tablespoon sugar mixed with ¼ teaspoon of cinnamon, just eyeball it.
Notes
Butter: In order to balance out the sweetness of these cookies, I prefer to use salted butter. That extra bit of salt running all throughout the dough creates a deliciously balanced flavor and keeps them from being overly sweet. If possible, I highly recommend splurging on European style salted butter. I have tested this recipe with a wide variety of butter, and you can absolutely use regular salted or unsalted butter if you'd prefer; they will still be fantastic. *If your dough is too sticky to scoop and roll into balls, your butter was likely too soft. Just pop the dough in the fridge for 30 minutes and it will be easier to work with. **Allow baking sheets to cool COMPLETELY before baking another batch. Warm baking sheets will make the cookies spread too much. If your kitchen is really warm you can transfer the unused dough into the fridge while the first batch bakes. Note: The cooler the dough is, the less the cookies will spread.Nutrition
Calories: 182kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 134mg | Potassium: 70mg | Fiber: 1g | Sugar: 15g | Vitamin A: 260IU | Calcium: 12mg | Iron: 0.7mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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