Soft & Chewy Snickerdoodle Cookies: A Simple Recipe
If you’ve ever had a Snickerdoodle cookie that’s too hard, dry, or lacking that perfect balance of cinnamon-sugar goodness, you’re not alone. But what if we told you there’s a Snickerdoodle cookie recipe that combines the perfect level of softness, the right amount of sweetness, and just the right cinnamon-sugar coating to make the perfect treat? This is the only Snickerdoodle cookie recipe you’ll ever need. It’s simple to make and guaranteed to satisfy your cookie cravings.
This recipe is a great option for anyone who loves classic cookies but wants them to be soft, chewy, and bursting with flavor. Unlike other recipes that can sometimes leave you with a batch of cookies that are too hard or dense, this one ensures a soft, light texture in every bite. Let’s take a look at how you can make the ultimate Snickerdoodle cookies that everyone will love.
Ingredients for the Best Snickerdoodle Cookies
The ingredients for this Snickerdoodle cookie recipe are simple, which makes it perfect for any baker, whether you’re a beginner or experienced. The recipe includes common pantry ingredients you probably already have in your kitchen. Here’s what you’ll need for the cookie dough:
- 1 cup unsalted butter
- 1 ¼ cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
For the cinnamon sugar topping, you’ll need:
- ¼ cup white sugar
- 2 teaspoons cinnamon
These ingredients come together to create a dough that’s smooth, flavorful, and easy to work with. The key to getting the perfect Snickerdoodle cookie is ensuring the balance between the butter, sugar, and cinnamon.
How to Make Snickerdoodle Cookies from Scratch
Making Snickerdoodle cookies is simple and straightforward. Here’s a step-by-step guide:
- Start by microwaving two sticks of unsalted butter for only 30 seconds. You want the butter softened, not melted. Then, place it into a mixing bowl (or stand mixer) and add the white sugar and brown sugar. Cream them together for about three minutes to get a fluffy, light mixture.
- Add the egg and vanilla extract to the mixture. Mix again for a minute to ensure everything is well combined.
- Add the flour, baking powder, cinnamon, and salt to the dough. Mix until fully incorporated and a dough begins to form. It should be thick, soft, and slightly sticky.
- Preheat your oven to 350°F while you prepare the topping. In a small bowl, combine the white sugar and cinnamon for the cinnamon-sugar topping.
- Roll the dough into 1-inch balls and coat each ball in the cinnamon-sugar mixture. Make sure the dough is completely coated before placing them onto a baking sheet lined with parchment paper.
- Gently press down each dough ball with the bottom of a glass to flatten them slightly. This helps the cookies bake evenly and gives them that classic Snickerdoodle shape.
- Bake the cookies for 8-10 minutes or until the edges turn lightly golden. Keep an eye on them to avoid overbaking. The cookies will firm up a bit as they cool, so don’t worry if they’re soft when they first come out of the oven.
- Once done, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely. This helps maintain their soft and chewy texture.
Tips for Making Soft Snickerdoodle Cookies
If you’re aiming for a perfectly soft Snickerdoodle every time, there are a few tips to keep in mind:
- Use room temperature butter: Make sure your butter is softened to room temperature, but not melted. This ensures the proper creaming of the butter and sugar, which creates a light and airy dough.
- Don’t overmix the dough: When you add the dry ingredients, mix until everything is just combined. Overmixing the dough can lead to dense cookies.
- Chill the dough (optional): If you have time, chilling the dough in the fridge for 30 minutes can help prevent spreading and create puffier cookies. But if you’re in a hurry, skipping this step will still yield delicious cookies.
- Watch your baking time: Every oven is different, so it’s crucial to watch the cookies as they bake. The perfect Snickerdoodle should have lightly golden edges with a soft center. If you bake them too long, they’ll become hard and lose that chewy texture.
Making Snickerdoodles Ahead of Time
You can easily make Snickerdoodle cookies ahead of time, which is perfect for busy schedules or for stocking up on treats. Here’s how:
- Freeze the dough: If you want to make the dough ahead of time, scoop the dough into balls, roll them in the cinnamon-sugar mixture, and place them on a baking sheet. Freeze them for 30 minutes, then transfer the dough balls to a freezer bag. When you’re ready to bake, simply place the frozen dough balls on a baking sheet and bake as usual, adding a couple of extra minutes to the baking time.
- Store baked cookies: If you’ve already baked your Snickerdoodles, store them in an airtight container at room temperature for up to a week. You can also freeze baked cookies for later enjoyment, just make sure they are completely cool before freezing.
Use Souper Cubes to store the dough! They are freezer-friendly trays, perfect for cookies!
Why You’ll Love These Snickerdoodle Cookies
What makes these Snickerdoodle cookies special is their perfect combination of softness, sweetness, and spice. The sugar coating with cinnamon adds a delicious crunch, while the interior remains chewy and flavorful. It’s a simple recipe that anyone can follow, making it ideal for a family baking project or as a treat for a special occasion. Once you try these Snickerdoodle cookies, you won’t need another recipe!
This Recipe is in my Cookbook, From Scratch!
I’m excited to share my cookbook with you, created with sustainability and flavor in mind! From Scratch is packed with delicious, eco-conscious recipes designed to nourish both you and the planet. Every dish is carefully crafted to use fresh, local ingredients, and focuses on minimizing waste while maximizing taste.
From wholesome breakfasts to hearty dinners, my cookbook offers a variety of plant-based meals that are easy to prepare and full of nutrients. Whether you’re looking to reduce your carbon footprint or simply enjoy meals that are better for you and the Earth, this cookbook is your guide to eating in a way that’s both kind to the planet and satisfying to your taste buds. You can grab your copy here:
Check Out The Pantry Labels
In 2024, I released a set of Pantry Labels with recipes that are dishwasher-safe and fit the lids of mason jars perfectly.
Each labels has the recipe to refill the dry mix jar, as well as the recipe to make the item if applicable.
Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter
- 1 ¼ cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Cinnamon Sugar Topping Ingredients
- ¼ cup white sugar
- 2 teaspoons cinnamon
Instructions
- Microwave two sticks of unsalted butter in the fridge for only 30 seconds.
- Add the butter to the bowl of a stand mixer, or a bowl.
- Add sugars, and cream the mixture together.
- Add the egg and vanilla extract and mix.
- Add flour, baking powder, cinnamon, and salt. Mix until dough comes together and is well combined.
- Preheat the oven to 350°F.
- In a small bowl, add white sugar and cinnamon for the topping and mix.
- Shape the snickerdoodle dough into 1 inch balls.
- Roll each dough ball in the cinnamon-sugar mixture until coated.
- Place the coated dough balls onto a baking sheet lined with parchment paper, spacing them around 2 inches apart.
- Gently press down on each dough ball with the bottom of a glass to slightly flatten.
- Bake for 8 to 10 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
