Best Snickerdoodles

These cookies turn out perfectly fluffy, chewy and amazing every time!! The best snickerdoodle recipe I’ve tried.

— Keedo

Snickerdoodle cookies are a timeless classic that never goes out of style. My recipe yields the most soft, chewy, perfectly fluffy snickerdoodles you’ll ever taste. Much too often you’re left with flat, crispy and thin snickerdoodle cookies, but if you prefer soft-baked cookies, you’ve come to the right place.

Why you should make this recipe

These are seriously everything you could want in a traditional snickerdoodle cookie. They have a buttery flavor with a lovely crunch from the cinnamon-sugar coating. And the texture is spot on! They’re slightly chewy around the edges with soft, pillowy centers.

This time of year, I bake up tons of treats for gift giving and enjoying through the holiday season and snickerdoodles are a MUST. Out of all of the Christmas cookies, they are usually the first to go! This is my absolute favorite Christmas cookie recipe and I can’t wait for you to try it!

Ingredients needed

The lineup of ingredients for these includes all of the basics that you’d expect to find in most cookie recipes. You will just need to make sure you have cream of tartar in your pantry! It’s the key ingredient! Here’s everything you need:

• Butter. You’ll need slightly softened, unsalted butter. If you only have salted butter available, just leave out the additional 1/4 teaspoon salt called for in the recipe.
• Sugar. We’re only using granulated sugar to add sweetness.
• Egg. One egg is needed to add structure and stability.
• Vanilla extract. Adds a slight sweetness, warmth and flavor.
• Flour. For a soft, tender cookie with the perfect amount of chewiness, I recommend using all-purpose flour.
• Baking essentials. Cream of tartar adds that wonderful tangy flavor and along with baking soda gives these the perfect amount of fluff. And a small amount of salt is a must for any sweet treat to enhance the flavor.
• Cinnamon + sugar. A combination is used as the coating to give them their signature look and taste!

How to make this recipe

This chewy snickerdoodle recipe is simple, straightforward and will be your new go-to! Just follow these easy steps for a batch of amazing cookies from scratch:

• Cream together the butter and sugars. In a large bowl, use a stand mixer or a hand mixer and beat the softened butter and sugar on medium speed until combined and creamy, about 2 minutes.
• Add egg and vanilla. Add the egg and vanilla extract; mix on high until fully combined. Scrape down the sides and bottom of the bowl as needed.
• Combine the dry ingredients. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
• Add in the flour. Turn the mixer to low speed and gradually add the flour mixture to the sugar mixture.
• Chill dough. Place the cookie dough in the refrigerator to chill for at least 30 minutes and up to 4 days.
• Mix cinnamon + sugar. In a small bowl, stir the cinnamon and sugar together for rolling the cookie dough balls.
• Scoop dough balls. Use a large spoon or cookie scoop to shape dough into balls. Then, roll the cookie balls into the cinnamon-sugar mixture and place onto a cookie sheet lined with parchment paper or a silicone baking mat. The cookies, pictured, are about 1.5 tablespoons of dough. This will make approximately 20 medium-sized cookies.

• Bake. Cookies will need to bake for just 8 minutes in a preheated oven. Remove from the oven right when edges start looking set and golden. The centers may look slightly undercooked, but they will continue to cook even after they are removed from the oven.
• Shape the cookies. This is a tip from The Food Charlatan to keep the cookies from becoming too flat after baking. Use two spoons (like pictured below) to smoosh the edges of the cookies toward their centers. This must be done immediately after you pull them out of the oven.
• Cool & enjoy! Transfer to wire racks on the counter to continue to cool and enjoy!

Tips for recipe success

Here’s a list of our best tips & tricks for baking cookies, so you’ll have amazing snickerdoodles every time!

• Measure flour correctly. Using a food scale is the most precise method for measuring ingredients, especially flour. If you don’t have one available, lightly spoon flour (don’t pack) into a measuring cup and without shaking the cup, use the straight side of a butter knife to level the flour across the measuring cup.
• Fresh cream of tartar and baking soda. Be sure that your cream of tartar and baking soda are fresh before using, so these rise properly! They lose potency over time. When I open a new can, I always write the date on the lid with a Sharpie. Discard the opened can after 6 months.
• Bake on parchment or silicone. Parchment or, better yet, a silicone baking mat makes for the most perfect cookies. Greasing the baking sheet creates an overly greasy foundation, which will cause them to spread too much. Silicone baking mats will grip onto the bottom of your cookies to prevent them from spreading too much. The mats also promote even browning.
• Baking pans. If you are only using one baking sheet, make sure it is cool before putting new dough balls onto the surface. If the baking pan is warm, they may spread too much. I like to use several sheet pans, so I don’t have to wait for them to cool.

How to keep these soft + fluffy

The best way to keep your snickerdoodles soft is to make sure you don’t over-bake them. Take them out of the oven after about 8 minutes. They will appear under-baked, but they will firm up slightly after several minutes out of the oven.

These are not only soft straight out of the oven, but they will remain soft even a week later. This makes them perfect for cookie exchanges and homemade gift-giving. Store in a covered container, at room temperature, to preserve the soft texture.

Frequently asked questions

Storing & freezing recommendations

• Freezing cookie dough. After rolling balls in the cinnamon & sugar, place them on a sheet pan lined with parchment paper. Flash-freeze the dough in the freezer for 30 minutes, so the balls don’t stick together. Once firm, you can transfer them to a freezer-safe bag or container. Frozen dough will keep well for up to 3 months. Be sure to label your bag or container with the date.
• Bake from frozen. When baking from frozen, the tops of your cookies may darken a bit more, but they will still be delicious. Follow all of the instructions for baking, but add a minute or two onto the bake time. You can also let them thaw at room temperature before baking.
• Freezing baked cookies. Store in a freezer-safe container or baggie and freeze for up to 3 months. When you’re ready to enjoy, pop them in the oven at 350 degrees for a couple of minutes. This will bring them back to their chewy state and make them taste just like fresh-baked.
• Storing. These will keep in an airtight container or zip-top baggie at room temperature for about 1 week, but I can’t imagine them lasting that long!

This is the BEST snickerdoodle cookie recipe and you definitely need to add it to your baking list this holiday season. They are tender, fluffy and flavorful, and honestly just so perfect. Holiday snickerdoodles make a festive and delicious addition to any dessert platter.

If you try these, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.