The best soft and chewy snickerdoodles cookie recipe that is coated with cinnamon and sugar. And it’s an easy snickerdoodle recipe to make!
For the past month, my daughter has been asking me to make snickerdoodle cookies. I made this easy snickerdoodle recipe, and they are so good! They are seriously the best snickerdoodles I’ve ever had! And they are the best soft and chewy snickerdoodles. We loved them so much that I made them three times within two weeks. Mostly we just ate them, but we did give some away to neighbors too.
Before explaining how to make this snickerdoodle recipe, here are the answers to some questions that are asked regularly about snickerdoodles.
What Is The Difference Between A Sugar Cookie And A Snickerdoodle?
Snickerdoodles are sometimes referred to as sugar cookies, but there is a difference between the two. The main difference is that snickerdoodles are rolled in a cinnamon sugar mixture making them more cinnamon flavored. Sugar cookies don’t have any cinnamon in them.
Another difference is the cream of tartar. When I make sugar cookies, I use cream of tartar. But this is a chewy snickerdoodle recipe without cream of tartar. However, there are sugar cookie recipes that don’t use cream of tarter, and there are snickerdoodle recipes that do use cream of tartar. So it really depends on the recipe when it comes to cream of tartar.
Why Did My Snickerdoodles Go Flat?
There are some reasons that snickerdoodles go flat. Here are a few solutions to help ensure that your snickerdoodles don’t go flat.
Baking with cold dough will prevent the dough from spreading, so be sure to chill the dough for an hour or two before baking.
I roll my dough into a circle, but you could try making the dough taller and more like a cylinder. This will help so the middle of the snickerdoodle cookie stays soft and chewy.
Make sure not to over-cream the butter and sugar mixture in the mixer. Only mix it for a minute or two to make sure it’s combined and to ensure it’s not over-mixed.
Also, adding too little flour can cause cookies to be flat, greasy and crispy. So try adding a little more flour to the recipe.
Can You Freezer Snickerdoodles?
Yes, you can freeze snickerdoodle cookie dough balls.
To do this, first roll the dough into balls, then place them on a cookie sheet and put them in the freezer for 1-2 hours to flash freeze them. Flash freezing helps so the cookie dough balls don’t stick together in one big lump when frozen.
Transfer the cookies to a freezer bag, label the outside and place the bag in the freezer for up to 3 months.
To bake the cookies, thaw them in the refrigerator overnight, then roll the balls in the cinnamon sugar topping. Place them on a cookie sheet prepared with parchment paper and bake them according to the snickerdoodle cookie recipe.
Here is the process how to make the best snickerdoodle cookies. This is a chewy snickerdoodle recipe without cream of tarter.
First, prepare the dough by using the recipe below. Once the snickerdoodle cookie dough is formed, roll the dough into 1-inch balls. Then roll the balls in the cinnamon sugar mixture and place them on a cookie sheet that has been prepared with parchment paper.
Bake cookies at 350 degrees for 8-10 minutes. I always take my cookies out at 8 minutes because I like them really soft and chewy. The snickerdoodles may not look like they are done, but once you take them out and let them sit on the cookie pan for a few minutes, they always turn out just right, which is soft and chewy inside.
After cooling for a few minutes on the cookie sheet, place the snickerdoodles on a cooling rack to cool completely.
Here is the best soft and chewy snickerdoodles cookie recipe:
- 1 cup butter, softened
- 1¼ cups sugar
- ¼ cup brown sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- CINNAMON SUGAR TOPPING:
- 4 Tablespoons sugar
- 1½ teaspoons cinnamon
- Using a mixer, cream together the butter, 1¼ cups sugar and the ¼ cup of brown sugar. Add in the eggs one at a time and mix after egg is added. Then add the vanilla extract and mix until combined.
- In a different medium bowl, mix together the flour, baking powder, salt and 1 tsp cinnamon.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- To make it easier to roll the dough into balls, cover the bowl with plastic wrap and place in the refrigerator for 15 minutes.
- Make the cinnamon sugar topping by combining the 4 Tablespoons sugar and 1½ teaspoons cinnamon in a small bowl.
- Roll the dough into 1-inch balls. Then roll the balls in the cinnamon sugar mixture and place them on a cookie sheet that has been prepared with parchment paper. Bake cookies at 350 degrees for 8-10 minutes.
- Place the Snickerdoodles on a cooling rack to cool completely.
You might also like these recipes:
Pumpkin Chocolate Chip Cookies
The Best Soft Chocolate Chip Cookies
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Seriously this is the best snickerdoodle recipes I have tried! I have eaten 5 cookies so far and don’t see myself sharing with the family 😂 just the right amount of crispy bottom if you remove directly from sheet to cooling rack 👍🏻 Thanks for my new favorite cookie recipe!
I’m so glad to hear you love them!
The flavor of these was incredible but I do have a question! My dough was SO crumbly and the cookies stayed in the ball shape unless I pushed them down. That coupled with the crumbly dough made for ugly, but delicious, cookies. Any suggestions? I did put it in the fridge for quite some time and it still didn’t help.
The cookies were incredible!
I do have a question though. My dough was super crumbly, I put it in the fridge for quite some time and that didn’t seem to help. They also wouldn’t flatten, they stayed in the rounded spoon shape the whole time unless I pressed them down which made for ugly but delicious cookies. Any tips as to what to do to prevent this moving forward?
The flavor was incredible! My dough was insanely crumbly and didn’t fall when baked, I had to push them down with my hands and that coupled with crumbly dough made for ugly, but delicious, cookies.
Any insight on how to prevent that when I try again?
That is strange that they were crumbly. I’ve made these cookies a lot and have never had them be crumbly. I will say that I usually skip putting them in the fridge because I want to eat them as soon as possible. When I do this they are usually a little on the sticky side, but they always turn out soft and chewy. My suggestions would be don’t put them in the fridge and/or put a little less than 2 and 3/4 cups of flour in them. Let me know if this helps.
I was just reading up on cookie dough being crumbly and it could be from living in a higher-altitude climate or from over mixing the dough. The suggestion to fix crumbly cookie dough is to add 1/2 teaspoon of liquid to the dry dough. Keep adding a 1/2 teaspoon until the dough reaches the perfect consistency. I hope this helps.
Am I missing the Cream of Tartar in this recipe?.
Nope. This recipe doesn’t need cream of tartar.
Just made these and BRAVO!! The crispy sugar coated outside was the best part. Will definitely make again!!
Yeah! I’m so glad they turned out wonderful and you liked them. They are a family-favorite for us.
I am currently making these and my dough is more like regular cookie dough. There is no way at the moment for this to be rolled. Help!!
You’ll want to place the cookie dough in the fridge for at least 15 minutes so that it will be easier to roll the dough. If it’s still hard to roll the dough, then put them in the fridge for an hour or two.
Very nice the kids love it
thank YOU FOR HELPING MY FAMILY
I DONT WANT TO HIT MY KIDS WHEN I EAT THESE COOKS
QUICK QUESTION: HOW DO I TURN OFF CAPS LOCK
Having the same issue as Marisa. The dough didnt flatten, they stayed in a ball shape. :/
Sorry to hear that’s happening. Whenever I make this recipe the dough is never crumbly for me. But I did read about why cookie dough would be crumbly, and it could be from living in a higher-altitude climate or from over mixing the dough. The possible suggestion to fix crumbly cookie dough is to add 1/2 teaspoon of liquid to the dry dough. Keep adding a 1/2 teaspoon until the dough reaches the perfect consistency. Also, another suggestion would be don’t put them in the fridge and/or put a little less than 2 and 3/4 cups of flour in them. I hope this helps.
Try to not over mix the eggs. You want to mix them in well but as soon as they are incorporated completely then stop mixing! Not sure if that is the solution but I had that problem when making a different kind of cookie and mixing the eggs less was how I fixed it!
Great suggestion that could help others. Thanks!
Is it supposed to be unsalted butter?
I actually just use whatever butter I have on hand.
I made these today and the first batch has turned out great so far! I read through the comments before I made them and I tried not to over mix and I added only a rough measurement of how much flour. The bottom of the batch was a little crumbly but all I had to do was knead it into the moist dough around it!
I’m glad that they turned out great! And thanks for sharing your tip of what you did when the bottom of the batch was a little crumbly.
I was reading the ingredients list it says to use 1/4 cup of brown sugar but then during instruction it says to use 1 1/4 cup sugar and brown sugar. What is the the correct amount of brown sugar to use?
It is 1/4 cup of brown sugar. I went ahead and made that clarification to the recipe. Thanks.
I just made these. So good! I used butter flavor Crisco due to a dairy allergy but followed the rest of the recipe and my house smells amazing 🙂
So glad you liked them!
My dough is runny..no way I can get these into balls..been in fridge for over an hour..just moved to the bowl to freezer…help!
I’m not sure why your dough is runny. My only suggestion is to add a little more flour to thicken it. Every time I make this recipe it turns out great. I’ve never had this recipe be runny. Could you have maybe added more eggs or more butter than what the recipe called for?
So good, best yet. Mine where soft and chewy. They crumbled easy after the next day but that was ok with me.
mine didnt go flat =(
These were indeed best snickerdoodles I have ever made and eaten. Could not believe how soft the inside is but the outside had that perfect crunch. Love the ratio of sugar to cinnamon as I always questioned that.
So glad they turned out delicious for you!
Mine turned out like rocks😛 and not very sweet
I’m sorry to hear that they didn’t turn out good for you. I roll out my dough into 1-inch balls and only cook them 8 minutes, and they’ve always turned out soft and sweet. Maybe make sure to cook them that long?
Mine did not flatten but they were delicious and very soft inside. cooked for 13 mins on 350 🤷🏽♀️
Glad to hear they turned out soft and delicious!