Soft & Chewy Snickerdoodles are just that – classic snickerdoodles made from scratch, with a perfectly soft and chewy texture. They’re one of my favorite cookies ever, especially around Christmas time!
Perfectly Soft & Chewy Snickerdoodles made from Scratch!
Supposedly, snickerdoodle cookies originated in Germany and were brought to America by Dutch and German immigrants. Wait, that includes me! I’m a Mennonite, and my ancestors were German, originally from Switzerland. So, I guess this recipe is a nod to my German roots, even though snickerdoodles are quite common in America today, and I wouldn’t necessarily think of them as a German cookie. Another favorite cookie of mine, Sand Tart Sugar Cookies, would also be considered German.
Anyway, there’s something so cozy and comfy about that warm, cinnamon-sugar scent that fills the kitchen when baking snickerdoodles. Especially if it’s on one of those lovely, cool, gray and cloudy days in autumn. Just me?
Here’s why we love these Snickerdoodles:
🍪Perfectly soft and chewy. I’m a sucker for any cookie that’s soft and chewy, and snickerdoodles are no exception!
💛Slightly tangy, sweet cinnamon flavor. Thanks to the cream of tartar, there’s that signature tang that makes a snickerdoodle a snickerdoodle. And paired with the cinnamon sugar…MMM!
⏱️Quick and easy! Literally, you could have these cookies whipped up, baked and on the racks to cool in about thirty minutes. No chilling required!
Ingredients for Snickerdoodles
- Butter – salted butter is what I use, most times. And opt for real butter, not margarine. You won’t regret it!
- Brown sugar
- White sugar
- Eggs
- Flour – regular all purpose flour
- Salt – especially important if you do use unsalted butter. You may even want to add a little extra, in that case!
- Baking soda
- Cream of tartar
- Cinnamon
- Sugar
Supplies we used:
- Kitchenaid Stand Mixer – and if you don’t have an electric stand mixer, an electric hand mixer and a large bowl works too. I will say, it’s very nice to have an electric mixer of some sort to beat that snickerdoodle cookie dough!
- Small mixing bowl – for the cinnamon sugar mixture
- Measuring Cups and Spoons
- A spatula or two
- Cookie Scoop – you can also use a spoon and your hands, but a cookie scoop makes it easy!
- Cookie Sheets
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How to make Snickerdoodles
Pre-heat the oven to 350° F. (Convection bake works too!)
Using a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, white sugar, and eggs together for a few minutes, until the mixture is light and fluffy.
Add the flour, salt, baking soda, and cream of tartar to the butter mixture and mix well.
In a separate small bowl, mix the cinnamon and sugar together. Use a cookie scoop or spoon to shape the dough into cookies, then roll them in the cinnamon sugar mixture.
Place the cookies about 2 inches apart on greased cookie sheets and bake for 10-12 minutes, until the cookies are puffy and the tops are starting to crack a little.
Tip: use those butter wrappers to grease the cookie sheets! 
Don’t worry if they look pretty puffy; they’ll fall as they cool!
Let the cookies cool on the pans for a few minutes before transferring them to a wire rack to cool completely.
Enjoy!🤎
Pro Tip:
Don’t overbake! Even though the snickerdoodles may look a little under done at the 10 or 12-minute mark, I wouldn’t let them in much longer. They’ll lose that wonderful softness if they’re baked too long!
How to store Snickerdoodles
After they’re cool, store the snickerdoodles in an airtight container at room temperature for up to a week. Another thing to love about these cookies, they don’t dry out right away! They stay soft for a few days when stored this way. (If they last that long!)
Also, you can freeze them for up to 6 months.
Tips, Tricks & Notes
For a holiday themed cookie, sometimes I like to use colored sanding sugar in place of the regular white sugar in the cinnamon sugar mixture. You can use any color of sanding sugar to go with your theme color! (And the fine sanding sugar works better than the coarse stuff that I used this time.)
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Soft & Chewy Snickerdoodles
Soft & Chewy Snickerdoodles are just that - classic snickerdoodles made from scratch, with a perfectly soft and chewy texture. They're one of my favorite cookies ever, especially around Christmas time!
Ingredients
- 1 cup (2 sticks) butter, softened
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 3 cups flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. cream of tartar
Cinnamon Sugar
- 1 tbsp. cinnamon
- 2 tbsp. granulated sugar
Instructions
- Pre-heat the oven to 350° F.
- Using a stand mixer, beat the softened butter, brown sugar, white sugar, and eggs together for a few minutes, until the mixture is light and fluffy.
- Add the flour, salt, baking soda, and cream of tartar and mix well.
- In a separate small bowl, mix the cinnamon and sugar together. Use a cookie scoop or spoon to shape the dough into cookies, then roll them in the cinnamon sugar mixture.
- Place the cookies about 2 inches apart on greased cookie sheets and bake for 10-12 minutes, until the cookies are puffy and the tops are starting to crack a little.
- Let the cookies cool on the pans for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy!🤎
Notes
Don't overbake! Even though the snickerdoodles may look a little under done at the 10 or 12-minute mark, I wouldn't let them in much longer. They'll lost that wonderful softness if they're baked too long.
After they're cool, store the snickerdoodles in an airtight container at room temperature for up to a week. Also, you can freeze them for up to 6 months.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 114Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 16mgSodium: 77mgCarbohydrates: 25gFiber: 1gSugar: 13gProtein: 2g
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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’til next time,
We love you and we’ll be praying for you,
Julie
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