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These super soft and buttery snickerdoodles are rolled in a cinnamon sugar coating you can’t resist! These Snickerdoodle cookies are a true classic!
What’s not to love about these Soft and Buttery Snickerdoodles? These cookies are coated with a cinnamon sugar coating and are semi-chewy and of course buttery! What would a Snickerdoodle be without that?
I like to chill my cookie dough balls in the refrigerator for an hour at least. I do this so the butter has a chance to firm up and harden in the dough. If you do not do this the cookies will be more prone to spreading and thinning during the baking process.
I also find that chilling my dough after it’s been rolled has helped my cookies bake into an (almost) perfectly round cookie shape.
Can I Make These Cookies in Advance?
Yes! You definitely can make these cookies ahead of time to save you time. Or if you just want to always have frozen cookie dough in your fridge- that’s always a bonus!
You can just scoop the dough into balls and freeze up to three months. When ready to bake the cookies- do not thaw. Just place them onto a baking sheet according to the directions and add a few minutes to the bake time. You will know the cookies are baked when the edges are slightly golden brown and a bit wrinkled.
These sweet and buttery cookies have a slight tangy taste, thanks to the cream of tartar.
What the heck is Cream of Tartar?
It is the potassium acid salt of tartaric acid for cooking.
But what does that even mean?
I was one of those people who didn’t know what it was, just that it belonged in most Snickerdoodle Cookie recipes.
It is used for a number of reasons. Cream of tartar basically helps activate baking soda and makes cookies rise. It also adds a unique tang to the flavor and is a sort of stabilizer. It creates the light, fluffy and chewy characteristics of a cookie.
These homemade Snickerdoodles are slightly chewy around the golden brown edges and have a pillowy center. They taste just like the good old fashioned Snickerdoodles! I made these for a friend’s BBQ and these were gone right when we put out the dessert. These will be sure to make anyone of all ages happy!
For this Snickerdoodle Cookie recipe, you’ll need:
- All-purpose flour
- Cream of tartar
- Baking soda
- Brown sugar (this ingredient makes the cookies extra chewy)
- Vanilla extract
Some Tips to Read Before Baking:
- I like to underbake my cookies by a few minutes because I prefer extra soft centers. If you prefer your cookies to be more on the firm side- bake for the full 10 minutes.
- Coat the cookies to your liking with the cinnamon sugar. Sometimes I add more cinnamon to the coating and sometimes I add more sugar depending on what I am in the mood for.
- Make sure you don’t skip the dough refrigerator chilling step. This is essential and you will be so glad you did. I have made several batches of Snickerdoodles and tried to skip this step and it just didn’t work. It is worth the wait to chill, trust me.
Add this recipe to your list of things to do this week or weekend! You will be glad that you did. If you are looking for some other cookie recipes check some of these Cake Mix Cookies– you can make them any time of the year, just change the theme of the sprinkles 🙂
I also really love these Cheesecake Sprinkle Cookies because they taste like a sugar cookie but has a hint of cheesecake flavor.
Soft and Buttery Snickerdoodles
- 3 cups all-purpose flour
- 1 tsp. cream of tartar
- 1 tsp. baking soda
- Pinch of salt
- 1 cup unsalted butter 2 sticks
- 1 cup sugar
- 1 whole egg room temperature
- 1 egg yolk room temperature
- 1/4 cup brown sugar lightly packed
- 2 tsp. vanilla extract
For the Cinnamon-Sugar Coating
- 1/2 cup sugar
- 1 Tbsp. ground cinnamon
To Make the Cookie Dough
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or silpat mats and set aside.
- In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt. Whisk until combined and set aside.
- With a Kitchen Aid or an electric mixer cream butter and sugars until light and fluffy- about 2-4 minutes. Slowly add one egg at a time and continue to scrape down the sides of the bowl. Mix on low and slowly add the flour mixture until dough starts to form.
For the Cinnamon-Sugar Coating
- To make the sugar-cinnamon coating, mix together the sugar and cinnamon in a small bowl.
To Roll The Cookies
- Using a mini ice-cream scoop, scoop out cookie dough balls roll each ball into your hands to make it an even ball. Then roll each dough ball into the sugar-cinnamon mixture. Thoroughly coat each ball.
- Place the cookie dough balls in the refrigerator for at least an hour to harden.
- Place the coated balls on the prepared baking sheets, 2 ½ inches apart. Bake for 8–10 minutes, until just barley golden around the edges. Cool for several minutes on the baking sheets before moving to a cooling rack. Enjoy!