Soft and Chewy Snickerdoodles
This post may contain affiliate links. Please read my disclosure policy.
Soft and Chewy Snickerdoodles made with brown sugar and filled with extra cinnamon are a classic cookie to enjoy year round!
Not only are these snickerdoodles covered in a generous layer of cinnamon sugar but they also have cinnamon in the dough for maximum deliciousness! They’re so easy to make and come together in under 30 minutes!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Cream of tartar – works with the baking soda to make the snickerdoodles soft and chewy. Also gives them that signature snickerdoodle tanginess.
Baking soda – works with the cream of tartar to make the cookies rise.
Cinnamon – these snickerdoodles are coated in cinnamon sugar but also have cinnamon in the dough to give them more flavor!
Granulated & brown sugar – sweetens the cookies. Brown sugar is added for extra chewiness.
Egg yolk – makes the snickerdoodles softer and chewier!
Can You Make Snickerdoodles Without Cream of Tartar?
No! The key ingredient that separates snickerdoodles from plain old sugar cookies is the cream of tartar! It gives the cookies their signature texture and flavor.
How To Make Snickerdoodles
1. In a small bowl whisk all-purpose flour, cream of tartar, baking soda, salt and cinnamon.
2. Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
3. Add the egg, egg yolk and vanilla and mix until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients to the bowl all at once then mix on low until just combined.
5. Mix the granulated sugar and cinnamon in a small bowl. Using a 3 tablespoon cookie scoop, scoop dough and roll in cinnamon sugar then place onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). Bake at 375°F for 11-12 minutes. Store Snickerdoodles in an airtight container for up to 4 days at room temperature.
Pro Tips For Snickerdoodles
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them otherwise they won’t be soft!
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
What To Make With Leftover Egg Whites?
Try my Angel Food Cupcakes or S’mores Cupcakes!
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Soft and Chewy Snickerdoodles
Equipment
- stand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
Snickerdoodles
- 330 g (2 3/4 cups) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 100 g (1/2 cup) brown sugar
- 1 egg
- 1 egg yolk save the whites for another recipe!
- 2 tsp vanilla extract
Cinnamon Sugar
- 50 g (1/4 cup) granulated sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl whisk all-purpose flour, cream of tartar, baking soda, salt and cinnamon.
- Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
- Add the egg, egg yolk and vanilla and mix until just combined. Scrape the sides of the bowl.
- Add the dry ingredients to the bowl all at once then mix on low until just combined.
- Mix the granulated sugar and cinnamon in a small bowl. Using a 3 tablespoon cookie scoop, scoop dough and roll in cinnamon sugar then place onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger).
- Bake snickerdoodles at 375°F for 11-12 minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Snickerdoodles in an airtight container for up to 4 days at room temperature.
Made this recipe and it was awesome. Came out exactly like the pictures!!
Thanks Anne, I’m so glad you liked the cookies!