Soft Sensational Snickerdoodle Cookies – Sweet, Buttery Perfection
There’s something timeless about a warm snickerdoodle cookie fresh from the oven. The crackly cinnamon-sugar coating, the buttery aroma filling the kitchen, and that first soft, chewy bite — it’s like a warm hug from childhood.
These Soft Sensational Snickerdoodle Cookies are everything you love about the classic: perfectly soft in the center, lightly crisp on the edges, and bursting with that cozy cinnamon flavor. Whether you grew up baking them for the holidays or simply love a cookie that feels like home, this recipe will steal your heart (and your kitchen will smell amazing while it bakes).
What makes them sensational? A few tricks — cream of tartar for that classic tang, a touch of extra butter for softness, and a generous cinnamon-sugar roll before baking. These aren’t just good; they’re the kind of cookie that disappears before they even cool.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon (divided)
For coating:
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions:
- Preheat oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream butter and sugar: In a large mixing bowl, beat the butter and 1 ½ cups sugar together until light and fluffy.
- Add eggs: Mix in the eggs one at a time until smooth and creamy.
- Combine dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, 1 teaspoon cinnamon, and salt.
- Mix dough: Gradually add dry ingredients to the wet mixture until a soft dough forms.
- Chill dough: Cover and refrigerate for 20–30 minutes to make rolling easier.
- Make cinnamon-sugar coating: In a small bowl, mix the remaining ¼ cup sugar with 1 teaspoon cinnamon.
- Shape cookies: Roll dough into 1½-inch balls, then roll each ball generously in the cinnamon-sugar mixture.
- Bake: Place on prepared baking sheets about 2 inches apart. Bake 9–11 minutes, until edges are lightly golden and centers are still soft.
- Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for Perfect Snickerdoodles:
- Don’t overbake! They should look slightly underdone when removed — they’ll firm up as they cool.
- Soft butter is key: Make sure your butter is softened but not melted to achieve that creamy texture.
- Chill the dough: Prevents spreading and keeps cookies thick and chewy.
- Double the cinnamon sugar: If you love that extra coating, roll them twice for a stronger flavor.
- Add-ins: Stir in a pinch of nutmeg, white chocolate chips, or even a swirl of caramel for a fun twist.
Soft Sensational Snickerdoodle Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- In another bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
- Gradually mix dry ingredients into wet ingredients until a soft dough forms.
- Chill dough for 30 minutes.
- Roll dough into balls and coat with cinnamon sugar mixture.
- Bake 9–11 minutes, until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
Notes
The Story Behind Snickerdoodles
The snickerdoodle’s origin goes back to the late 1800s and is believed to have German or Dutch roots — possibly from the word “Schneckennudeln”, meaning “snail dumplings.” But somewhere along the way, American bakers turned it into a cinnamon-sugar classic that’s become a holiday favorite and year-round comfort cookie.
These cookies are beloved for their simplicity — no fancy ingredients, no frosting, no fuss — just pure, buttery goodness rolled in cinnamon sugar. And yet, they stand out in a cookie jar like no other.
Serving Ideas
Serve these cookies warm with a glass of cold milk, a hot mug of cocoa, or a cozy chai latte. They’re wonderful on cookie platters, for bake sales, or tucked in a lunchbox for a sweet surprise.
During the holidays, wrap them in cellophane bags tied with red ribbon — they make the perfect homemade gift that says, “Made with love.”
Storage Tips
- Room temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature.
- Dough storage: Freeze the dough balls before rolling in sugar, then bake straight from frozen (just add a minute or two to baking time).
FAQ:
Why use cream of tartar?
It adds the signature tangy flavor and helps keep the cookies soft and chewy.
Can I skip chilling the dough?
You can, but chilling helps prevent spreading — for thicker, softer cookies, don’t skip it.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.
What’s the best sugar for coating?
Granulated white sugar gives that perfect sparkle and texture.
Baker’s Secret:
If you love a melt-in-your-mouth texture, add 2 teaspoons of cornstarch to the dry ingredients — it gives these cookies that extra softness that keeps them chewy for days.
