These soft and chewy snickerdoodle cookies are super moist with that classic cinnamon sugar flavor. Made in 30 minutes with no chilling required.
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A classic snickerdoodle cookie is a must make for the Christmas holiday season. Made with cream of tartar for that traditional tangy taste.
They are so soft with a slight crispy edges, chewy middle, and a cinnamon spiced sugar coating. It’s top notch trust me, the perfect festive cookie for holiday cookie boxes.
Check out these Christmas Cookie recipes gingerbread, peanut butter, 2 ingredients cake mix, and strawberry cheesecake thumbprint.
Ingredients
Butter - Salted or unsalted. I do recommend brown butter, for an amazing layer of flavor.
Eggs- Two whole eggs.
Sugar- Granulated and light brown sugar.
Flour - All-purpose or bread flour.
Leavening - Cream of tartar and baking soda, make sure its fresh.
Extract- For a boost of flavor add a touch of pure or imitation vanilla extract.
Cinnamon - Choose a quality ground cinnamon that has a nice warm flavor.
Browned Butter
You’ll love the addition of brown butter to snickerdoodle cookies. It enhances the warm cinnamon flavor and adds caramel butterscotch flavored notes. Yum.
Check out this blog post on how to brown butter and store it.
No Chill Cookie Dough
This is the easiest recipe with no chilling time required. However I do recommend chilling or freezing the portioned cookie dough.
It really bakes up to the best texture. Allowing the flavors to develop and prevent the cookies from spreading too much.
Big Soft Bakery Snickerdoodle Cookies
I absolutely love big bakery style cookies, so I had to recipe test this recipe with a ¼ cup cookie scoop. Go larger if you would like.
You can get about one dozen cookies from this recipe which is perfect when you want to individually wrap them for gift giving.
Although the cookies are delicious as is, you can frost and sprinkle them for the festive season.
Tips For Super Soft and Chewy Cookies
- The key too soft and chewy cookies is to not over bake them. You want them a little gooey in the middle. Cookies will continue to cook on the hot cookie sheet, so keep them there for 3-5 minutes. Then transfer to a cooling rack.
- Don’t forget when baking the cookies keep an eye on them. Take the cookies out when they are still gooey in the middle for the best results.
- Store the cookies in an airtight container, zipper bag, or individually wrapped them in plastic sealed bag. It will keep them softer longer.
- If you have the time let your cookies chill in the refrigerator or freeze them. A minimum of 2 hours in the fridge or 1 hour in the freezer. It really helps the cookie achieve an incredible texture.
Storage and Leftovers
To keep these cookies soft and moist for up to a week store in an airtight container or sealable bag.
These also freeze really well, portioned uncooked cookie dough and leftover cookies. Place them in a freezer bag and freeze up to six months.
Step-By-Step Instructions and Photos
1. In a small mix together cinnamon and sugar. Set aside. Optional step, split the mixture in half into two bowls, if you want to toss the cooled cookies after baking.
If you are not wanted to toss the cookies with extra cinnamon sugar after baking. You can half the cinnamon sugar recipe.
2. In a mixing bowl or onto parchment paper, sift flour, cream of tartar, and baking soda.
3. In the bowl of a stand mixer (or use a hand mixer), add butter and sugars.
4. Mix until light and fluffy, about 4-5 minutes. Scrapes sides of mixing bowl, when needed.
5. Add eggs and vanilla extract.
6. Mix for about 2-3 minutes until light and smooth.
7. With a rubber spatula fold in flour mixture in three parts. Just until combined, try not to over mix the dough.
8. With a cookie scoop portion the cookie dough.
9. Toss in the reserved cinnamon sugar. Place on a sheet pan lined with parchment paper.
10. Note: This cookie dough can be baked right away, no chilling required. I do recommend chilling or freezing the dough.
Small cookie scoop about 1 ½ tablespoon or medium cookie scoop about ¼ cup.
11. Preheat oven to 350F and line sheet pans with parchment paper.
12. Placed the cookie dough portions on sheet pans with at least 2-3 inches of space between the cookie dough.
13. Bake time : small cookies approx. 7-8 minutes or medium cookies 10-11 minutes. Try not to over bake the cookies. They should be puffed but soft in the middle.
14. Tip : Use a round cookie cutter, cup or bowl to make perfect round cookies. Make sure to do it when the cookies are hot, right after it's taking out the oven. That's when they are super soft and malleable.
15. Leave the cookies to cool for 5 minutes on the hot sheet pan, the cookies will continue to cook.
15. Optional Step: When the cookies have cooled on the sheet pan, toss them in the reserved cinnamon sugar.
16. Then transfer to a cooling rack to fully cool. Enjoy.
Soft and Chewy Snickerdoodle Cookies
Equipment
- Stand Mixer or Hand Mixer
- Sheet Pans
- Parchment Paper
- Rubber spatula
- Cookie Scoops ( 1 ½ TB or ¼ Cup)
- Metal Spatula
- Mixing Bowls
Ingredients
- 1 cup brown butter or salted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 ⅔ cups all-purpose flour
- 1 ½ tsp cream tartar
- 1 teaspoon baking soda
Cinnamon Sugar
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a small mix together cinnamon and sugar. Set aside. Optional step, split the mixture in half into two bowls, if you want to toss the cooled cookies after baking. Note: If you are not wanted to toss the cookies with extra cinnamon sugar after baking. You can half the cinnamon sugar recipe.
- In a mixing bowl or onto parchment paper, sift flour, cream of tartar, and baking soda.
- In the bowl of a stand mixer (or use a hand mixer), add butter and sugars. Mix until light and fluffy, about 4-5 minutes. Scrapes sides of mixing bowl, when needed.
- Add eggs and vanilla extract. Mix for about 2-3 minutes until light and smooth.
- With a rubber spatula fold in flour mixture in three parts. Fold until just combined, try not to over mix the dough.
- With a cookie scoop portion the cookie dough and toss in the reserved cinnamon sugar. Place on a sheet pan lined with parchment paper.
- Note: This cookie dough can be baked right away, no chilling required. But I do recommend chilling or freezing the dough for a minimum of 2 hours.
- Small cookie scoop about 1 ½ tablespoon or medium cookie scoop about ¼ cup.
- Preheat oven to 350F and line sheet pans with parchment paper.
- Placed the cookie dough portions on sheet pans with at least 2-3 inches of space between the cookie dough.
- Bake time : small cookies approx. 7-8 minutes or medium cookies 10-11 minutes. Try not to over bake the cookies. They should be puffed but soft in the middle.
- Leave the cookies to cool for 5 minutes on the hot sheet pan, the cookies will continue to cook.
- Optional Step: When the cookies have cooled on the sheet pan, toss them in the reserved cinnamon sugar. Then transfer to a cooling rack to fully cool. Enjoy.
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