The Best Snickerdoodle Cookies Recipe (Soft, Chewy, Cinnamon-Sugar Classic)
These snickerdoodles have become a permanent part of our family rhythm since Saad brought them to kindergarten two years ago. The combination of soft, chewy dough with a crackled cinnamon-sugar coating creates the perfect cookie that disappears quickly from the cooling rack. Whether your children roll them aggressively or precisely, these cookies bring joy and cinnamon dust to every kitchen.
Ingredients
For the dough
- 0.75 cup butter, softened room temperature
- 0.75 cup granulated sugar
- 1 large egg
- 0.5 teaspoon vanilla extract optional
- 1.5 cups all-purpose flour
- 0.25 teaspoon baking soda
- 0.25 teaspoon cream of tartar
- 0.25 teaspoon salt
For the cinnamon-sugar coating
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). In a small bowl, whisk together the cinnamon and sugar for the coating and set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer. Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The dough should be soft and slightly sticky.
- Roll dough into 1-inch balls. Coat each ball generously in the cinnamon-sugar mixture, making sure every side is covered. Place them 2 inches apart on ungreased baking sheets.
- Bake for 10-12 minutes until the cookies are crackled on top but still soft in the center. The edges should be set but the centers should jiggle slightly when you move the pan.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm for the best chewy texture.
Notes
For the softest cookies, slightly underbake them - they should look just set at the edges but still soft in the center. Storage: Keep cooled cookies in an airtight container at room temperature for up to 5 days. Variation: Add a teaspoon of vanilla extract to the dough for extra flavor depth.