You’ll love these soft and chewy Snickerdoodle Cookies! Two special ingredients make this recipe a family favorite. No chill time required, ready in minutes!
It had been way too long since I had a good Snickerdoodle. One with chewy edges, soft centers and the perfect balance of cinnamon and sugar. Although I make Snickerdoodle Bars on a regular basis, I had yet to find a Snickerdoodle cookie recipe that I loved. After a few tests and tweaks I came up with this recipe, and it was an immediate family favorite.
I have two special ingredients that make these the best (more on that below), and since this dough requires no chill-time, you can be enjoying freshly baked Snickerdoodles in minutes!
More Cookie Recipes: M&M Cookies – Sprinkle Cookies – Sugar Cookies – Chocolate Chip Cookies – Peanut Butter Cookies – Maple Snickerdoodles
What is a Snickerdoodle Cookie?
Snickerdoodles are soft and chewy cookies that are flavored with vanilla and coated in cinnamon sugar. They are fairly similar to sugar cookies, but a couple things make them different from a typical sugar cookie:
- Cream of Tartar: This is an essential ingredient in a snickerdoodle cookie. It adds a bit of tang and it gives snickerdoodles a distinct flavor that sets them apart from other sugar cookies.
- Cinnamon Sugar: After preparing the cookie dough, the dough balls get rolled in a mixture of cinnamon sugar. This adds a subtle cinnamon flavor to the cookies as well as a delicious sweet, and almost crunchy exterior.
How to make this recipe:
- Cream butter and sugars. I like to use salted butter and a combination of granulated sugar and light brown sugar (more on this below).
- Add eggs and vanilla extract. I like to use a full 2 teaspoons of vanilla to be sure that there is a subtle, yet noticeable vanilla flavor.
- Add flour, baking soda, salt, and cream of tartar (don’t skip the cream of tartar; this gives the cookies their distinct snickerdoodle flavor).
- Scoop the dough into balls and roll them in cinnamon sugar.
- Bake!
What makes this recipe THE BEST:
- Salted Butter: In order to balance out the sweetness of these cookies, I prefer to use salted butter. That extra bit of salt running all throughout the dough creates a deliciously balanced flavor and keeps them from being overly sweet. If possible, I highly recommend splurging on European style salted butter. European butter is richer and creamier and that extra bit of fat and salt makes for buttery, rich snickerdoodles. Note: I have tested this recipe with a wide variety of butter, and you can absolutely use regular salted or unsalted butter if you’d prefer; they will still be fantastic.
- Light Brown Sugar: Swapping out some of granulated sugar for brown sugar makes these cookies a bit softer and chewier. Plus that bit of brown sugar imparts a deeper flavor than plain granulated sugar.
- No chill time! As long as your butter isn’t too soft (cool room temp is best), you can bake these cookies right away. Without chilling you’ll get cookies with the perfect spread (as pictured). If you’d prefer a thicker, puffier cookie you have the option to chill the dough.
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If you like cinnamon sugar you have to try my Crispy Cinnamon Sugar Cookies or Cinnamon Bread!
