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A stack of snickerdoodle cookies on a small plate.
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5 from 8 votes

Soft Snickerdoodle Cookies

These are the BEST Soft Snickerdoodle Cookies. Start with a sugar cookie base, add cinnamon, and skip the icing. So soft and chewy, and perfect for the holidays!
Course Dessert
Cuisine American
Keyword chewy snickerdoodles, snickerdoodle cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 32 minutes
Servings 18 cookies
Calories 241kcal
Author Sue Ringsdorf

Ingredients

For the cookies:

  • 1 cup unsalted butter - softened to room temperature
  • 1 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons cream of tartar
  • 2 teaspoons cinnamon

For the topping:

  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon

Instructions

  • In a standing mixer, cream the butter and sugar together. Add eggs and vanilla and mix well.
    1 cup unsalted butter, 1 1/4 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla
  • In a separate bowl, combine the dry ingredients - the flour, cream of tartar, baking soda, salt, and cinnamon. Pour into mixer and combine with the wet ingredients, mixing until just combined. Don't over-mix.
    3 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoons cinnamon
  • Scoop dough into an airtight container and store in the refrigerator overnight, or for at least an hour.
  • Preheat oven to 350 degrees. Prepare baking sheets with parchment paper.
  • Prepare topping mixture by combining sugar and cinnamon in a small bowl.
    1/4 cup granulated sugar, 1 teaspoon cinnamon
  • Form the dough into 2 inch balls, using a cookie scoop or your hands. Roll into the topping mixture, and arrange on baking sheets. 
  • Bake for approximately 10-12 minutes. Don't over-bake. Remove to cooling racks.

Notes

  1. Use room temperature butter and eggs.
  2. Refrigerate dough for at least two hours prior to baking.
  3. Be careful to not over-bake. We like these on the soft side.
Storing Tip - Store baked cookies in an airtight container on the kitchen counter, for up to three days.
Freezing Tip - Freeze in airtight container plus freezer bag, for up to three months. You can also freeze cookie dough balls.

Nutrition

Calories: 241kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 200mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 346IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg