This recipe for Snickerdoodle Cookies creates a perfect cookie that is crisp on the edges, and soft and chewy in the center. They’re rolled in cinnamon sugar before baking, creating the classic crackled appearance. These cookies stay moist & fresh for days when packaged in an airtight container.
Have you ever experienced Snickerdoodle Cookies from Insomnia Cookies? Well I believe this is the perfect copycat recipe for them when you can’t make it to their shop. Snickerdoodles are known for their iconic tangy flavor, given to them by the use of cream of tartar, and the crackly appearance from their cinnamon sugar coating.
Nothing beats eating a warm cookie straight out of the oven, and these snickerdoodles do not disappoint. I ate a few from a fresh batch I tested, placed the rest into a ziplock bag, and left them on my kitchen counter. When I remembered I had them two days later, I opened the bag and took a bite out of one. I was surprised to find that they were just as soft as they were the first day! So here is the winning recipe in all it’s glory. Let’s get into how to make them.
Soft & Chewy Snickerdoodle Cookies Video Tutorial:
Snickerdoodle Cookie Ingredients:
The ingredients for these cookies are pretty simple. The cookie dough is rolled into a cinnamon sugar coating, which when baked creates a crackly surface that snickerdoodles are well known for. Here is everything you’ll need:
- all purpose flour
- kosher salt
- baking soda
- cream of tartar
- unsalted butter
- granulated sugar
- light brown sugar
- large egg
- pure vanilla extract
- ground cinnamon
Lets Make These Soft & Chewy Snickerdoodle Cookies:
- Preheat oven to 375°F
- Combine flour, cream of tartar, baking soda and salt in a bowl. Mix until combined.
- In a large bowl add butter and sugar, and cream/mix together with the hand or stand mixer until light and fluffy.
- Add egg and vanilla extract. Mix until combined.
- Stir flour mixture into butter & sugar mixture until just combined. Do not over mix. The cookie dough will be a little sticky.
- Mix 1/2 teaspoon of cinnamon and 3 tablespoons of sugar together in a small bowl to make the cookie coating. Measure out 1 1/2 tablespoon sized balls of cookie dough, and roll in the cinnamon sugar mixture.
- Place the cookies about 2 inches apart on a sheet tray lined with parchment paper or a silicone baking mat.
- Bake the cookies for 10 to 11 minutes, rotating the trays halfway through the cooking process. You’ll know when they are ready when they begin to slightly brown, and the edges begin to set.
- Let cool for five minutes and enjoy!
Tips And Tricks For The Perfect Snickerdoodle Cookies:
Room Temperature Ingredients
I like to use room temperature ingredients when it comes to most cookie recipes. This is especially important for creaming butter and sugar together. You want this mixture to be light and fluffy, so your cookies can be light and fluffy as well.
Don’t Overwork The Cookie Dough
The more you mix/work flour, the more gluten develops. That’s perfect when it comes to pizza and pasta, but when it comes to cookies and cakes, they can become dense and dry. Mix this dough right up until the flour disappears, but not more than that.
Try To Weigh Out Ingredients
Have you ever tried to make a dessert recipe multiple times, but ended up getting different results every time? A lot of the time, it comes down to ingredient weights. You could be using a measuring cup, but packing it with different amounts of flour every time. That’s why I use a kitchen scale whenever I’m baking, so I have consistency in my results.
Bake Snickerdoodle Cookies ASAP
When testing this recipe, I baked the snickerdoodles at different stages. They turned out the best when they were baked right away at room temperature. The edges become slightly crisp and the centers remain moist and chewy.
Freezing Snickerdoodle Cookie Dough
This cookie dough can be formed into balls and frozen in an airtight container for up to three months. You can bake them straight from the freezer for 12-14 minutes, or you can let them thaw out to room temperature and bake them for the regular time of 10-11 minutes. I like to roll them in the cinnamon sugar before freezing, but you can also opt out of that and roll them in the cinnamon sugar once you’re ready to bake.
Storing Baked Snickerdoodles
These cookies should always be stored in an airtight container to maintain their soft and chewy texture. They can be left at room temperature for 3-4 days, or stored in the refrigerator for up to a week.