Soft Snickerdoodles. I know, this recipe is a dime a dozen but everyone has a different version, but I wanted a great recipe that had a chewy texture but was also soft. Some are flat cookies that lack cinnamon flavor while others are just chewy snickerdoodle cookies. Personally, I prefer Soft Snickerdoodles that have a good ratio of cinnamon sugar mixture in the dough as well as in the sugar coating with a soft texture and a little bite in the center. So I give you my best snickerdoodle recipe, but check out all cookie recipes too.
Are you in holiday baking mode yet? I sure am – this is the second cookie recipe I’ve made and I have about 4 more to share with you in the coming weeks.
If you want to check out all cookie recipes on Farmgirl Gourmet, here’s an easy link. I highly recommend the Brown Butter Carrot Cookies, or the Sea Salted Toffee Chocolate Chip Cookies if you’re looking for something new to try. But the tried and true recipes for Pumpkin Chocolate Chip and Soft Ginger Cookies are perfect for that cookie plate you make for work or your neighbors, the kids school bake sales…or to fill up that cookie jar on your counter.
Table of Contents
Speaking of cookie jars. How cute is this Santa cookie jar above? I painted this many years ago as a gift to my mother who was OBSESSED with Santa. When she passed away, I made sure it didn’t find its way to the Goodwill, as this will likely be a family heirloom for generations to come.I found some cute cookie jars on Amazon and might need to start a collection. The images are clickable if you want to check them out.
Ingredients You’ll Need
Snickerdoodle cookies are a simple butter sugar dough spiced with cinnamon and baking powder to give them some loft. Then rolled in a cinnamon sugar blend for that extra cinnamon punch.
- All Purpose Flour – or a whole wheat all purpose will work
- Sugar – white sugar
- Large Eggs – use large eggs for best results
- Unsalted Butter – for best results use room temperature unsalted butter
- Cinnamon – ground cinnamon
- Baking Powder – creates a fluffy cookie
- Baking Soda – aids in making chewy cookies
- Salt – Kosher salt is used most often in recipes on Farmgirl Gourmet. If using table salt, 1/2 the salt amount
Find the printable recipe card with exact measurements and instructions below.
How to make the Best Snickerdoodle Cookie Recipe
Snickerdoodles are super simple to make and only require a few ingredients.
- In a large stand mixer with the paddle attachment, cream the butter and sugar together. Add the eggs and vanilla and beat to combine.
- Slowly add the dry ingredients in 3 equal parts (or close to equal) to the wet ingredients.
- Use a hinged cookie scoop to make cookie dough balls and roll them in the cinnamon-sugar mixture.
- Place the balls 3 inches apart on a parchment lined baking sheet and bake for 10-12 minutes. Cool on a wire rack. Store in a cookie jar, airtight container, or freeze by using a freezer bag dividing layers with parchment paper, if you’re making for a later date.
More Cookie Recipes
- Pumpkin Spiced Cookies
- Chocolate Gingerbread Cookies
- Soft Molasses Cookies
- Zucchini Chocolate Chip Cookies
Soft Snickerdoodles Recipe
Recommended Tools
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp kosher salt
- 1 cup unsalted butter, room temperature
- 1 ⅓ cup granulated sugar
- 1 large egg
- 1 large egg yolk, at room temperature
- 2 tsp vanilla extract
Cinnamon Sugar Topping
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 375°F. Line two large cookie sheets with parchment paper. Set aside.
- Make the topping: Combine the granulated sugar and cinnamon together in a small bowl.
- In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape the sides of the bowl with a rubber spatula. With the mixer on low speed, add the dry ingredients in 3 additions. The dough will be thick.
- Use a medium hinged cookie scoop, roll into a ball and roll cinnamon sugar topping. Arrange 3 inches apart on the prepared baking sheets.
- Bake cookies for 10-12 minutes. The cookies will be soft and puffy. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
Nothing beats a good snickerdoodle and these are the perfect amount of cinnamon and are soft & chewy. Yum!