This soft snickerdoodle cookies recipe originally published Sep 28, 2011. It has been updated it a perfected recipe, tips, and updated images. This article also contains affiliate links to help cover the cost of running our site as a free resource for you. Thank you for supporting our site.
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Soft Snickerdoodle Cookies Recipe
Since then Snickerdoodles were my favorite cookie, that is until I created our coconut oatmeal chocolate chip cookies. But each has their own time and place.
Sometimes I just need chocolate- and other times I need the comforting goodness of a cinnamon in a buttery cookie! That is when I reach for this soft snickerdoodle cookies recipe!
We make this soft snickerdoodle cookies recipe every Christmas to share with our friends and neighbors. I don’t know if the reason why Snickerdoodles are one of my favorite cookies is because of that sweet experience or if they are just so darn tasty!
But they really are out of this world!
Now mind you I have tried many snickerdoodle cookies over these years. From fancy bakeries to gifts from friends and neighbors. And let me tell you, none of them even come close to this soft snickerdoodle cookies recipe! This one still tops them all!
So I want to share this secret recipe with you.
The magic of Soft Snickerdoodle cookies
It should be noted that this recipe is definitely NOT low fat/ low calorie, nor is it “healthy” for you. But it is definitely delicious and a lot of fun to make with the kids for those rare nights you allow yourself an unhealthy treat.
The kids love rolling the cookie dough balls, and they absolutely love eating them afterward.
Nom, Nom, Nom
This recipe is also very simple to create because you don’t have to worry about the order of ingredients. Simply put them all in a mixing bowl and mix until you have a stiff cookie dough!
Once you have the dough well mixed to where it will stick together in one lump, it is time to start forming the cookie balls. Using a small cookie scoop portion out little drop sized “cookies”.
With CLEAN hands (wear gloves if you are obsessed about germs) roll the cookie dough portions into little balls.
Roll each ball in a bowl of Cinnamon Sugar. Place on an ungreased cookie sheet, allowing space between each cookie for expansion during cooking.I prefer to use
I prefer to use Silicone baking mats so that my cookies always bake evenly and they never stick to the pan. Plus it makes clean up much easier.
Bake at 375 degrees for 10-15 minutes. Do not over bake; or they will be extra crispy. If your oven is well heated, it usually only takes about 10-12 minutes. But some ovens run hot, so closer to 9 or 10 would be better for those.
You just don’t want to over bake them. They are a temperamental cookie. They should be just slightly golden on the outside. The best is when they are slightly crunchy on the outside but soft (not gooey) on the inside.
You don’t have to let cool a few minutes on the pan before transferring to a cooling rack to finish cooling down. Simply move over once you take them out of the oven.
You can use a cookie spatula to make it easy to transfer the cookies without them getting squished or misshaped.
Now you can dig in and enjoy the perfected goodness of cinnamon and butter baked to perfection in these little cookies!
For a fun alternative; try drizzling a little-melted chocolate over each cookie in zig zag designs.
The best way to do this is to melt your chocolate, use a fork and work the fork that is drizzling chocolate back and forth over each cookie. Or for a faster method; follow the cookie decorating tip on our Mom Tips article.
- 1 Cup butter (room temperature)
- 2 Cups sugar
- 2 eggs
- ¼ c Milk
- 1 teaspoon vanilla
- 3¾ Cup Flour
- ½ teaspoon baking soda
- ½ teaspoon cream of Tartar
- ½ teaspoon salt.
- Mix all ingredients together, blend until all the dough sticks together into one large lump.
- Drop round balls of dough into cinnamon sugar
- Roll until cookie dough is completely covered
- Place on ungreased cookie sheet
- Bake 10-15 minutes at 375 degrees
- Allow to cool and enjoy!