I love these Classic Super Soft Snickerdoodles (so much). It is a close second to the chocolate chip oatmeal cookie as one of my all-time favorites.
Here’s the glitch with snickerdoodles. They are often too thin, not enough girth and crispier than I’d like a cookie to be. This recipe is nice and fluffy, soft and chewy. All of this making for the perfect snickerdoodle experience.
If you love classic cookies as much as I do, try these Vanilla Chocolate Chip Cookies, Chewy Oatmeal Chocolate Chip Cookies or these Fudgy Brownie Cookies. I also have a Brown Butter Snickerdoodle recipe (that is DIVINE) and a Five-Spice Snickerdoodle that is so warm and cozy.
For even more cookie inspo, check out The Cookie Book!
Some Snickerdoodle Tips
- Make sure your balls are roughly the same size, about 2 tablespoons each. Roll them between the palm of your hands (gently) to get a nice, spherical shape.
- Roll them into little balls, coat them in your cinnamon-sugar goodness and then pop your cookie sheet in the freezer. This is not mandatory, but it will help them retain their shape even more.
- Don’t make all of your cookies at once. Once you freeze the balls, throw them in a resealable, freezer plastic bag and eat fresh cookies every night. It’s a game changer. (see note below recipe)
Why Cream of Tartar?
When cream of tartar is combined with baking soda, it acts as a leavening agent. It’s also what gives snickerdoodles their awesome tangy flavor and chewy texture.
Could you replace cream of tartar with baking powder in this cookie? You could, but you wouldn’t have a snickerdoodle anymore…it would be more of a soft, sugar cookie-esque cookie.
Cream of tartar is also often used to stabilize meringues as well. I use it in both these crispy french meringues and this chocolate pavlova recipe.
My point being, it’s worth a trip to the store if you don’t have it in your baking stash.
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
Shop Classic Super Soft Snickerdoodle Cookies Recipe
Either an Electric Stand Mixer or this is my favorite Hand-Held Mixer (it’s in all of my videos!)
This isn’t necessary for these cookies, but I love a mixer moment.
My favorite extra-large Cookie Sheets
These will let you bake more cookies at a time (make sure they’ll fit in your oven). These are restaurant grade and I love them for everything from cookies to roasting veggies and sheet-pan dinners!
The Spatula that I use for literally EVERYTHING
The set of heat-safe Glass Bowls that I use for mixing
My favorite Baking Scale
I love a snickerdoodle cookie! Along with this classic recipe, I also have a Brown Butter Snickerdoodle recipe (that is DIVINE) and a Five-Spice Snickerdoodle that is so warm and cozy.
If you’d like to brush up on my favorite cookie tips, Head over to My 10 Favorite Tips for Better Cookies!
Enjoy your Classic Super Soft Snickerdoodles!
Classic Super Soft Snickerdoodles
Ingredients
For the Cookie Dough
- 1 1/4 cup (250 g) granulated sugar
- 16 tablespoons (226 g) unsalted butter ( room temperature)
- 2 tablespoons (28 g) light brown sugar (packed)
- 2 teaspoons real vanilla extract
- 2 large eggs (room temperature)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 3/4 cups (372 g) all-purpose flour (how to measure flour)
For the Cookie Coating
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon cinnamon
Instructions
For the Cookie Dough
- Preheat your oven to 375°F (190℃). Line several baking sheets with parchment paper.
- In an electric stand mixer (see note below) fitted with the paddle attachment, cream the sugar, butter, brown sugar and vanilla on medium until light and fluffy, about 4 to 5 minutes. With the mixer on low, add in the eggs one at a time, taking care to fully blend the first before adding the second. Scrape the sides and bottom of the bowl to make sure everything is incorporated. Add in the cream of tartar, baking soda and salt and mix 1 minute more. Add the flour and mix until until just barely combined.
For the Cookie Coating
- To make the cookie coating, in a small bowl whisk together the granulated sugar and cinnamon.
- Roll the dough, between your palms, into nice 2-tablespoon-sized balls. Give the dough ball a generous coating of cinnamon-sugar and and set on the baking sheet, allowing 2 inches (5 cm) of space between dough balls. Nudge any misshapen balls back into shape if they got a little lopsided. OPTIONAL: If you have the time, throw these in the freezer for 15 minutes (see note below).
- Bake in the center of the oven for 9 minutes. Let them cool on the cookie sheet for 5 minutes and then let the cookies finish cooling on a cooling rack.
Notes
Bread Flour
This recipe was originally made with all-purpose flour and bread flour. If you prefer a chewier cookie, use 1 3/4 cups (237 g) bread flour + 1 cup (135 g) all-purpose flour.Mixer vs Your Arms
I mention a mixer in the instruction, however, this is definitely a recipe that can easily be made with a bowl and spatula. Make sure you really cream your butter and sugar so that you get that awesome cookie texture.Freezing Ya Balls
You can give these dough balls an optional, short 15 minute stint in the freezer. This will make your cookie even puffier. Depends on how much girth you’d like your cookie to have. For long-term storage wrap the entire lump of cookie dough tightly (in plastic wrap, ideally) and then stash in an air-tight container. For short-term storage (I’m talking about wanting to have a fresh cookie (or two) every night after dinner), freeze the cookie dough balls on a parchment-lined baking sheet. Once frozen, after several hours, stash in an air-tight container. When baking, they can go straight from the freezer to the oven, just tack on a few extra minutes to the bake time. This will result in a puffier cookie. If you want the cookies to look similar to the photos here, then let the dough come closer to room temperature (just sitting out while you pre-heat the oven is fine). Add 1 to 2 minutes bake time if the dough still has a slight chill.Want More Cookie Inspo?
Head over to My 10 Favorite Tips for Better Cookies!
Yes, delicious! But baking at midnight isn’t as much fun as it sounds.
I completely agree on midnight baking!! Thanks for the edit note!! xx
I LOVE snickerdoodles – but you’re totally right, they have to be soft and chewy. Bread flour does wonders with cookies! I want to eat 45 of these – for breakfast, right now….
Hi Jessica!! I knew you’d get my bread flour thing…it’s genius. Wish I would have known years ago!! xx
Yum! And happy belated birthday to you! I’m sorry I missed it. I’ve been in a moody, angsty, feeling sorry for myself funk lately and I am trying like crazy to snap out of it. Your posts are good medicine! ;) These look wonderful and I too am an advocate for freezing dough balls. Cookies fresh from the oven are one of life’s greatest pleasures. And the smell… who needs scented candles when you’re baking warm, spicy snickerdoodles?? Yum! I need them now! You’re the best. <3 Ani
All I can say Ani, is I hear you!!! I hope you’re feeling better and thank you for the birthday wishes!! Smooches from across the States. xx
I absolutely love snickerdoodles, and this recipe looks just perfect. Thanks for sharing! (And Happy Birthday!)
Thank you Sam!! xx
Hi Lynn!! You have to freeze your dough. It’s the best thing on the planet. It makes the cookies even fluffier. Make sure to tack on a couple of minutes to the bake time if the dough balls are frozen. Happy baking!! xx
Well Happy Birthday you young thing. :-) I hope it was a good one (and you had good weather).
I think I need more snickerdoodles in my life because a snickerdoodle once in every blue moon is simply not enough. BTW. . .I’m loving your tip on freezing and baking a fresh cookie every night. . .brilliant on so many fronts (and as a bonus. . .the house will smell divine) !