Soft Snickerdoodle Cookies
Soft and chewy homemade snickerdoodle cookies rolled in cinnamon sugar and baked until perfectly soft in the center. Easy, cozy, and perfect for baking with kids.
Equipment
- Stand Mixer
- Cookie Sheet
- Silicone Mat
- measuring cups and spoons
- spatula
- Cookie Scooper
- Bowl
Ingredients
Cookie Dough
- 1 cup salted butter softened
- 1 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 1/4 cup all purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp cream of tartar optional - I accidently forgot it once and they still turned out delicious
Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 1 1/2 tbsp cinnamon
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- In a stand mixer or large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cream of tartar.
- Slowly add the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
- In a small bowl, mix together the cinnamon and sugar coating.
- Scoop dough into balls and roll each one in the cinnamon sugar mixture until fully coated.
- Place dough balls onto prepared baking sheets, leaving space between each cookie.
- Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
- Optional: While still warm, roll the tops lightly in extra cinnamon sugar for an extra cozy finish.
Notes
- Slightly underbaking keeps these cookies soft and chewy.
- If your dough feels too soft, chill it for 15–20 minutes before baking.
- These cookies freeze well after baking.
- We made these with my daughter and added butterscotch chips to a few for fun — highly recommend trying different mix-ins.