These soft & chewy snickerdoodle cookies are a classic favorite! They have a lightly crisped outside and a hint of cinnamon. The perfect combination of sweet and spice, they are the perfect cookie for any occasion. A snickerdoodle is a type of sugar cookie that’s rolled in cinnamon and sugar before baking, giving it a crackly, sweet crust. These were an absolute hit for everyone! We hope you love them too!
What you need to make soft & chewy snickerdoodle cookies + substitutions:
- Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, just decrease the salt in the recipe to 1/4 tsp. Make sure your butter is room temperature.
- Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer. I haven’t tested coconut sugar in these soft & chewy snickerdoodle cookies.
- Eggs- The egg helps to bind the recipe and really helps give it taste and texture. Try to make sure this is room temperature or at least on the counter for 15 minutes. I don’t know if flax eggs would work as an alternative.
- All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work for this.
- Cream of tartar- Cream of tartar is what gives snickerdoodles their distinct tangy flavor. It also helps to be chewy! Technically you can replace the 2 tsp of cream of tartar with 2 tsp of baking powder, but omit the baking soda all together. It won’t give you the same tangy taste but it’ll help with the chewiness.
- Baking soda- Helps to produce a light and fluffy snickerdoodle cookie.
- Sea salt- Salt is key in a baked good, because it really helps to enhance the flavor! Our favorite salt is Redmond Sea Salt and we buy it in bulk. You can use the code daddioskitchen for 15% off.
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Alright, let’s get to making the recipe! Enjoy friends!
Soft & Chewy Snickerdoodle Cookies
For the Cookies:
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 2 eggs room temperature
- 2¾ cups all-purpose flour spooned & leveled
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tbsp cinnamon
- 2 tbsp granulated sugar
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a large bowl, use an electric mixer to beat butter and sugar until creamy. Add eggs, one at a time, beating until combined.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- In a small bowl, combine 1 tbsp cinnamon and 2 tablespoons of sugar.
- Scoop cookie dough onto prepared cookie sheets, using a tablespoon or cookie scoop. Roll each scoop of dough into a ball, then roll in cinnamon-sugar mixture.
- Some people chill their snickerdoodle dough before baking! You can but you don't have to. I actually didn't for this recipe. If you chill the dough, it'll result a little bit of a thicker cookie so you can decide. Just chill the dough balls for 30 minutes- 2 hours. Then bake.
- Bake for 10-12 minutes, or until edges are golden brown. Allow to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!