Moving along with snickerdoodle recipes. This right here is the best soft snickerdoodle recipe. Not only are the cookies simple to make, but you’ll love the super soft, fluffy texture of these flavorful little snickerdoodles.
What is a snickerdoodle exactly?
A snickerdoodle is a traditional sugar cookie rolled in cinnamon sugar. It’s thought that they got their fancy name from the German term Schnecke Knödel, which can be translated as “snail dumpling.”
Snickerdoodles are characterized by their cracked tops coated in cinnamon sugar and they can be a crispy or a soft cookie, depending on their ingredients and method of preparation.
The ingredients you’ll need for this soft snickerdoodle recipe
- Butter – One stick of unsalted butter at room temperature is all we’ll need here.
- Sugar – Regular refined white sugar will do beautifully.
- Brown sugar – You can choose light or dark brown sugar for this recipe. I think dark brown sugar adds a little bit more depth and flavor, but either will work.
- Egg – Just one large egg is all we need.
- Vanilla extract – Always use pure vanilla extract for the best tasting cookies.
- Milk – Whole milk or 2% are my favorites, but any milk will work (including dairy-free, if needed).
- Flour – I recommend unbleached, all purpose flour for this recipe.
- Cinnamon – If you have a Costco nearby, they have the best ground Saigon cinnamon.
- Baking soda – For a little spread and flavor.
- Baking powder – For a little lift and flavor.
- Sea salt – To enhance the flavor of the cookies.
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How to make this soft snickerdoodle recipe
- Start by creaming the butter and sugars together with an electric mixer on medium speed for about 2 minutes, until light and fluffy.
- Beat in the egg and vanilla extract for an additional minute.
- Whisk the flour, baking soda, baking powder, sea salt, and cinnamon together in a separate bowl.
- Slowly add the dry ingredients to the wet, half at a time, and stir with a rubber spatula until just combined.
- Scoop the cookies, roll them into a ball with your hands, and generously roll them in cinnamon and sugar.
- Bake cookies for 9-ish minutes.
- Cool for a minute or two on the cookie sheet then move them to a wire rack to cool completely and enjoy!
About these cookies
This is the snickerdoodle recipe that start it all for me. The only thing I wanted to do was create a snickerdoodle cookie that was soft, light and fluffy without being cake-like or puffy, and that had a beautiful crinkly top. Who knew it would be so difficult?
I baked a total of five different recipes trying to get the perfect soft snickerdoodle cookie. And, I’m happy to report that this is definitely it.
These cookies are pillowy soft, not heavy or dense. They’re buttery, a little bit crispy on the top and around the edges, and you can really taste the warm cinnamon flavor, which is super comforting for fall.
They’re kind of like Lays potato chips, you guys, you won’t be able to eat just one!
Questions about this recipe
Now let’s get to that recipe! Let me know what you think.
Soft Snickerdoodle Recipe
- 1/2 cup butter, unsalted (room temperature)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cup flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp sea salt
- Extra cinnamon and sugar for rolling (1/4 cup sugar + 1/2 tsp cinnamon)
- Preheat oven to 350 degrees and line three baking sheets with parchment paper.
- In a large bowl, cream butter, sugar, and brown sugar together with an electric mixer until light and fluffy (1-2 minutes).
- Beat in egg and vanilla extract for about 1 minute.
- In a separate bowl, gently whisk the flour, baking soda, cream of tartar, and sea salt together.
- Add flour mixture to the wet ingredients, half at a time, mixing with a rubber spatula until just combined.
- Using a 2 TBS cookie scoop, scoop dough, roll into a ball, and generously roll in cinnamon sugar mixture. Place coated cookies on a lined baking sheet 2 inches apart.
- Bake at 350 degrees for 8-9 minutes, rotating the pan halfway through. Avoid over-baking. Cookies will be barely brown and slightly puffy and cracked on the top.
- Let cookies cool on the baking sheet until they are sturdy enough to transfer to a wire rack to cool completely.
- Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.
Other snickerdoodle cookies you’ll love
- Chewy Snickerdoodle Cookies
- Pumpkin Snickerdoodle Cookies
- Soft Pumpkin Snickerdoodle Cookies
- Easy Sugar Cookies