Soft and Classic Snickerdoodle Cookies

I’ve made snickerdoodle cookies a lot over the years and they always fell short of my expectations. A little too bready, too flat, not enough cinnamon, too much, and the recipes made huge amounts that unless you were going to a party were enough to leave you in a cookie coma from munching on them. Here’s my scaled down, cinna-tastic, version using plant based butter. It works with regular too although I couldn’t hardly tell a difference so why waste the calories?

Soft and Classic Snickerdoodle Cookies

---

• Author: Jennifer_E
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 18–20 cookies 1x

Print Recipe

Pin Recipe

Scale 1x2x3x

Ingredients

For the cookies:

• 1 stick of butter, softened (I used plant based)
• 3/4 cup of sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cup plus 2 tablespoons of flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the cinnamon sugar cookie coating:

• 2 tablespoons sugar
• 1 1/2 teaspoon cinnamon

---

Instructions

1. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper
2. Soften butter in oven slightly,  its ready when you see just a tad starting to melt and pool on sides
3. Cream butter and sugar
4. Add egg and vanilla and mix
5. In a separate bowl, mix all remaining dry ingredients for cookie, flour, cream of tartar, baking soda, cinnamon, salt
6. Add to creamed mixture and mix until incorporated
7. Scrape down sides and make sure all mixed
8. In a bowl, mix cinnamon sugar for cookie coating
9. Separate dough into roughly 1 inch balls
10. Roll each ball in the cinnamon sugar mix
11. Place on cookie sheet at least 1 inch apart
12. Bake for 12 to 14 minutes

---

Notes

• Snickerdoodles cook best if you don’t let the cookies get too large, stick as close to 1 inch as possible
• Usually the tops start cracking when it’s time to pull them from the oven.  Pull them once you see cracking, let sit for 10 minutes and see if cooked in the middle.  This just cooked method is what gives them the chewy texture.  Ok to rebake if not done.  I had to do this to one batch and couldn’t tell any difference between it and the second batch.

• Category: Dessert
• Method: Baked
• Cuisine: American

Keywords: Best Snickerdoodle cookies, soft and chewy snickerdoodle cookies, classic snickerdoodle cookies, snickerdoodle cookies and milk

Equipment / Ingredients used: