I think these are the BEST Snickerdoodle Cookies I have ever made. They are soft, chewy, and thicker then your average snickerdoodle recipe. Perfect for Christmas or in a lunchbox.
Soft Snickerdoodle Cookies
When school starts, I tend to make more homemade cookie recipes. I like to pack a simple dessert in the kiddos lunchboxes. Cookie are perfect to toss in. I can make a batch and everyone has cookies for the week. My family prefers soft and chewy cookies like my Peanut Butter Blossoms. I am not as picky as they are. Heck…. I will eat just about any cookie, lol.
Since it was back to school week, I decide I would attempt to make a softer snickerdoodle cookie. My kids have always like snickerdoodles but always ask if I can make them a bit thicker and softer. So I set out to perfect a recipe that could achieve the soft and chewy that they like. It was not easy but I figured it out.
Snickerdoodle cookies always have the perfect butter and cinnamon flavor. They make for a great year round cookie but I usually make them in the fall and for Christmas cookies. I have never met someone who doesn’t like a Snickerdoodle. So they are great for gifting during the holidays. Typically Snickerdoodles bake to be quite flat. All of my recipes I have tried in the past were so good but not as attractive as a thicker cookie. I searched and searched and came across this recipe over on Chelsea’s Messy Apron. Her recipe looked as if it was one I could work with to achieve a thicker Snickerdoodle. It was close but I found that the dough really need to be chilled. I think the chilling and the shaping of the dough is what eventually helped achieve the thick and softer Snickerdoodle.
After a couple batches, I got the recipe and cookie appearance to my liking. I never could get a VERY thick cookie but these ones are way thicker than the recipe I have used in the past. I also omitted the vanilla. I had read elsewhere that the vanilla really takes away from the effect of cream of tarter. I think that statement is correct.
Snickerdoodles are known for their buttery and cinnamon flavor. This recipe allows for the butter flavor and the cinnamon sugar to compliment each so well. We found them to be just the right amount of sweetness. My kiddos enjoyed them all week for lunch and I enjoyed them with my morning and evening coffee.
Many make Snickerdoodle Cookies without cream of tarter. There are many recipes out there made that way. I personally like the flavor profile that is achieved from the cream of tarter. You can find it in your spice aisle at your local grocery. I think I purchase mine at Aldi. I use a combination of white sugar and brown sugar. Some use just white sugar. I like the brown sugar flavor in most of our cookie recipes. I was sure to let my eggs get to room temperature. I made sure my butter was SUPER soft. I think those two steps are the most important.
INGREDIENTS NEEDED TO MAKE SOFT SNICKERDOODLE COOKIES
1 cup softened Butter
1 cup + 3 tbsp Sugar, divided
1/2 cup Brown Sugar
2 3/4 cup Flour
2 tsp Cream of Tartar
1 tsp Baking Soda
1/4 tsp Salt
3 tsp Cinnamon
HOW TO MAKE SOFT SNICKERDOODLE COOKIES
Preheat oven to 350.
Leave eggs sitting at room temperature for about 30 minutes.
Mix butter, 1 cup sugar, brown sugar and eggs thoroughly in a large bowl.
Inn a separate bowl, whisk together flour, cream of tartar, baking soda and salt.
Slowly add dry ingredients into butter mixture. Do not overmix.
Chill dough for at least 1 hour.
Chill an ungreased baking sheet for 15 minutes.
In a small flat bowl, mix together remaining 3 tablespoons of sugar and the cinnamon.
Form dough into shape of roughly of 1 1/2 “Tater Tot”
Gently roll into the cinnamon sugar.
Place on end onto prepared baking sheet, and bake 9-11 minutes.
Remove from pan immediately.
Do you have a favorite homemade cookie recipe?
Soft Snickerdoodle Cookies
- 1 cup Butter softened
- 19 tbsp Sugar divided
- 1/2 cup Brown Sugar
- 2 Eggs
- 2 3/4 cup Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 3 tsp Cinnamon
- Preheat oven to 350.
- Leave eggs sitting at room temperature for about 30 minutes.
- Mix butter, 1 cup sugar, brown sugar and eggs thoroughly in a large bowl.
- Inn a separate bowl, whisk together flour, cream of tartar, baking soda and salt.
- Slowly add dry ingredients into butter mixture. Do not overmix.
- Chill dough for at least 1 hour.
- Chill an ungreased baking sheet for 15 minutes.
- In a small flat bowl, mix together remaining 3 tablespoons of sugar and the cinnamon.
- Form dough into shape of roughly of 1 1/2 "Tater Tot"
- Gently roll into the cinnamon sugar.
- Place on end onto prepared baking sheet, and bake 9-11 minutes.
- Remove from pan immediately.