These snickerdoodle cookies are soft and chewy with crispy edges! The cookies are rolled in a cinnamon sugar mixture, giving them the perfect cookie flavor and texture. Use this recipe to make thick snickerdoodle cookies or thinner cookies if you like them crispier.
Like blueberry scones and blondies, snickerdoodle cookies make it to the list of recipes I always plan on trying. Don’t. And end up obsessing over when I finally do.
I think I’ve had more snickerdoodles in the past week than any other person may have had their whole life … I say as I eat another cookie.
But who can blame me?? If you’ve never had snickerdoodles before, let’s start by going into a bit of detail about what snickerdoodles are!
What are snickerdoodles?
Snickerdoodles are very very similar to sugar cookies. They have about the same texture, but snickerdoodles are rolled in a cinnamon sugar mixture before being baked. The cinnamon adds a pop of flavor, while the sugar adds a nice crunch to the outside of the cookies!
Thick snickerdoodles or thin snickerdoodles:
You can use this snickerdoodle dough to make thin or thick cookies! They’ll both be chewy and soft, but the thinner cookies will be crispier along the edges while the thick cookies would be cakier and softer.
To make softer thick snickerdoodles, leave your cookie dough shaped like a ball and bake. It will spread slightly, but it’ll still be nice and thick.
To make thinner crispy snickerdoodles, flatten your ball of dough into a disk before baking. You can make the disk as thin as you’d like, but keep in mind it will spread slightly so it’ll thin out more as it bakes. I find a good thickness for the disk is around 1/2 an inch thick.
How to store snickerdoodle dough:
You can store either the snickerdoodle dough or the baked snickerdoodles! To store the dough, you can make the cookie dough ahead of time and chill it in the fridge for up to 3 days. Portion out and bake normally. You can also freeze the snickerdoodle dough!
To freeze, store the dough in an airtight container or plastic bag. You can also portion out your balls of dough and arrange in a single layer on a baking sheet. Cover with plastic wrap and freeze solid, then transfer the frozen portions to a plastic bag. The dough will keep for up to 3 months frozen.
To bake the frozen dough, thaw it in the fridge overnight. Roll in your cinnamon sugar before baking normally.
How to store baked snickerdoodles:
Baked snickerdoodles will keep for up to 5 days in an airtight container at room temperature. To freeze, transfer to a plastic bag or freezer safe airtight container and seal well. Freeze for up to 2 months.
To thaw, leave the cookies out at room temperature for a few hours, or until defrosted.
If you liked these snickerdoodle cookies, check out some of these other recipes!
• sugar cookies
• chocolate chip cookies (without eggs)
• butter shortbread cookies
• Danish butter cookies
• meringue cookies
• gingerbread cookies
Soft Snickerdoodle Cookies Recipe
Ingredients
For the cinnamon sugar:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
For the cookie dough:
- 2 & 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper, and set aside.
- Prep the cinnamon sugar: In a medium bowl, whisk together your sugar and cinnamon until incorporated. Set aside.
- For the snickerdoodle cookies: In a medium bowl, whisk together your flour, salt, and baking soda. Set aside.
- In a separate large bowl, combine your butter, granulated sugar, and brown sugar. Cream the butter and sugar together until you no longer see any dry granules of sugar. Add in your eggs one at a time, beating well after each addition. Add your vanilla extract, and whisk to combine.
- Add your dry ingredients to the wet ingredients. Fold the dry ingredients into the butter/egg mixture until you no longer see any dry flour.
- Divide your dough into golf ball sized portions (you should get about 20 to 24 cookies out of this recipe). Roll the cookie dough in the cinnamon sugar mixture, making sure to coat all the sides. Transfer the rolled portions to your prepared baking sheets, leaving about 1 inch of space between each cookie. Repeat until all the dough is used up.For thick cookies: Leave the ball of cookie dough as is without flattening. For thin cookies: After transferring your ball of cookie dough to the baking sheet, use your hands or the bottom of a cup to flatten the ball of dough into a disk that's about 1/2 an inch thick.
- Bake in the center of your preheated 350°F oven for 8 to 10 minutes, or until spread out and lightly golden brown on the tops and bottoms of the cookies (the cookies will still be soft at this point). Allow the cookies to cool for about 5 to 10 minutes on the baking sheet to let it set up enough to transfer. Transfer the cookies to a wire cooling rack to cool completely.
Video
Enjoy!
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