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4.5 from 2 votes

Soft & Fudgy Snickerdoodles

These practically melt in your mouth and these are truly, probably the best version of these soft, fudgy delicious buttery, sugar cookies with a lovely sugar cinnamon coating that makes them undeniably irresistible to all.  Get out that big glass of milk!  Let's dunk!
Cook Time11 mins
Course: Dessert
Cuisine: cookies, Fall, holidays
Keyword: cookies, snickerdoodles, cinnamon, sugar
Servings: 30
Author: Kim Lange


Snickerdoodle Dough

  • 1 c Unsalted Butter 2 sticks, softened
  • 1 1/2 c granulated sugar
  • 2 Large Eggs room temp
  • 2 t Vanilla
  • 2 3/4 c All-Purpose Flour
  • 2 t Cream of Tartar
  • 1 t Baking Soda
  • ½ t Salt

Sugar Cinnamon Mixture

  • 1/2 c Sugar
  • 4 t Cinnamon


Sugar Cinnamon Mixture

  • Sugar Cinnamon Mixture - Add the sugar mixture together, mix and set aside.

Snickerdoodle Dough:

  • Using mixer, cream butter for about 1 minute on medium speed until smooth.
  • Add the sugars on medium speed until fluffy and light in color. Mix in the egg and vanilla. Scrape down the sides as needed.
  • In a medium bowl, mix together the flour, cream of tartar, baking soda and salt.
  • With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix together until dough comes together.
  • Roll approx 2 tablespoons of dough into a ball (or use a medium ice cream scooper, I used 1.5 tablespoons) and roll in the cinnamon-sugar mixture.  Dough is sticky, so using a scooper makes it much easier than rolling.  If you don't have a scooper, put the dough in the fridge for 15 - 30 minutes and rolling will be easier.  (For even thicker cookies, chill in the fridge for 1-2 hours or until firm. This step results in thicker cookies that will spread less while baking.or longer.)  
  • Place cinnamon-sugar balls on a plate or cookie sheet and place in fridge while you preheat your oven. 
  • Preheat oven to 375 degrees.  
  • Line two cookie sheets with parchment paper and then place cinnamon-sugared cookie balls on baking sheets.
  • Bake for about 8-10 minutes, until cookies begin to brown at the edges but the center is still soft. Cookies will appear undone but will continue to bake on the warm baking sheet. (It's better to under-bake the cookies, rather than over-bake.) Leave cookies to cool on baking sheet for 10 minutes, then gently transfer to a wire rack to cool completely.  
  • Store cookies at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 2 months.
  • Cookies pictured were chilled while the oven was preheating.  


Note: I would say, the most important thing to remember about these cookies when you are baking them is not to over bake them, unless you want a crunchier cookie.
The cookies in the picture were scooped, not rolled, like most of my cookies.  :)
Seriously! ;) Enjoy! I know I did!
* Cream of tartar is used in traditional snickerdoodles and gives it the cookies a unique tangy taste and chewy texture. However, you can substitute the cream of tartar AND the baking soda (leave out both) with 2 teaspoons of baking powder.