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–+ servings
Snickerdoodle cookies on wire rack for featured image.
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5 from 2 votes

The Best Soft and Fluffy Snickerdoodles

Soft and fluffy Snickerdoodle cookies with cinnamon and sugar are perfectly sweet, a little tangy, and incredibly easy to make!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 30
Author: James Delmage

Ingredients

  • 3 cups (420g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • 2 sticks (227g) unsalted butter room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract

Cinnamon sugar coating

  • 1/3 cup (67g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  • Preheat oven to 350f and set rack to the middle level. Line baking sheets with parchment paper or silicon baking mats.
  • In a medium bowl, combine the flour, cream of tartar, cinnamon, baking soda, and salt and set aside.
  • In a large bowl with a hand mixer, or the bowl of a stand mixer, cream the butter and sugar. Add the eggs and vanilla and mix until combined.
  • Combine the dry ingredients with the butter mixture and mix until combined.
  • In a small bowl, combine the ingredients for the cinnamon sugar coating.
  • Using a medium cookie scoop, scoop the dough out and roll it into a ball. Place the ball into the cinnamon sugar mixture and coat well. Place the dough ball onto the cookie sheet. Repeat for the remaining dough, spacing the balls ~3 inches apart.
  • Bake for 9-10 minutes or until the edges turn lightly golden. While the cookies are warm, lightly press the center down with a spoon to slightly flatten the cookies and if desired sprinkle extra cinnamon sugar on top. After 10 minutes of cooling, place the cookies onto a wire rack to completely cool before storing.

Notes

  • Makes approximately 30-36  medium-sized cookies by using a medium (#30 or #40) cooking scoop.  
  • Cookies can be stored for up to 7 days in an airtight container or they can be frozen for up to 3 months.
  • This recipe was written for a conventional oven.  For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.

Nutrition

Calories: 151kcal | Carbohydrates: 30.6g | Protein: 2.5g | Fat: 6.2g | Saturated Fat: 3.6g | Cholesterol: 41mg | Sodium: 67mg | Potassium: 1149mg | Fiber: 2.2g | Sugar: 13.2g | Calcium: 41mg | Iron: 1mg

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