By skyforbes 
Sometimes you just need some buttery and ultra soft snickerdoodles to get you through the day. This quick no chill recipe includes extra cinnamon in the rolling sugar to add additional spice, and bakes with a fluffy soft interior texture.
Snickerdoodles might just be the only cookie I enjoy eating without a glass of milk. I can 100% appreciate a well made cookie but something about having a cold glass of milk to go with it just hits different!
These soft snickerdoodles have a slightly darker exterior, but don’t let that scare you! The golden brown color is partly due to the higher cinnamon ratio in the cinnamon sugar, AND a bit of extra cinnamon sugar sprinkled on after baking for a little more sparkle and spice!
Another fun fact, these snickerdoodles are the ones I used in my Snickerdoodle Tiramisu Cookie Cake when I competed on Food Network’s Holiday Baking Championship! My dessert took a spot in the top two that week for the main heat cookie cake challenge!
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This recipe is pretty straightforward and has items you probably already have in your pantry. Here’s the ingredient list.
Soft Snickerdoodle Ingredients
- Butter (not chilled, but not room temp. Somewhere in the JUST softened category)
- Brown and White Sugar (the blend brings a bit more depth in flavor)
- Eggs and an Egg Yolk (egg yolks add a bit of chewiness to the texture, and richness to the flavor)
- Vanilla Extract (some recipes don’t have vanilla but it adds such nice warm tones/flavors)
- Flour
- Baking Soda (leavener, reacts with the acidity in the cream of tartar)
- Salt
- Cream of Tartar (the tang that makes a snickerdoodle a snickerdoodle)
- Cinnamon and Sugar for Rolling
Step 1: Whisk Together Dry Ingredients
To begin, whisk together your dry ingredients in a medium sized bowl and set aside. (Or you can do this during the next step if you want to save time and multitask)
Step 2: Cream Together Butter and Sugars
Next, cream together the just softened butter and both of the sugars. Thoroughly combine them, but don’t take it all the way to the light and fluffy stage! I find they spread less and are a bit chewier if you don’t incorporate as much air when you mix your dough.
Step 3: Mix in Eggs, Yolk, and Vanilla
Add in eggs, yolk, and vanilla until just combined.
Step 4: Mix in Dry Ingredients
Slowly add in your dry ingredients and mix until just combined. Do not over mix in this step.
Step 5: Scoop Dough & Roll in Cinnamon Sugar
In a small bowl, stir together the cinnamon sugar mixture.
Use a 2.4 oz cookie scoop to scoop the dough and release it straight into the cinnamon sugar. This dough is on the soft side so I don’t recommend trying to roll it in your hands before dropping it in the cinnamon sugar.
Gently roll the dough ball around to fully coat it and then place on baking tray. If you’re using the 2.4 oz scoop, place no more than 6 cookies per tray, and if you’re using a 1.4 oz scoop, place no more than 8 cookies per tray evenly spaced (Row of 3, row of 2 offset, row of 3). Overcrowding can cause your cookies to squish together when baking!
Step 6: Baking Soft Snickerdoodles
Bake the cookies at 350 degrees until the edges are set and the center is no longer super doughy/raw.
Step 7: Scoot Cookies into Circles and Sprinkle on Additional Cinnamon Sugar (Optional)
Fresh out of the oven, use a circle cookie cutter or bowl that’s just slightly larger than the cookie, and move it around in a circular motion to scoot the cookies into perfect circles. This step is optional but I just love how perfect and uniform it makes them look! Just make sure not to be too rough with them or you may break the cookies.
Another optional (but highly recommended step) is to sprinkle on a bit of additional cinnamon sugar onto the cookies once baked. Might as well add a bit more cinnamon flavor and texture from the sugar!
Fresh out of the oven, these cookies have a crispier outside and a cakey inside, but as they set and are stored I find that the texture evens out a bit to a lovely soft consistency throughout.
I hope you enjoy this recipe and have a great fall season!
Looking for more classic recipes? Check these out!
Soft Snickerdoodles
Soft Snickerdoodles
This classic snickerdoodle recipe is quick to throw together and oh so delicious. This no chill recipe includes extra cinnamon in the rolling sugar to add additional spice, and bakes with a soft and buttery interior texture.
- 13.8 oz all purpose flour (3.25 cups measured correctly) see notes. ***You may want to only use 3 cups if you live in a dry climate.
- 1 tsp baking soda
- 1/2 tsp salt
- 1¾ tsp cream of tartar
- 8 oz just softened unsalted butter (1 cup) *If using salted butter, do not add the 1/2 tsp salt)
- 7 oz granulated sugar 1 cup
- 3.5 oz brown sugar 1/2 cup
- 2 eggs plus 1 yolk
- 2 tsp vanilla extract
Cinnamon Sugar for Rolling
- 1½ tbsp cinnamon
- 2½ tbsp granulated sugar
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Preheat oven to 350° Fahrenheit, and line 2-3 baking sheets with silicone mats or parchment paper.
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In a medium sized bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
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Cream the butter, brown sugar, and granulated sugar together in a large sized bowl using an electric mixer until well combined, but not super light and fluffy.
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Mix in the eggs, the yolk, and the vanilla, and beat until incorporated. Scrape down the bowl as needed.
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With the mixer on a low speed, slowly add in the flour mixture, and allow dough to come together until no dry ingredient streaks are remaining.
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Mix together the cinnamon and granulated sugar for rolling in a small bowl.
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Using a 2.4oz size cookie scoop, scoop dough and drop directly into the cinnamon sugar mixture.
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Gently roll the dough ball around until thoroughly coated. (Save the extra cinnamon sugar after all dough has been scooped and coated)
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Place on tray with no more than 6 cookies per tray. Reshape the balls gently to make them round.
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Bake each tray for 12-15 minutes rotating halfway through, or until the edges of the cookie are set and the centers are no longer super doughy and raw.
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When cookies are fresh out of the oven, use a circle cookie cutter or bowl that’s just slightly larger than the cookie, and move it around in a circular motion to scoot the cookies into perfect circles. (Optional)
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Optional: Sprinkle on additional cinnamon sugar on to the cookies after they’re out of the oven.
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Enjoy!
Ensuring you have the proper amount of flour is crucial to getting the closest results. The best method to measure flour is by weight. If you do not have a kitchen scale, fluff the flour in whatever container it’s in using a fork, and then spoon it into your measuring cups. This will help avoid the flour being too compact creating too dense of a cookie.