Maybe you have had soft and chewy cookies before, but you’ve never had a Soft and Chewy Snickerdoodle recipe like this. When I make a cookie, it has to be soft. Biting into a soft and chewy cookie is probably one of the best things in the world. I’m going to show you how to make these cookies. You can make them any time of the year and they will be delicious. My grandkids really enjoy making these cookies with me! So, let’s get started with making them. The secret is the creamy butter, no shortening in this recipe.
Soft and Chewy Snickerdoodle Recipe
These cookies don’t take many ingredients, which is really nice! I love baking, but it’s hard to bake when there are a ton of ingredients involved. If you want to be lazy and not involve too many ingredients, then go with this cookie recipe. Whether you take these cookies to a potluck or make them for a special family or neighborhood occasion, you can’t go wrong. In case you missed this post, Soft Cream Cheese Frosted Sugar Cookies
Preheat your oven to 375 degrees. Place a sheet of parchment paper on your cookie sheet or grease with vegetable spray.
Cream the butter, sugar, eggs, cream of tartar, baking soda, salt, and vanilla.
Add the flour and mix thoroughly.
This is what it looks like when you are ready to make the one-inch balls of cookie dough.
I use a cookie scoop to make the cookie balls about 1-inch in diameter. Roll the cookie balls in the cinnamon-sugar mixture. You can make the cookies a bit darker by using more cinnamon. Here is my cookie scoop: Purple Cookie Scoop and my Cookie Spatula
Bake for 10 minutes at 375 degrees. Don’t over-bake. Cool on a cooling rack.
Soft and Chewy Snickerdoodle Recipe
- 1 cup of butter softened
- 1-1/2 cups white sugar
- 2 eggs
- 2 teaspoons of cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2-3/4 cups white flour (I use bread flour)
- Cinnamon-Sugar Coating: 3-6 teaspoons cinnamon with 1/2 cup of white sugar (stir until mixed). I used 6 teaspoons of cinnamon today.
Preheat your oven to 375 degrees. Place a sheet of parchment paper on your cookie sheet or grease with vegetable spray. Cream the butter, sugar, eggs, cream of tartar, baking soda, salt, and vanilla. Add the flour and mix thoroughly. I use a cookie scoop to make the cookie balls about 1-inch in diameter. Roll the cookie balls in the cinnamon-sugar mixture. Bake for 10 minutes. Do not over-bake.
How do I store them?
You can store them in an airtight container or in freezer type baggies.
How long will they stay soft?
They will stay soft for about 7 days, if you don’t over-bake them.
Can I freeze the dough?
Yes, you can freeze the dough in an airtight container or tightly wrapped in plastic wrap. Thaw the dough in the refrigerator. Give it enough time to thaw so it’s ready to cook when you want to bake them. The dough will keep up to 3 months in your freezer.
Can I freeze the baked Snickerdoodle Cookies?
Absolutely, this is why I like to make a batch of 36 Snickerdoodle cookies. I can give some away to my neighbors, and freeze some for later. They will keep for about one month in your freezer if baked beforehand. Be sure and store them in an airtight container or freezer bags.
Why do need cream of tartar in my Snickerdoodle cookies?
Cream of tartar stops the sugar in the cookie dough from crystallizing so the cookie stays soft instead of giving them a crunchy texture.
Some Other Cookie Recipes:
Do you love making cookies as much as I do? I love teaching my grandkids how to measure, mix, scoop, and bake cookies. It’s one more way to teach them how to cook from scratch. This recipe originally had one cup of shortening, but I traded it out for butter. Butter makes your cookies like bakery-grade cookies. Now, if you like a crispy Snickerdoodle, I would stick with the shortening. Myself, I love a soft and chewy cookie. These taste just like a famous Snickerdoodle cookie made right here in Southern Utah for a fraction of the price. May God Bless this world, Linda