Say hello to the best soft snickerdoodles you’ll ever eat. These buttery cookies have a crunchy cinnamon sugar edge with a softy and gooey middle. Plus, they require no chill time, so you can whip up this snickerdoodle recipe on a whim and have cookies on the table and into your belly in under an hour!
If you’re craving another classic cookie, check out these chewy chocolate chip cookies or the best cut out sugar cookies to get your fix!
Good morning and happy Saturday, my loves! ITS SNICKERDOODLE TIME. These doodz are soft, tender, buttery and perfectly spiced with a crunchy, cinnamon sugar exterior and a gooey, melt in your mouth center. They come together in a pinch and require zero chill time, meaning you can whip up this soft snickerdoodles recipe on a whim and have perfect, pillowy snickerdoodle cookies on the table and into your belly in under an hour.
Ingredients for Snickerdoodles
With simply, timeless recipes your ingredients are of the utmost importance:
Butter: High quality butter is a must for this snickerdoodle recipe
Sugar: Classic snickerdoodles use sugar in both the cookie and in the cinnamon sugar mixture that the cookie dough is coated in before going into the oven. A combo of brown and white sugar deepens the flavor without darkening the color!
Eggs: This snickerdoodle recipe contains one egg and one additional egg yolk. The extra egg yolk will give you pillow soft snickerdoodles that stay soft and tender for days!
Baking Soda: A combination of baking soda and cream of tartar will give these cookies their classic crackled, craggy top and just enough rise!
Cream of Tartar: Cream of tartar is acidic leavener similar to lemon or vinegar. It won’t give quite the rise of baking powder or soda, but it is a MUST in snickerdoodles. It also works as a binder or stabilizer, which means it’s perfect for delicate recipes (think meringue or pavlovas), or to create a super tender, silky crumb in these snickerdoodles!
Greek Yogurt: I know this is a strange ingredient to see in a classic cookie recipe, but greek yogurt is the secret ingredient here. It will give the baking soda a little extra boost and add some additional moistness to keep these cookies soft for dayyyyyys.
Vanilla: Do not omit vanilla. Just never do it.
Cinnamon: Snickerdoodles are nothing without cinnamon. The cinnamon sugar coating pretty much makes or breaks a snickerdoodle.
Snickerdoodles are one of those nostalgic treats that take you back to a very specific memory and time. Did anyone else eat Mrs. Field’s snickerdoodles, like, by the…err pound? Or was that just me? While nothing beats a chocolate chip cookie (or a fudgy cosmic brownie, for that matter), these cinnamon sugar pillows have a special place in my heart. Like many other classic cookie recipes, snickerdoodles are made with simple, timeless flavors that are always a crowd pleaser, and also a pinch to make!
What is Cream of Tarter?
Cream of tarter is the perfect leavener for this cookie recipe. It’s one of those weird pantry staples that you don’t reach for in every recipe, but is a make or break for a few classic baked goods. Cream of tarter gives these classic snickerdoodles a tang akin to buttermilk, deepening the flavor profile and taking it from a classic sugar cookie with cinnamon coating to a truly delicious, crowd pleasing snickerdoodle!
Tips for making the best snickerdoodles
Don’t over mix the batter: I know I say this in literally every recipe, but overmixing is a sure fire way to ruin a baked good in most cases. Why? Because most baked goods are meant to be tender. Overmixing leads to gluten development which means toughness. Make sure you stop mixing when no clumps of flours remain!
Double roll the cookie dough balls: I’m pretty sure the most important part of snickerdoodles is the coating. Roll the cookie dough balls twice to ensure you get a a good sugary sweet coating on the edges!
How to keep snickerdoodles soft
Is there anything worse than a dry, hard snickerdoodle? I think not. With just a few tips you can keep your cookies perfectly, pillowy soft for days:
Don’t over bake: Snickerdoodles are done before they are golden brown. If you over bake your cookies you’ll be left with a perfectly flavored cookie, but a sad, dry crumb. The baking time will depend on the size of your cookies, so we recommend that you make a test batch with just one cookie to figure out the perfect bake time for your oven and your cookie size! Taken them out when they are juuuuust set on the edges for perfect classic snickerdoodles!
Store in an airtight container: If you leave your cookies in a loosely sealed cookie jar or leave them out on a plate they’re bound to dry out. To make the most of all your hard work, store these snickerdoodles in an airtight container or plastic big to prevent any stale air from drying them out!
Enjoy these classic snickerdoodles with a glass of cold milk and start the weekend off right!
Preheat oven to 350°F. Prepare a baking sheet with either parchment paper or oil. Set aside.
In the bowl of stand mixer fitted with the whisk attachment, combine the softened butter, granulated sugar, and brown sugar and beat until light and fluffy, about 3 minutes. Add in the egg and egg yolk, whisking until the mixture turns slightly lighter in color. Add the greek yogurt and vanilla extract and mix until combined.
In a separate bowl combine the salt, baking soda, cream of tartar, and flour. Stir together the dry ingredients and then add to the wet ingredients. Mix until just combined. The mixture will be wet, but this is totally normal. Cover the dough and place it in the fridge for 30 minutes to chill!
Combine sugar, cinnamon and salt in a small bowl. Roll 2-3 tablespoons of batter into a ball, then dip completely in cinnamon sugar. Place on prepared baking sheet, leaving at least 1.5 inches between each cookie. Repeat with remaining cookies.
Bake for 12-14 minutes, until the cookies have started to wrinkle but are still pale in color (NOT golden brown!). Remove from oven and let sit on baking sheet for 10 minutes (they will continue to cook as they cool). Enjoy with a glass of cold milk!