Something about fall makes me want to bake more. And nothing says fall and the start to the holidays like Grandma’s yummy soft Snickerdoodle recipe. Crisp cookies are ok but if I am going to make holiday cookies I prefer them soft and chewy. This is hands down the best soft snickerdoodle recipe you’ll ever try; if I do say so myself. I highly recommend enjoying a few with a mug of tea (British style with cream).
As I type this I can already smell that spicy goodness rising up from the kitchen as the perfect chewy and soft Snickerdoodles bake to perfection…
How to Make Yummy Soft Snickerdoodle Recipe
History of the Snickerdoodle Cookie Recipe
It is said that the Snickerdoodle recipe originated from a German recipe. Interestingly Snickerdoodles are really only popular in the United States and Canada; they are pretty much unknown everywhere else (or maybe known by another name). The simple flavors of the Snickerdoodle is so famous that you can find other products that claim to taste like a Snickerdoodle; everything from coffee, teas and coffee creamers to ice creams and snacks. But nothing beats the real deal like s soft and chewy Snickerdoodle.
Most of the Snickerdoodles I find are thinner and crispy, which are not bad. But this is a Soft Snickerdoodle Recipe that will have a chewy texture. You’ll also note that I use salted butter; I know many think this is a no-no in the baking world but it has always worked for me. If you prefer to use un-salted butter you’ll need to add about a 1/2 teaspoon of salt into your dough with the dry ingredients.
You can make the dough ahead of time, roll into balls and roll in the coating. Freeze them separately (so they don’t stick together) first, then put them in an air-tight container for up to 3 months in the freezer. Make sure you fully defrost them in the fridge, again not touching, before trying to bake them.
Yummy Chewy & Soft Snickerdoodle Recipe
For the Cookies
- 3 level cups All purpose flour
- 1 tsp Baking soda
- 1/2 cup Brown sugar slightly packed
- 2 tsp Cinnamon Ground
- 2 tsp Cream of tartar
- 1 1/4 cup Granulated sugar
- 2 1/2 tsp Vanilla extract Pure
- 1 Egg large
- 1 Egg yolk large
- 1 cup Butter Salted
For the Coating
- 1/2 cup of granulated sugar
- 1.5 teaspoons of cinnamon
In mixing bowl combine the flour, cream of tartar, baking soda and cinnamon. Set that aside while you mix the wet ingredients.
In a large mixing bowl combine the softened butter, granulated sugar and the brown sugar with an electric mixer. This should take about 1 - 2 minutes.
Now add your egg, egg yolk and vanilla extract to the wet mixture; combine, making sure to scrape the sides of the bowl to get everything well incorporated.
Add the dry ingredients into your wet ingredients and mix until combined. Cover and place in your refrigerator for about an hour (no less than 30 minutes!).
After the dough has chilled for 1 hour pre-heat your oven to 350 degrees F and prepare your baking sheets with parchment paper.
Mix your coating ingredients in a small mixing bowl.
Using a spoon or a cookie scoop measure about 1 to 1.5 tablespoon balls out of the dough, making approximately 45 - 48 total.
Make sure to cover each ball evenly in the coating mixture and set it on the baking sheet. Give space between each ball so the cookies can spread during baking.
Bake each batch of cookies for 8 - 10 minutes, until set and slightly golden. Allow them to cool for at least 5 minutes before removing them to a wire rack to cool completely.
The dough can be pre-made and frozen for up to 3 months but you will want to pre-roll you dough balls and coat them before freezing in single layers. Once frozen you can put them in a container together. Be sure to separate them into single layers again to defrost.