Soft Snickerdoodle Cookies

By Addie

"These snickerdoodle cookies are so delicious, and they have the best texture. They are so fast to put together too! I actually got it from an old recipe that my Great Grandma had clipped out of a newspaper. Grandma always knows best!"

Ingredients

• 1 cup butter
• 1 1/2 cups sugar
• 2 large eggs
• 2 3/4 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 3 teaspoons cinnamon

Preparation

Step 1

Preheat oven to 350°F.

Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.

Combine flour, cream of tartar, baking soda and salt in a separate bowl.

Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.

Scoop 1 inch globs of dough into the sugar/ cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture.

Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately.
..............................

REVIEWS: (426)

I read lots of the reviews and they do not do justice to how AWSOME these cookies are! SO easy my 3 and 5 yr old kids did it by them selves (with supervision). Since I'm in South America I had to alter it just a bit...BUTTER comes in 200g sticks here so I just used a whole one and we can't get cream of tarter,& baking soda is hard to come by so I added the two measurements together and put 3 TSP BAKING POWDER. And put the oven on the 160-180 C degree setting for the same time as the recipe said...along with the other review's tips I also put in the vanilla and melted the butter and stirred it in after it was coolled, as well as substituted 1 of the teaspoons of cinnamon that you roll them in, for ginger powder...They are THE BEST COOKIES EVER! I can't hardly stop eating them!.......so....here is an IMPORTANT TIME AND FIGURE SAVER TIP: the recipe can be doubled, refrigerate until firm, shape into 2, 2" diameter rolls, wrap in plastic wrap and freeze! when your ready for cookies, slice 1/2" thick slices, press into coating, place on cookie sheet and put in a COLD oven and turn it to the regular temp. for 20 min....my dough lasted perfectly a month in the freezer until it was gone. This way you only eat as many as you cook and you don't have to make the dough all the time.

These are fantastic cookies. They are light and buttery. I got through half of the batch before I got the size perfected. In this case smaller is better, they are still delish if they are big but they are the best consistency when you make the balls the size of a large bing cherry or a childs small rubber bouncy ball.

With money tight this year, I made cookies for gifts this Christmas. This recipe was so easy and sooooo delicious and a big hit. I took a plate of them to work and everyone loved them. Not to mention they are the only cookie I made that actually stayed soft, the others all got crunchy and hard. Thank you sooo much for this wonderful recipe!

This was very easy to follow and they were loved by everyone at work. I froze my dough which made the cookies extra gooey. Must say I will be making this again!!

These are wonderful. I have never had a snickerdoodle that has stayed soft. These are the ones that I will be using for now on. Thank you so much for sharing the recipe.

This is my go-to snickerdoodle recipe! One of the best! Produces soft delicious cookies that will be devoured at any party or gathering! 5 stars!

OMG, these were wonerful!! Most of the recipes that say "soft"...don't stay soft, but these were the exception. A big hit. I used 2 different cookie sheets, alternating chilling them in the fridge. Thanks for such a awesome recipe, will be making these often.

I was pleased with this recipe. I haven't made snickerdoodles in a long time and had forgotten how much I liked them. I increased the cinnamon and sugar to 4 tsp/TBSP because I got very low toward the end. I do my dough a bit backward because I roll and coat, then refrigerate. That way they go into the oven cold. Also, I saw a tip a while back to back cookies at 300 for 20 minutes instead of a higher temperature. I love what the degree/time adjustment does to my cookies! The only problem was that the cookies seemed to dry out within 2 days. Any suggestions how to avoid that? Thanks for a terrific cookie recipe!

OMG!! These cookies are yummy. They are the best Snickerdoodle cookies I have ever made. I did do as others have suggested and added 1 tsp. Vanilla. They stay soft as stated. I shared with neighbors & they loved them. I will only make this recipe from now on. Wonderful!!

Wow these cookies are absolutely delicious! And super easy to make. I also added 1 tsp of vanilla extract & after rolling the chilled balls in the sugar/cinnamon mix, I flattened them a little & sprinkled an extra coating of the mix on top before placing them in the oven. Came out perfectly! Thanks for the recipe!

I have never been a fan of crunchy snickerdoodle cookies, so when I saw that this recipe produced a soft version I thought I would give it a try. SOOOOO YUMMY. I followed the recipe exactly, taking care to make the dough into small 1" balls. The cookies turned out perfectly. Thank you for such a terrific recipe.

Turned out exactly how I wanted them to! Great flavor. Soft and chewy. Couldn't ask for a better recipe!

I'm so glad I found this recipe! My husband brought home some store-bought snickerdoodles a couple weeks ago and they were like eating bricks sprinkled with cinnamon sugar - horrid texture. These are great and have the perfect amount of softness. The only changes I made was to add 1/8 of a teaspoon of ginger to the cinnamon sugar (because I'm obsessed with ginger and add it to practically everything I can, lol). Delicious! Thanks!

These are easy to make...so easy in fact, my 11 yr old son made them without any help today. He baked them perfectly so they were soft & chewy...yummy! However, I do agree that they might taste a bit better with a little vanilla added to the dough. The butter came through a bit much for my taste.

So easy and yummy! We loved these!! I'm not the greatest at baking, followed the recipe exactly and they came out perfectly!

This the first snickerdoodle recipe I've tried over the years which truly results in a soft, chewy cookie. To help incorporate the butter and egg mixture better, I beat the eggs first, then mixed in superfine sugar. I melted the butter, let it cool a bit, then combined it and the egg mixture using an electric mixer. Taste is fresh and buttery underneath the cinnamon. Excellent!

Our teacher made these for us and these are our thoughts. Do you want to eat a cookie you can die with? This cookie is mouth watering and blasting my tongue with flavor. It's puffy like cotton and it goes "crunch, crunch, crunch" in your mouth. It tastes as good as it smells...The cinnamon is mouth watering on top. Once you bite into the crisp you can't get it out of your tongue because it tasted so good! When you bite into the chewy cookie your mouth waters. Then you fall off your chair. It smells so good and tastes so good. I saw delicious cinnamon, great crunch sound in my mouth. You should try these snickerdoodle cookies. They are hard on the outside and chewy on the inside. Once you taste the cinnamon your tongue tingles and when you chew it your mouth waters. You will find this recipe easy to make. You should try snickerdoodles like our class did.