Unlike the thin and crispy Amish snickerdoodles I posted a few weeks ago, these snickerdoodle cookies are more soft and chewy for all the soft snickerdoodle cookie lovers out there. This snickerdoodle cookie recipe is one that came from my Mom’s collection of hand written recipes, and after a few tweaks they had the most delicious snickerdoodle taste without having an overly bitter flavor from the cream of tartar. If you love cookie recipes, be sure to scroll below the recipe card to see a list of our favorites!
As an Amazon Associate I may earn from qualifying purchases. Follow along for Amish recipes (and more) and feel free to leave a rating and comment in the comment section below!
Soft and Chewy Snickerdoodle Cookies
Equipment
- Cookie sheets (linked below)
- Mixing bowl (linked below)
- Stainless steel measuring cups (linked below)
- Whisk (linked below)
Ingredients
- 1 cup butter softened
- 1 1/2 cups sugar
- 2 large eggs room temp.
- 2 3/4 cups all purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the cinnamon sugar:
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
Preheat oven to 350:
- Cream the sugar and butter together in a medium sized mixing bowl. Whisk in the eggs and vanilla extract until the mixture is smooth and well combined. Whisk the flour, cream of tarter, baking soda and salt together in a separate bowl, then add the dry ingredients to the wet ingredients, mixing until well combined and no streaks of flour remain. Shape the dough into balls and then cover and refrigerate for an hour.
- Combine the sugar and cinnamon for the topping, then remove the balls of cookie dough from the refrigerator and roll them in the cinnamon sugar. Place the coated balls onto greased cookie sheets, then bake in the preheated oven for 10-12 minutes (see note below), or until set in the centers. For softer cookies, do not overbake. If baking with two baking sheets, be sure to rotate the cookies halfway through baking.
- Allow the cookies to cool before removing from the cookie sheets, then enjoy! Storage notes and more below.
Notes
Equipment needed for these soft and chewy snickerdoodle cookies:
- Baking sheets For baking these snickerdoodle cookies, I prefer to use my Nordic ware baking sheets (not an ad), because they have a thicker lining and bake the cookies more evenly without browning the bottoms too quickly.
- Mixing bowl A mixing bowl, or two, is needed to combine the cookie dough and the cinnamon sugar (separately). You can also use the bowl that comes with your stand mixer if you do not wish to mix up the dough by hand.
- Measuring cups Measuring cups are needed to ensure you get an accurate measurement of the ingredients listed in the recipe card. My personal preference is to use my stainless steel measuring cups.
- Whisk A whisk is useful for whisking the eggs and vanilla extract into the creamed sugar and butter mixture. I also like to use a large plastic spoon for creaming the butter and sugar, as well as for mixing the dry ingredients into the wet.
Subscribe today and get free meal inspirations delivered to your doorstep!
Other cookie recipes you may enjoy:
- Amish sugar cookies with strawberry frosting
- Chocolate Rolo toffee cookies
- Amish cream cheese cookies
- Amish molasses cookies
- Peanut butter blossoms
- Ranger cookies (Amish recipe)
- Reese’s peanut butter cup cookies
- The best S’mores cookies
- Amish chocolate chip cookies
- Amish chunky m&m cookies
Ingredients needed for these soft and chewy snickerdoodle cookies: butter, sugar, vanilla extract, cream of tartar, cinnamon, eggs, all purpose flour, salt and baking soda.
I prefer my snickerdoodle cookies thicker, what can I do?
If you prefer snickerdoodle cookies that are even thicker than the ones in this recipe, you can add a little more flour to the dough (around 1/4 cup or so). You can also add up to another teaspoon of cream of tartar to help them puff up and stay soft, but keep in mind that additional cream of tartar will make the cookies taste more bitter. Chilling the dough for an hour is important as well, because it prevents the cookies from spreading too much while baking.
Step 1: Cream the sugar and butter together in a medium sized mixing bowl. Whisk in the eggs and vanilla extract until the mixture is smooth and well combined. Whisk the flour, cream of tarter, baking soda and salt together in a separate bowl, then add the dry ingredients to the wet ingredients, mixing until well combined and no streaks of flour remain. Shape the dough into balls and then refrigerate for an hour.
Can I skip the chilling process for these snickerdoodle cookies?
Yes, you can skip the additional hour of refrigeration for these snickerdoodles and simply bake them as soon as they are mixed, but the cookies will spread more than the chilled cookies. I have tried either method and we didn’t notice too much difference other than the thickness of the chilled cookies vs. un-chilled cookies.
Step 2: Combine the sugar and cinnamon for the topping, then remove the balls of cookie dough from the refrigerator and roll them in the cinnamon sugar. Place the coated balls onto greased cookie sheets, then bake in the preheated oven for 10-12 minutes (see note below), or until set in the centers. For softer cookies, do not overbake. If baking with two baking sheets, be sure to rotate the cookies halfway through baking.
Baking tip for soft snickerdoodles:
If you prefer your snickerdoodles nice and soft, kind of like a soft chocolate chip cookie, then be sure to remove the cookies as soon as they are set and slightly golden on the edges. I tested several batches of snickerdoodles and found the ones that were baked for 10 minutes to be softer than the ones baked for 12 minutes or more. The cookies will also continue to bake a little on the hot cookie sheet while cooling. Of course, oven temperatures can vary, so be sure to keep an eye on your cookies while they are baking to find the perfect amount of time for you. If you have any great tips that I missed, I would love to hear them in the comments below!
Allow the cookies to cool before removing from the cookie sheets, then enjoy!
Storage for these soft snickerdoodle cookies:
These snickerdoodle cookies keep well at room temperature for about 5 days (tightly wrapped or in an airtight container). If you wish to keep them fresh for even longer, I would suggest freezing them in an airtight container for up to 3 months.
Feel free to pin this recipe for later and be sure to tag me on Instagram to show off your own creation of this recipe. Thank you for your support!
