Soft Snickerdoodles

These soft, chewy cookies with a hint of cinnamon are just the thing to satisfy your sweet tooth and get you through the day. They’re made easy by using a mix instead of dough!

Soft snickerdoodles are a popular cookie that can be made without cream of tartar. Read more in detail here: soft snickerdoodles without cream of tartar.

Say welcome to the most delicious soft snickerdoodles you’ve ever tasted. These buttery cookies have a soft and gooey interior and a crispy cinnamon sugar edge. Plus, since they don’t need chilling, you can make this snickerdoodle recipe on the spur of the moment and have cookies on the table and in your stomach in under an hour!

If you’re looking for a different kind of traditional cookie, try these chewy chocolate chip cookies or the greatest cut out sugar cookies!

Snickerdoodles (Soft Snickerdoodles)

Good morning, my loves, and have a wonderful Saturday! SNICKERDOODLE TIME HAS COME. With a crispy cinnamon sugar shell and a gooey, melt-in-your-mouth core, these doodz are soft, supple, buttery, and delicately spiced. They come together quickly and need no chilling time, so you can make this soft snickerdoodles recipe on the spur of the moment and have delicious, pillowy snickerdoodle cookies on the table and in your stomach in under an hour.



Snickerdoodles Ingredients

When it comes to simple, timeless recipes, the quality of the components is crucial:

  • For this snickerdoodle recipe, high-quality butter is required.
  • Sugar is used in both the cookie and the cinnamon sugar mixture that the cookie dough is coated in before going into the oven in traditional snickerdoodles. Brown and white sugar mixed together intensifies the taste without darkening the color!
  • One egg and one extra egg yolk are used in this snickerdoodle recipe. Snickerdoodles that are pillow soft and remain soft and sensitive for days are made with an additional egg yolk.
  • Baking Soda: A mix of baking soda and cream of tartar gives these cookies a traditional cracked, rocky top and just enough rise!
  • Cream of Tartar is an acidic leavener that tastes like lemon or vinegar. It won’t rise as high as baking powder or soda, but it’s essential for snickerdoodles. It also acts as a binder or stabilizer, making it ideal for delicate dishes like meringue or pavlovas, as well as creating a really soft, silky crumb as in these snickerdoodles!
  • Greek Yogurt: I know it’s unusual to find greek yogurt in a traditional cookie recipe, but it’s the key ingredient here. It will give the baking soda a kick and provide some extra moistness, ensuring that these cookies stay soft for days.
  • Vanilla should not be left out. Never, ever do that.
  • Cinnamon: Snickerdoodles aren’t complete without it. Snickerdoodles are made or broken by the cinnamon sugar topping.


Snickerdoodles are one of those nostalgic delicacies that transports you to a different time and place. Do you think anybody else ate Mrs. Field’s snickerdoodles by the pound? Was it just me, or was it something else? While nothing surpasses a chocolate chip cookie (or a fudgy cosmic brownie), I have a soft spot in my heart for these cinnamon sugar pillows. Snickerdoodles, like so many other traditional cookie recipes, are prepared with simple, timeless tastes that are always a crowd favorite and easy to make!


What is Tarter Cream?

This cookie recipe calls for cream of tartar as a leavener. It’s one of those odd pantry staples that isn’t used in every recipe, but is crucial in a few traditional baked items. Cream of tartar adds a buttermilk-like tang to these traditional snickerdoodles, enhancing the taste profile and elevating them from a simple sugar cookie with cinnamon coating to a genuinely excellent, crowd-pleasing snickerdoodle!


Snickerdoodles: How to Make the Best

  • Don’t overmix the batter: I know I say it in every recipe, but overmixing is almost always a certain way to destroy a baked dish. Why? Because the majority of baked foods are supposed to be soft. Gluten develops as a result of overmixing, resulting in hardness. Make sure you stop mixing when there are no more clumps of flour!
  • Double-roll the cookie dough balls: I believe the coating is the most crucial aspect of snickerdoodles. To achieve a nice sugary sweet coating on the edges, roll the cookie dough balls twice!

Snickerdoodles: How to Keep Them Soft

Is there anything worse than a snickerdoodle that is dry and hard? I don’t believe so. You can keep your cookies wonderfully pillowy soft for days with just a few tips:

  • Snickerdoodles are done before they get golden brown, so don’t overbake them. You’ll end up with a wonderfully flavorful cookie but a sad, dry crumb if you overbake your cookies. Because the baking time can vary depending on the size of your cookies, we suggest starting with a single cookie to determine the ideal bake time for your oven and cookie size! When they’re just set on the edges, take them out for beautiful traditional snickerdoodles!
  • Store in an airtight container: If you leave your cookies out on a platter or in a loosely packed cookie jar, they will dry out. To make the most of your efforts, keep these snickerdoodles in an airtight container or plastic bag to prevent stale air from drying them out.


Start your weekend off right with these traditional snickerdoodles and a glass of cool milk!


Is there anything more comforting than a recipe for pillowy soft snickerdoodles? These traditional snickerdoodles are soft, chewy, and easy to make!

  • Sarah wrote this article.
  • Time to Prepare: 10 minutes
  • Time to prepare: 12 minutes
  • Time spent: 22 minutes
  • 1 batch yields 20 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sarah wrote this article.
  • Time to Prepare: 10 minutes
  • Time to prepare: 12 minutes
  • Time spent: 22 minutes
  • 1 batch yields 20 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine



  • Sarah wrote this article.
  • Time to Prepare: 10 minutes
  • Time to prepare: 12 minutes
  • Time spent: 22 minutes
  • 1 batch yields 20 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine


because of the cookies

  • room temperature 1/2 cup unsalted butter
  • 1 pound of sugar (granulated)
  • 1/3 cup brown sugar (light)
  • 1 egg yolk + 1 big egg, room temperature
  • a half teaspoon of salt
  • a quarter teaspoon of baking soda
  • 1 teaspoon tartar sauce
  • 1 tablespoon yogurt (Greek)
  • 1 teaspoon extract de vanille
  • 1 3/4 cup flour (all-purpose)

for the sugar with cinnamon

  • 1/2 cup sugar
  • 2 teaspoons cinnamon powder
  • a sprinkle of salt


  1. Preheat the oven to 350 degrees Fahrenheit. Use parchment paper or oil to line a baking sheet. Remove from the equation.
  2. Combine the softened butter, granulated sugar, and brown sugar in the bowl of a stand mixer equipped with the whisk attachment and beat until light and fluffy, approximately 3 minutes. Whisk in the egg and egg yolk until the mixture lightens slightly in color. Mix in the greek yogurt and vanilla essence until everything is well mixed.
  3. Combine the salt, baking soda, cream of tartar, and flour in a separate basin. Combine the dry ingredients in a mixing bowl, then add them to the wet components. Mix until everything is well blended. The mixture will be moist, which is to be expected.
  4. In a small bowl, combine the sugar, cinnamon, and salt. Form a ball out of 2-3 teaspoons of batter, then roll it in cinnamon sugar. Place on a baking sheet lined with parchment paper, allowing at least 1.5 inches between each cookie. Continue with the remaining cookies.
  5. Bake for 12-14 minutes, or until the cookies have wrinkled but are still pale (not golden brown!). Remove from oven and set aside for 10 minutes on baking sheet (they will continue to cook as they cool). With a glass of cold milk, of course!

Snickerdoodles, soft snickerdoodles, snickerdoodles


Soft Snickerdoodles are a type of cookie made with cream cheese, sugar, eggs and cinnamon. The ingredients are mixed together until they form a dough that is then rolled out into thin sheets and baked. Reference: snickerdoodle ingredients.

Frequently Asked Questions

Why are my snickerdoodles dry?

A: Unfortunately, this type of baking mix contains no liquid ingredients.

What does cream of tartar do in snickerdoodles?

A: Cream of tartar is an acid that helps the cookies achieve their signature crispy texture. It also has a slight tangy taste and can sometimes help balance other flavors like sugar or chocolate.

Why are my snickerdoodles puffy?

A: The answer is they are not supposed to be puffy. They were originally intended to be more of a flat cookie, but baking soda was accidentally left out of the recipe.

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