Soft and Chewy Snicker-Doodles Cookie!

When I make these snicker-doodles cookie I always think of my Dad and my Hubby. This is their favorite cookie, over the years I have spent time perfecting them. Because I don’t know about you but I like a soft and chewy snicker-doodle v.s a hard and dry one!

Soft and Chewy Snicker-Doodles

Tip* First thing first! Do yourself a favor and buy some parchment paper. I NEVER used it and thought it was just another step. Let’s face it everyone is in a hurry to get things done fast these days….But I have to say I have baked TONS AND TONS of cookies in my day and I finally started using it and I never went back!

dry ing

Step 1: In a stand mixer, mix sugar and butter together until fluffy. Then add eggs and mix. 

Step 2: In a medium size bowl add flour, baking soda, cream of tartar and salt. With a whisk mix slightly until combined.

Step 3: Slowly mix in the dry ingredients. Once it is combined place the dough into the fridge for about 10-15 minutes or until very chilled and stiff to the touch. 

Step 4: Meanwhile waiting for the dough to chill mix together cinnamon and sugar into a small bowl. 

Step 5: When the dough is good and chilled it’s time to dip out the cookies! I use a cookie scoop. You can use any size it just depends on how large of a cookie you want and of course adjust the cooking time. (Then smaller the scoop the less time to bake.) You can also use a spoon and roll the dough into balls. No right way or wrong way.

TIP: These cookies don't stay fresh very long. Maybe 3 days at the most. Be sure to make these the day you need them or a day before. (Keep them in an airtight container.)

Step 6: Go ahead and start to scoop the balls and place a couple into the cinnamon and sugar mixture. Roll them around until they are covered in the mixture. Place each one on the cookie sheet and bake at 350 for 8-10 minutes. This part is important. I always watch them close to the end because you will pull them out once they look cracked on top

As you pull the cookie sheet out the cookies will flatten. Do not be alarmed they are supposed to do this. They will look almost raw still. This is the part that is up to you. If you like a crunchy cookie then you need to leave them in longer. If you like a crisp edge and a chewy center then they are done. Let them sit on the cookie sheet for about 3-5 minutes. You can then put them on a cooling rack to cool the rest of the way. 


“If you eat cookies fast enough your fitbit will think you’re running.”

Soft and Chewy Snicker-Doodles

Yummy buttery and cinnamon goodness!
Prep Time25 mins
Cook Time7 mins
Course: Dessert
Cuisine: American
Keyword: buttery, chewy, cinammon, cookies, snickerdoodle, soft cookie
Servings: 2 cookie
Calories: 618kcal


  • 1 Cup Salted Butter
  • 1 1/2 Cup Sugar
  • 2 Lg Eggs
  • 2 3/4 Cup Flour
  • 2 tsp Cream of Tartar
  • 1 tsp Baking Soda
  • 1/4 tsp salt

Cinnamon Sugar mixture

  • 3 Tbsp Sugar
  • 3 tsp Ground Cinnamon


  • Preheat over to 350°. Place parchment paper on cookie sheet.
  • Mix butter and sugar. Then add eggs and mix.
  • Combine flour, cream of tartar, baking soda and salt in a medium bowl. Whisk dry ingredients until just combined. Slowly mix the dry ingredients into the wet.
  • Once the mixture is in a dough form place it into the fridge to cool for 10-15 minutes or until cold and stiff to the touch.
  • While this is chilling mix together the cinnamon and sugar into a small bowl. Once the dough is firm and chilled scoop dough out into balls. Roll them a couple at a time in the sugar mixture until coated. Then place onto parchment covered cookie sheet and bake for 8-10 minutes.
  • The cookies will look raw but you will have to judge how crunchy or soft you want them. I almost never go over 8 or 9 minutes for a soft cookie. Add more time if you want a crunchy cookie. Let the cookies cool of the cookie sheet for 3-5 minutes and then transfer onto a cooling rack.
  • These cookie do not last long maybe 3 days at most. Be sure to keep them in an air tight container. And enjoy!