Today I am showing you How to Make Thick, Soft, Chewy Snickerdoodles! These are a must make for your Christmas cookie trays!
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Snickerdoodles are one of our favorite cookies, and I make them every year at Christmas time. My goodie tray just isn’t complete without these cinnamon sugar gems, and I am excited to share with you my recipe for the ultimate snickerdoodle! The best part is you don’t have to chill the dough like in so many other recipes. Get started now and you’ll be eating cookies in no time!
I have mentioned before that I like to make all of my Christmas cookies mini sized. That way when people are faced with an elaborate tray of goodies, they don’t feel bad about tasting several varieties. Small cookies mean you can eat way more of them, right?? In fact, mini cookies might even be calorie free…who’s with me on that one? 🙂
My 5 year old daughter made these with me last week. I portioned out the dough for her and she rolled it into balls and tossed them in the cinnamon sugar. Her theory while baking is “One to bake, and one for me!”. There was a lot of dough consumed in the baking process, haha!
These cookies are light and buttery, soft and chewy, and so thick and delicious you won’t be able to eat just one. Better make them mini sized 🙂
The directions are for regular sized cookies. If you want to make them mini sized, roll into 1″ balls and bake 6 minutes. You want them slightly underdone so they stay soft and chewy!
How to Make Thick, Soft, Chewy Snickerdoodles
Print recipe
Ingredients
- 1 cup butter (softened)
- 3oz cream cheese (softened)
- 1 1/2 cup sugar
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3 1/4 cups flour
Topping
- 1/3 cup sugar
- 1 heaped teaspoon cinnamon
Directions
| Step 1 | |
| Preheat oven to 350 In a mixing bowl beat together the butter, cream cheese, and sugar until light and fluffy. Add in the egg, vanilla, salt, and cinnamon and mix well. Add in the cream of tartar, baking soda, and half of the flour mixture and mix on low until combined. Add in remaining flour and mix again just until combined. | |
| Step 2 | |
| In a small bowl mix together the sugar and cinnamon. Set aside. | |
| Step 3 | |
| Roll the dough into 1 1/2" balls and coat them with the cinnamon sugar topping. Place them on an ungreased cookie sheet 2" apart. Bake for 8 minutes. Let cool for a couple minutes on the cookie sheet before cooling completely on a wire rack. Store in an air tight container. | |
More Christmas cookies:
Chewy Cinnamon Cookies with Dark Chocolate Chips
Chewy Peanut Butter Cinnamon Cookies
Bite Sized Double Chocolate Cookies
Olga says
I’ve been making these for years with rave reviews and realized I never properly thanked you for such an AMAZING recipe!!! You really know you’re way around a cookie. I’m gonna try your chocolate chip next:) Thanks again!!!
Suzanne says
Has anyone tried freezing these, before or after baking? I’ve got a big charity bakesale coming up and would love to do ahead of time whatever I can. Thank you in advance!
Stephanie Brubaker says
Hi Suzanne! I have baked these and frozen them many times. Works great! Good luck with the bake sale!
Artemis says
What’s the yield on this recipe if you make the cookies regular-sized? Thank you!
Stephanie Brubaker says
You should get about 48 cookies 🙂 Enjoy!
Misty Craft says
Your snickerdoodles recipe is my “go to” recipe for all things cookie. I make them all the time & they get more raves than I ever could have imagined. Everyone wants the recipe & I always bring extra copies! Until I found this recipe, every cookie I’ve ever made has turned out HARD; these are soft, delicious & wonderful! You have great talent. I look forward to more like this!
Sue Malewitz says
Do you use salted or unsalted butter in your cookies?
Stephanie Brubaker says
Hi Sue! I always use unsalted 🙂
Robin says
My goodness these are excellent! My oven took longer 2 min. more to bake. Made by hand one bowl didn’t feel like getting out the mixer. They came out beautifully. I also used a bakery butter vanilla emulsion plus organic vanilla extract. Truly a dynamite of a cookie recipe thank you so much for sharing!
Jennifer Lamb says
Me and the kids made a batch for dad cuz it’s his favorite. I had yet to find a Snickerdoodle recipe that I didn’t mess up. But these are awesomely perfect!! We are actually making another batch this weekend because the first batch disappeared in two days! Lol! Thank you so much for the recipe!!!
Stephanie says
That’s so wonderful to hear, Jennifer! Thanks so much for sharing. I’m so happy you enjoyed the cookies 🙂
Nicole says
I just made these today with the kids. They were amazing! Thanks for sharing a new take on an old classic.
erin says
Cream cheese is a genius idea!
And of course mine cookies have no calories!
One thing I learned over the years of making snickerdoodles…if you put the cinnamon sugar mixture in a ziploc bag and you throw the cookie dough balls in there and give them a good shake and roll, its a little easier! 🙂
Great recipe, thanks!
Stephanie says
Great tip, Erin, thanks!
Dorothy @ Crazy for Crust says
Snickerdoodles are so awesome! And I love the mini food. I feel better when I eat 10. 🙂
Stephanie says
Totally! Thanks, Dorothy 🙂
Rebecca @ Dorm Room Baker says
It is a well-known fact that mini cookies have zero calories. Especially when they’re delicious snickerdoodles (coincidentally also one of my favorite cookies). I love that you don’t have to refrigerate the dough!
Stephanie says
I’m glad someone else recognizes that fact 😉 Thanks, Rebecca!
Laura @ Lauras Baking Talent says
I totally agree with making cookies smaller when doing a cookie tray. I had the same debate with my husband last night. I’ve never seen cream cheese in snickerdoodles. Bet they taste great!
Stephanie says
The cream cheese makes such a difference – these are my favorite! Here’s to a Christmas with lots of mini cookies 🙂