Easy Soft and Chewy Snickerdoodle Cookies

If cookies were a personality, these snickerdoodles would be the cozy friend who shows up with a sweater and suspiciously generous jar of cinnamon sugar. They’re pillowy in the middle, slightly crisp at the edge, and do that glorious crackle-top thing that makes everyone pretend they totally baked them from scratch (we all know the internet lies). Try them because they’re both comfort and confidence: forgiving dough, no mysterious ingredients, and they forgive you when you overbake by precisely one minute.

I once made a double batch for a school bake sale and convinced my husband to box them. He left the house with a stack of trays balanced like a circus performer. Two blocks later he called: “They’re fine, but the dog thinks they’re Sunday brunch.” Turns out our lab has refined taste and an appetite for cinnamon. I spent the night coaxing crumbs out of fur while pretending it builds character. Also, fun fact: if you jam a dozen cookies into a too-small pan and then try to be clever with a spatula, you will invent a new cookie shape. It’s abstract.

Time-Saving Hacks

– Use a stand mixer or handheld — if your handheld has one speed labeled “nuclear,” use it on medium.
– Chill the dough in a flattened disk so it firms faster. Trust me, waiting is easier when it looks like a hockey puck.
– Scoop dough onto a parchment-lined sheet and freeze the scoops; bake straight from the freezer when cravings hit.
– Shortcuts that feel a little wrong: use melted butter when you’re lazy. Cookies will behave, but I’ll raise an eyebrow.
– Hacks to avoid dishes: line everything with parchment or silicone. Yes, I’ll still wash the measuring cup once.
– Sneaky tricks I use when rushing: microwave the sugar briefly to loosen clumps, and keep a bowl of cinnamon-sugar mixed so you don’t play two-handed Ranger of Spices.

Serving Ideas

– With a cold glass of milk, like a civilized domestic animal.
– Serve with coffee if you want to feel productive and trustworthy.
– Put a scoop of vanilla ice cream between two cookies and call it “ambition.”
– Serve with wine if the kids drove you nuts—red or white, your coping mechanism, your rules.
– Honest note: these are perfect alone. Resist the urge to over-complicate dessert just because you own three types of salt.

What to Serve It With

– Plain milk, coffee, chai, or the kind of tea that makes you feel both fancy and tired.
– Fresh fruit if you’re pretending this is a balanced snack.
– Ice cream for dramatic flair and sticky countertops.

✔Tips & Mistakes

– Don’t overmix once you add the flour. Your arm isn’t getting a workout here; the cookies are.
– Measure flour by spooning into the cup and leveling off—unless you like dense cookies that double as coasters.
– If your cookies spread too much, chill the dough a bit longer. If they don’t spread enough, let them sit at room temp for a few minutes before baking.
– Yes, this pan is too small sometimes. No, I won’t wash fewer dishes. Reality is messy.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container at room temp for up to 4 days.
– Freeze baked cookies in a single layer, then stack with parchment—good for up to 3 months.
– Reheat briefly in a low oven or microwave for 8–10 seconds to bring back that soft chew.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add a pinch of nutmeg or cardamom for a grown-up twist.
– Use brown butter if you’re feeling fancy and want to impress people who eat with their eyes.
– Gluten-free? Use a 1:1 blend and don’t be surprised if the texture shifts a bit—still delicious.

Frequently Asked Questions

Easy Soft and Chewy Snickerdoodle Cookies

A simple recipe for soft and chewy snickerdoodle cookies that are perfect for any occasion.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup butter softened
• ▢ 1 cup sugar granulated
• ▢ 1 large egg
• ▢ 2 cups all-purpose flour
• ▢ 2 teaspoons baking soda
• ▢ 0.5 teaspoon salt
• ▢ 2 teaspoons cinnamon ground

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C).
• In a bowl, cream together the softened butter and sugar until smooth.
• Beat in the egg until fully incorporated.
• Combine the flour, baking soda, salt, and cinnamon in a separate bowl.
• Gradually blend the dry ingredients into the wet ingredients.
• Drop spoonfuls of dough onto ungreased baking sheets.
• Bake for 8 to 10 minutes or until the edges are lightly golden.

Notes

Allow the cookies to cool on a wire rack before serving.