This is probably the BEST snickerdoodle cookie you will ever have. These cookies are soft, thick, chewy, and have the perfect crisp edges. Not to mention these are FLUFFY snickerdoodle cookies. There is extra cinnamon that these cookies get rolled into. You can’t go wrong with this recipe!
What Makes The Perfect Snickerdoodle Cookie?
In my opinion, snickerdoodle cookies have to be so soft and be covered in cinnamon sugar. There is actually a big difference between a cinnamon cookie and a snickerdoodle cookie.
Snickerdoodle cookies have creme of tartar while cinnamon cookies don’t. The creme of tartar breaks down the gluten and makes these cookies very soft and doughy. Think of the softest cookie you have ever had, this is probably softer.
I added cornstarch as well to make this cookie even more tender. However, this cookie also has the perfect crisp edges.
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Tips On Making Fluffy Snickerdoodle Cookies
Making these cookies is actually pretty easy, as long as you follow these fluffy snickerdoodle cookie tips!
- Make sure the butter and eggs are room temperature- Room temperature dairy ingredients will be able to aerate a lot easier. Especially when you are creaming the butter and sugar together, the butter will be able to aerate and become very light and fluffy. Room temperature eggs will help get less dense cookies.
- Sift the dry ingredients together- use a sifter to sift the flour, baking soda, cornstarch, creme of tartar, and salt. A sifter makes sure there are no flour lumps.
- Flour- Make sure the flour is spooned and leveled in a measuring cup. Using the measuring cup to scoop the flour will result in compacted flour. The more gluten, the more tough the cookies.
- Chilling the dough- This step is SO important. The dough will be quite sticky, and will need to be chilled so it is easier to handle when rolling the cookies. It will also help solidify the butter, so it spreads less.
How To Make Snickerdoodle Cookie Dough
To make these fluffy snickerdoodle cookies, first sift all of the dry ingredients together. Then, set aside.
Next use a mixer, either a stand or hand mixer, and cream the butter and sugar together on medium until light and fluffy. The color should also be very light. Then, add in the vanilla and mix again.
Now, add in the 2 eggs one at a time. Mix the eggs in on low until well combined. Slowly add in the dry ingredients. It should be thick, but very sticky!
Cover the bowl and chill it in the fridge for 40 minutes. It should be cold to touch, but not hard. If it is too hard to scoop with, let it sit at room temperature for 10 minutes, then try again.
Baking The Fluffy Snickerdoodle Cookies
At this point, your dough should be chilled and ready to go. If you wanted to make the dough ahead of time, you can chill it overnight. Then, pull out the dough and allow it to soften for 10-20 minutes at room temperature.
Next, preheat the oven to 350F and prep 2 cookie sheets with silicone baking sheets. These are the best because it prevents the cookies from sticking to the tray. It also has little grips on the silicone and helps the cookie from spreading too much. If you don’t have those, then you can use parchment paper.
In a small bowl, combine the cinnamon and sugar together. Then, use a cookie scoop to scoop the dough. It should have little ripples on it, which makes the perfect cookie wrinkles.
Take the cookie dough ball and roll it in cinnamon sugar. It should be completely coated. Place the cookie dough ball on the cookie sheet.
Now Bake!! Bake these little cuties for 12-14 minutes. The edges should be golden brown and completely set. They should also be golden brown on the bottom. Let the cookies sit on the cookie sheet for 5 minutes before transferring to a cooling rack.
How To Store These Fluffy Snickerdoodle Cookies
The best part about these cookies is that they stay chewy and soft for DAYS. Store these cookies in a Tupperware or a plastic storage bag. They should last for 5 days at room temperature.
Can I Freeze The Cookies
Yes, you can freeze these fluffy snickerdoodle cookies. Just put them in a ziplock bag and place them in the freezer. Easy!
Then, to thaw you can heat in a microwave or in the oven at 350F for 4-6 minutes.
Other Recipes To Try
- Peanut Butter Snickerdoodle Cookies
- Monster cookies
- Brown Butter Chocolate Chip Cookies
- Triple chocolate peanut butter cookies
Easy Snickerdoodle Cookies
- 2 3/4 cups All-purpose flour
- 1 1/2 tsp Cream of tartar
- 1 TBSP Cornstarch
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter room temperature
- 1 1/2 cups White granulated sugar
- 2 Large eggs room temperature
- 2 tsp Pure vanilla extract
- 1/4 cup White granulated sugar
- 2 TBSP Ground cinnamon
- In a medium sized bowl, sift together the flour, baking soda, salt, cream of tartar, and cornstarch. Set aside.
- Using a mixer, cream together room temperature butter and sugar for 2 minutes on medium. It should be light and fluffy. Add in vanilla and mix until combined. Scrape bowl.
- Add in room temperature eggs one at a time and mix on low. Mix until just combined.
- Slowly add in dry ingredients. Scrape the bowl twice to make sure dough is thoroughly combined.
- Place dough in fridge to chill for 40 minutes.
- Preheat oven to 350F and place parchment paper or silicone baking sheets on 2 cookie sheets.
- Use a cookie dough scoop (1 1/2 TBSP) to scoop cookie dough. Don't mend the dough into a ball, leave as is. Roll cookie dough ball in cinnamon sugar. Place on cookie sheet and leave 2 inches between the cookies.
- Bake cookies for 12-14 minutes. The cookies are done when edges are slightly golden brown. Leave on cookie sheet for 5 minutes before transferring to cookie sheet.