• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Gift of Hospitality logo

  • Home
    • About
  • Recipes
  • Hospitality How-Tos
  • Newsletter
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
    • About
  • Recipes
  • Hospitality How-Tos
  • Newsletter
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Recipes » Desserts » Soft and Chewy Snickerdoodles

    Soft and Chewy Snickerdoodles

    Published: Dec 3, 2018 · Modified: Nov 28, 2022 by Kate Shungu · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe
    stack of 5 snickerdoodle cookies on a white christmas plate.
    stack of 5 snickerdoodle cookies on a white christmas plate.
    stack of 5 snickerdoodle cookies on a white christmas plate.

    Grandma’s recipe for snickerdoodles results in the PERFECT soft and chewy cookie. They’re easy to make and perfect with a cold glass of milk.

    Snickerdoodles stacked on a white christmas plate.

    Grandma’s recipe book contains a lot of recipes, and it begins with twenty-some pages of cookie recipes. This makes sense since Grandma had a sweet tooth, which got passed down to me!

    Her recipe for “Schnitzer Doodles”, which are more commonly known as snickerdoodles, is a classic. Sources like The Joy of Cooking say that the cookie likely has a German origin, and based on the fact that Grandma’s ancestors were German, I’d say this recipe backs up that research.

    grandma's recipe for snickerdoodles typewritten on a ruled notebook page.

    The snickerdoodle dough gets a slightly tangy flavor from cream of tartar, and then the balls of dough get rolled in a cinnamon sugar mixture.

    The end result is a soft and chewy cookie with a crisp bottom, its tanginess tamed by the cinnamon sugar. The cookies aren’t overly packed with cinnamon—you can just taste a hint of it.

    Ingredients

    • Grandma’s recipe calls for lard, which I changed to butter. I do recommend butter for the flavor (lard lacks the same buttery flavor that butter has—sounds so obvious but it’s worth noting that it’s true!)
    • Cream of tartar gives the dough a slightly tangy flavor.
    • The balls of cookie dough get rolled in cinnamon and sugar, which give the cookies a slightly crunchy exterior.

    How to make snickerdoodles

    1. In the bowl of a stand mixer, beat together the butter and granulated sugar until light and fluffy.
    2. Add the eggs and beat until combined, stopping to scrape down the sides of the bowl with a spatula if necessary.
    3. Add the flour, cream of tartar, baking soda, and salt. Beat on low just until combined.
    4. Refrigerate the dough for at least one hour.
    5. Roll the dough into 1-inch balls, then roll in cinnamon sugar.
    6. Bake at 350°F for 10–14 minutes.

    Soft Baked Snickerdoodles

    Best type of sugar for snickerdoodles

    I tried rolling some of the cookies in a mixture of cinnamon and turbinado sugar instead of granulated sugar. The end result was a cookie with a crunchier exterior thanks to the larger sugar crystals, but they weren’t as nice looking.

    So I recommend sticking to granulated sugar for rolling the cookies.

    Snickerdoodles with turbinado sugar

    Grandma mentioned that you could add colored sugar or decoration in the recipe. I’ll be trying that next time. Let me know if you try it!

    Tips and FAQs

    1. The key for this recipe (or any cookie recipe really) is to use silicone baking mats. The cookies lift right off so you don’t have to worry about broken cookies or scrubbing a baking sheet. These baking mats are a great price for two!

    It’s especially important to use baking mats (parchment paper works too!) because the sugar can crystallize in the heat of the oven, and you do not want to be scraping sugar off of your baking sheets!

    2. Can I freeze snickerdoodles?
    You can freeze both snickerdoodle dough and baked snickerdoodles. To freeze the dough, place it in an airtight container and seal tightly. To freeze the cookies, place them in a single layer in a plastic freezer bag (put wax paper or parchment paper in between layers). Both the dough and the cookies will keep in the freezer for up to one month. To defrost, place the dough in the refrigerator for 48 hours, or leave the already baked cookies on the countertop.

    Grandma's Snickerdoodles

    More cookie recipes

    Here are a few other cookies from Grandma’s recipe book!

    • Classic Ginger Cookies (they’re so soft and chewy)
    • Rum Balls (these are a family favorite)
    • Do-Re-Mi Cookies
    • Chocolate Peppermint Shortbread
    • Cocoa Drops (perfect for chocolate lovers!)
    • Snowball Cookies
    • Easy Sour Cream Cookies

    If you make the snickerdoodles, please leave me a comment below, or tag me on Instagram or Pinterest. I love hearing from you!

    📖 Recipe

    a stack of five snickerdoodle cookies, sitting on a white Christmas plate.

    Soft and Chewy Snickerdoodles

    Published by Kate
    These soft baked snickerdoodle cookies from Grandma's recipe box are a classic. A must with a glass of milk!
    5 from 1 vote
    Print Recipe Pin Recipe Rate this Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 14 mins
    Total Time 29 mins
    Course Dessert
    Cuisine American
    Servings 24 cookies
    Calories 188 kcal

    Ingredients
      

    • 1 cup unsalted butter, softened
    • 1½ cups granulated sugar
    • 2 eggs
    • 2¾ cup flour
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 2 tablespoons granulated sugar
    • 2 teaspoons cinnamon

    Instructions
     

    • In the bowl of a stand mixer, cream together the butter and 1½ cups granulated sugar until light and fluffy. Add the eggs, one at a time, beating after each addition.
    • In a medium size bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add ⅓ of the flour mixture to the butter mixture and beat on low until incorporated. Add another ⅓ of the flour mixture and repeat. Add the final ⅓ of the final mixture and beat just until incorporated.
    • Cover with plastic wrap and chill for at least 1 hour (or overnight) in the refrigerator.
    • Preheat the oven to 350°F. In a small bowl, combine the remaining 2 tablespoons granulated sugar and the cinnamon. Stir to combine.
    • Roll the dough into 1-inch balls. Roll each ball of dough in the cinnamon sugar mixture. Place 2 inches apart on a baking sheet fitted with a silicone mat or parchment paper.
    • Bake for 10–14 minutes, or until the cookies no longer look raw in the middle. Let cool and serve.

    Notes

    The recipe calls for the cookies to be rolled in a mixture of granulated sugar and cinnamon. I tried subbing turbinado sugar for the granulated sugar and it produced a cookie with a crispier exterior, though I don’t think they were as attractive as the cookies made with granulated sugar. Stick with granulated sugar for rolling! 
    I recommend silicone baking mats for baking the cookies to ensure the cookies don't stick.

    Nutrition

    Serving: 1cookieCalories: 188kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 34mgSodium: 101mgPotassium: 64mgFiber: 1gSugar: 16gVitamin A: 256IUCalcium: 8mgIron: 1mg
    Keyword Christmas cookies, snickerdoodles
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!
    « Apple Cranberry Sauce
    Two Ingredient Appetizers »
    • Facebook
    • Twitter
    kate

    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

      • Facebook
      • Instagram
      • Pinterest

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome

    Kate from Gift of HospitalityI’m Kate. I love discovering old fashioned recipes that will transport you back in time. Learn more here
    • Email
    • Facebook
    • Instagram
    • Pinterest

    Spring Recipes

    scalloped potatoes and ham topped with cheese on a small white plate.

    Scalloped Potatoes and Ham

    slice of pistachio cake topped with pistachio frosting and chopped pistachios on a white plate.

    Pistachio Cake with Pudding Mix

    strawberry preserves on toast on a white plate.

    Easy Strawberry Preserves

    rhubarb sauce over ice cream in a glass parfait dish.

    Easy Rhubarb Sauce

    7 layer salad in a glass trifle dish.

    7 Layer Salad

    15 Rhubarb Desserts for Spring

    More Spring Recipes Here....

    Most Popular Recipes

    slice of sausage and egg casserole on a white plate.

    Overnight Sausage and Egg Casserole

    asian cabbage salad in a blue and white decorative bowl.

    Asian Cabbage Salad

    crock pot pork chops in sauce on a white oval platter.

    Crockpot Pork Chops with Mushroom Soup

    slice of ding dong cake in a cake pan with more ding dong cake in the pan.

    Easy Ding Dong Cake

    french toast casserole in a white casserole dish.

    Overnight French Toast Casserole

    ritz cracker sandwiches stacked on a white platter

    RITZ® Crackers Party Sandwiches

    Desserts of the Decades

    Get vintage dessert recipes from throughout the decades, straight to your inbox!

    Web Stories

    Footer

    ^ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign up for emails and updates

    Contact

    • Work with me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright Gift of Hospitality © 2022