These cookies are not only soft and chewy but they are wonderfully fluffy. The perfect after-school snack, lunchbox dessert, or midnight craving. Cinnamon and sugar are what highlight these sugary delights. Add a cold glass of milk to these Soft and Chewy Fluffy Snickerdoodle Cookies and you have a marriage made in heaven.
A Plethora of Cookbooks
These cookies have been around my kitchen since, well like, the early ’80’s. I know, I’m having a hard time bringing myself to admit that. I have no idea where I came across this Better Homes and Garden’s Homemade Cookies Cookbook copyright date 1974. But this dingy-yellow food splattered book still holds a prominent place among the plethora of cookbooks I’ve collected over the years.
I discovered this cookbook when I was just learning to bake on my own and I’ve reached for it time and time again. It has satisfied many an after-school craving in my household. I honestly cannot tell you how many batches of these Soft and Chewy Fluffy Snickerdoodle Cookies I have made in my lifetime, but I would say it is well into the hundreds. To this day, it’s still one of my family’s all-time favorite.
Why I Love This Snickerdoodle Cookie Recipe:
Hands down, the number one reason I love this recipe is they are tried and true. I’ve made them so many times I can’t even count anymore. Every time I’ve ever thrown a batch in the oven, they’ve ALWAYS turned out amazing. They are definitely one of the no-fail cookie recipes that I reach for most of the time.
As the title of this post indicates, the cookies really are soft, chewy and thick. You can see from the last photo on this page how thick they are. I’ve eaten a lot of snickerdoodles in my lifetime, and with all honesty, I can truly say these are the softest and the fluffiest.
The recipe is super easy to pull together. Nothing is difficult about these snickerdoodle cookies. The only issue is the time it takes (5-7 minutes) to beat the sugar, butter, and eggs. Rolling the dough into balls takes a little bit of time as well. Everything else is a “piece of cake” (sorry, wrong metaphor).
The snickerdoodles freeze wonderfully. Once your family has eaten their share of the cookies, you can place them in a ziplock bag and throw them in the freezer for up to 3 months. This also works great if you are planning on baking them early for a bake sale or a party that is down the road.
There’s a science behind the soft and chewiness of these fluffy snickerdoodle cookies
One of the keys to soft, chewy and fluffy snickerdoodles is found in the beating process. The first step is beating air into the butter and sugar mixture. This is called “creaming” and can be done with your hand mixer.
Don’t bring the butter to room temperature. You don’t want it too warm to start with. Take it straight out of the fridge, cut it in cubes and by the time you have all the other ingredients ready, the butter will be the perfect temperature to begin.
I beat the butter for about one minute, add the sugar and beat for another 3-4 minutes until light and fluffy. The mixture should be a pale-yellow color. I continue by adding the eggs one at a time and beating for one minute after each addition. I tell ya, taking extra time to cream the butter and sugar and beat the eggs has always rewarded me with fluffy cookies.
Cream of Tartar is the signature ingredient of Snickerdoodles. If you’re like me, you thought snickerdoodles were just another sugar cookie with a sprinkling of cinnamon and sugar. Although they share many of the basic components (sugar, butter, flour) there is one ingredient that sets them apart – cream of tartar.
It’s interesting that such a tiny amount (1/2 teaspoon) gives these cookies the tangy taste that they are known for. But a bonus from this little addition creates that soft and pillowy effect. Sugar cookies, which I love just as much, have a completely different outcome, a dense, crunchier texture.
Cookie Dough Balls
I’m a “little” obsessive sometimes with certain things. And you’ll agree when I tell you that I weigh each cookie dough ball on a digital scale in order to have every cookie the same size. Okay, so maybe “a lot” obsessive. I do it with meatballs, hamburger patties or anything else that I want to have a consistent look.
Interestingly enough, I had a friend years ago, who when cutting her pan of brownies, used a ruler to get exactly 2-inch squares. Somehow she inspired this in me. So, let’s just blame it on her, okay?
Chill the Dough Before Rolling It Into Balls
One thing that helps when rolling the balls, chill the dough for about 30 minutes before you begin. Otherwise, it gets all sticking because of the warmth of your hands and is harder to roll into a ball. Also, it won’t flatten out so quickly when baking because it has been chilled.
Cinnamon And Sugar and Flattening out the Balls
I use a little more cinnamon than most because I like a darker color and a richer cinnamon taste as well. It’s all about personal preference. Once you roll them in the cinnamon and sugar mixture and lay them on your cookie sheet, use the bottom of a glass to flatten them out slightly. Not too much though. You’re not looking for flat, crunchy cookies.
Don’t Over Bake the Cookies
Start checking on the cookies around the 10-minute mark. Don’t make the mistake of over baking. Their edges should not have a crispy brown edge or the bottoms be dark brown. The only dark coloring you really should see on these cookies is the cinnamon itself. You might try testing one or two cookies in the oven before you work with the whole batch.
You’ll notice them puffing up while baking and at some point, they’ll start crinkling down. That is completely normal, so don’t be alarmed. When you bite into them, they should be soft and fluffy while the interior should have a slightly doughy texture. That, my friend, is the flawless snickerdoodle.
Snickerdoodle Cookies and an Ice Cold Glass of Milk
The consummate companion to these pillowy delights is an ice-cold glass of milk. I’ll fill you in on a little secret. Once you grab a snickerdoodle and put it in your mouth, you’ll feel like a little kid just let out of school, sitting around the kitchen table with the aroma of cinnamon and sugar filling the room, milk mustache and all.
“Oldies but Goodies” Recipes
With lots of new and funky recipes showing up on the internet every day, it’s nice to return to some “oldies but goodies” sometimes. Don’t get me wrong I love all the creativity found out here in cyberspace. But it might be a little “over the top” when you find a recipe for double chocolate mocha, caramel brownies loaded with chocolate chips, drizzled with white chocolate, more caramel and topped with chocolate ice cream. Okay, that may be a little sarcastic. But you get my point. Sometimes simple is what I’m really in the mood for. Like these classic snickerdoodle cookies.
If you love afternoon snacks, you will definitely want to try these recipes:Print
Soft and Chewy Fluffy Snickerdoodle Cookies
These cookies are not only soft and chewy but they are wonderfully thick. The perfect after-school snack, lunchbox dessert, or midnight craving. Add a cold glass of milk and you have a marriage made in heaven.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
- Yield: 4 dozen 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- 1 cup Butter
- 2 cups Sugar
- 2 Eggs
- 1/4 cup Milk
- 1 teaspoon Pure Vanilla Extract
- 3 3/4 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Cream of Tartar
- 1/2 teaspoon Salt
- Cinnamon and Sugar Mixture (1 cup sugar with 2 tablespoons cinnamon)
- In a mixing bowl beat the butter for 1 minute, add the sugar and continue beating until light and fluffy for 3-4 minutes. Add eggs one at a time, beating 1 minute after each egg. Blend in milk and vanilla.
- Wisk together flour, baking soda, cream of tartar, and salt and stir into the creamed mixture.
- Form balls into 1 1/2-inch balls. Roll the balls in the cinnamon and sugar mixture. Place balls 2 inches apart on greased cookie sheet. Lightly flatten balls with the bottom of a tumbler. Bake cookies at 375° F until done, 10-12 minutes. Makes about 4 dozen.
- Remove and let cool on a baking rack.
- The original recipe calls for 1 cup chopped nuts but I always leave them out because my family prefers them without. The cookies turn out great either way.
- Don’t bring the butter to room temperature. You don’t want it too warm to start with. Take it straight out of the fridge, cut it in cubes and by the time you have all the other ingredients ready, the butter will be the perfect temperature to begin.
- The key to fluffy, soft snickerdoodles is beating the butter and sugar mixture until light and fluffy for approx 5 minutes. I beat again for one minute after I add each egg.
- One thing that helps when rolling the balls, chill the dough for about 30 minutes before you begin. Otherwise, it gets all sticking because of the warmth of your hands and is harder to roll into a ball. Also, it won’t flatten out so quickly when baking because it has been chilled.
- The cinnamon and sugar adds a nice coating and complements these cookies nicely. I tend to use a lot of cinnamon because I like the darker color it adds and I want to really be able to taste it.
- Start checking on the cookies around the 10-minute mark. Don’t make the mistake of over baking. Their edges should not have a crispy brown edge or the bottoms be dark brown.
- You’ll notice them puffing up while baking and at some point, they’ll start crinkling down. That is completely normal, so don’t be alarmed.
- Serving Size: 3 cookies
- Calories: 271
- Sugar: 20 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 43 g
Keywords: easy snickerdoodle cookies, snickerdoodle cookies, chewy snickerdoodle cookies