Soft Snickerdoodle Cookies

Kendra's Kitchen

This time I bring to you…


Oh my gosh, you guys. I love snickerdoodle cookies! So cinnamony. So yummy in my tummy!

These cookies are super soft. And they stay that way for a few days later. Most snickerdoodle cookies don’t. They get hard after two days. But these don’t.

I swear, this recipe is my go-to snickerdoodle recipe! A huge thank you to Sally’s Baking Addiction for this outstanding recipe! Sally is my go-to cookie person! If you don’t have her blog bookmarked, you totally should. LOL.



1 cup butter, softened to room temperature
1&1/3 cups sugar
1 egg
2 tsp vanilla
3 cups flour
1 tsp baking soda
2 tsp cream of tartar*
2&1/2 tsp cinnamon

1/4 cup sugar
1 tsp cinnamon

  1. Preheat oven to 375*F.
  2. In a small bowl, mix together the sugar and cinnamon for the topping. Set aside.
  3. In a mixer, cream butter until smooth.
  4. Add sugar, and mix until light and fluffy.
  5. Add egg and vanilla. Mix until incorporated.
  6. Add the rest of the dry ingredients, but slowly add in flour, and mix thoroughly.
  7. Scoop into little balls**, and roll the dough into the topping mixture.
  8. Put the cookies onto a tray and bake for 10-11 minutes. DO NOT OVERBAKE.
  9. Let cool on tray, then transfer to cooling rack or air tight container.

ENJOY these fantastic cookies!

* — Cream of tartar is a must in this recipe. It is what makes the snickerdoodle. Without it, it’s just a sugar cookie. And nobody wants that.
** — Or use a medium/small cookie scoop. I always use a medium one.

Have you had snickerdoodles?
What are your thoughts?

Until next time,




4 thoughts on “Soft Snickerdoodle Cookies

  1. Pingback: 5 Things On Sunday | Favorite Desserts | Reads and Treats

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