Snickerdoodle Cookies

These super soft & chewy Snickerdoodle Cookies are healthier & SO easy to make (no rolling or cutting!). Super cinnamon-y with a hint of tang. Pairs perfectly with a hot Cinnamon Dolce Latte!

Several years ago, a friend made me snickerdoodle cookies that were OUT OF THIS WORLD. I told my husband he should try one, and he said back to me, “I don’t like snickerdoodle cookies.”

Well…

Apparently he can’t resist cookies in general because two minutes later, he was in the kitchen grabbing a handful of cookies for himself!

Although my healthier sugar cookies are pretty darn amazing (as are my healthy thumbprint cookies), I knew right away that I’d need to create my own healthier version of her amazing snickerdoodle cookies!

Soft Snickerdoodle Cookies

If you’ve never made soft snickerdoodle cookies, before, you’re in for a treat! These are similar to a sugar cookie, except that snickerdoodles are:

• No required chill time!
• Super soft & chewy.
• More cinnamon-y.
• A teeny tiny hint of tang.
• Easier to make (no rolling or cutting!)
• Addicting as all get out!

Chewy Snickerdoodle Recipe Ingredients

Cookie Dough:

• butter
• granulated sugar (I recommend coconut sugar)
• vanilla
• egg + egg yolk
• whole grain flour (I recommend einkorn)
• cream of tartar
• ground cinnamon
• baking soda
• salt

Cinnamon Sugar Topping:

• granulated sugar
• ground cinnamon

How to Make Snickerdoodle Cookies

Step 1. Preheat the oven to 375F and line a large baking sheet with a silpat mat.

Step 2. In a large bowl with a hand mixer, or in the bowl of a stand mixer with a paddle blade, beat together the butter and sugar until it’s light in color, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.

Step 3. Add the egg, egg yolk, and vanilla and beat until everything is well incorporated, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.

Step 4. Add the flour, cream of tartar, cinnamon, baking soda and salt and mix on low JUST until combined. The batter will be thick.

For the cinnamon sugar topping (Step 5):

Step 5. Combine 2 Tbsp granulated sugar and ½ tsp ground cinnamon in a small bowl. (I use and recommend these small glass bowls.)

Step 6. Using a cookie scoop, scoop two scoops of dough per cookie onto the baking sheet. Leave about 2-3” of space between each cookie. (If you’re using these USA baking pans and these silpat mats, you’ll get 12 cookies per pan.)

Step 7. When you’ve scooped all the cookies, working with one at a time, roll the double scoop of dough into a ball using the palm of your hands. Roll the cookie dough in the cinnamon sugar so it’s coated well. Place it back onto the baking pan. Repeat the process for all the cookies.

Step 8. Bake the cookies for 10 minutes. These cookies will puff up and not deflate much, so if you want a flatter cookie, use a pancake flipper to GENTLY press down on the cookies when you pull them out of the oven. Allow the cookies to cool on the baking pan for 10 minutes before placing them on a cooling rack to cool completely.

Easy Snickerdoodle Cookie Recipe Secrets

I’ve made MANY batches of this easy snickerdoodle cookie recipe, and I want to share a few lessons I’ve learned that make the recipe super quick, and extra tasty!

• Use a paddle blade with a scraper. It’s best if you scrape down the sides of the bowl often, and using a paddle blade with a scraper makes that a bit easier. Use a large baking sheet. I bought myself a set of USA baking sheets a couple years ago and I wish I had done it sooner! They’ve held up super well, don’t warp or bend in the oven, and they can hold A LOT of cookies!
• I like to use silpat mats on top of my baking sheets for quicker clean up and more evenly baked cookies. No more spreading or burnt spots!
• This recipe uses one extra egg yolk, which makes snickerdoodle cookies extra soft and chewy. Be sure to save that extra egg for fried rice or the best scrambled eggs!

Snickerdoodle FAQs

More Easy Cookie Recipes

• Healthy No Bake Cookies
• Chewy Oatmeal Chocolate Chip Cookies
• Healthier Candy Cane Cookies
• Pumpkin Cookies with Cream Cheese Frosting
• Pumpkin Chocolate Chip Cookies

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Snickerdoodle Cookies

Print Recipe

These super soft & chewy Snickerdoodle Cookies are healthier & SO easy to make (no rolling or cutting!). Super cinnamon-y with a hint of tang.

• Author: Tiffany
• Prep Time: 10-20 minutes
• Cook Time: 10 minutes
• Total Time: 17 minute
• Yield: 23 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough:

• 1 cup unsalted butter
• ½ cup + 3 Tbsp granulated sugar (I recommend coconut sugar)
• 2 tsp vanilla
• 1 egg + 1 egg yolk*
• 2 ½ cups whole grain flour (I recommend einkorn)
• 2 tsp cream of tartar
• 1 ½ tsp ground cinnamon
• 1 tsp baking soda
• ½ tsp salt
  Cinnamon Sugar Topping:
• 2 – 4 Tbsp granulated sugar
• ½ – 1 tsp ground cinnamon

Instructions

1. Preheat the oven to 375F and line a large baking sheet with a silpat mat.
2. In a large bowl with a hand mixer, or in the bowl of a stand mixer with a paddle blade, beat together the butter and sugar until it’s light in color, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.
3. Add the egg, egg yolk, and vanilla and beat until everything is well incorporated, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.
4. Add the flour, cream of tartar, cinnamon, baking soda and salt and mix on low JUST until combined. The batter will be thick. Cinnamon Sugar Topping:
5. Combine 2 Tbsp granulated sugar and ½ tsp ground cinnamon in a small bowl. (I use and recommend these small glass bowls.)
6. Using a cookie scoop, scoop two scoops of dough per cookie onto the baking sheet. Leave about 2-3” of space between each cookie. (If you’re using these USA baking pans and these silpat mats, you’ll get 12 cookies per pan.)
7. When you’ve scooped all the cookies, working with one at a time, roll the double scoop of dough into a ball using the palm of your hands. Roll the cookie dough in the cinnamon sugar so it’s coated well. Place it back onto the baking pan. Repeat the process for all the cookies.
8. Bake the cookies for 10 minutes. These cookies will puff up and not deflate much, so if you want a flatter cookie, use a pancake flipper to GENTLY press down on the cookies when you pull them out of the oven. Allow the cookies to cool on the baking pan for 10 minutes before placing them on a cooling rack to cool completely.

Notes

* Save the extra egg white for the very best scrambled eggs or easy fried rice.

No cream of tartar? Can I substitute lemon?

Not for this recipe. Using lemon juice will throw off the wet/dry ratio of ingredients and impart a lemon flavor that won’t work well with cinnamon. If you don’t have cream of tartar, I recommend these shortbread cookies or my classic sugar cookie recipe. 

Nutrition

• Serving Size: 2 cookies
• Calories: 129

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