Go Back
Grandma's Soft Snickerdoodle Recipe

Grandma's Soft Snickerdoodles

: A classic, soft, and tangy snickerdoodle recipe baked with love (and a vintage Pyrex bowl!). These tender cinnamon-sugar cookies are perfect for parties, holidays, or just a cozy afternoon.
Print Recipe Pin Recipe

Ingredients
  

  • For the Cookie Dough:
  • 2 3/4 cups all-purpose flour
  • 1 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 cup unsalted butter softened OR Crisco
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • For the Cinnamon Sugar Coating:
  • 1/4 cup granulated sugar
  • 1 1/2 tbsp ground cinnamon

Instructions
 

  • Whisk Dry Ingredients: In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt. Set aside.
  • Cream Butter & Sugar: In a large mixing bowl, cream the softened butter (or Crisco) and 1 1/2 cups of sugar together until light and fluffy (about 2-3 minutes).
  • Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl to ensure everything is incorporated.
  • Combine: Gradually add the dry flour mixture to the wet ingredients. Mix just until combined and no streaks of flour remain.
  • Chill the Dough: Cover the bowl with plastic wrap and refrigerate for 20–30 minutes. (This step is crucial to prevent the cookies from spreading too much!)
  • Preheat & Prep: Preheat your oven to 350°F (175°C). In a small shallow bowl, mix the 1/4 cup sugar and cinnamon together.
  • Roll: Scoop the chilled dough and roll into small balls (about 1 inch). Drop them into the cinnamon-sugar mixture and roll until heavily coated.
  • Bake: Place dough balls on a baking sheet (lined with parchment or a "broken in" ungreased pan). Bake for 8–9 minutes. They should look puffed and slightly crackly on top but still soft.
  • Cool: Let them cool on the baking sheet for 2 minutes before transferring to a wire rack.

Notes

Fat Choice: Using all butter gives great flavor, but using Crisco (shortening) will result in a puffier, softer cookie. You can use half of each for the best of both worlds.
The "Broken In" Pan: If using a well-seasoned, older baking sheet, parchment paper is often unnecessary.
Storage: Store in an airtight container at room temperature for up to 5 days. Add a slice of white bread to the container to keep them extra soft.