These Soft Snickerdoodle Cookies have found their way into our regular cookie rotation. No longer relegated to the holidays, these creamy, cinnamon flavored treats are enjoyed year-round with a hot cup of tea. This recipe makes quite a few, 5 dozen to be exact. So if you’re hankering for a smaller batch, this easily can be halved. Or make the full batch and throw the extras in the freezer. You won’t be sorry!

Our new neighbors dropped a still-warm plate of these snickerdoodle cookies at our house this past summer. Never being a fan of snickerdoodle cookies, I hesitantly bit into these light, silky morsels and instantly knew I had to have her recipe. Snickerdoodles being my Dad’s favorite, I couldn’t wait to make these the next time they visited. Fortunately, these are Dad approved!

Try my fall twist of Pumpkin Snickerdoodle Cookies for a unique treat as the weather cools and we start craving all things pumpkin spice. Let me know how you like them in the comments. Enjoy!

Soft Snickerdoodle Cookies

Soft and creamy with a delicate cinnamon flavor, these Snickerdoodle Cookies are a treat to be enjoyed year-round!

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Course Dessert

Cuisine American

Servings 5 dozen

Ingredients

  

• 1 cup butter softened
• 8 oz cream cheese softened
• 3 cups white sugar
• 4 eggs
• 5 1/2 cups all-purpose flour
• 2 tsp cream of tartar
• 2 tsp baking soda
• 1 tsp salt
• 1 tbsp vanilla

Topping

• t tbsp white sugar
• 4 tsp cinnamon

Instructions

 

• Mix first 4 ingredients until smooth and fluffy.
• Combine next 4 ingredients and gradually add to the creamed butter mixture. Add vanilla, mix well.
• Cover and chill for at least an hour. This makes it easier to roll out without being so sticky.
• Mix sugar and cinnamon together in a small bowl. Set aside.
• Preheat oven to 350F and line two baking sheets with parchment paper.
• Roll about a tbsp of cookie dough into a ball. Drop into the sugar mixture and gently roll it around. Then place sugared dough onto baking sheet. Repeat, leaving a few inches in between each cookie dough ball. There is no need to flatten the dough, it spreads as it cooks.
• Bake 8-10 minutes or until cookies are lightly browned. Let them sit on hot cookie sheet for about 3 minutes before transferring to wire rack to cool completely.
• Enjoy warm or store in an air-tight container in the fridge for about a week.

Keyword cinnamon, cookies, dessert, snickerdoodle