This Snickerdoodle Cookie Recipe is a delicious treat that's sure to satisfy your sweet tooth. Each bite of these chewy snickerdoodle cookies is soft, pillowy, and full of cinnamon sugar coating. This classic cookie is perfect for any occasion and is always a crowd-pleaser.
This recipe takes the classic snickerdoodle cookie recipe to the next level with a few tweaks that make a world of difference. By using a combination of all-purpose flour and whole wheat pastry flour, these cookies have the perfect texture and extra nutritional benefits from whole wheat. Many recipes use melted butter in their cookies but for this recipe, I used softened butter to keep the cookies light and airy.
If you are looking for other whole-wheat baked cookies and sweets, let me suggest a few of my favorites. I love these dark chocolate chips and dried cherry cookies. They are so good! Another favorite is these salted rye chocolate chip cookies. Sticking with the chocolate chip theme, what about these brown butter spelt chocolate chip cookies? I could eat these every day!
Why You'll Love It
Nostalgic- Snickerdoodles are timeless cookies that have been around for generations. My mom did not bake a lot growing up, but snickerdoodles were a cookie she made. Each soft bite is filled with cinnamon and sugar flavor that just brings you back to those memories of fresh cookies right out of the oven.
Soft and Chewy-These cookies are the perfect combination of soft and chewy. I used a mix of granulated and brown sugar in the dough, which adds to the chewy texture. They are not too dense or crumbly, making them perfect for enjoying tea, coffee, or a big glass of milk.
Simple-These snickerdoodle cookies are so simple cookies to make. They are a good recipe to make with family and rely almost entirely on pantry essentials. This makes them an excellent dessert to make last minute and won't leave you running to the store for mix-ins or special ingredients.
- All-purpose flour- I like to use a blend of all-purpose and whole wheat. All-purpose flour is very neutral tasting and works really well at blending with whole wheat pastry flour for a mild-tasting dessert.
- Whole wheat pastry flour- There are many kinds of whole wheat flour, but I will explain below why I prefer whole wheat pastry flour in mine.
- Cream of tartar- Cream of tartar is essential to chewy sugar cookies. It helps the cookies rise but also prevents sugar from crystalizing in the dough, ensuring that it remains chewy and not crunchy. It also gives snickerdoodle cookies their distinct tangy taste.
- Baking soda- Baking soda lifts the cookies and makes them light and pillowy. You won't be using baking powder here, so just be sure you grab the right container because they look so similar.
- Salt- Salt balances the sweetness in the cookie.
- Softened butter- Some recipes use chilled butter, but this is not one of them. Softened butter will give you a perfectly textured chewy snickerdoodle cookie. Be sure to use unsalted butter to avoid a salty-tasting cookie.
- Granulated sugar- A blend of granulated and brown sugar makes the perfect sweetness and texture.
- Brown sugar- Dark brown sugar is my preference for this snickerdoodle recipe. Dark brown sugar has a very deep flavor and makes these cookies taste amazing.
- Eggs- Large eggs are used in this recipe for structure and to add a rich taste to the cookie dough.
- Vanilla- Vanilla extract is a light aromatic that enhances the other flavors in the cookie.
- Cinnamon- Ground cinnamon is the star of this recipe. It gives snickerdoodle cookies their distinct flavor and makes them smell amazing while baking.
How to Make Chewy Snickerdoodle Cookies
Start by measuring out your ingredients and collecting all of the tools that you need for this recipe. This will ensure a smooth baking experience. Preheat the oven to 350 degrees and line a large baking sheet with parchment. You can use a stand mixer or mix this recipe by hand.
Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, whole wheat pastry flour, cream of tartar, and salt together. Set this bowl aside.
Cream the butter and sugar
In a medium bowl, cream your softened butter with granulated sugar and brown sugar.
Add the wet ingredients
Stir in the eggs and vanilla. Add in the flour mixture and mix until just combined.
Coat the cookies
Whisk together the granulated sugar and cinnamon on a plate. Using a portion scoop, scoop cookie balls. Roll them into the cinnamon sugar mixture.
Place the coated cookie dough balls onto the prepared cookie sheet. Press gently to slightly flatten. Let the cookies bake for 10-15 minutes or until the edges are a very light golden brown. If you'd like, you can sprinkle some extra cinnamon sugar on top right after baking.
Tips For Baking With Whole Wheat Flour
I love using whole wheat flour in my baking, and have for many years. Let me share a few things I have learned to make your baked goods awesome!
- Start in moderation- Whole wheat flour has a distinct taste and texture that differs from all-purpose flour. Before going all in with your baked goods, use a mixture of the two for a milder taste. For this recipe, I use about 30% whole wheat flour. With this amount, I promise no one will notice! You can slowly adjust the percentages and work up to 100% if that is your goal.
- Over-mixing will make your baked goods tough. This is really important when you are using whole wheat flour.
- Keep the protein levels in mind-I knew I wanted a tender cookie, so I went with whole wheat pastry flour as it is a lower protein flour. This is the flour I use for almost all my cookies and cakes.
- Don't overbake- All cooked/baked foods have a process called carry-over cooking that happens when they are removed from the heat source. The residual heat in the baked goods will continue to bake even after they are removed from the heat. With whole wheat baking, this can be an issue as they will dry out more quickly when over-baked.
The solution? I like to underbake just SLIGHTLY. Then, when the carry-over cooking happens, they are perfectly baked.
Can You Freeze Snickerdoodle Cookie Dough?
The best way to freeze snickerdoodle cookies is to start with a preliminary freeze.
I like to make my dough, scoop it into balls, and freeze it on a baking sheet. Then, transfer it to a ziplock bag or other storage container. This is much better than freezing the dough in a large bag. You'll be able to grab however many cookies you'd like at a time, without having to thaw the entire batch.
Be sure to store in an airtight container as fats take on any flavors you have floating around in your freezer.
Let the cookie dough thaw first before baking. Then, bake as directed and enjoy!
Freezing The Dough
I like to make my dough, scoop it into balls, freeze it on a baking sheet, then transfer it to a ziplock bag or other storage container.
Be sure to store in an airtight container as fats take on any flavors you have floating around in your freezer, and these cookies will definitely take on flavors you don't want them to.
Let them thaw first before baking. Then, bake as directed.
How to store leftover Snickerdoodle cookies?
Store leftovers in an airtight container on the counter or in the fridge for up to 4-5 days. I think 2 days is optimal. Keep in mind that homemade cookies don't have lots of preservatives like store-bought cookies and do not keep as well.
If you live in a humid environment or your house temperature is on the warmer side, it's best to always store cookies in the refrigerator to avoid premature spoiling.
Chewy Snickerdoodle Cookie Recipe
- 2 cups all purpose flour
- 1 cup whole wheat pastry flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter, softened
- ⅔ cup sugar plus extra for rolling. I used about ⅔ cup.
- ⅓ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 tablespoon cinnamon this is to mix with the ⅔ cup sugar. It will be used to roll the cookies in.
- Preheat oven to 350 degrees.
- Lined 2 baking sheets with parchment and set aside.
- In a small bowl mix flours, cream of tartar, baking soda and salt. Set aside.
- In the bowl of a stand mixer (fitted with paddle attachment), or another larger bowl if you are using a hand mixer. If you want to mix by hand, you can do that too. Add butter and sugars to bowl.
- Remember you are only using ⅔ cup white sugar in the dough, the rest will be used to make the cinnamon sugar with. Mix butter and sugars until they are light and fluffy. Scrape sides and bottom.
- To this add in the eggs and vanilla. Mix only to combine. Once the egg is added, it is easy to overmix, so be mindful of that. Scrape sides and bottom.
- Last is your flour mixture. Mix again only to combine. Scrape sides and bottom and mix again for just a few seconds if needed.
- Make cinnamon sugar on a dinner plate. Mix the remaining white sugar and cinnamon on plate.
- Scoop cookie dough onto plate. I worked with about 10 balls at a time. Roll in sugar and place on the baking sheet. I like to flatten mine just a touch, as shown in the video.
- Place in oven and bake 10-15 minutes depending on how crispy you like your cookies. I like mine really soft, so I always go for the least amount of time.
- Remove from oven. These are so good when they are warm, but honestly they are great cooled. I love mine with a cold glass of milk!
- Now, sit back and enjoy. You deserve it!