Soft Snickerdoodle Cookies

I read lots of the reviews and they do not do justice to how AWSOME these cookies are! SO easy my 3 and 5 yr old kids did it by them selves (with supervision). Since I'm in South America I had to alter it just a bit...BUTTER comes in 200g sticks here so I just used a whole one and we can't get cream of tarter,& baking soda is hard to come by so I added the two measurements together and put 3 TSP BAKING POWDER. And put the oven on the 160-180 C degree setting for the same time as the recipe said...along with the other review's tips I also put in the vanilla and melted the butter and stirred it in after it was coolled, as well as substituted 1 of the teaspoons of cinnamon that you roll them in, for ginger powder...They are THE BEST COOKIES EVER! I can't hardly stop eating them!.......so....here is an IMPORTANT TIME AND FIGURE SAVER TIP: the recipe can be doubled, refrigerate until firm, shape into 2, 2" diameter rolls, wrap in plastic wrap and freeze! when your ready for cookies, slice 1/2" thick slices, press into coating, place on cookie sheet and put in a COLD oven and turn it to the regular temp. for 20 min....my dough lasted perfectly a month in the freezer until it was gone. This way you only eat as many as you cook and you don't have to make the dough all the time.

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These are fantastic cookies. They are light and buttery. I got through half of the batch before I got the size perfected. In this case smaller is better, they are still delish if they are big but they are the best consistency when you make the balls the size of a large bing cherry or a childs small rubber bouncy ball.

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With money tight this year, i made cookies for gifts this christmas. This recipe was so easy and sooooo delicious and a big hit. i took a plate of them to work and everyone loved them. Not to mention they are the only cookie i made that actually stayed soft, the others all got crunchy and hard. thank you sooo much for this wonderful recipe!

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Our teacher made these for us and these are our thoughts. Do you want to eat a cookie you can die with? This cookie is mouth watering and blasting my tongue with flavor. It's puffy like cotton and it goes "crunch, crunch, crunch" in your mouth. It tastes as good as it smells...The cinnamon is mouth watering on top. Once you bite into the crisp you can't get it out of your tongue because it tasted so good! When you bite into the chewy cookie your mouth waters. Then you fall off your chair. It smells so good and tastes so good. I saw delicious cinnamon, great crunch sound in my mouth. You should try these snickerdoodle cookies. They are hard on the outside and chewy on the inside. Once you taste the cinnamon your tongue tingles and when you chew it your mouth waters. You will find this recipe easy to make. You should try snickerdoodles like our class did.

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Excellent cookies! Because I was in a hurry, I mistakenly added the cinnamon to the batter. I went ahead and finish them and rolled them in the cinnamon sugar mix. I was afraid it would be too much cinnamon; it was not - they are delicious. Even my husband and daughter, who aren't as cinnamon crazy as me,say they're great.

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so easy and yummy! we loved these!! I'm not the greatest at baking, followed the recipe exactly and they came out perfectly!

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This the first snickerdoodle recipe I've tried over the years which truly results in a soft, chewy cookie. To help incorporate the butter and egg mixture better, I beat the eggs first, then mixed in superfine sugar. I melted the butter, let it cool a bit, then combined it and the egg mixture using an electric mixer. Taste is fresh and buttery underneath the cinnamon. Excellent!

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Wonderful snickerdoodle recipe that really DID stay soft! I did add the vanilla per the suggestions and the whole family loved them! Thanks for sharing!

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This recipe is easy and delicious. I live at high elevation and the cookies still come out soft and yummy, though I do have to bake the cookies longer

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Wow these cookies are absolutely delicious! And super easy to make. I also added 1 tsp of vanilla extract & after rolling the chilled balls in the sugar/cinnamon mix, I flattened them a little & sprinkled an extra coating of the mix on top before placing them in the oven. Came out perectly! Thanks for the recipe!

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These are easy to make...so easy in fact, my 11 yr old son made them without any help today. He baked them perfectly so they were soft & chewy...yummy! However, I do agree that they might taste a bit better with a little vanilla added to the dough. The butter came through a bit much for my taste.

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I'm so glad I found this recipe! My husband brought home some store-bought snickerdoodles a couple weeks ago and they were like eating bricks sprinkled with cinnamon sugar - horrid texture. These are great and have the perfect amount of softness. The only changes I made was to add 1/8 of a teaspoon of ginger to the cinnamon sugar (because I'm obsessed with ginger and add it to practically everything I can, lol). Delicious! Thanks!

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Turned out exactly how I wanted them to! Great flavor. Soft and chewy. Couldn't ask for a better recipe!

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OMG, these were wonerful!! Most of the recipes that say "soft"...don't stay soft, but these were the exception. A big hit. I used 2 different cookie sheets, alternating chilling them in the fridge. Thanks for such a awesome recipe, will be making these often.

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I have never been a fan of crunchy snickerdoodle cookies, so when I saw that this recipe produced a soft version I thought I would give it a try. SOOOOO YUMMY. I followed the recipe exactly, taking care to make the dough into small 1" balls. The cookies turned out perfectly. Thank you for such a terrific recipe.

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A recipe that has been a hit time and time again. So soft, yummy, and simple.

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I lost my snickerdoodle recipe, tried another and it was miserable...came here, which I should have anyway since I get so many good recipes from this site. I think these are better than the recipe I lost! Soooo delicious!

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The perfect gift!! Delicious and buttery

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OMG!! These cookies are yummy. They are the best Snickerdoodle cookies I have ever made. I did do as others have suggested and added 1 tsp. Vanilla. They stay soft as stated. I shared with neighbors & they loved them. I will only make this recipe from now on. Wonderful!!

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I was pleased with this recipe. I haven't made snickerdoodles in a long time and had forgotten how much I liked them. I increased the cinnamon and sugar to 4 tsp/TBSP because I got very low toward the end. I do my dough a bit backward because I roll and coat, then refrigerate. That way they go into the oven cold. Also, I saw a tip a while back to back cookies at 300 for 20 minutes instead of a higher temperature. I love what the degree/time adjustment does to my cookies! The only problem was that the cookies seemed to dry out within 2 days. Any suggestions how to avoid that? Thanks for a terrific cookie recipe!

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