The pressure builds and you start counting down minutes until you eat. You remember smelling the cinnamon and sugar mix in your kitchen the moment you started rolling the dough. That sweet, warm scent kinda pulls you in real good.
Every minute you wait feels like forever but you know it's gonna be worth it because those tender pull snickerdoodles are worth every second. You notice your patience kinda tested but the anticipation is the best part of it.
When the timer finally dings you’re almost jumping outta your skin. The sealing ring’s done its work, the perfect slow release of the pressure means your cookies come out exactly how you wanted. You can almost taste that broth depth of flavor even if these ain’t savory!
Why This Recipe Works Every Single Time
- You use cream of tartar to get that tender pull texture that snickerdoodles are famous for.
- The cinnamon mixed in both the dough and the coating gives it a deep, cozy flavor you can’t fake.
- Pressure cooker’s slow release keeps the cookies soft and chewy instead of drying them out.
- Butter softened just right so it blends easy with sugar for that fluffiness you want.
- Natural release method lets the cookies finish cooking gently without getting tough edges.
- Using both egg and egg yolk adds richness and helps keep the dough moist and perfect.
- The sealing ring on your pressure cooker keeps the steam in to help the cookies rise and bake evenly.
Your Simple Ingredient Checklist
- 3 cups (375 grams) all-purpose flour, spooned & leveled
Floating flour on top, you gotta make sure it’s just right for that perfect cookie texture.
- 2 teaspoons cream of tartar
This helps with that snickerdoodle softness you love so much.
- 1 teaspoon baking soda
Gives your cookies just the right lift without feeling heavy.
- 1 teaspoon ground cinnamon
Mixed right in for that warm, cozy undertone.
- ½ teaspoon salt
Balances the sweetness and brings out flavors.
- 1 cup (230 grams, or 2 sticks) unsalted butter softened
You gotta make sure the butter’s soft but not melted for the fluff.
- 1 cup (200 grams) granulated sugar
Sweetness that’s classic and clean tasting.
- ½ cup (100 grams) light brown sugar packed
Adds that subtle richness and moisture to the dough.
- 1 large egg room temperature
Helps bind everything and adds moisture.
- 1 large egg yolk room temperature
Extra richness and that perfect soft chewiness you want.
- 2 teaspoons pure vanilla extract
Deepens the flavor, makes it smell like you’re bakin’ from heaven.
- ¼ cup (50 grams) granulated sugar (for rolling)
Gives your coating a nice crisp-sweet kick.
- 2 teaspoons ground cinnamon (for rolling)
That final touch of cinnamon goodness.
The Exact Process From Start to Finish
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
This sets the stage and keeps cookies from sticking or burning on the bottom.
- In a medium bowl whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
Mix those dry ingredients so they’re ready to join the wet stuff.
- In a large bowl cream your softened butter, granulated sugar, and brown sugar together until it’s light and fluffy.
This step’s where you feel that smooth goopy texture start to happen.
- Add in your egg and egg yolk plus vanilla. Mix until fully combined.
This is where the dough gets alive and ready to taste amazing.
- Slowly add dry mix into your wet mix, stirring just enough to combine.
Don’t overwork it or the cookies get tough, you know?
- In a small bowl mix sugar and cinnamon for coating.
This is gonna be the cookie's final cinnamon crunch moment.
- Roll dough into balls about 1.5 tablespoons each, then roll ’em in that cinnamon-sugar coating. Place them on the sheets about 2 inches apart.
Spacing’s key here so they don’t stick together while baking.
- Bake 9-11 minutes or until edges look set and centers are just slightly underbaked.
Let them rest on the baking sheet 5 minutes so they firm just right before moving to a wire rack to cool completely.
Time Savers That Actually Work
- Softening butter by cutting it into chunks and leaving it at room temp while you prep your dry ingredients saves loads of time.
- Measure and mix your dry ingredients ahead of time so adding them is quick and easy.
- Use a cookie scoop for evenly sized dough balls that bake evenly every time.
- Line multiple baking sheets ahead so you can switch batches without waiting around.
- If you’re really in a rush you can skip chilling the dough and bake right away – the texture changes slightly but still tastes delish.
When You Finally Get to Eat
That first bite hits soft and chewy with cinnamon’s warm hug for your taste buds. You feel the tender pull as the cookie stretches but doesn’t break — that’s the texture you worked for.
The sugar coating gives you a slight crunch before it melts into sweetness and spice. You remember why these treats are so beloved everywhere.
You notice the butter and vanilla flavors come through, kinda rich and smooth, reminding you of cozy afternoons with a cup of tea.
And you gotta admit it’s just the perfect cookie experience – soft, chewy, and packed with that cinnamon warmth that makes you want another one (or two).
How to Store This for Later
- Keep in an airtight container at room temp for up to 4 days to keep that soft chewy vibe going.
- If you want 'em longer, pop cookies in the freezer inside a sealed freezer bag for up to 3 months.
Just thaw at room temp before eating.
- For the best flavor after freezing you can reheat cookies in the oven for a couple minutes at low temp to get that fresh-baked feel again.
- Keep your container lined with parchment paper between layers to keep cookies from sticking or breaking.
Everything Else You Wondered About
- Can I use salted butter instead of unsalted? You can but cut back on the salt in the recipe to keep balance right.
- Should I chill the dough before baking? It’s not necessary but chilling 30 mins to an hour helps control spread and makes cleaner cookies.
- What’s the deal with cream of tartar? It’s a key to classic snickerdoodle softness and slightly tangy flavor, you don’t wanna skip it.
- How do I know when cookies are done? Look for the edges firming up but centers still look soft and slightly underbaked — they’ll finish firming up on the baking sheet while cooling.
- Can you bake these in a pressure cooker? While this recipe is oven-based for best results, you can use your pressure cooker for warming or keeping the beans warm slow release style, but baking real cookies is better for oven.
- Ever get dry cookies? How to fix? Usually it’s from overbaking or letting natural release finish too long on cookies. Keep an eye and don’t wait too long before you take ’em out and use slow release if possible.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Soft and Chewy Snickerdoodle Recipe
Equipment
- 1 Mixing bowl medium and large
Ingredients
Main Ingredients
- 3 cups All-purpose flour spooned & leveled
- 2 teaspoons Cream of tartar
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- ½ teaspoon Salt
- 1 cup Unsalted butter softened
- 1 cup Granulated sugar
- ½ cup Light brown sugar packed
- 1 large Egg room temperature
- 1 large Egg yolk room temperature
- 2 teaspoons Pure vanilla extract
- ¼ cup Granulated sugar for rolling
- 2 teaspoons Ground cinnamon for rolling
Instructions
Instructions
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- In a medium bowl whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
- In a large bowl cream your softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add in your egg and egg yolk plus vanilla. Mix until fully combined.
- Slowly add dry mix into your wet mix, stirring just enough to combine.
- In a small bowl mix sugar and cinnamon for coating.
- Roll dough into balls about 1.5 tablespoons each, then roll in cinnamon-sugar coating and place on baking sheets spaced 2 inches apart.
- Bake 9-11 minutes or until edges are set and centers are slightly underbaked.
- Let cookies rest 5 minutes on the baking sheet before moving to a wire rack to cool completely.
