Soft snickerdoodles on a cooling tray

I’m a big believer in soft cookies which is why I make these frequently. The secret is in the oil and the trick is not to overbake them. They are delicious straight out of the oven or cooled down and dipped in milk. Enjoy!

Soft snickerdoodles from above


// makes 3 dozen cookies //

1 cup canola oil
1 ½ cups granulated sugar
2 eggs
2 ½ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

Cinnamon Sugar Mixture

¼ cup sugar
1 ¼ tsp cinnamon

snickerdoodle dough ready to bake


  1. Heat oven to 375°F.
  2. Line a cookie sheet with either a silocon baking mat or sheet of parchment paper and set aside.
  3. In the bowl of a stand mixer, mix the oil, sugar, and eggs.
  4. Add flour, cream of tartar, baking soda, and salt and mix well. Dough should come away from the sides of the bowl. I add half the flour to begin with, then add the rest. Dough should be firm yet soft, pliable, and oily. Add additional flour (in small amounts at a time) if needed.
  5. Mix cinnamon sugar mixture together in a small bowl.
  6. Roll the dough into small balls (about 1-2 tbsp of dough) and roll in cinnamon sugar mixture.
  7. Place 12 cookie balls on lined cookie sheet.
  8. Bake for 8 minutes then check them. You are looking for a good “crackle.”
  9. I always bake for longer and typically pull them out between 8 1/2 - 9 minutes.
  10. Transfer immediately to a sheet of foil on your counter. This helps them stop baking and locks in that softness.
  11. Store in an airtight container or baggie.

enjoying snickerdoodles with milk

// Adapted from my mother’s recipe //