It’s beginning to smell a lot like Christmas cookies…
So, as we all know, the holidays are an incredibly busy time of year. Wonderful, yes, but also stressful. There are just SO many things to do, and unfortunately, the days don’t get any longer to fit them all in.
What we really need around now is some recipes that can adjust to fit into our schedule.
Like, for example, these Soft and Chewy Double Chip Snickerdoodle Cookies. The dough can be made ahead of time and kept in the fridge for up to three days-so you can start them whenever you have a little free time, and they’ll be all ready to bake when you want them.
This makes them a great choice for cookie making parties, because all the prep work is already done and you can get right to the fun part.:) The other great thing about these cookies is that they are soooooo amazingly soft and chewy.
Really, it’s like sinking your teeth into a snowdrift, only warm. Plus, they’re stuffed with not one, but two kinds of chips, white chocolate and butterscotch.
Can’t you just imagine those bursts of vanilla and butterscotch melting against your tongue in the middle of a warm mass of soft, chewy cookie? I mean, serious yum.
Soft and Chewy Double Chip Snickerdoodle Cookies
- In a large mixing bowl, combine your flour, cream of tartar, baking soda, cinnamon and salt together. Set aside.
- Using a stand mixer ( with paddle attachment) or a large mixing bowl andhandheld mixer, beat the butter and sugar until light and fluffy.
- Next mix in an egg and vanilla.
- Now add the flour mixture slowly, about 1/2 a cup at a time. Mix until well combined.
- Last but not least, stir in your chocolate and butterscotch chips. Wrap with plastic wrap and chill dough at least 30 minutes or up to 2days. (if you are rushed on time, you can also put in the freezer for 10 minutes)
- Place the cinnamon and sugar for the topping in a small bowl and stir until well combined.
- Scoop heaping tablespoon-sized amounts of cookie dough and roll in to 1.5-2 inch balls. Roll each ball in cinnamon sugar mixture until well covered.
- NOTE: You can also do 1 inch balls to make more, smaller cookies. But we like our cookies BIG! (see cooking times at the bottom for different sized cookies)
- Place cookies on cookie sheet and bake at 350 degrees for 10-12 minutes for LARGE cookies and 9-11 for SMALL cookies.
- They may appear to be under cooked, but you DO NOT want to over cook these. After they cool, they will firm up, but maintain that desired soft and chewy texture.
TIP: Store these cookies in an air tight container with a slice of bread to keep them soft and chewy longer!
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Soft and Chewy Double Chip Snickerdoodle Cookies
Ingredients
Cookies:
- 1 1/4 cup flour
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup butterscotch chips
- 1/4 cup white chocolate chips
- NOTE. if you LOVE chip feel free to add a couple Tablespoons more.
Cinnamon sugar topping:
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- In a large mixing bowl, combine your flour, cream of tartar, baking soda, cinnamon and salt together. Set aside.
- Using a stand mixer ( with paddle attachment) or a large mixing bowl and handheld mixer, beat the butter and sugar until light and fluffy .
- Next mix in in egg and vanilla.
- Now add the flour mixture slowly, about 1/2 a cup at a time. Mix until well combined.
- Last but not least, stir in your chocolate and butterscotch chips. Wrap with plastic wrap and chill dough at least 30 minutes or up to 2 days. ( if you are rushed on time, you can also put in the freezer for 10 minutes)
- Place the cinnamon and sugar for the topping in a small bowl and stir until well combined.
- Scoop heaping tablespoon-sized amounts of cookie dough and roll in to 1.5-2 inch balls ( you can also do 1 inch balls to make more, smaller cookies. But we like our cookies BIG!) Roll balls in cinnamon sugar mixture until well covered.
- Place cookies on cookie sheet and bake at 350 degrees for 10-12 minutes for LARGE cookies and 9-11 for SMALL cookies.
- They may appear to be under cooked, but you DO NOT want to over cook these. After they cool, they will firm up, but maintain that desired soft and chewy texture.
Save this recipe for later! Click the heart in the bottom right corner to save to your recipe box!
Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Post updated September 2020
Jen Letourneau says
This sounds amazing! I can’t wait to try this on my own… I have never heard the tip about storing cookies with a slice of bread – tell me more about how this helps?
Sarah | Broma Bakery says
Oooh beautiful! Soft and chewy cookies are the only way to go.