Soft and Chewy Snickerdoodle Cookies

These Soft and Chewy Snickerdoodle Cookies are a classic favorite—perfectly buttery, tender in the center, and coated in a warm cinnamon-sugar crust. With just the right amount of tang from cream of tartar, they’re everything you love about snickerdoodles in one easy and foolproof recipe.

Why You’ll Love This Recipe

• Classic flavor with a hint of cinnamon and a chewy texture

• Simple ingredients and easy-to-follow steps

• Cream of tartar adds the signature tanginess

• Perfectly thick with slightly crisp edges

• Chilled dough ensures cookies won’t spread too much

• Great for make-ahead baking

• Ideal for holiday cookie trays or everyday treats

• Kid-friendly and freezer-friendly

• One-bowl dough method

• Delicious with a glass of milk or coffee

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• All-purpose flour

• Cream of tartar

• Baking soda

• Ground cinnamon

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Light brown sugar (packed)

• Egg

• Egg yolk

• Pure vanilla extract

For the cinnamon sugar coating:

• Granulated sugar

• Ground cinnamon

Directions

1. In a large bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.

2. In a stand mixer or large bowl using a hand mixer, beat the butter, granulated sugar, and brown sugar until well combined (about 1–2 minutes).

3. Add in the egg, egg yolk, and vanilla extract. Mix until fully incorporated. Scrape down the sides of the bowl as needed.

4. Gradually add the dry ingredients and mix until just combined. The dough may appear crumbly at first, but it will come together as you mix.

5. Cover the dough tightly and refrigerate for at least 1 hour.

6. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.

7. Using a 1-tablespoon scoop or measuring spoon, portion and roll the dough into balls (about 1 1/4 inches wide).

8. In a small bowl, mix the cinnamon and sugar for coating. Roll each dough ball in the cinnamon sugar mixture.

9. Place the coated dough balls on prepared baking sheets, spaced about 2 inches apart.

10. Bake for 8–10 minutes or until the tops are set.

11. Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 54 cookies
Prep Time: 25 minutes
Cook Time: 10 minutes per batch
Chill Time: 1 hour
Total Time: 1 hour 55 minutes

Variations

• Spiced Snickerdoodles: Add a pinch of nutmeg or cloves to the dough for extra warmth.

• Brown Butter Version: Brown the butter before mixing for a richer, nuttier flavor.

• Stuffed Snickerdoodles: Insert a caramel square or chocolate piece in the center before baking.

• Gluten-Free: Use a 1:1 gluten-free flour blend.

• Maple Twist: Add 1 teaspoon of maple extract for a fall-inspired touch.

• Chai-Spiced: Swap cinnamon with a chai spice mix for a unique variation.

• Lemon Sugar Coating: Mix lemon zest with the cinnamon sugar for a citrusy zing.

• Frosted Snickerdoodles: Add a light glaze or cream cheese frosting after baking.

• Pumpkin Snickerdoodles: Mix in ¼ cup of pumpkin puree and adjust flour slightly.

• Mini Snickerdoodles: Use a teaspoon-sized scoop and reduce baking time to 6–7 minutes.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 1 week.

• Refrigerated Dough: Can be stored for up to 3 days before baking. Let sit at room temp if too firm.

• Freezer (Dough): Freeze dough balls up to 3 months. Roll in cinnamon sugar just before baking.

• Freezer (Baked Cookies): Freeze fully baked cookies for up to 3 months. Thaw at room temp before serving.

• Reheating: Briefly warm in the microwave for 5–7 seconds for that fresh-from-the-oven feel.

FAQs

What makes a snickerdoodle different from a sugar cookie?

Snickerdoodles include cream of tartar, which adds a subtle tang and helps create their chewy texture. They’re also rolled in cinnamon sugar before baking, giving them a spiced exterior.

Can I skip the cream of tartar?

Yes, but it will change the flavor slightly. You can substitute both the cream of tartar and baking soda with 2 teaspoons of baking powder.

Why did my cookies spread too much?

This can happen if the butter is too warm or the dough isn’t chilled long enough. Always chill for at least 1 hour, and make sure your baking soda is fresh.

Can I freeze the cookie dough?

Absolutely. Freeze rolled dough balls (without sugar coating) and store in a sealed container or bag for up to 3 months. Roll in cinnamon sugar just before baking.

Can I double the recipe?

Yes, this recipe doubles easily. Use a large mixing bowl and chill dough in batches if needed.

Can I use salted butter instead of unsalted?

You can, but reduce the added salt in the recipe to 1/8–1/4 teaspoon to balance the flavor.

Why is my cookie dough crumbly?

That’s normal when first mixing in the dry ingredients. Continue mixing and it will come together.

Can I make these without a mixer?

Yes, but it will take more elbow grease. Use a sturdy spatula or wooden spoon to cream the butter and sugars.

Do I need to press the dough balls flat before baking?

No. These cookies naturally spread in the oven. Just roll into balls and let them bake as-is.

How do I make crispier snickerdoodles?

Bake them for an extra minute or two. For an all-around crispy texture, flatten the dough slightly before baking.

Conclusion

This Soft and Chewy Snickerdoodle Cookie recipe is a must-have for any baker’s collection. With their buttery texture, warm cinnamon coating, and classic tang, they’re a cozy treat that’s perfect any time of year. Whether you’re baking a batch for a party, holiday gathering, or simple weeknight indulgence, these cookies never disappoint.