The Ultimate Soft & Chewy Snickerdoodles!
There’s nothing quite like the warm, cinnamon-kissed magic of a freshly baked Snickerdoodle.
Soft in the center, slightly crisp on the edges, and packed with that signature sweet-spiced flavor—these cookies are pure comfort in every bite.
With simple pantry ingredients and no fancy techniques, this is a fail-proof recipe you’ll keep coming back to.
Whether you’re baking for a holiday tray, a last-minute treat, or just craving something sweet, these Snickerdoodles always deliver.
Bonus? They freeze beautifully—so you can have a stash ready for whenever the craving hits!
Let’s get baking!
For Snickerdoodle Dough
- Unsalted Butter – Softened to create a rich, buttery base for the cookies.
- Sugar – Adds sweetness and helps achieve the perfect chewy texture.
- Eggs – Binds the ingredients together and gives the cookies structure.
- Vanilla Extract – Enhances the overall flavor with a warm, sweet aroma.
- Flour – The foundation of the cookie, giving it the right consistency.
- Cream of Tartar – The key ingredient for that classic tangy Snickerdoodle flavor.
- Baking Soda – Helps the cookies rise slightly while keeping them soft.
- Salt – Balances out the sweetness and enhances the flavors.
For the Cinnamon-Sugar Coating
- Sugar – Creates a crisp, sweet outer layer.
- Cinnamon – Adds warmth and spice, making Snickerdoodles so irresistible.
Soft & Chewy Snickerdoodle Cookies
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 ½ tsp cream of tartar (use 1 teaspoon for a milder tang)
- ½ tsp tbaking soda
- ¾ tsp salt
For the Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 ½ tbsp cinnamon
Instructions
Preheat & Prepare:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the Dough:
- In a large mixing bowl, cream the butter and sugar together for 4-5 minutes until light and fluffy.
- Scrape down the sides, then add the eggs and vanilla. Mix for another 1-2 minutes until smooth.
- Gradually stir in the flour, cream of tartar, baking soda, and salt until just combined.
Prepare the Coating:
- In a small bowl, mix together the sugar and cinnamon.
Chill & Shape:
- If time allows, refrigerate the dough for 20-30 minutes for better texture.
- Roll the dough into 1-inch balls, ensuring they are round and smooth.
Coat the Cookies:
- Roll each dough ball in the cinnamon-sugar mixture until fully coated.
- For extra flavor, coat a second time.
- For flatter cookies, gently press down the center of each ball before baking.
Bake:
- Arrange cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes until edges are set but centers look slightly underbaked.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition
Storage & Freezing Tips
- To Keep Soft: Store cookies in an airtight container at room temperature for 24-48 hours.
- To Freeze: Place cooled cookies in a freezer-safe bag for up to 3 months. When ready to eat, let them thaw at room temperature for about 30 minutes.
Baking Tips
- Keep an eye on the bake time! Baking time varies based on cookie size, baking pan type (light vs. dark), and oven accuracy.
- Start checking at 8-9 minutes—cookies should appear slightly underdone but will firm up as they cool.
1. Can I make Snickerdoodles without cream of tartar?
Yes! If you don’t have cream of tartar, swap it out by using 2 teaspoons of baking powder instead of the cream of tartar and baking soda combo. The cookies will still be delicious, but they’ll lose a little of that signature tangy flavor.
2. How do I keep my Snickerdoodles soft and chewy?
The secret? Don’t overbake! Take them out when the edges are set but the centers still look slightly underbaked—they’ll continue to firm up as they cool. Also, store them in an airtight container to keep them soft longer.
3. Do I really need to chill the dough?
It’s not mandatory, but chilling for 30 minutes helps the flavors develop and keeps the cookies from spreading too much. If you’re short on time, you can bake them straight away—just expect them to be a little thinner!
4. Can I make these dairy-free?
Yep! Just swap out the butter for dairy-free butter or margarine with a similar fat content. The texture might be slightly different, but they’ll still be delicious.
5. How should I store Snickerdoodle cookies?
Keep them in an airtight container at room temperature for 3-4 days. Want to keep them longer? Freeze them! Snickerdoodles freeze beautifully for up to 3 months—just let them thaw at room temp before serving.
