Soft and Chewy Snickerdoodle Cookies
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There is something about a classic snickerdoodle cookie that never gets old. The soft center, crackly cinnamon sugar coating, and slight tang from the cream of tartar make these cookies one of those simple homemade recipes everyone reaches for.
These snickerdoodle cookies bake up soft and chewy with lightly crisp edges and that signature cinnamon sugar finish. They’re made with simple pantry staples and work for holiday baking, cookie trays, weekend treats, or anytime you want something warm from the oven. If you’re looking for more cookie recipes to bake next, I have plenty of favorites to choose from.
Why These Snickerdoodles Are Always Worth Making
Snickerdoodles are just one of those cookies. Simple, cinnamon-sugary, soft in the middle, a little crackly on top. Nothing fancy, but somehow exactly what you want.
I wanted these to feel like the classic ones we all grew up with. Soft, chewy, warm from the cinnamon, and really good with coffee or a cold glass of milk. Just a cozy little cookie moment.
Why You’ll Love Snickerdoodle Cookies
- Soft and chewy texture: Perfectly tender centers with lightly crisp edges.
- Classic cinnamon sugar flavor: That warm cinnamon coating gives every bite that signature snickerdoodle taste.
- Simple pantry ingredients: No complicated ingredients needed.
- Perfect crackled tops: That beautiful bakery-style finish every time.
- Easy to make ahead: The dough freezes beautifully.
Ingredients Needed To Make Snickerdoodle Cookies
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- All-purpose flour: Provides structure for the cookies.
- Kosher salt: Balances the sweetness.
- Ground cinnamon: Adds that warm classic snickerdoodle flavor.
- Cream of tartar: This gives snickerdoodles their signature tangy flavor and helps create that soft chewy texture.
- Baking soda: Helps the cookies rise and spread properly.
- Granulated sugar: Provides the classic crisp exterior.
- Eggs: Bind everything together.
- Unsalted butter, room temperature: This helps create the right cookie structure.
- Vanilla extract: Adds depth and warmth.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Snickerdoodle Cookies
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream butter and sugar together for 3 minutes until light and fluffy.
- Add eggs and vanilla. Mix until smooth.
- Whisk together flour, salt, cinnamon, cream of tartar, and baking soda.
- Slowly mix dry ingredients into wet ingredients until just combined.
- Scoop dough into equal portions.
- Roll each dough ball in cinnamon sugar.
- Place on prepared baking sheet.
- Bake for 11 to 14 minutes until edges are lightly golden.
- Cool for 10 minutes before serving.
Tips for Soft and Chewy Snickerdoodles
- Don’t overmix: Overmixing creates dense cookies.
- Use room temperature butter: Cold butter will not cream properly.
- Slightly underbake: The cookies finish setting as they cool.
- Roll generously: The extra cinnamon sugar creates better crackle.
Storage
- Room Temperature: Store in airtight container for up to 4 days.
- Refrigerator: Store for up to 1 week.
- Freezer: Freeze baked cookies or dough for up to 3 months.
Snickerdoodle Cookies
Equipment
- Stand mixer or hand mixer
- Cookie scoop
- Small bowl for cinnamon sugar coating
Ingredients
Cookie Dough
- 1 cup unsalted butter (room temperature)
- 1 1/3 cups granulated sugar
- 2 large eggs (room temperature)
- 1 1/2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 2 tsp cream of tartar
- 1 1/4 tsp baking soda
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1/2 tbsp ground cinnamon
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, beat the butter and sugar together on medium-high speed for 3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, salt, cinnamon, cream of tartar, and baking soda.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. (Do not overmix.)
- In a small bowl, stir together the cinnamon and sugar for the coating.
- Use a cookie scoop to portion dough into equal balls.
- Roll each dough ball generously in the cinnamon sugar mixture.
- Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 11 to 13 minutes, until the edges are lightly set and the tops are crackled.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm or once fully cooled.
Notes
- For the softest cookies, slightly underbake and allow them to finish setting as they cool.
- Make sure your butter is fully room temperature before mixing.
- Avoid overmixing after adding the flour to keep the cookies tender.
- If your kitchen is warm, chill the dough for 20 to 30 minutes before baking.
- Store cookies in an airtight container with a slice of bread to help keep them soft.
Nutrition
Commonly Asked Questions
Cream of tartar gives snickerdoodles their classic slight tang while helping create their soft chewy texture and signature crackled tops.
Yes. Chilling the dough for 30 minutes to 24 hours helps deepen the flavor and can create slightly thicker cookies.
This usually happens if too much flour was added or the butter was too cold when mixed.
The edges should look lightly set while the centers still look slightly soft. They will continue setting as they cool.
Yes. Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
Yes. Use a 1:1 gluten-free flour blend and a stick-style dairy-free butter. Texture may vary slightly depending on the brand used.
