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Snickerdoodle fans, you’re in for a treat with these soft and chewy snickerdoodle cookies. With a melt-in-your-mouth texture, the cookies bake up perfectly tender with a nice tang from the cream of tartar and plenty of buttery, cinnamon spice flavor. Ready to bake after just 30 minutes of chill time – the key to pillowy magic! You’ll love this foolproof classic snickerdoodle recipe.
Homemade snickerdoodles are one of my all-time favorite cookie recipes. I can’t get enough of the crinkly, chewy edges and soft centers. They’re my go-to cookie whenever I crave something cozy and comforting!
To really bring out the cinnamon flavor, I add two teaspoons of ground cinnamon to the snickerdoodle dough. Extra vanilla complements the warm cinnamon flavor, and the dough gets a double roll in cinnamon-sugar before baking so that you can taste the spice all throughout the cookie.
Cream of tartar helps the cookies crinkle as they bake, creating the signature crackly tops. This is one classic cookie to bake again and again!
More favorite snickerdoodle cookies: Soft baked pumpkin snickerdoodle cookies and cranberry orange snickerdoodles!
Tips for Perfect Snickerdoodle Cookies
- Chill the dough. A quick rest in the fridge for 30 minutes enhances the flavor and prevents the cookies from overspreading in the oven. I also like to pop the dough back into the fridge to stay cool in between batches.
- Bake on parchment. For best results, bake cookies on parchment-lined baking sheets. Silicone mats cause cookies to spread more while baking, so I don’t recommend them.
- Give the cookies space to bake. Arrange the balls of dough 9 per baking sheet, gently pressing the tops to flatten slightly.
- Don’t over bake. For soft snickerdoodles bake for 11 minutes, just until the cookies are puffed and crinkly, with edges set.
How to Make Snickerdoodle Cookies
Combine dry ingredients: Whisk together all-purpose flour, cream of tartar, baking soda, cinnamon, and salt in a medium bowl.
Make snickerdoodle dough: Beat room temperature butter and granulated sugar together in the bowl of a stand mixer until soft and creamy, about 2 minutes.
Add one large egg, egg yolk, and vanilla extract to the mixer bowl. Beat in until combined.
Gradually mix in dry ingredients on low speed just until incorporated and a soft dough forms.
Chill dough: Cover dough (I press a piece of plastic wrap directly across the surface of the dough) and chill in the refrigerator for 30 minutes.
Scoop and shape dough: Use a medium cookie scoop coated with nonstick spray to form 1 1/2-inch balls of dough. Roll the balls in cinnamon sugar, and then coat a second time in cinnamon sugar. Place 2 inches apart on prepared baking sheets and gently press the tops to flatten slightly.
Bake cookies for 11 minutes, rotating pans halfway through, until cookies are puffed and cracked, with edges set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
Make Ahead Tips
If you’d like to make the dough in advance, simply roll into balls (without the cinnamon sugar coating) and freeze on a baking sheet for 1 hour. Transfer the cookie dough balls to an airtight container in the freezer (or tightly seal in freezer bags) for up to 2 months.
Just before baking, roll the cookie dough generously in cinnamon sugar. Bake as directed, adding 1-2 minutes to baking time.
More favorite cookie recipes:
- Chewy Iced Oatmeal Cookies
- Fudgy Brownie Cookies
- Brown Butter Sugar Cookies
- Soft Molasses Spice Cookies
Foolproof Snickerdoodle Cookies (Soft, Chewy)
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 11 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Soft and chewy snickerdoodle cookies with buttery, cinnamon spice flavor and a nice tang from cream of tartar. Ready to bake after just 30 minutes of chill time – the key to pillowy magic! The best classic snickerdoodle recipe!
Ingredients
Cookies
- 2 1/2 cups (350 g) all-purpose flour
- 2 tsp (8 g) cream of tartar
- 1 tsp (5 g) baking soda
- 2 tsp (4 g) ground cinnamon
- 3/4 tsp (4.5 g) salt
- 1 cup (224 g) unsalted butter, at room temperature
- 1 1/4 cups (250 g) granulated sugar
- 1 large egg (50 g)
- 1 large egg yolk (18 g)
- 1 1/2 tsp (6 g) vanilla extract
For Rolling
- 6 Tbsp (75 g) granulated sugar
- 2 tsp (4 g) ground cinnamon
Instructions
- Make dough: Whisk together flour, cream of tartar, baking soda, cinnamon, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until creamy (about 2 minutes). Beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add dry ingredients; beat just until incorporated.
- Chill dough: The dough will be soft – cover and chill in the refrigerator for 30 minutes.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk together sugar and cinnamon in a small bowl. Use a cookie scoop coated with nonstick spray to scoop 1 1/2-inch balls of dough (approximately 32 grams each). Roll all the balls of dough in cinnamon-sugar, and then coat a second time in cinnamon sugar mixture. Place two inches apart, 9 balls of dough per baking sheet. Gently press the tops to flatten slightly (if you prefer thicker cookies, do not press the tops).
- Bake cookies for 11 minutes, rotating pans halfway through, until cookies are puffed and crackly, with edges set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days.
Notes
Cookie scoop: Use a medium cookie scoop which holds approximately 1 1/2 tablespoons of cookie dough.
Freeze cookies: Snickerdoodle cookies freeze well for up to 2 months. After they have cooled completely, freeze flat on a baking sheet for 1 hour, then transfer them to a freezer-safe container and store in the freezer. When you’re ready to enjoy, thaw the cookies at room temperature or rewarm in a 325°F oven for 5 minutes or until heated through.
Make ahead: Roll the dough into balls (without the cinnamon-sugar coating) and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in cinnamon-sugar and bake as directed, adding 1-2 minutes to baking time.
Snickerdoodles are my favorite cookie but the vast majority of recipes I’ve tried are super pillowy and cakey. Not these!! The texture is exactly what I’ve been looking for: a balance of soft and chewy. 10/10!
Hi Erica, thanks so much for trying this recipe and your detailed feedback!
Fantastic recipe, I baked these this morning after receiving your email. The cookies are perfectly chewy and tender (but not at all cakey). Love all the cinnamon in the dough too!
That’s great to hear, thanks so much Erica! 🙂