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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! You’ll love this classic snickerdoodle recipe.

Soft Chewy Snickerdoodle Cookies
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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!

Soft Chewy Snickerdoodle Cookies

Key Ingredients

  • Flour – Use all-purpose flour in this recipe.
  • Cream of tartar – Adds a distinctive tangy flavor and ensures that the cookies bake up with a perfectly chewy texture. It also provides the necessary acid to activate the baking soda. Be sure it’s fresh!
  • Baking soda – Gives the cookies a lift.
  • Salt – Enhances the cozy cinnamon flavor.
  • Butter – Use unsalted butter at cool room temperature (about 65°F). Room temperature butter is slightly cool to the touch and a light touch with your finger will make a shallow impression. Softened butter will cause the cookies to overspread.
  • Sugar – The cookie dough is sweetened with granulated sugar and the cookies are coated generously in cinnamon-sugar before baking.
  • Egg – One large egg brings the dough together.
  • Egg yolk – The additional egg yolk enriches the snickerdoodle dough and makes the cookies super tender and chewy (not cakey).
  • Vanilla – Pure vanilla extract enhances the cinnamon flavor.
  • Cinnamon – A must for classic snickerdoodles! I recommend Vietnamese cinnamon (also known as Saigon cinnamon) for a rich and sweet flavor.

Love chewy snickerdoodle cookies? You may also love my easy snickerdoodle cookie bars or homemade snickerdoodle blondies!

Soft Chewy Snickerdoodle Cookies

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.
  • Use a cookie scoop. Spray a medium cookie scoop with nonstick spray to scoop the dough (re-spray as necessary to keep the soft dough from sticking).
  • 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, Step by Step

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.

Freezing Tips

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.

Soft Chewy Snickerdoodle Cookies

More favorite cookie recipes:

Did you try this Snickerdoodle Cookie Recipe? Let me know by leaving a comment and rating below!

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Soft Chewy Snickerdoodle Cookies

Soft Chewy Snickerdoodle Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Laura Kasavan
  • 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
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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 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

  1. 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.
  2. Chill dough: The dough will be soft – cover and chill in the refrigerator for 30 minutes.
  3. Preheat oven to 350°F and line two baking sheets with parchment paper.
  4. 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).
  5. 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.
  6. 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: Let cookies cool completely then transfer to an airtight container and freeze up to 2 months. Rewarm cookies in a 325°F oven for 5 to 10 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.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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4 Comments

  1. 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!






  2. 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!