The BEST Snickerdoodle Recipe (Perfectly Soft and Chewy)

Why You’ll Love This Recipe

I love that these snickerdoodles turn out consistently soft and chewy every single time. The dough is easy to work with, the cinnamon-sugar coating adds just the right crunch, and the cream of tartar gives them that classic bakery-style tang. They’re perfect for holiday cookie trays, after-school snacks, or simply enjoying with a hot cup of coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Cream of tartar

• Baking soda

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Brown sugar

• Eggs

• Vanilla extract

For rolling:

• Granulated sugar

• Ground cinnamon

Directions

1. I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a medium bowl, I whisk together the flour, cream of tartar, baking soda, and salt.

3. In a large mixing bowl, I cream the butter, granulated sugar, and brown sugar until light and fluffy.

4. I beat in the eggs one at a time, then add the vanilla extract.

5. I gradually add the dry ingredients to the wet mixture, mixing just until combined.

6. In a small bowl, I mix the cinnamon and sugar for rolling.

7. I scoop the dough into tablespoon-sized balls and roll each one in the cinnamon-sugar mixture.

8. I place the coated dough balls on the baking sheets, spacing them about 2 inches apart.

9. I bake for 8–10 minutes, just until the edges are set but the centers still look slightly soft.

10. I let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. Prep time is around 15 minutes, baking time is 8–10 minutes per batch, and cooling takes about 5 minutes.

Variations

• I sometimes add a pinch of nutmeg to the cinnamon-sugar mix for a subtle warmth.

• For extra cinnamon flavor, I stir a teaspoon of cinnamon into the dough itself.

• I’ve made them jumbo-sized by doubling the dough balls and baking for a couple of extra minutes.

• If I want a festive twist, I roll the dough in colored sugar for holidays.

Storage/Reheating

I store snickerdoodles in an airtight container at room temperature for up to 5 days. They also freeze well—either as baked cookies or dough balls ready to bake. I don’t usually reheat them, but a quick 5-second zap in the microwave makes them extra soft again.

FAQs

What does cream of tartar do in snickerdoodles?

Cream of tartar gives the cookies their classic tang and chewy texture. It also helps prevent the sugar from crystallizing, keeping the cookies soft.

Can I make these without cream of tartar?

Yes, but the flavor will be slightly different. I substitute with 2 teaspoons of baking powder and omit the cream of tartar and baking soda.

How do I keep snickerdoodles soft?

I make sure not to overbake them—the centers should look slightly underdone when they come out of the oven. Storing them in an airtight container with a slice of bread also helps.

Can I chill the dough?

Yes, chilling for 30 minutes makes them easier to roll and can give a slightly thicker cookie, but it’s not required for this recipe.

Can I freeze the dough?

Absolutely. I freeze the dough balls after rolling them in cinnamon sugar, then bake from frozen, adding 1–2 extra minutes.

Conclusion

This snickerdoodle recipe is my go-to for perfectly soft, chewy, cinnamon-sugar perfection every time. They’re quick to make, full of flavor, and so satisfying fresh from the oven. Whether I’m baking for the holidays or just because, these cookies always bring that warm, homemade goodness I love.

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